NAS Patuxent River’s Unaccompanied Housing barracks has set standards of quality for junior Sailors since its opening, from recreation facilities to personal facilities. Among the more unique features of the Pax barracks are the kitchens available to each Sailor living in the quad-style barracks rooms.
But while basic training prepares junior Sailors for the rigors of military life, when it comes to feeding themselves, some extra help is needed.
"The Navy wanted to take a holistic approach to barracks life when designing our barracks, so kitchens were included for Sailors to manage their time, diets, and food budgets personally," said Jeff Sias, NAS Patuxent River Fleet and Family Readiness (N9) director. "But just like with any tool, if you give it to someone, you’ve also got to show them how to use it."
With that principle in mind, NAS Patuxent River is offering a new cooking class to Sailors living in the barracks designed to teach them how to make the most of the appliances available in their quarters. The "No Thyme to Cook" program is the brainchild of Chef Gwyn Novak, owner of the cooking school of the same name. The hands-on portion of the class teaches fundamental cooking skills and techniques applicable to the barracks' kitchen environment. The program's philosophy is centered on empowering Sailors to create fast, nutritious, and delicious meals for themselves, even with limited resources and demanding schedules.
"Cooking is all about timing," said Novak. "Saving Sailors time is one of the benefits of the course."
The inaugural class takes a unique approach, beginning with a trip to the NAS Patuxent River commissary. The initial session focuses on practical skills such as navigating the grocery store, understanding pricing, and building a sustainable budget to maximize their food dollars.
"Sailors get more nutrition from cooking their own meals than from buying pre-made meals," says Kippy Rauser, Assistant Store Director at the Patuxent River commissary. "I'd know, my father was a chef."
The curriculum also emphasizes food safety, a critical component of home cooking. Executive Chef at "No Thyme To Cook", V. Wiepreeht, makes this a point of emphasis for the class.
"Teaching Sailors proper cooking techniques and effective methods to avoid cross-contamination are things that can make them better cooks in the future," adds Wiepreeht.
This initiative is part of a broader effort at NAS Patuxent River to promote healthy habits among its residents. The "No Thyme to Cook" program is a welcome addition to these efforts, providing Sailors with the practical skills and confidence to take control of their nutrition and well-being.
The program is already making a positive impact on the participants. "I really like the cooking class. Honestly, I kind of hit a wall with trying to learn online so it's been a huge help," says Aviation Technician Airman Deon Terrell. Aviation Technician Airman Damien Martinez echoed the sentiment, adding, "I have learned new, fast, and easy ways to enjoy my cooking."
Due to limited class sizes, enrollment is currently based on direct interaction with Unaccompanied Housing staff rather than a traditional sign-up list. Staff actively engage with residents during room inspections and in common areas to gauge interest, though Sailors are always welcome to approach staff to volunteer.
"Once they indicate interest, I have a discussion with them to ensure they can commit to the full four-week course so they get the maximum benefit of the lessons," said Kieshia Kelly, Unaccompanied Housing Manager. "Our goal is to eventually get all Sailors to participate."