Adopt A Ship Program
Benefits of Adopt A Ship
recruiting tool at the culinary college level
USS Essex (LHD 2) Bon appetite on USS Essex. Sasebo, 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.
|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
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