Looking for chefs, cooks, and culinarians for the Fleet!

Colleagues - the US Navy Adopt a Ship program continues to enjoy great success! We take chefs, cooks, and culinarians out to sea with the US Navy culinary specialists (CS) to provide those teachable moments in the galley as you work along side the CSs preparing the meal for the crew. Underway, ashore, pier side, CONUS or overseas, many opportunities are available. contact me for more information or read the posts as yor colleagues add their experiences.

▶ Reply to This

Replies to This Discussion

Permalink Reply by Lamont Hunt on October 9, 2008 at 10:31am: I started in the United States Navy....the challenges are real...if you could cook about ships..you could perform anywhere....so to all those chefs out there..It is not easy cooking aboard a ship ...not like what people think...; ▶ Reply to This

Permalink Reply by Paul Patterson on March 29, 2009 at 5:39pm: I had it easy, no rough seas or crazy manuevers. I wonder what it would be like to go the long way around to Japan, Atlantic, Med, Suez, Indian and beyond. How much do they carry in fresh and have to bring more aboard on the move. We have it easy on land, so we should not complaine.; ▶ Reply to This

Permalink Reply by SAMUEL GLASS CEC CCE ACE AAC on October 9, 2008 at 7:19pm: I've been fortunate enough to particpate in the program 15 times in the past 9 years. I recommend it highly, and if anyone has questions, please feel free to contact me if you would like a participants perspective. By the way, the picture of me for 'wearechefs' was taken on the bridge of DDG 56 USS John McCain, named after his father and grandfather. The picture is from my most recent trip, as part of the Great White Fleet celebration in Australia!

Join the Navy (via Adopt A Ship) and see the world!; ▶ Reply to This

Permalink Reply by Paul Patterson on October 23, 2008 at 11:48pm: John Kaufman of the Chicago chapter got me interested in helping aboard ship many years ago, how do I go about getting this started? I will have time off from the country club in about a month for at least two months or more. If I can be of help let me know.; ▶ Reply to This

Permalink Reply by Paul G. Suplee CEC, PC III on October 25, 2008 at 10:45am: I know some chefs who did this, and would love some info on the program, especially for the summer, since I am now a teacher. I am located in Ocean Pines MD, so only about three hours from Va Beach area. Thanks!; ▶ Reply to This

Permalink Reply by Patti Curfman CEC, AAC on November 6, 2008 at 1:00pm: Hi, I am from Portland Oregon. do you have any need for a Chef in the MOnth of January, February, or May even maybe August those are the CEC,AAC; ▶ Reply to This

Permalink Reply by Greg Sharpe CEC on November 22, 2008 at 8:59am: I would be interested in getting some iformation that I can send out to my chapter.; ▶ Reply to This

Permalink Reply by Paul G. Suplee CEC, PC III on November 22, 2008 at 9:00pm: Hi Michael,

Not sure if you had tried to respond from 10/25, as my email often bounces back to senders...god bless mediacom. If you have had any issues with this, just reply to my wearechefs page, and I can contact you through there. Thanks.; ▶ Reply to This

Permalink Reply by jeffrey burch on January 13, 2009 at 2:59pm: hi chef im ready to go i would really like to to this experince; ▶ Reply to This

Permalink Reply by Philip J Lloyd, CEC on February 28, 2009 at 11:46pm: Dear Michael, I have served aboard two ships, with a MSC contractor. I sailed from Norfolk to Lisbon and did a Pierside in Guam. I would love to continue to be involved if possible.

Thanks,

Philip J Lloyd, CEC; ▶ Reply to This

Permalink Reply by Mia Easton on August 19, 2009 at 11:43am: Hi Chef Lloyd, while in guam did you have a chance to try the coconut crab? Tried catching one? Love Guam. Great food!; ▶ Reply to This