Naval Supply Systems Command (NAVSUP) Fleet Logistics Center (FLC) San Diego's leadership showed their support for the Navy Food Management Team (NFMT) by joining the students in the class kitchen. Capt. Schemm, commanding officer, NAVSUP FLC San Diego, spoke with the students about the importance of their roles as Culinary Specialists and the impact they have on morale.
NAVSUP FLC San Diego's NMFT taught a two-day themed meal seminar Mar.7-8. The ‘Spring meal’ was the topic for course instruction. Student culinary specialists from several local commands were provided training to gain a better understanding of various themed meals served by U.S. Navy General Messes, including a brief history of the themed meal, cooking techniques and key terms as they relate to meal planning and preparation.
Congratulations Sailors for completing the course!
| Date Taken: | 03.08.2023 |
| Date Posted: | 03.14.2023 11:57 |
| Photo ID: | 7679277 |
| VIRIN: | 230308-D-NT238-568 |
| Resolution: | 5054x3631 |
| Size: | 13.45 MB |
| Location: | SAN DIEGO, CALIFORNIA, US |
| Web Views: | 11 |
| Downloads: | 4 |
This work, A Sailor demonstrates her portion control as she serves command leadership. [Image 3 of 3], by Tristan Pavlik, identified by DVIDS, must comply with the restrictions shown on https://www.dvidshub.net/about/copyright.
No keywords found.
