During the week of April 24, five culinary specialists from Naval Station Mayport attended a course at the Naval Supply Systems Command Fleet Logistics Center (NAVSUP FLC) Jacksonville Navy Food Management Team (NFMT) kitchen, learning to cook from scratch.

The training emphasized using fresh ingredients to make galley favorites from what is available vice using prepackaged frozen foods.

The first two days NFMT focused on galley sanitation, meal preparation, daily paperwork preparation, recipe conversion, and equipment usage and safety.

Wednesday and Thursday were dedicated to learning how to set up the kitchen and prep ingredients for use, known as 'mise en place;' a French term for having ingredients prepared before making a recipe.

Students also learned to break down and clean whole beef tenderloins, followed by the basics of making pie crust and dinner rolls.

Thursday's instruction concluded with training on wardroom setup and service.

"The students enjoyed honing their skills, learning different methods of cooking and how to easily enhance products and make menu items from scratch rather than a bag or can," said Chief Culinary Specialist Christopher Gehr.

The students were put to the test on Friday by preparing a full meal for ten guests highlighting their new knowledge and skills. Guests included Commanding Officers and Command Master Chiefs who enjoyed a semi-formal meal.

All items on the menu were freshly prepared starting with cream of mushroom soup and dinner rolls. The main course consisted of Bombay chicken, beef stroganoff, hoppin' John, and perfectly seasoned green beans. The meal concluded with freshly baked, warm apple pie.

"I learned time management followed by how to make use of available ingredients. When you learn how to adjust recipes using ingredients you already have, you can effectively produce better tasting meals," said Culinary Specialist third class Takeia Gibson, a student from Littoral Combat Ship Crew 114.

The next class offered will be Baking 101, learning the basics of baking and the breakdown of baking as a science.

To enroll or get information about classes offered at NAVSUP FLC Jacksonville NFMT, contact Chief Culinary Specialist Christopher Gehr or Chief Culinary Specialist William Kanack at (904) 270-5544.

NAVSUP FLC Jacksonville, one of eight fleet logistics centers under NAVSUP Global Logistics Support (GLS), provides operational logistics, business and support services to fleet, shore and industrial commands of the Navy, Coast Guard, Military Sealift Command, and other joint and allied forces. Services include contracting, regional transportation, fuel, material management, household goods movement support, postal and consolidated mail, warehousing, global logistics and husbanding, hazardous material management, and integrated logistics support.

NAVSUP GLS provides global logistics for a global Navy. The organization is made up of approximately 6,300 military and civilian logistics professionals operating from 105 locations worldwide, providing an extensive array of integrated global logistics and contracting services to Navy, Marine Corps, joint operational units, and allied forces across all warfare enterprises.

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For more news from Naval Supply Systems Command, visit www.navy.mil/.