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Commander, Submarine Group Two


 
 
Local Celebrity Chefs Cook during Port Everglades Fleet Week
 
PORT EVERGLADES, Fla. (NNS) -- South Florida chefs prepared local cuisine for Sailors, Marines and Coast Guardsmen during Fleet Week Port Everglades 2012.
 
The cuisine was served aboard multipurpose amphibious assault ship USS Wasp (LHD 1, for embarked distinguished guests, Sailors, Marines, and Coast Guardsman from USS Gettysburg (CG 64), USS San Jacinto (CG 56), USS DeWert (FFG 45), USS Dallas (SSN 700), U.S. Coast Guard Station Fort Lauderdale and the 26th Marine Expeditionary Unit (MEU).
 
"It was amazing to be invited to this submarine and to be able to cook with these wonderful gentlemen," said Jason L. Smith, head chef at a local restaurant. "It was an absolutely amazing experience."
 
Visiting chefs worked alongside ships' culinary specialists to prepare the meal, which proved to be a great learning experience.
 
"It was a great opportunity to sample some of the food that Mr. Smith makes down at his restaurant, and demonstrate for our cooks some of the techniques," said Culinary Specialist 3rd Class Nicholas A. Ferro, from USS Dallas. "Perhaps we can incorporate those into our menu and supplement what we have on board. It was an outstanding meal, and I really enjoyed it."
 
In addition to cooking for the Sailors and guests, many of the chefs were able to take tours of the ships.
 
"I'm in awe of everything," said Chef Marcela Guzman Galan, instructor from Art Institute Fort Lauderdale, of her first time on a Navy ship. "For me, this is an honor to be here with you guys and prepare some delicious food."
 
Fleet Weeks showcase the investment Americans have made in their Navy and increase awareness in cities that do not have a significant Navy presence.