Photo By Petty Officer 2nd Class Antonio Turretto Ramos | CHANGI NAVAL BASE, Singapore – (Nov. 27, 2015) – Culinary Specialist 2nd Class...... read more read more
CHANGI NAVAL BASE, SINGAPORE – (Nov. 27, 2015) – Culinary specialists aboard USS Fort Worth (LCS 3) prepared a special Thanksgiving meal for the approximately one-hundred sailors currently assigned to the littoral combat ship on Nov. 27.
Currently on a 16-month rotational deployment in support of the Asia-Pacific rebalance, Fort Worth is a fast and agile warship tailor-made to patrol the region’s littorals and work hull-to-hull with partner navies, providing 7th Fleet with the flexible capabilities it needs now and in the future.
Culinary Specialist 1st Class Luis Romero, from Guadalajara, Mexico, is one of four culinary specialists assigned to LCS Crew 101, and he took a moment during meal preparation to talk about the unique opportunity to cook onboard Fort Worth.
“I’ve helped prepare 15 Thanksgiving meals during my time in the Navy, and there’s a huge difference cooking on an LCS,” he said. “You get a chance to add some homemade style to the meal because of the size of the crew.”
Fort Worth is the first LCS to deploy under the "3-2-1" manning concept, swapping fully trained crews roughly every four months. This concept allows Fort Worth to deploy six months longer than USS Freedom (LCS 1) and twice as long as typical U.S. Navy ship deployments, extending LCS forward presence and reducing crew fatigue. It is named 3-2-1 because three rotational crews will support two LCS ships and maintain one deployed ship.
The Thanksgiving menu included: turkey, gravy, honey glazed ham, green beans, corn on the cob, baby red potatoes with butter, dinner rolls, cranberry sauce, cheese cake, a ceremonial cake and peanut butter cookies.
“We really make an effort to put on a good display for the crew,” added Romero. “When you’re on larger ships you can’t change the ingredients too much, but we can really do something special here.”
The culinary specialists aboard Fort Worth prepare three meals per day while also being a part of critical teams during routine evolutions like flight quarters and launching rigid hull inflatable boats. When needed, members of the crew also assist in preparing meals.
“These meals are especially important to us because we are attempting to replace the meal you would have at home with your family,” said Culinary Specialist 2nd Class Christian Diaz, from Biscoe, North Carolina. “It’s hard to take the place of family, but we’re all we’ve got, so we do our best.”
The U.S. 7th Fleet conducts forward-deployed naval operations in support of U.S. national interests in the Indo-Asia-Pacific area of operations. As the U.S. Navy's largest numbered fleet, 7th Fleet interacts with 35 other maritime nations to build maritime partnerships that foster maritime security, promote stability and prevent conflict.
| Date Taken: | 11.27.2015 |
| Date Posted: | 11.29.2015 05:01 |
| Story ID: | 183053 |
| Location: | SG |
| Hometown: | SANTO DOMINGO, DO |
| Hometown: | GUADALAJARA, JAL, MX |
| Hometown: | BISCOE, NC, US |
| Hometown: | BROOKLYN, NY, US |
| Web Views: | 250 |
| Downloads: | 2 |
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