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Feeding a crew of 2,500 during a deployment is no easy task, but the culinary specialists onboard the Wasp-class amphibious assault ship USS Bataan (LHD 5) execute this mission daily.
With logistical planning and forward thinking, the ship’s S-2 (main galley) and S-5 (wardroom) divisions, comprised of 150 personnel including culinary specialists, food service assistants, and Marine cooks, are able to calculate how much food is necessary for each meal, for three meals a day, seven days a week.
“We are like the third engine of the ship,” said Senior Chief Culinary Specialist Jonathan Graciano, S-2 production chief. “We work for the crew to have a place to break bread, and that plays a big part in impacting morale.”
According to Culinary Specialist 2nd Class Trey Everette, S-2 records keeper, the ship’s nine food storerooms, also known as the “Jack of the Dust,” are a big part of the management and distribution of food to the ship’s crew. Governed by Navy instruction, the ship’s dry storeroom is required to be stocked with up to 45 days of supplies, while the freezer requires a 30-day supply, and the chill box and fresh fruits and vegetables require 21 days of supply.
“Bataan is breaking the rust off of the supply chain,” stated Senior Chief Culinary Specialist Jordan Roth, leading culinary specialist. “With everything that is going on, if a plan falls through, we adapt on short notice.”
Ultimately, the end goal of the moving parts it takes to ensure Marines and Sailors are sustained to continue the Bataan’s mission, is the morale and wellness of her crew, said Culinary Specialist 2nd Class Edmond Hurtado.
“As far as operations, I feel like we might be one of the few rates that if we are not here the rest will just fall like a puzzle,” he explained. “[The ship] can’t really operate if we do not have food.”
The ship’s food service division (S-2) was recently recognized with the 2023 Captain Edward F. Ney Memorial award, and also nominated for U.S. Naval Surface Forces Atlantic’s 2024 Ney Award. Senior Chief Culinary Specialist Jordan Roth, leading culinary specialist onboard, said the recognition comes as a result of the Bataan’s cooks bringing their distinction to the table.
“The expectations are higher,” he said. “Seeing the reward is a result of the grind, it inspires you to keep grinding, aspiring a competitive edge.”
| Date Taken: | 12.01.2023 |
| Date Posted: | 12.05.2023 05:01 |
| Story ID: | 459019 |
| Location: | U.S. 5TH FLEET AREA OF RESPONSIBILITY |
| Web Views: | 160 |
| Downloads: | 0 |
This work, Bataan Culinary Specialist Operate as the Heart of the Ship and the Morale of the Crew, by PO2 Christopher Jones, identified by DVIDS, must comply with the restrictions shown on https://www.dvidshub.net/about/copyright.
