cadres and the CS petty officers we trained a number of new Auxiliarists to be able to support cutter operations and help already qualified members develop familiarity with the two different classes of ships and their specific needs.
Part of that familiarization is learning how to cook a meal in a space not that much bigger and often smaller than a typical home kitchen for a crew of at least 20 and sometimes larger in a very restricted time frame where all of the crew has to be served in a very tight timeframe. It’s like a big family holiday meal three times a day. Fortunately we have a cadre of experienced chefs who have not only worked in restaurants but also in hospitals and nursing homes who are up to the task.
This year we got an outstanding effort by Matt Croussouloudis of Division 6 who gave our trainees a crash course in quality cooking for our crews.
Monica Coulliard and Gary Chapman presenting sliders and tender roast.