Adopt A Ship Program
Chef Trevor Hamilton C.C.C.

Chef Hamilton

Benefits of Adopt A Ship

A recruiting tool at the culinary college level
Get the MS community all fired up about cooking
Getting more respect for the MS rate
A good measuring stick to show their skills
Gives a chance for the MS to teach the chefs
Morale booster socializing with civilian counterparts
A way to keep MS's in the Navy
Training on the Command is beneficial for the MS
The chef works along side the MS in their environment
Observes the difficulty cooking underway or during drill


USS Essex (LHD 2) Bon appetite on USS EssexSasebo, Japan.   Sailors enjoyed a unique dining experience thanks to special Canadian guest chef Trevor Hamilton.

USS Carl Vinson (CVN 70) Chef makes difference aboard Gold Eagle.   Civilian chef Trevor Hamilton arrived aboard.

USS Frank Cable (AS 40) Canadian Chef Shares Skills with Frank Cable Sailors

USS Paul Hamilton (DDG60) Underway for RIMPAC Pearl Harbor Hawaii

HMCS Halifax (FFH330) After many years of trying to get on board a Canadian warship.  Well the big Day has arrived...

USS Columbia (SSN 771) Canadian Chef becomes honorary submariner.

USS Constellation (CV64)  In July, Chef Hamilton boarded the USS CONSTELLATION(CV64) for a 17 day underway with the air wing on board.

Click here for letter from a host ship.

trabul3a.gif (209 bytes) HMCS Halifax
USS Carl Vinson
USS Columbia
USS Constellation
USS Essex
USS Frank Cable
USS Paul Hamilton
USS Ronald Reagan

trabul3a.gif (209 bytes) Chef's  Articles
trabul3a.gif (209 bytes) Chef Profile
trabul3a.gif (209 bytes) Photos

trabul3a.gif (209 bytes) Guestbook

Australia Exchange



Food Recovery
This is where the Navy can save a great amount of money.
This also encompasses paying market value for food.
    I would like to see a better use of leftovers. Even with the the 24 hr. rule there is reative use of leftovers.
     Flexibility of menu changes to accommodate the use of leftovers.
Working with NFMT and Leading MS's to put a training plan into place.


Good Navy Day to all.  I would like to take this time to give a BZ to the Naval supply Corp. (NAVSUP) for allowing and supporting this great Program.

There have been a number of Chefs from Canada that have been involved.  Dave Jones c.c.c. on the USS JOHN YOUNG DD(973) and also on the TARAWA (LHA1) transit from (Hong Kong); To Pearl Harbor Sam Glass (CEC) on the USS JOHN C STENNIS(CVN74); Monty Pryor on the USS JOHN C STENNIS (CVN(74;) Chris Cavalier on the USS PEARL HARBOR(LSD-52 ); Mike Robertson on the USS BONHOMME RICHARD(LHD-6);

This does not include American chefs that have participated. This is a great time of meeting and working sharing food knowledge with our Navy Colleagues.

Want a challenge?  Get underway for a week and see how you stack up working in a Navy galley. The Royal Australian Navy has a similar program as well. So come and see if you are up to the challenge of working in Navy Galley underway with all there restrictions. Also stick around and enjoy a Navy field day (after a 12 hr. shift cooking).

How do you get involved? Email me I will get you in touch with the Navy Food Management team (NFMT) in the area you would like to go.  V/R Trevor Hamilton c.c.c.

Pearl Harbor

The first of Jan found me in Pearl Harbor for 23 days of training with Submariners.  I got to work on two boats and help teach the private mess course at Kapoloni College. 

Talk about extreme cooking conditions.  On the sub you basically cook and bake in a space a bit bigger that your bathroom.  One person does the whole meal including baking for the meal.  As well as clean the pans that they use.

Pearl Harbor Sub base is a living museum.  I stood in the same spot that that Admiral Husband Kimel Used when was CO in Charge of COMSUBPAC when the Japs attacked Pearl Harbor.

Cooking in the Navy underway is a challenge any time, but I feel that the Submariners have it a lot harder.

They are Masters at stowing food.  On the one boat I was on, they were going to be stowing 3 more pallets of food.  I thought that would be really impossible as there seemed to be no more room.

They did.  I would encourage any chef that reads this to adopt a ship.  Go Navy,   Trevor Hamilton c.c.c Web Award
For Excellence in Patriotism

Canadian Federation of Chefs & Cooks
Food Management Team
Naval Supply Systems Command


USS SHILOH(CG67) Home ported San Diego 4 days cutting circles in a box
USS DECATUR(DDG73) Home ported San Diego 7 days transit to Pearl Harbour
USS CONSTELATION(CV64) Home ported San Diego sat cold Iron in San Diego
USS HOUSTON(SSN713) Home ported San Diego sat cold Iron in San Diego
USS FREDERICK(LST1184) Home Ported Pearl Harbour sat cold Iron in Pearl
USS DECATUR(DDG73) joined them in America Somoa
USS BATAAN(LHD5) Home ported Norfolk sat cold Iron in Norfolk
USS FREDERICK(LST1184) Home ported Pearl Harbour 14 days underway
USS TARAWA(LHA1)Home ported San Diego 14 day Transit - Hong Kong to Pearl
USS FREDERICL(LST1184) Brisbane, New Caledonia and Tonga to Pearl Harbour
USS KAMEHAMEHA(SSN642) Home ported Pearl Harbour sat cold Iron
USS COLUMBIA(SSN771)  While I was underway I did some deep sea cooking
USS CONSTELLATION (CV64) Home ported San Diego 17 days with the air wing
USS KEY WEST  (SSN 722) Home ported in Pearl Harbor
USS GREENVILLE  (SSN 772) Home ported in Pearl Harbor
USS JOHN F KENNEDY (CV 67) Home ported in Florida worked off the barge
HMCS HALIFAX FFH 330 in Port Weller for a 5 day training evolution
USS BREMERTON (SSN698) Home ported Pearl Harbor
USS CHEYENNE (SSN773) Home ported Pearl Harbor
USS LAKE ERIE(CG70) was underway
USS PAUL HAMILTON (DDG60) Underway for RIMPAC Pearl Harbor Hawaii
USS MOUNT WHITNEY(LCC/JCC20) Tiger Cruise to New York
USS FRANK CABLE(AS-40) forward deployed in Guam 12 days cold Iron
USS CARL VINSON (CVN70) underway 23 days in the Persian Gulf
USS RAMAGE (DDG61) sat cold iron in Norfolk
USS ESSEX LHD-2 - 23 days in Sasabo Japan underway to Okinawa and Guam
USS GEORGE WASHINGTON (CVN 73) 10 days underway Norfolk
USS RONALD REAGON (CVN76) 10 days underway Guam To Pearl Harbor

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