Naval Supply Systems Command Fleet Logistics Center (NAVSUP FLC) Norfolk Navy Food Management Team (NFMT) held a four-day holiday meal class Nov. 29-Dec. 2 for Norfolk-based ships' Navy chefs.

According to Master Chief Petty Officer Stephen Boos, NFMT senior instructor, the class split time between a traditional classroom setting and the training galley at NAVSUP FLC Norfolk at Naval Station Norfolk. The training was designed to help Sailors in the B650 culinary specialist Navy occupational specialty (NOS) learn fundamental baking and cooking techniques associated with whole turkey, bone-in ham, prime rib, savory and sweet starches, pies, pastry, cookies, cakes, and vegetables. They also practiced the teamwork required to produce a successful holiday meal for a crew underway.

"Holiday meals aboard ships are the heart and soul of the food service division," Boos added. "While others watch the football games, sleep in, or call home, the food service division has been hard at work a week ahead. The planning and execution of these meals takes everyone's best efforts."

He added many Sailors will be experiencing a holiday away for the first time, or the first time in many years, and it's the goal of this training to ensure they all have a sense of home on these special days. The chefs aboard ships take great care in developing the menu, adding special touches like garnish, decorating the mess decks, and preparing special baked goods for the occasion.

"To ensure success, it is vital they have a full knowledge of the proper cooking techniques," he explained. "No one wants to eat dry turkey."

According to Seaman Andrea Price, a student from aircraft carrier USS Harry S. Truman (CVN 75), the most important lessons reinforced during the class were the importance of teamwork in the galley and attention to detail.

"This class was a lot of fun," said Price. "I learned a lot of things I didn't learn in 'A' School."

The NAVSUP FLC Norfolk Navy Food Management Team provides a variety of classes throughout the year for ship and shore-based Sailors. Topics include sanitation, food service equipment, baking, cake decorating, and a variety of other topics.

For more information, visit http://www.navy.mil/, http://www.facebook.com/usnavy/, or http://www.twitter.com/usnavy/.

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