The Navy trains 3,900 new culinary specialists each year at the Navy Culinary Specialist "A" School at Fort Gregg-Adams, Virginia, emphasizing sanitation, nutrition, and cooking techniques.
During Galley Week, students immerse themselves in meal preparation in a kitchen that mimics real Navy vessels, ensuring they are well-prepared for future deployments.
Graduating culinary specialists can expect to spend three to five years at sea, with deployment periods lasting up to nine months, underscoring their critical role.
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