Nassau (LHA 4) - Naval Cruise Book

 - Class of 1982

Page 264 of 304

 

Nassau (LHA 4) - Naval Cruise Book online collection, 1982 Edition, Page 264 of 304
Page 264 of 304



Nassau (LHA 4) - Naval Cruise Book online collection, 1982 Edition, Page 263
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Nassau (LHA 4) - Naval Cruise Book online collection, 1982 Edition, Page 265
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Page 264 text:

S-5 Division 5-5 Division, also manned by M5's, includes 14 5pecialists led by M5C Garcia. These dedicated food service personnel provided 4 meals per day, 7 days a weelc for almost 200 ship's company and embarked Marine OfHcers. Their efforts were augmented by two USMC cooks assigned to the division for the deployment. In addition to Wardroom duties, M51 Malabanan and M53 Peremes are the two M5's permanently assigned to the Commanding OfHcer's Mess, preparing meals for not only the CO but the 5hip's many visiting ofHcials and dignitaries. Also assigned to the division during the cruise were 16 food service attendants from various other divisions and units. Under the super- vision of M51 Monzon and M53 Rockey, these attendants provide many basic and essential services in the Wardroom and the stateroom areas. ZW mf! f if W f , f, 1,5 ai 2 X x

Page 263 text:

First row, left to right: ENS Paquette, MSC Seran, MS1 Pozaz, MSSN Harvey, M52 Ramirez, M51 Demillo, MS2 o o o Cipraiso, MSCM Richards, MC1 Feria, M52 Ven turoso. Second row: MS2 Williams, MSSA McCord, SN Bailey, MSSA S'2 johnson. Third row: MS2 Esperat, MSSR Hotchkiss, MSSA Mitchell, MS3 Lampher, M53 Arceneaux, M53 Bingham, M53 Snyder, MS2 Krause, MS2 Cummins, MS3 Blanchette, MSSN Gilman, MS2 McEnaney. I A ship's cook was a much ma- ? ligned individual in the early days of the Navy. Generally, he was in- f c experienced in the preparation of ,,.,-,.,W,,.....WWM' food, and to say the least the cui- ' ' F sine left much to be desired. The ffy daily bill of fare consisted of sim- - ple foods, and if the menu varied it r' was from bread, salt beef and rice X A on Sunday, to bread, salt pork and fffa- - ' U ' - beans on Monday. The diet was X X -M w .W xt. S .Xxx x t S Q.- MS2 Rusty Vancil performs some DC work for his division monotonous, poorly cooked and inadequate for minimum health requirements. Some of the other duties that fell upon early cooks, because they had the only sharp knives on board, were the job of cutting hair and also as the make-shift dentist, as was the case aboard the USS CONSTITUTION. Today, the Mess Management Specialist rating fMSj is one of the most professional and highly-regarded trades in the Navy. Personnel in the rating devote their time and talents toward excellence in food service. And although food service is not as technical as many of the Navy's other rates, it is certainly one of the most important, since it has a direct effect on the health and welfare of the Navy's most impor- tant resources.- its men and women. In jan uary, 1975, the MS rating was created by combining the Commisarymen ICSj and Steward fSDj rating to consoli- date the similarities in training and professions. MS's serve in a variety of assignments. Aboard ships, an MS may perform in the wardroom, Commanding OfHcer's Mess, Flag Mess, CPO Mess or the Enlisted Dining Facility. A great honor for an MS is to be assigned to duty at the White House on any one of the staffs there.



Page 265 text:

P1 KW, Xa Q1 E 3 1 t V I The preparation and serving of a meal can take as little as two hours or as long as four. From the cutting fbelowj and the cooking and serving Itop, leftfrigh tj it talces a cooperative effort on the part of all the MS's and food service attendants. is-.X , ,,, , ' , . lwfflllif' ' ,4 1gliL'f'44Q': ,V ' f l V f',, ' W UW, - fff4f5,,MWf ,.,,fn,-A' N. 1 f 4a' .,v'54'Is J W4

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