Copper king

During my time in the fleet in the 1970s, the copper king worked the steam jacketed kettles, or coppers in Navy parlance, in U.S. Navy galleys. Most culinary skill on the shift rested with this cook. He prepared soups, sauces, braised meats and casseroles for the ship's crew.

GULF OF ADEN (July 12, 2012) -- Culinary Specialist 3rd Class Harvey Xavier prepares meat sauce aboard the Ticonderoga-class guided-missile cruiser USS Cape St. George (CG 71). Cape St. George is deployed as part of the Abraham Lincoln Carrier Strike Group to the U.S. 5th Fleet area of responsibility conducting maritime security operations and theater security cooperation efforts.

U.S. Navy photo by Mass Communication Specialist 3rd Class Christopher S. Johnson.