PEARL HARBOR, HI (April 14, 2021) Naval Supply Systems Command (NAVSUP) Fleet Logistics Center (FLC) Pearl Harbor held a baking fundamentals course for Sailors at the Silver Dolphin Bistro in coordination with their bakeshop on April 14.
The Navy Food Management Team (NFMT), at NAVSUP FLC Pearl Harbor, provides bi-annual baking courses, including “Baking 101: Fundamentals of Baking” and “Cake Decorating.” Culinary Specialist Chief Kevon Henry, from the NFMT, and Culinary Specialist 1st Class Hazel Holbrook, from the Silver Dolphin Bistro, instructed five culinary specialists stationed onboard the USS Chafee (DDG-90) and the USS William P. Lawrence (DDG-111) on how to prepare 100 portions of hot rolls and pastries.
Providing freshly baked goods to the ships’ crew leads to increased morale. And baking is a skill that develops over time, with additional training, and through repetition. Chief Henry says, “Perfection in baking comes with repetition and training. And by providing fresh baked goods, you will be increasing your ship’s morale.”
This bi-annual training improves the culinary specialists’ ability to bake in an operational environment for a large crew, as well as prepare the students for their advancement examinations.
The NAVSUP FLC Pearl Harbor’s NFMT partners with experienced and skilled instructors to provide high-quality training to military service members. Culinary Specialist 1st Class Holbrook is the silver medalist for 2020 Pastry Chef of the Year for the Hawai`i Culinary Team Schofield Barracks.
To request a list of courses available the NAVSUP FLC Pearl Harbor’s NFMT email NAVSUPFLCPH.430.NFMT.FCT@navy.mil.
NAVSUP FLC Pearl Harbor is one of eight FLCs under Commander, NAVSUP. Headquartered in Mechanicsburg, Pennsylvania, and employing a diverse, worldwide workforce of more than 22,500 military and civilian personnel, NAVSUP’s mission is to provide supplies, services, and quality-of-life support to the Navy and joint warfighter.
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