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Culinary Specialists Receive Advanced Training at Corry Station
Release Date: 5/14/2008 By Gary Nichols, Center for Information Dominance Public Affairs
PENSACOLA, Fla. (NNS) -- Ten food service professionals throughout the Navy's Southeast Region concluded a two-week course
in advanced culinary techniques and received certifications from the American Culinary Federation Inc. (ACF) at the Corry Station
Galley, May 9.
The two-week course, which was sponsored by Navy Regional Food Services Office Pensacola and First Coast Technical College of
St. Augustine, Fla., pushed the food service professionals, all of them veterans in their field, beyond what they had experienced in
their careers to date.
"The ultimate goal is to help improve the morale of our Sailors and warfighters," said Brett L. Harris, culinary instructor, chef and
owner of the Jacksonville, Fla.-based World Grill. "If you give them quality food it helps them feel better and they work better, and
they feel they're treated with dignity and respect."
The active-duty military culinary specialists and food service employees came from Naval Air Station (NAS)Pensacola; Naval Support
Activity Panama City; Naval Construction Battalion Center (NCBC) Gulfport, Miss; and Naval Station Guantanamo Bay, Cuba.
The two-week course offered refresher training in the basics of nutrition, sanitation and supervision. The students also received
advanced coursework in knife skills, menu writing and professional cooking techniques.
The culinary specialists had to demonstrate proficiency in making stocks, sauces, consommé, salads, sauces, artichokes, steaks,
poached fish and rice pilaf. They also had to demonstrate their mastery of the skills required to fillet fish, and carve chicken and
steaks.
"It was a very liberating experience," Culinary Specialist 2nd Class (SW) Larozzo Shugart, of NCBC Gulfport, said. "I learned a lot."
The ACF is the premier professional chefs' organization in North America, with more than 230 chapters nationwide and 20,000
members. A certification from the ACF is a symbol that reflects his or her professionalism and culinary expertise. The certification
verifies that professional chefs and cooks have the knowledge and skill required for elevated culinary positions and that their food is
prepared to the highest standards.
Seven culinarians were attempting to earn a Sous Chef certification, two were attempting to earn a Certified Chef de Cuisine
certification, and one was attempting to earn a Certified Executive Chef certification.
"I'm taking baby steps," Culinary Specialist 1st Class (SW) Bogan Burnett, of NAS Pensacola Galley, said. "If I become an executive
chef, but I can't run a kitchen, what good is that?"
The cost of the certifications for the active-duty military food service professionals was paid for by the Navy Credentialing
Opportunities On-Line (COOL) program. The program is is open to Sailors from every rating. Navy COOL defines civilian credentials
that best map to a Sailor's rating and training, and outlines the path, work and experience required to achieve them.
Culinary Instructor and First Coast Technical College Administrator David Bearl said he has taught culinary arts to Navy culinary
specialists for the past 10 years and has seen how well-prepared food can positively affect Sailors and Marines.
This group, Bearl said, like many others he has taught at more than 30 ships and naval installations, are highly skilled and
motivated.
"They're wonderful. They're disciplined and they're on task," Bearl said. "In classes like this they're here because they want to be
here. I love working with the military."
On the two practical test days, the atmosphere in the galley was definitely "kicked up a notch" as the candidates prepared their food.
Bearl and Harris, clipboards in hand, scrutinized the candidates while they chopped, minced, seared, stirred and flipped. After the
food was plated and tasted, both judges gave a thumbs-up to each dish.
The grueling written examination came on the final day. However, the candidates were well-prepared and highly motivated. Each
candidate successfully passed their written exam and received the certifications they were vying for.
"We hand-selected the people who we thought were most deserving of this opportunity because of their leadership qualities," said
Paul Poling, retired Navy chief mess management specialist and NAS Pensacola Food Service work inspector. "My hope is that they
will go back into the kitchen and pass on their new skills to their food service colleagues."
For more information about Navy COOL, visit https://www.cool.navy.mil/.
Release Date: 5/14/2008 By Gary Nichols, Center for Information Dominance Public Affairs
PENSACOLA, Fla. (NNS) -- Ten food service professionals throughout the Navy's Southeast Region concluded a two-week course
in advanced culinary techniques and received certifications from the American Culinary Federation Inc. (ACF) at the Corry Station
Galley, May 9.
The two-week course, which was sponsored by Navy Regional Food Services Office Pensacola and First Coast Technical College of
St. Augustine, Fla., pushed the food service professionals, all of them veterans in their field, beyond what they had experienced in
their careers to date.
"The ultimate goal is to help improve the morale of our Sailors and warfighters," said Brett L. Harris, culinary instructor, chef and
owner of the Jacksonville, Fla.-based World Grill. "If you give them quality food it helps them feel better and they work better, and
they feel they're treated with dignity and respect."
The active-duty military culinary specialists and food service employees came from Naval Air Station (NAS)Pensacola; Naval Support
Activity Panama City; Naval Construction Battalion Center (NCBC) Gulfport, Miss; and Naval Station Guantanamo Bay, Cuba.
The two-week course offered refresher training in the basics of nutrition, sanitation and supervision. The students also received
advanced coursework in knife skills, menu writing and professional cooking techniques.
The culinary specialists had to demonstrate proficiency in making stocks, sauces, consommé, salads, sauces, artichokes, steaks,
poached fish and rice pilaf. They also had to demonstrate their mastery of the skills required to fillet fish, and carve chicken and
steaks.
"It was a very liberating experience," Culinary Specialist 2nd Class (SW) Larozzo Shugart, of NCBC Gulfport, said. "I learned a lot."
The ACF is the premier professional chefs' organization in North America, with more than 230 chapters nationwide and 20,000
members. A certification from the ACF is a symbol that reflects his or her professionalism and culinary expertise. The certification
verifies that professional chefs and cooks have the knowledge and skill required for elevated culinary positions and that their food is
prepared to the highest standards.
Seven culinarians were attempting to earn a Sous Chef certification, two were attempting to earn a Certified Chef de Cuisine
certification, and one was attempting to earn a Certified Executive Chef certification.
"I'm taking baby steps," Culinary Specialist 1st Class (SW) Bogan Burnett, of NAS Pensacola Galley, said. "If I become an executive
chef, but I can't run a kitchen, what good is that?"
The cost of the certifications for the active-duty military food service professionals was paid for by the Navy Credentialing
Opportunities On-Line (COOL) program. The program is is open to Sailors from every rating. Navy COOL defines civilian credentials
that best map to a Sailor's rating and training, and outlines the path, work and experience required to achieve them.
Culinary Instructor and First Coast Technical College Administrator David Bearl said he has taught culinary arts to Navy culinary
specialists for the past 10 years and has seen how well-prepared food can positively affect Sailors and Marines.
This group, Bearl said, like many others he has taught at more than 30 ships and naval installations, are highly skilled and
motivated.
"They're wonderful. They're disciplined and they're on task," Bearl said. "In classes like this they're here because they want to be
here. I love working with the military."
On the two practical test days, the atmosphere in the galley was definitely "kicked up a notch" as the candidates prepared their food.
Bearl and Harris, clipboards in hand, scrutinized the candidates while they chopped, minced, seared, stirred and flipped. After the
food was plated and tasted, both judges gave a thumbs-up to each dish.
The grueling written examination came on the final day. However, the candidates were well-prepared and highly motivated. Each
candidate successfully passed their written exam and received the certifications they were vying for.
"We hand-selected the people who we thought were most deserving of this opportunity because of their leadership qualities," said
Paul Poling, retired Navy chief mess management specialist and NAS Pensacola Food Service work inspector. "My hope is that they
will go back into the kitchen and pass on their new skills to their food service colleagues."
For more information about Navy COOL, visit https://www.cool.navy.mil/.
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080508-N-5328N-227 PENSACOLA, Fla. (May 8, 2008) Brett L. Harris, culinary instructor and chef-owner of the Jacksonville, Fla.-based World Grill, and First Coast Technical College Culinary Instructor and Administrator David Bear, discuss the merits of two dishes prepared as part of the practical examination by food service professionals at the Corry Station Galley during the conclusion of a two week course in advanced culinary techniques. Food service professionals who successfully completed the course received American Culinary Federation Inc. certifications. U.S. Navy photo by Gary Nichols (Released) |