On any given day, in your Navy, our team of more than 600,000 professional Sailors and Civilians are working together around the globe to perform our mission: deter aggression and, if deterrence fails, win our Nation’s wars. It is not possible to share every aspect of this global team but, through this blog, we offer you a glimpse of what these men and women do.
Vice Adm. Allen G. Myers, left, commander of Naval Air Forces, Adm. Mark Ferguson, Vice Chief of Naval Operations, Under Secretary of the Navy Robert O. Work, Jacksonville Mayor Alvin Brown, and Rear Adm. Michael W. Hewitt , commander of Patrol and Reconnaissance Group, pose for a photo after a ceremony to formally introduce the P-8A Poseidon into Patrol Squadron (VP) 30 at Naval Air Station Jacksonville.
120327-N-ED185-205 MEDITERRANEAN SEA (March 27, 2012) Sailors wash an F/A-18E Super Hornet on the flight deck of the aircraft carrier USS Enterprise (CVN 65). Enterprise is deployed as part of the Enterprise Carrier Strike Group supporting maritime security operations and theater security cooperation efforts in the U.S. 6th Fleet area of responsibility. (U.S. Navy photo by Mass Communication Specialist Seaman Brian G. Reynolds/Released)
120325-N-LI693-009 PANAMA CANAL, Panama (March 25, 2012) Diesel electric tractors, called mules after the original method of towing, guide the amphibious transport dock ship Pre-Commissioning Unit (PCU) San Diego (LPD 22) as the ship enters Gatun locks, the first in a series of three, during their transit through the Panama Canal. San Diego, the sixth ship in the San Antonio amphibious class, is on her maiden voyage en route to her future homeport and namesake city following construction at Huntington Ingalls Shipyard in Pascagoula, Miss. San Diego will be commissioned in San Diego in May 2012. (U.S. Navy photo by Chief Mass Communication Specialist Holly Boynton/Released)
120328-N-DB801-462 SOUTH CHINA SEA (March 28, 2012) Gunner's Mate 1st Class Eduardo Soto, right, instructs Information Systems Technician 3rd Class Matthew Rozeboom on firing a .50-caliber machine gun during a live-fire exercise aboard the U.S. 7th Fleet flagship USS Blue Ridge (LCC 19). (U.S. Navy photo by Mass Communication Specialist 2nd Class Steven Khor/Released)
Active Duty: 323,773
Ready Reserve: 105,157 [As of Feb 2012 ]
Selected Reserves: 64,118
Individual Ready Reserve: 41,039
Reserves currently mobilized: 4,478 [As of 20 Mar 2012]
Personnel on deployment: 47,943
Navy Department Civilian Employees: 203,609
Ships and Submarines
Deployable Battle Force Ships: 282
Total Ships Underway: 98 (35% of total)
Deployed Ships Underway: 63 (22% of total)
Attack Submarines Underway: 33
Other Underway: 35 (12% of total)
Total Ships Deployed/Underway: 140 (49% of total)
USS Enterprise (CVN 65) – port visit Piraeus, GR
USS Dwight D. Eisenhower (CVN 69) – Atlantic Ocean
USS Carl Vinson (CVN 70) – port visit Jebel Ali, AE
Gone are the days when Navy cooks just sling hash, serve “sh#t on a shingle,” and make Navy bean soup. Today’s culinary specialists (CS’s) are highly trained in preparing nutritious and delicious meals in sometimes less than ideal conditions. Whether it’s grilling on a ship operating in heavy seas, baking in a desert tent, sautéing while submerged in a submarine or braising at ten thousand feet–Navy CSs are deployed around the globe ensuring the men and women of America’s Navy operate at peak performance.
We know this food doesn’t magically appear when our Sailors are ready for it. Much planning and detail goes into menu preparation and food creation. Today’s CS’s have greater culinary instruction than ever before with even more advanced training on the way. Recently instruction and competition events were held in Norfolk and San Diego to help our would-be “Bobby Flays” and “Cat Coras” hone their skills and see how they stack-up against their peers. If you didn’t know any better you would think the clips below were pulled directly from Food Network orGordon Ramsey’s latest show on Fox.
Key Take Aways Regarding Navy Culinary Specialists:
– More than 7,000 deployed around the globe, feed on average more than 92 million wholesome and nutritious top quality meals per year, ensuring our fighting forces are operating at peak performance to respond to threats worldwide.
– Nothing impacts Sailors on a day-to-day basis more than the great food our CSs prepare for them-these top quality meals directly contribute to Sailor quality of life and morale.
Today’s CSs have greater culinary instruction than ever before-with even more advanced training on the way. Our Sailors, both afloat and ashore can look forward to healthier and better tasting meals in the near future.
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