Navy carver

I've always enjoyed working as a carve on the serving line.

SAN DIEGO (Dec. 8, 2010) -- Culinary Specialist 2nd Class Victor Marrero serves prime rib and lobster during the grand opening of the Naval Amphibious Base Coronado Galley. The galley serves 2,400 to 3,000 meals a day.

Renovated naval amphibious base galley opens for business

Photo and article by Mass Communication Specialist Seaman Apprentice John Grandin.

CORONADO, Calif. (NNS) -- An official ribbon-cutting ceremony marked the reopening of the galley at Naval Amphibious Base Coronado, Calif., Dec. 8 after more than a year and nearly $9 million in renovations.

The renovation, which began July 2009, is the first major upgrade the building has experienced since the 1970s.

During the galley opening ceremony, Capt. Yancy Lindsey, commanding officer of Naval Base Coronado, lead the ribbon-cutting ceremony. Following the ceremony, galley staff served a special opening day meal consisting of steak and lobster for all who attended.

"The galley is intended for naval special warfare, basic underwater deterrence and special warfare combatant craft students so they can be fueled to become elite warriors for the Navy," said Chief Warrant Officer 3 Cesar Valencia, the food service officer of Naval Base Coronado.

The Naval Amphibious Base galley is one of the largest the Navy has to offer and includes a staff of 30 Navy culinary specialists and 27 civilian contractors who prepare 2,400 to 3,000 meals a day.

Naval Amphibious Base Coronado is made up of naval special warfare teams and training facilities and provides major administrative and logistical support to the amphibious units, which are located on the base. The base also conducts research and tests newly developed amphibious equipment.