MINA SALMAN PIER, Bahrain - The head chef of the Bahrain restaurant, Ric's Upstairs, visited mine countermeasures ship USS Ardent (MCM 12), to teach the ship's culinary specialists new techniques while preparing a meal together, March 8.
Head Chef Rolando Sollberger and his sous chef, Gilbert Pentason, and the Ardent's culinary specialists prepared a three course meal using only the ingredients already aboard the ship for MCM Crew "Fearless."
The meal was comprised of a shrimp and avocado dish smothered in sauce, chicken stuffed with mushroom mousse, mixed greens, vegetables, spiced mash potatoes and apple strudel.
"It's a special treat to work with such an experienced chef," said Culinary Specialists Seamen Louis Pennington.
The crew has been deployed to the U.S. 5th Fleet area of responsibility since October and found the extravagant meal a much-welcomed break.
"Amazing. It was certainly an unexpected treat," said Mineman 3rd Class Sonny Gibson. "We're not the only Sailors in the Navy who work hard, but days like this let us know that the chain of command cares."
Sollberger, originally from Switzerland, has cooked for movie stars and princes, five-star resorts and American presidents for more than half a century; his previous employers include President Richard M. Nixon and the actors John Wayne and Marlon Brando.
Ardent is forward deployed to Bahrain, assigned to Commander, Task Force 52 supporting mine counter-measure operations in the U.S. 5th Fleet area of responsibility.