SAN DIEGO - USS Ingraham (FFG 61) celebrated the grand opening of its galley, Sept. 8, with a ribbon cutting ceremony after a two month renovation.
Ingraham’s Commanding Officer, Cmdr. Matthew Ovios thanked the culinary specialists and the food service attendants for their hard work, which allowed the galley to open on time. The crew enjoyed cake and ice-cream, after which the galley staff unveiled a feast of prime rib and lobster tails.
The new equipment: two new steam kettles, two deep fat fryers and a griddle gives culinary specialists the tools they need to provide the best meals and service to the crew.
“The equipment is new, and everything is in great shape. This really makes our job a lot easier and helps us put out a better meal for the crew.” said Culinary Specialist 3rd Class Christopher Russell.
The opening of the new galley marks a quality-of-life improvement for the entire crew, increasing morale and facilitating a more efficient operation.
“This galley cuts down on preparation time and increases overall efficiency. We’ve got a talented group of guys working in the galley, with our new equipment there is no doubt in my mind we are putting out the best meals on the waterfront,” said Culinary Specialist 1st Class James Goodman.
In addition to the new galley equipment there were major renovations on the mess decks including new decking, refurbished and re-upholstered bench seats, and new accessories to serve the crew better.
“It’s more of a café style atmosphere. We aim to provide an environment for the crew to relax and feel like they are somewhere nice off the ship, if only for a short time.” said Culinary Specialist Seaman Matthew Zalenski.