The Naval Supply Systems Command (NAVSUP) Fleet Logistics Center (FLC) Norfolk Navy Food Management Team (NFMT) held an Asian Pacific cooking seminar for a group of seven culinary specialists, May 9-11.

According to NFMT leading chief petty officer Senior Chief Culinary Specialist Virgie Villarreal, the focus of the class was to teach junior culinary specialists basic food preparation and culinary techniques as they relate to Asian and Pacific Island cuisine.

"The particular goal of this class was to create a fun and positive environment where culinary specialists from the fleet could come to learn fundamental cooking techniques in a structured environment," she added. "The Navy Food Management Team's training galley provides the perfect backdrop for this type of training."

The students included culinary specialists from USS Harry S. Truman (CVN 75), USS Dwight D. Eisenhower (CVN 69), USS Vella Gulf (CG 62) and Joint Amphibious Base Little Creek/Fort Story.

Villarreal explained that the class taught a wide variety of skills as they relate to Asian and Pacific Island cooking, including knife skills, galley sanitation and galley organization. The class also taught cooking skills for a variety of cultural dishes, including egg drop soup, chicken adobo, and vegetable stir fry, as well as desserts.

"I appreciate expanding my knowledge as a culinary specialist so I can take it back to the fleet," said Culinary Specialist Third Class Dante Stubbs, a student from Harry S. Truman.

Stubbs added that he appreciated the patience shown by the NFMT instructors.

"The NFMT instructors provided hands-on step-by-step direction throughout each stage of the cooking process to ensure the students learned the correct method to prepare the menu item that they were assigned," said Villarreal. "Generally, smaller class sizes are needed for these types of classes because of the complexity involved in preparing these products."

May is Asian-American Pacific Islander Heritage Month. The skills these culinary specialists learned can be used in cultural celebrations back at their duty stations.

"Food plays a significant role in cultural celebrations as it helps to outline the history of those in our fleet," said Villarreal.

This class was one of many that are offered by the NFMT throughout the year. Classes range in topics from galley sanitation, to pastry making and holiday meals.

NAVSUP FLC Norfolk, 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 with 37 separate locations in three Navy regions.

NAVSUP GLS provides global logistics for a global Navy. The organization is made up of more than 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.

For more NAVSUP GLS news visit http://www.navsup.navy.mil/navsup/ourteam/navsupgls/news.

A component of the Naval Supply Systems Command headquartered in Mechanicsburg, Pennsylvania, NAVSUP GLS is part of a worldwide logistics network of more than 22,500 military and civilian personnel providing combat capability through logistics.

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

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