Whidbey Island, 22nd MEU Celebrate Thanksgiving in Style

USS WHIDBEY ISLAND, At Sea (NNS) -- Sailors and Marines aboard amphibious dock landing ship USS Whidbey Island (LSD 41) celebrated Thanksgiving with a traditional meal Nov. 24.

Thirty-three personnel from the Supply Department's S-2 division began meal preparation three days in advance for the crew of more than 700, who deployed with the Bataan Amphibious Ready Group March 23.

"On a standard working day we have personnel dedicated to maintenance, administration and various other tasks, but today we stopped our normal routine so everyone could get involved and concentrate solely on the meal," said Senior Chief Culinary Specialist (SW) Nathan Hernandez, Supply Department's leading chief petty officer, from Lubbock, Texas.

Hernandez also said the division went the extra mile to prepare something really special for the crew.

"I really enjoyed the camaraderie we felt with all of the cooks getting to be in the kitchen at once making a meal together," said Culinary Specialist 3rd Class Tamara McMichael. "Even though it was exhausting and stressful, it almost felt like a family cooking the holiday meal together."

To prepare the 197 pounds of turkey it would take to feed the entire crew by dinner time, the cooks started baking at 2 a.m. Sailors and Marines were also able to choose from baked ham, green bean casserole, corn bread stuffing, potato salad, mashed potatoes, yams, cranberry sauce, peas and carrots, broccoli cheese soup, fresh baked rolls, eggnog and an assortment of pies.

"We can't bring mom, dad and grandma aboard the ship, but hopefully we brought a little bit of joy and holiday spirit to the crew with our culinary delights," said Hernandez. "We wanted to make it as close to a Thanksgiving meal at home as we possibly can."

"I thought they did a really great job cooking the meal, especially for being on a ship," said Cpl. Dwight Henderson, from Carson City, Nev. "The pie was definitely my favorite part of the meal."

In addition to the edible treats, culinary specialists displayed their garnishing talents by designing and constructing an elaborate holiday display including a handmade cornucopia filled with fruits, nuts and candy to add to the festive decorations and table settings.

"There's an amazing amount of talent in our division and we don't often get the chance to display certain aspects of our skills," said McMichael. "I'm really grateful I had the opportunity to both provide a special meal for the crew, and learn from my fellow cooks at the same time."

"The Sailors and Marines in S-2 division do great things day in and day out, not only preparing and serving three meals each day to the entire crew, but also standing watch and performing other jobs around the ship," said Hernandez. "They're a great bunch of men and women, and their high energy level and dedication help keep the rest of us motivated during such a fast-paced deployment."

Whidbey Island is deployed as part of the Bataan Amphibious Ready Group, supporting maritime security operations and theater security cooperation efforts is the U.S. 5th fleet area of responsibility.

For more news from USS Whidbey Island (LSD 41), visit www.navy.mil/local/lsd41/.