NAVSUP FLC Pearl Harbor Conducts Cake Decorating Seminar.
NAVSUP Fleet Logistics Center (FLC) Pearl Harbor Navy Food Management Team (NFMT) hosted a hands-on cake decorating seminar at Joint Base Pearl Harbor Hickam (JBPHH) shore galley, the Silver Dolphin Bistro March 14-15.
Food service leaders at the Silver Dolphin Bistro opened up their facility to support the NFMT in training and equipping the fleet through essential hands-on training.
Culinary specialists (CS) from the Pearl Harbor-based Arleigh Burke-class (Aegis) destroyer USS Chung-Hoon (DDG-93), Los Angeles-class fast attack submarine USS Greeneville (SSN-772) and the Virginia-class fast attack submarine USS Mississippi (SSN-782) were in attendance to enhance their culinary skills.
This seminar was the second of four scheduled to occur during fiscal year 2017 and was led by CS 1st Class (SW/AW) Osman Fernandez, NFMT, NAVSUP FLC Pearl Harbor.
These seminars provide CSs with basic and advanced skills in cake decorating to include the preparation of frostings, proper coloring techniques, and how to properly utilize various types of cake decorating equipment. The students also learned how to mask the cake, applying different borders and making flowers. All of the students had the freedom to create and design the cake of their choosing.
Training conducted off-hull affords Sailors the opportunity to learn and grow in an environment that is free of distractions and pressures associated with life aboard ship or submarine.
"The benefits of having CSs that are skilled in the art of cake decorating are endless," said Fernandez. "Culinary teams around the Navy are called on daily, not just for holidays and theme meals, to boost morale and what better way to do that than by preparing, decorating and serving a cake that leaves a lasting impression on the crew and reflects great pride in the CS rating."
The next cake decorating seminars will be held June 20-21 and Sept. 26-27 aboard JBPHH.
The Pearl Harbor team is one of six NFMTs serving the CS community throughout the United States. Cake decorating is just one of many seminars that can professionally enhance culinary skills and positively impact and improve operations.
BY SENIOR CHIEF CULINARY SPECIALISTS RICHARD C. HALL II, USN NAVY FOOD MANAGEMENT TEAM, NAVSUP FLEET LOGISTICS CENTER PEARL HARBOR
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|Title Annotation:||Around NAVSUP|
|Author:||Hall, Richard C.|
|Publication:||Navy Supply Corps Newsletter|
|Date:||Jul 1, 2017|
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