BREMERTON, Wash. (NNS) -- Chef and culinary instructor Scott Sachs visited the Nimitz-class aircraft carrier USS John C. Stennis (CVN 74) for a week-long mentoring and training session with culinary specialists (CS) from the ship's food service division, Sept. 9-13.
Sachs, a culinary instructor at the Berkley Unified School District Adult Education in San Francisco, Calif., worked with more than 50 CSs with an overall goal of learning how to prepare healthier meals, focusing on fresh ingredients, new flavor combinations for sauces and salads, pastries, and how to prepare entrees from scratch.
"This has been a great experience for me," said Sachs. "I am at my happiest when I am teaching because I am also learning about myself. Being here has taught me to work in the natural chaos that is a working kitchen and has given me a chance to witness the teamwork that ensures they are able to put out a meal on time, every time."
During the visit, the food service division prepared a special steak and seafood meal for the crew that included angus ribeye steaks cooked-to-order, fried shrimp, lobster pot pie and crab legs. Afterward, Sachs accompanied the CSs on a trip to Pike's Place Market in Seattle to buy ingredients which would later be used in a surprise pizza cook-off.
"The CSs were able to look at fresh produce and seafood with Chef Sachs and get ideas on how to shop for the freshest quality ingredients to prepare a menu," said Culinary Specialist 1st Class Isaiah Harrell, from St. Louis, Mo.
"One of the biggest things I encourage for all the galley staff is to have more confidence in the kitchen and to do more dish-by-dish experimentation," said Sachs. "Changes in minor details will lead to big results."
The week-long training and mentoring session ended with a banquet reception following this year's chief petty officer pinning ceremony.
Stennis is currently undergoing a Docking Planned Incremental Availability (DPIA) maintenance period at Puget Sound Naval Shipyard and Intermediate Maintenance Facility.
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