U.S. Navy Culinary Specialists Learn from the Pros During Civilian-led Culinary Class

Photo By Petty Officer 2nd Class Ryan M Harper | SAN DIEGO (Sept. 22, 2017) Culinary Specialist 2nd Class Djibril Guevarra, assigned to Commander, Fleet Activities Yokosuka, Japan, prepares a dish at the Art Institute of California in San Diego, California. Guevarra and nine other Culinary Specialists (CS) graduated from the Navy CS Advanced Culinary Training Course where they received over 800 hours of hands-on culinary education with four certified executive chefs. (U.S. Navy Photo by Mass Communication Specialist 2nd Class Ryan Harper/Released)  

SAN DIEGO, CA, UNITED STATES

09.22.2017

Story by Petty Officer 2nd Class Ryan M Harper 

Navy Public Affairs Support Element West

Ten student-chefs stand together as nearly 40 guests enjoy the lunch they prepared, in a dining room at the Art Institute of California – San Diego. The only thing differentiating these men and women from the other students at the school is the rank emblazoned on their coats, signifying their status as U.S. Navy Sailors.
Ten Culinary Specialists (CS) from Navy regions Japan and Southwest took part in the inaugural Navy Advanced Culinary Specialist Training Course at the Art Institute of California – San Diego. The two-week course culminated in a prepared lunch for friends and family demonstrating the techniques the students learned from the course.
Culinary Specialist 2nd Class Bjilbril Guevarra, a Philippines native assigned to Commander, Fleet Activities Yokosuka, said he learned quickly upon arriving at the Art Institute that this would not be an easy two weeks.
“I initially looked at this as free leave in San Diego,” Guevarra said, smiling. “But when I got here, we were busy from the first day to the last! I learned a lot of things.”
The two-week class is adapted from an eleven-week course normally offered at the institute. Guevarra said he was impressed by the amount of instruction offered in such a short amount of time.
“It’s mind-blowing,” Guevarra said. “I didn’t even know how to pronounce half these dishes when I got here!”
Guevarra added that the chef instructors were knowledgeable and enjoyable to work with.
“This was not like a typical military course,” Guevarra said. “The chefs were in the kitchen laughing and cooking with us the whole time.”
Guevarra said the chef instructors included common recipe replacements and alternatives so that the Sailors could substitute for missing ingredients when underway.
“It was a rewarding class,” Guevarra said. “I would recommend it to anyone willing to learn and have a lot of fun at the same time.”
Doctor Kenneth Hargreaves, one of the course instructors, is a chef, culinary instructor, and retired Navy Mess Specialist Chief Petty Officer. He said constant improvement is essential for all culinary service providers.
“I think our mission is to exceed expectations,” Hargreaves said. “Whether you are a CS or a chef: our goal, first and foremost, is to make the customer happy. Instruction is one of the ways we achieve that.”
As a retired chief, Hargreaves said he enjoyed working with the Sailors - who affectionately call him “Doctor Chef”.
“Being around Sailors brought me back to my old days,” Hargreaves said, chuckling. “It was great to see their enthusiasm and willingness to learn.”
Hargreaves said he hopes the course was rewarding for the students and benefits them at their commands.
“We tried to keep it challenging yet fun,” Hargreaves said. “My hope is they share that training with their shipmates back home.”
Hargreaves added that he wants to help offer this course to all branches of service in the future.
“Good food is the backbone of good morale,” Hargreaves said. “I hope this type of training becomes standard throughout the Navy and across all branches to provide service members with real, home cooked food.”

• Date Taken: 09.22.2017
• Date Posted: 09.25.2017 14:40
• Story ID: 249403
• Location: SAN DIEGO, CA, US