On many Navy ships, Sailors are sometimes temporarily assigned to assist their galley’s crew. One Sailor aboard the amphibious transport dock ship USS New York (LPD 21) decided to volunteer his time in the galley every free chance he gets.

“The first time I helped out was for Christmas dinner,” said Lt. Cmdr. Richard Gianetti, a reserve anesthesiologist assigned to Fleet Surgical Team (FST) 4. “I figured that would be a day they would need an extra set of hands. I found my way around quite easily and helped with basic prep and cleanup to take the pressure off others. I asked after that day if it would be OK if I could help out when needed. They were very surprised but said, ‘Of course.'”

Gianetti joined the Navy Reserve after hearing the Navy needed anesthesiologists.

“I'm 61 years old and joined the Navy Reserve about five years ago after getting mailings how short-staffed the Navy was for anesthesiologists,” said Gianetti. “I figured I was too old, but as it turned out, I wasn't. I've been doing anesthesiology for almost 30 years, subspecializing in cardio-thoracic anesthesiology.”

Gianetti deployed on the New York as part of the first FST of Navy reservists to deploy on a Navy ship.

“Doc Gianetti started working in the galley due to his love of food,” said Culinary Specialist 1st Class Andrew Carlin. “The lack of current surgeries onboard led to a perfect opportunity [for him] to help assist our culinary specialists by doing what he loves.”

The love for cooking isn’t something that began recently for Gianetti.

“After graduation from high school in 1975, at age 16, I attended culinary school for a year,” said Gianetti. “My parents were not keen on that career choice and guided me towards pharmacy. I worked in restaurants and hotels during undergraduate to help fund my education. My love for cooking and preparing events for friends and family always stayed with me.”

His love for cooking in general sparked an interest in assisting in the New York’s galley while the ship is deployed in the U.S. 5th Fleet area of operations.

“I found myself spending more and more time in the galley with all the tasks,” said Gianetti. “I realized how intense it can be and how hard the crew works; it's nonstop 24/7. Before one meal is ending the next is already starting to be prepared...I like the intensity and deadlines. It’s similar to working in a busy operating room, to some extent.”

New York’s Sailors and Marines say they have enjoyed having him in the galley.

“The culinary specialists and food service attendants truly enjoy his mentorship and leadership,” said Carlin. “Since he wears two hats, he is able to give us insight from both a culinary and medical professional standpoint. For instance, he really makes sure we maintain high sanitation standards. Since he previously attended the Culinary Institute of America, he is able to teach our culinary specialists skills that would not be traditionally taught in the ‘A’ school setting.”

His work in the galley has helped to bring excitement that was not previously there.

“He has definitely inspired me to stay passionate in the kitchen,” said Culinary Specialist 2nd Class Nicholas Basone, New York’s night galley supervisor. “Ever since he arrived in the galley, we treat it like a nice restaurant. He answers me as ‘Chef’ and now the junior cooks do the same. He has shown us all how to take that extra second to tweak the product and make it appealing to the customer.”

Gianetti has not only created inspiration inside the galley, but also has been an inspiration for others to join the galley as well.

“Lt. Cmdr. Gianetti’s infectious attitude has led to other members of his Fleet Surgical Team assisting in the galley on a daily basis,” said Carlin. “They have been a huge help to our overall operation.”

The little things he does might seem easily replaceable, but not to the Sailors and the Marines who work with him in the galley.

“I love having him around,” said Basone. “He shares a lot of knowledge and I will definitely miss that man and so will the galley. I tell him all the time how much I appreciate him: ‘Thank you, Chef, for all that you do and you will be missed in The Skyline Café.’”

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