Canadian Chef Adopts Navy Ship

Photos: PH3(AW/SW) Chris M. Staten Chef Travis Hamilton of Canada recently spent a week aboard Norfolk-based USS BATAAN (LHD-5). For the past year, the Hamilton, Ontario native shared his knowledge and swapped ideas with Mess Management Specialists (MS) aboard seven U.S. Navy ships through the U.S. Navy's Adopt a Ship program. "The people I work with are very receptive," Hamilton said of his experiences in the fleet.

"Every command is 100 percent different. A couple guys challenged me in the most positive way. But I didn't come here to teach, I came here to work with them and show them different ways. I come off each ship learning some stuff myself. People get this impression that since you come from the civilian world you're something special. We're not. We're regular guys." From his experiences with Navy MSs around the world, Hamilton compares the performance of personnel as equal or better than that of graduates of the even most prestigious culinary schools on the continent.  He said, often MSs excel on issues their civilian counterparts tend to neglect or ignore. But even beyond a specific culinary talent, he said he's most impressed with the unique cleanliness of Navy galleys, and the ability of MSs to manage large kitchens in often adverse conditions.

"The training MSs get in the Navy is top-notch," said Hamilton. "The sanitation is incredible. My galley back home is impeccable now after what I've learned aboard the ships. They get very well rounded training. Depending on the field they want to go into, they could do anything they want. Basically, you're running a hotel at sea. For the ones who get out, they could go into a hotel and work in any part of the house they want. But here I look for attitude. I want to see 'do you love the crew'? Here, these are your friends you're cooking for. The camaraderie you build in the military is unparalleled in the civilian world. That's probably the most cherished thing I come away with." "I found you had a very good morale in the galley aboard USS BATAAN and I'd really like to get underway with the ship," said Hamilton of his specific experience aboard Norfolk's newest amphibious assault ship, which returned from its first  deployment in March.

"The crew was very polite and I found some of the younger Sailors have more desire than I've found in the civilian kitchens. These are the type of guys I'd like to hire." Among things Hamilton found most impressive of MSs, is their ability to provide quality service and care for the crew, while maintaining the myriad of military responsibilities as sailors. "One of the biggest stereotypes in the military I hate is that of the cooks. Our level of cleanliness and garnishing skills really surpasses what you see in most civilian jobs and that makes me proud," said Petty Officer First Class Mess Management Specialist Steven H. Kiehl of Philadelphia and a USS BATAAN 'plankowner'.

Kiehl knows about quality food preparation. He served as the chef to the President at Camp David, Md., from 1993 to 1997. "So with the Adopt a Ship program we get achance to show off a little and change the stereotype."  Hamilton said he believes the U.S. Navy Food Management Team's Adopt a Ship program is one of the most mutually beneficial measures taken to enhance ties between food preparation professionals in any combination of fields or specialties. It provides diverse training, unique experiences and insight.

The following story is reprinted from the Navy News - The Source for Navy News.

ABOARD USS JOHN F. KENNEDY (NNS) -- The aroma intoxicates the crew. The roast turkey, mashed potatoes and stuffing look enticing -- almost like Thanksgiving dinner at home.  Some may wonder if mom came aboard to cook a meal for them.    The mess specialists aboard USS John F. Kennedy (CV 67), along with help from Canadian-certified Chef de Cuisine Trevor Hamilton, have made dining on Kennedy taste like a home-cooked meal for some.

Hamilton, a native of Hamilton, Ontario, and graduate of George Brown Cooking School in Ontario, recently shared his culinary skills with his Big John counterparts, combining civilian and military cooking techniques.  "I show the staff different ways to do the same job," Hamilton said. "I demonstrate different cooking and seasoning techniques."  Hamilton began working with Navy cooks 26 years ago and understands how to make great food -- even when cooking for 4,000.   "It is very easy to do," he said. "I have been on every type of ship. Even if the ship is in port, I can teach them the same things as if they are underway."

As Hamilton explained, his techniques have taken Kennedy cooks to the next level.  "I think some of my knowledge has made the Sailors more motivated and want to learn more," Hamilton said. "My techniques are different than the Navy would teach them. I use different industry terminology, and the Navy is starting to gear toward that now."  "One of the main areas the chef has taught the cooks is food presentation and preparation," said Chief Mess Specialist (SW/AW) Ed Pabon, Kennedy galley production chief. "The crew seems to be happy with the services we provide."

JFK’s nine-month extended selected restricted availability, or ESRA, maintenance period has included many long hours and lots of hard work for Big John Sailors. Hamilton has taught the galley cooks to prepare food that may impact their attitudes.  "I think it is a morale booster for the crew," said Mess Specialist 2nd Class (SW) Walterene Logan. "He has shown us different food preparation techniques that will help us do our jobs better."

Learning the cooking techniques improves the presentation, but the real test comes when patrons sample the food served.  "The food is great," said Airman Anthony Inskeep of the ship’s air department. "The atmosphere is a definite upgrade."  Hamilton, aboard for two weeks recently, enhanced the knowledge of the cooks and the appetite of the crew -- a goal Pabon and his kitchen crew share with the Canadian chef.

Canadian Chef Adopts Navy Ship

Photos: PH3(AW/SW) Chris M. Staten Chef Travis Hamilton of Canada recently spent a week aboard Norfolk-based USS BATAAN (LHD-5). For the past year, the Hamilton, Ontario native shared his knowledge and swapped ideas with Mess Management Specialists (MS) aboard seven U.S. Navy ships through the U.S. Navy's Adopt a Ship program. "The people I work with are very receptive," Hamilton said of his experiences in the fleet.

"Every command is 100 percent different. A couple guys challenged me in the most positive way. But I didn't come here to teach, I came here to work with them and show them different ways. I come off each ship learning some stuff myself. People get this impression that since you come from the civilian world you're something special. We're not. We're regular guys." From his experiences with Navy MSs around the world, Hamilton compares the performance of personnel as equal or better than that of graduates of the even most prestigious culinary schools on the continent.  He said, often MSs excel on issues their civilian counterparts tend to neglect or ignore. But even beyond a specific culinary talent, he said he's most impressed with the unique cleanliness of Navy galleys, and the ability of MSs to manage large kitchens in often adverse conditions.

"The training MSs get in the Navy is top-notch," said Hamilton. "The sanitation is incredible. My galley back home is impeccable now after what I've learned aboard the ships. They get very well rounded training. Depending on the field they want to go into, they could do anything they want. Basically, you're running a hotel at sea. For the ones who get out, they could go into a hotel and work in any part of the house they want. But here I look for attitude. I want to see 'do you love the crew'? Here, these are your friends you're cooking for. The camaraderie you build in the military is unparalleled in the civilian world. That's probably the most cherished thing I come away with." "I found you had a very good morale in the galley aboard USS BATAAN and I'd really like to get underway with the ship," said Hamilton of his specific experience aboard Norfolk's newest amphibious assault ship, which returned from its first  deployment in March.

"The crew was very polite and I found some of the younger Sailors have more desire than I've found in the civilian kitchens. These are the type of guys I'd like to hire." Among things Hamilton found most impressive of MSs, is their ability to provide quality service and care for the crew, while maintaining the myriad of military responsibilities as sailors. "One of the biggest stereotypes in the military I hate is that of the cooks. Our level of cleanliness and garnishing skills really surpasses what you see in most civilian jobs and that makes me proud," said Petty Officer First Class Mess Management Specialist Steven H. Kiehl of Philadelphia and a USS BATAAN 'plankowner'.

Kiehl knows about quality food preparation. He served as the chef to the President at Camp David, Md., from 1993 to 1997. "So with the Adopt a Ship program we get achance to show off a little and change the stereotype."  Hamilton said he believes the U.S. Navy Food Management Team's Adopt a Ship program is one of the most mutually beneficial measures taken to enhance ties between food preparation professionals in any combination of fields or specialties. It provides diverse training, unique experiences and insight.