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Fresh Bites At Sea

Photo By Petty Officer 1st Class Nolan Pennington | Culinary Specialist Seaman Apprentice Juliana Jackson (left), from San Diego, and...... read more read more

NEWPORT NEWS, VIRGINIA, UNITED STATES

10.22.2025

Story by Petty Officer 1st Class Nolan Pennington

PCU John F. Kennedy (CVN 79)

Fresh Bites At Sea

After countless hours of hard work and motivation, Pre- Commissioning Unit John F. Kennedy (CVN 79) officially opened its galley to the ship’s crew on Oct. 22, 2025. Quickly approaching Builder’s Trials, John F. Kennedy has been working at an all time high to reach operational standards on board.

“This was the biggest thing, us being able to feed the crew,” said Culinary Specialist 1st Class Rene Millington, assigned to the S-2, food service division, aboard JFK.

The Culinary Specialists, Food Service Attendants (FSA), and Engineers on board have diligently completed complex training maintenance and repairs in order to fulfill their role in feeding the ship’s crew. Undergoing sanitation trainings, food handling card certification, and equipment maintenance has been an all-hands effort and has not gone unnoticed.

“I’m very proud of my team,” said Chief Warrant Officer 4 Karen Thompson, John F. Kennedy Food Service Officer. “They worked very hard to get to where we are today.”

With approximately 180 spaces to maintain, the help of FSA was crucial in getting the galley running. They were tasked with undergoing trainings and qualifications in order to accurately assist CSs in daily duties and cleaning, making all the difference in manpower.

“We definitely need the FSAs,” said Millington. “Without FSAs, I don’t think we would have been able to do this.”
Although there were challenges along the way with space ownership, equipment, and manpower, the crew has successfully opened the newest galley in the United States Navy.

“We’re making history here for the Navy,” said Thompson. “We’re the first to do what we’re doing now at this stage in the process.”

Prior to this opening, CSs were eager for the opportunity to utilize their hard-earned skills and contribute to the ship on a larger scale. This change of pace has allowed them to find the joy in their work by boosting morale during the transition to 24-hour duty.

“The morale is through the roof right now for a lot of people on board,” said Thompson. “The CSs are excited to get in the galley and cook for the first time.”

Sailors were excited to get a taste of the first lunch served on board and those reviews were a testament to the hard work put into every plate.

“It was really good,” said LSSA Jacob Guzman, assigned to S-8, shipping and receiving division. “It’s really convenient not needing to leave the ship to get a meal anymore.”