Adopt a Ship Program

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Comment by Mark Webster, CEC, CCE on October 21, 2009 at 9:13am

Paul,Thoughts and prayers out to your Mom.

Comment by Paul Patterson on October 21, 2009 at 3:06am

Sorry everyone, Had to cancel at the last minute and I mean last minute, mother had a mini-stroke at dinner the night before I was to leave. So back to work. Doctors could find nothing wrong but at 87 it was something that passed in the night.

Comment by Mark Webster, CEC, CCE on October 14, 2009 at 10:35am

Hello all,
I'm not sure how many of you knew this, but yesterday was the U.S. Navy's 234th birthday (October 13, 2009). While I am sure we celebrated with cake cuttings taking place around the world on both shore and ships at sea I wanted to take a minute to add a special Congratulations and thannk you to the men and women who keep the Navy Fed and ready to go 24/7. Thank you CS's! We have had a phrase that withstands time in the Navy. Whenever we had a command picnic, party, steel beach picnic or nearly any function we always heard the term "Holiday Routine" which really means " Holiday for the crew, routine for the cooks" ô¿~ While we all enjoy a good party remember our CS's out there putting their touch on each and every party.

Comment by Mark Webster, CEC, CCE on October 8, 2009 at 5:15pm

Chef,
What an excellent review of your time onboard the USS Kitty Hawk CV-63. I am pretty familiar with that class of ship since my first was the USS Forrestal CV-59. Being prior Navy I just want to say that every time I hear of a Chefs visits in the "Adopt a Ship" program I guess you could say I share the experience with the CS's and crew that you visit. Thank you for your service.

Comment by Ray L Duey, CEC on October 8, 2009 at 4:32pm

AHOY THERE CHEFS!!!!
by
Chef Ray L. Duey, CEC

After getting the e-mail from Chef Michael Harants, CEC at NAVSUP about an opportunity to travel to Japan to board the USS Kitty Hawk, I could hardly sleep! At 12:30 pm on Friday October 19th,, 2008, I boarded my 12 hour American Airlines flight to the Narita, Tokyo airport. Upon arrival at 4:30 pm Saturday the 20th, I was greeted by two culinary specialists from the ship. We had a 2 ½ hour drive to the naval base at Yokosuna where I was processed aboard ship. Meeting my contact LCDR Osbourne, I settled into my rack for some well deserved shut eye. At 0600 the next day with reveille blaring over the intercom my day began. Working with CS’s in the main galley proved to be fun and challenging. Changing thinking in young minds is what it’s all about.

Mustering on the mess deck each day gave me a chance to address the CS’s on the previous day’s activities. Over the next several days I moved between galleys showing knife skills, equipment maintenance, and recipe substitutions. Working with the chiefs, senior chiefs and the chow boss was great fun for someone outside the military sphere of thinking. Being 3 levels below the flight deck I was greeted by the sound of take-offs and landings of the flight wing’s F-18’s. If you want to know what it is like to sleep under a bowling alley then this is your trip! I will NEVER watch TOP GUN again without hearing that sound in my mind!!!

On Thursday morning at 0230 with two CS’s banging through my door, I knew it was man overboard drill time! On Thursday the 25th I donned my flight gear and was catapulted off the deck on a C-2 Greyhound aircraft. Six Flags will never be the same! We flew an hour to the Naval Air Facility at Atsugi. Spent the night on base and caught my flight back to Los Angeles. Having taught all week and leaving centerpieces for the gala reception at Muroran on Friday which the crew and I created, I felt a sense of camaraderie and pride in the crew of the Kitty Hawk!

Having witnessed F-18’s coming and going, refueling at sea, and the amazing logistics of a small city at sea, I can truly say that I am VERY PROUD of the United States Navy! I encourage all of my fellow culinarians to participate in the Adopt-A-Ship program. You will get back many times more than you thought possible!

Comment by janie ebinger on October 4, 2009 at 7:07pm

I AM A CHEF AND AUTHOR OF RECIPE BOOKS, "SIMPLY VINAIGRETTES FROM ANCHO CHILI TO WHITE WINE" AND "JANIE'S SIMPLY ENTREE SALADS FOR TWO" IF YOU ARE A COOK IN THE NAVY AND I CAN VARIFY THAT I WILL SEND YOU A COPY OF "SIMPLY VINAIGRETTES". MY BROTHER WAS IN THE NAVY ON THE USS GALVASTON BACK IN THE LATE 60'S DIED OF CANCER IN 97' I MISS HIM STILL AND I AM VERY PROUD OF THE FACT THAT HE WAS A SAILOR AND HELPED DEFEND OUT COUNTRY, MY FATHER WAS IN THE KOREAN WAR SERVING IN THE ARMY, MY GRANDFATHER WAS IN THE ARMY PROTECTING THE BORDERS OF SOUTHERN ARIZONA FROM PONCHO VILLA. CONTACT ME WITH YOUR NAVY INFO AND AFTER I VARIFY IT I WILL MAIL YOU A COPY OF "SIMPLY VINAIGRETTES"

Comment by Mark Webster, CEC, CCE on October 3, 2009 at 12:46pm

Well Paul best luck. I know that the Navy is always looking for different ways to get training in for the troops, so you never know.

Comment by Paul Patterson on October 3, 2009 at 11:31am

I was thinking of the trip out to their deployment area and then flying home. It would give me a chance to really work with the CS's and give back to the Navy. I heard it would take two weeks to get there. But that would have to be approved by higher ups than Chef Michael.

Comment by SAMUEL GLASS CEC CCE ACE AAC on October 3, 2009 at 10:11am

As a follow up to Mark's last posting....Paul, deployment is for 6 months!!

No trips for me in the near future,, although I am hoping to get underway in late December or early January. The only challenge with that is the fact that most of the Navy stands down over that timeframe. My best chances are being on a ship that is forward deployed, such as the 5th fleet. Hopefully, that will happen!

Comment by Mark Webster, CEC, CCE on October 3, 2009 at 9:55am

Hello everyone,
Just checking in to see if anyone was getting ready to head out haze gray and underway. Wow Chef Paul when you say take you on deployment are you talking about a entire cruise or to the first port of call? Anybody have some good stories to get everyone fired up?
Have a great one.

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