USS CARL VINSON – Civilian chef Trevor Hamilton arrived aboard USS Carl Vinson (CVN 70) June 7 and brought a little extra flavor to Vinson’s galleys by volunteering nearly three weeks of his time to show the “Gold Eagle” culinary specialists new and different ways to do things.

     Vinson is currently deployed to the Arabian Gulf in support of Iraqi and multinational forces in Iraq, and maritime security operations (MSO) in the Gulf.  MSO set the conditions for security and stability in the maritime environment as well as complement the counter-terrorism and security efforts of regional nations.  MSO deny international terrorists use of the maritime environment as a venue for attack or to transport personnel, weapons, or other material.

Since Hamilton's arrival, Sailors and Marines aboard the aircraft carrier may have noticed that the spaghetti sauce in the galley has a little more flavor than normal, and that the spices seasoning the steaks are a little more savory.  Crew members may have even noticed there are slight differences in the way their food is presented. Mainly what I'm doing here is working with some of the senior guys to show the younger ones new ways to cook and prepare food,” said Hamilton. The cooks here are great, the're asking questions, getting involved. They're wanting to discover other options.

Hamilton isn't spending his time idly while aboard the Gold Eagle.  He's already spent a day in the flag galley, a few days in the chief petty officer mess, a couple of days in the wardroom and now he can be found helping out cooks in the enlisted galley.

Everyone here enjoys working with him, said Petty Officer1st Class (AW/SW) Fabian Villarreal, a culinary specialist aboard Vinson. He's helping to bring a little flavor to the food, plus he's been a great morale boost for the crew.

Trevor Hamilton, sporting his newly acquired Carl Vinson ball cap, talks to Culinary Specialist First Class (AW/SW) Fabian Villarreal about different techniques on making large quantities of spaghetti sauce. Hamilton is part of the Adopt-a-Ship program, a partnership between Naval Supply Systems Command and the American Culinary Federation, which enables civilian chefs to spend time aboard Naval vessels instructing Culinary Specialists.

Since 1999, Hamilton, a native of Ontario, Canada, has been a part of the Adopt-a-Ship program, a partnership between Naval Supply Systems Command and the American Culinary Federation.  The program enables civilian chefs to spend time aboard naval vessels mentoring the assigned culinary specialists.

It's great to come out here and work with different people, said Hamilton. This is also sort of my way of saying thank you for everything you guys do, leaving home for six months to serve your country.  I have the highest respect for everyone in the U.S. Navy.

Hamilton has spent time on several ships including  four aircraft carriers and seven submarines.