Oklahoma City (CLG 5) - Naval Cruise Book

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One of the largest divisions aboard is S--5 with over fifty men. Responsible for a myriad of tasks for the embarked Flag and Ship's Company olticers, their personnel accomplish such services as maintaining the Onticers Wardroom, staterooms, and other sections of Officer's Country. The Stewards are well known for their expertise in dining service and for their culinary talents. Most of the Stewards assigned to the division acquire their chef's knowledge by attending Navy Culinary and Mess Management Schools. Their skills are put to use daily in preparing appetizing meals and at various ports-of- call when receptions, given by COMMANDER SEVENTH FLEET, demand the utmost in creative food preparation. Such accomplishments boost the morale of the officers and enhance our ehforts in the People-to-People programs while in port. From left to right, T. Obrador TN, E. Gedalanga TN, l. Ancheta TN, T. Deregla SD2, B. Leynes TN, O. Pastores TN, F. Fernandez TN, E. Gonzales TN, A. Mariano TN. Back row left to right, M. Sortijas SD2, A. l-lerrea SD3, M. Bacagot TN, R. Viernes TN, F. Delosantos TN, R. Alfaro TN, C. Valbuena TN. C It ,,s.. . 1,4 lmjil .th :- i. :W y ly . xi. an-J' lr-14 A FW . ,4.g ,X gybn 1 y,y . y Front row L to R: T. Obrador TN, E. Gedalanga TN, 1. Ancheta TN, T. Deregla SD2, B. Leynes TN, O. Pastores TN, F. Fernandez TN, E. Gonzales TN, A. Mariano TN, Back row L to R: M. Sortijas SD2, A. Herrea SD3, M. Bacagot TN, R. Viernes TN, F. Delosantos TN, R, Alfaro TN, C. Valbuena TN

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