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Bon appetite on USS Essex Journalist 2nd Class Corey Truax, USS Essex public Affairs Posted: 01/11/2006
SASEBO, Japan -- USS Essex (LHD 2) Sailors enjoyed a unique dining experience when haute cuisine appeared on the mess decks Jan. 9 thanks to special Canadian guest chef Trevor Hamilton. Essex, is one of 20 different ships and submarines that Hamilton has visited to conduct hands on culinary training. Hamilton, a certified Chef de Cuisine, has volunteered over 200 days at sea as part of the Adopt-A-Ship program. “The Adopt-A-Ship program gives USN culinary specialists the opportunity to work with civilian culinary professionals, like myself, through a mentoring program,” said Hamilton. “It’s a really great opportunity for me and the Sailors to learn from each other.”
“There are a lot of things you have to take into account when you’re cooking on a ship. You can’t foresee things like you can in the civilian world,” said Hamilton. “You never know when you’re going to lose electricity, steam, or some other vital system. These Sailors ability to react and take care of business is amazing,” he added. “It was really neat to have a professional chef come
and cook with us and teach us some of the tricks he has learned over time,” said
Culinary Specialist Seaman Apprentice Jan M. Deperalta. “Talking to Mr. Hamilton
while I helped him prepare food has opened my eyes up to how my skills in the Navy will
help me get a job in the civilian world.”
“The best part of participating in the Adopt-A-Ship program, for me, is not so much the travel, but the opportunity for me to help out the Sailors in the Global War on Terrorism,” concluded Hamilton. Essex is commanded by Capt. Martin J. Keaney and is the
Navy’s only forward-deployed amphibious assault ship, and is the flagship for the
Forward Deployed Amphibious Ready Group.
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UNDERWAYS
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