Grill Cook for the Gator Flleet

This photograph brings memories to mind. I spent many early morning hours grilling eggs for the sailors at Naval Air Station Lemoore, in California's Central Valley.

The only difference was we didn't grill six or eight omelets at a time. We didn't have time. Five hundred to 1,000 sailors lined up each morning at the airfield galley where I worked.

When omelets were on the menu, I'd spread a layer of whipped eggs over the griddle. Just before the egg set up, I'd sprinkle grated ham and cheese over the surface and cut and fold the eggs. You had to learn to work fast and keep the griddle working.

Virginia Beach, Va. (Feb. 6, 2007) - Culinary Specialist 3rd Class Eric Williams prepares eggs for the breakfast crowd. Gator Inn, the Naval Amphibious Base Little Creek galley, was awarded first place in the continental U.S. ashore general mess category of the 2007 Captain Edward F. Ney Memorial Award for food service excellence.

U.S. Navy photo by Mass Communication Specialist Seaman Ash Severe.