Bowen (FF 1079) - Naval Cruise Book

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Masters of the mess decks Serving 800 meals a day to a crew of over 270 people requires more than just timing and skill. It requires dedication. And dedication is exactly what the Supply Department serves up four times a day, every day, during a deploy- MS2 Roscoe Charles, left, prepares chicken for dinner in the ships gal- Icy. The supply department serves over 800 meals a day during a Med- iterranean deployment. SA David McKee, below, prepares a vegetable tray to be served during lunch. All meals on the mess decks are served cafeteria style. ment. ' Food service ops in the Med are a real challenge, said LT Bill Dodson, BOW- EM ' S Supply Officer, be- cause the crew really packs away the groceries. To illustrate the point, LT Dodson noted that BOWEN sailors consumed 7852 gal- lons of milk and 10,496 loaves of bread during the Mediterranean deployment. Providing meals for the en- tire crew throughout the six month deployment were ten mess specialists and eight food service attendants, more commonly known as mess cooks. ' Tood service ops in the Med are a real challenge, because the crew really packs away the grocer- ies. - L T Bill Dodson Supply Officer Bo wen life 41

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PNSA Curtis Hannah moves trays from the scullery to the mess decks while completing 90 days mess duty. MS2 Dick Rasmussen prepares to make pastries during the midwatch to be served during breakfast. GMG3 Scott Perkins shines the dishwasher in the scullery after din- ner has been served. 40 Bowenlife

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wmmmmmmmmw BMl John Harris, BM3 Michael ton and BM2 Tines, right, discuss line splicing techniques near the 5754 gun mount. 42 Bowailite