Pearl Harbor HAWAII --- When Chef Trevor Hamilton volunteered to participate in a special program called "Adopt a Ship" he did not expect the adventure he was about to experience on the attack submarine, USS Columbia (SSN 771).   As a certified chef de cuisine, Hamilton has tutored many mess specialists onboard U.S. Naval vessels.

But for the first time, he would actually leave the pier and experience two weeks underway, onboard Columbia. "It was definitely a learning experience for me," said Hamilton.

"Cooking in arduous conditions with limited supplies requires these mess specialists to be creative. They do unbelievable things... things that I have never seen in my 25 year career."

The submarine performed normal underway operations with the chef onboard including ‘angles and dangles’ (a term used to describe severe tilts and turns), field day, and drills making Hamilton feel as if he were part of the crew.   "We’ve made the chef feel right at home," said Chief Mess Specialist Kenneth Winslow, a native of Batavia, N.Y. "The Chief of the Boat (COB) even woke Hamilton up in the morning with the rest of the crew to commence a field day because he is an honorary submariner."

Hamilton focused his attention on how to improve the quality of life for the Sailors through the food served in the mess hall.  "It is a fact that the quality of food served onboard sea going vessels directly impacts the crew’s morale," said Hamilton. "I was impressed with the types of food the submarine has; lobster, steak, shrimp, etc.  "So I decided to direct my attention to seasoning and preparation," he added.

According to Mess Specialist Third Class Matt Price, the crew thoroughly enjoyed having the gourmet chef around and filled out many comment cards in the galley to say just that.

"Hamilton gave a really good view from the civilian world and taught us some excellent ips on what we could do to make the food better onboard," said Price, a native from Flagstaff, Ariz. "He helped us reach higher standards."

"I would absolutely encourage my peers to come out and endeavor this same learning journey," said Hamilton. "I will be a better chef now that I have seen how these guys work. They are in a league of their own.  "I cannot begin to tell you how honored I am to have had this awesome experience with such a great group of professionals," he continued. "I feel such a camaraderie among the crew and am amazed at how they made me feel so welcome. After only two weeks it will be hard to leave."

Lt. Kurt Williams, supply officer, saw first hand the benefits of the program, Adopt a Ship, which was developed between the Culinary Institute of America (CIA) and Supply Naval Systems Command.

"Chef Hamilton is a credit to the fine art of preparing cuisine," said the Chapel Hill, N.C. native. "He adapted quickly and had a significant impact on crew morale. In addition he enhanced the quality of food service onboard USS Columbia.

"Chef Hamilton is always welcome onboard," said Williams. "He is a star in Canada as a representative and ambassador."

February, 2002