Chef Trevor Hamilton C.C.C. Articles

Hello, shipmates It has been a while since I have done a feature on NAVSUP’s Adopt A Chef program. Much has happened over the past year. January 2000 found me in San Diego for a month. I went to Hawaii and traveled the Western Pacific with the USS Decatur (DDG 73). It was a great time working with LT Matt Ott, MSC Rey Medelez and their team of "Commodore’s Crown" professionals. It was a seven-day transit and I was so impressed with a steel beach picnic we had. I had a firsthand view of what living with 300-plus shipmates is like. I was left in Hawaii (that was hard to take) and participated in some training at the Silver Dolphin Bistro before going back to San Diego.

On my return I went to the 32nd street Galley to conduct a seminar. I got the privilege of training on the USS Houston (SSN 713). These mess management specialists work under some hard conditions but put out some great food. Then I went off for a week on the USS Constellation (CV 64). Master Chief George Mata had me doing some very specialized training. I took 12 MSs and went to the air wing galley. I spent nine days doing a wide assortment of buffet presentations. This was a whole lot different and a real challenge for me, as I am used to having gas burners and salamanders. I was so impressed with the highest caliber of work by these MSs. I know CAPT Kelly and his officers were most impressed. I was very proud of these shipmates.

Then I went back to Hamilton, Ontario, for a rest. In April 2000, I was invited back to the USS Decatur to support them in American Samoa. Enroute I had to spend a few days in Hawaii first where I was introduced to Senior Chief Peck on the USS Frederick (LST 1184). I had a great time just working off the 1090 [food preparation worksheet] while in port. Next, I was off to American Samoa to join in the centennial celebrations. This was four months into USS Decatur’s Western Pacific deployment. I am amazed at the pace the Navy chefs keep ... this team was incredibly upbeat and consistently professional.

I had a great time being a small part of the Gala Buffet and working in the Wardroom. CDR Pete Gumataotao, then Decatur’s Commanding Officer, was the busiest person that week, hosting officials and attending functions. Saying goodbye to these shipmates was very hard. July came and it was time for a change. It was off to Norfolk and to the USS Bataan (LHD 5). I spent just a quick week there, but I saw a great group of MSs, Ney winners, and rightly so. When the skipper calls for a holiday routine, everyone enjoys the day off. It was Subway for lunch and pizza for supper. In October I was back in San Diego for two weeks underway with the USS Frederick (LST 1184).

I find being underway the best way to train with MSs as there is a full crew. I got to do the midrats [meal provided for late night shift workers]. I asked if I could. The highlight this time was Senior Chief Peck coming in second in a chili contest. He even beat me. We were all very proud of him. In January 2001 I was off to Hong Kong to transit back with the USS Tarawa (LHA 1). This was very special for me as I got to ride with Senior Chief Mike Gratton, who, when he was with the Navy Food Management Team San Diego, made it possible for a lot of chefs to go aboard ships. I got another chance to do a day on a sub, the USS Kamehameha (SSN 642). They’re a real great bunch of MSs. I’m looking forward to August, when I hope to go to Fiji and Tonga.

In closing, I must say that I never work as hard I do when I get underway. I never have enjoyed cooking as much as I do than when I am with the Navy. I have met some really great people. I would like to see every ship and every chef in North America partner in this great program. We have so many things in common. This is my observation. I still see some hurdles that we need to overcome but, like anything new, it takes time for things to fall in place. Don't hesitate to contact me at trevhamilton@home.com if you would like my perspective on the program. Shipmates, please Adopt A Chef. Go Navy! Trevor Hamilton, c.c.c.

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Click here For Chef Trevor's recent article in most recent food magazine.

Click here for Messin' With the Best