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An All-night Scramble

USS Enterprise (CVN 65) - Wednesday, May 11, 2011

For All-day Nutrition Culinary Specialist 3rd Class Steven Giles prepares eggs for breakfast aboard the aircraft carrier USS Enterprise (CVN 65). Photo by MC3 Nick Scott

Wednesday, May 11, 2011


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Enterprise News

Keeping Big ‘E’ healthy through the night

By MC3 Nick C. Scott USS Enterprise Public Affairs

USS ENTERPRISE, At sea – Healthy meals are available aroundthe-clock seven days a week onboard USS Enterprise (CVN 65). This due in part to the hard work of one group of Sailors who work through the night. The night crew of Enterprise culinary specialists prepare nutritious meals for midnight rations (MIDRATS) and breakfast, and that’s just part of their daily routine. Their efforts can be seen during the day too by the food that’s been prepped in advance for the larger daytime meals- lunch and dinner. “We want to make meals that are as much like home-cooked meals as possible,” said Culinary Specialist Seaman Apprentice Zachary J. Brooks, a night check chef. “We give the crew and air wing a wide variety of choices that includes meats, vegetables, grains and starches to give them a well-rounded meal.” In addition to cooking and prepping, the night crew works hard inbetween meals doing maintenance on various

Photo by MC3 Nick C. Scott

From left: Culinary Specialist Seaman Cornelius Thomas, Culinary Specialist 3rd Class Michael L. Grimmage, Culinary Specialist 3rd Class (SW/AW) Carlton A. Henderson, Culinary Specialist 3rd Class Steven Giles and Culinary Specialist 3rd Class Virgil Water pose for a photo in the forward galley of the aircraft carrier USS Enterprise (CVN 65).

kitchen equipment and galley sanitation. “Although our primary function is to prepare food, we are Sailors first,” said Culinary Specialist 2nd Class (AW) Decarlo T. Drawhorn, a night check watch captain. “We hold ourselves to a higher standard, just like every other rate, and I think our sparkling clean galleys and carefully prepared meals are a tribute to that.” Enterprise’s culinary night crew operates in a continually changing environment while they attempt to prepare healthy fare. Chief Culinary Specialist (SW/AW) Michael J. Sims, the

wardroom leading chief petty officer, said the “young chefs” working the night crew adjust to constantly shifting numbers in the night galley lines, and Enterprise’s unique galley setup and bay seating capacity offer more challenges. Enterprise’s culinary specialists also offer night flight crew personnel MIDRATS next to their work center at the Island Cafe. This allows both flight and galley crews to work to maximum efficiency. Sims said Enterprise is the only carrier with this set up. Sims added that the night crew must remain very flexible to cover the meal needs

of the crew while also achieving their goals of clean, well-maintained kitchens and wellprepped food for the rest of the day. Despite these challenges to the crew’s efficiency they continue to perform beyond expectations. “I would consider this group to be some of the hardest working folks in the field,” said Sims. Having healthy meals can be vitally important to the ship’s mission. “Everyone is expected to work hard, but it is rewarding work because without us, no one else can do their jobs,” said Drawhorn.

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Wednesday, May 11, 2011

Sailors of the Day Boatswain’s Mate Seaman

Aviation Electrician’s Mate 3rd Class

Troy D. Hunter- Atlanta, Georgia

Michael T. Baxter- Columbus, Georgia

BMSN Hunter, a deck seaman for Enterprise’s second deck division, joined the Navy two years and two months ago to better himself and “do something different.” Hunter says the most rewarding aspect of his job is taking part in an underway replenishment, and he’s especially happy to help bring in the mail. Hunter wants to own his own business and take advantage of his time in the Navy. In his spare time, Hunter likes to work out and plan for his bright future.

AE3 Baxter, a corrosion control technician for Fighter Attack Squadron (VFA) 11, joined the Navy four and a half years ago in order to receive a college education. For Baxter, the most rewarding part of the job is “providing for my family” and “seeing bombs dropped over the beach.” Baxter is working hard to finish his college education, buy a house and would to like to retire from the Navy someday. In his spare time, Baxter likes to work out and watch movies. He looks forward to spending time with his family when he returns from deployment.

Quartermaster 3rd Class

Aviation Machinist’s Mate 3rd Class

Willis L. Allen- Dermott, Arkansas

Shane Mitchell- West Chester, PA

AD3 Mitchell, a powerplants technican and trouble QM3 (SW/AW) Allen, a quartermaster of the watch for shooter for Fighter Attack Squadron (VFA) 136, joined Enterprise’s navigation department, joined the Navy three the Navy six years ago because of a “long family years ago to gain structure and discipline from working tradition of military service.” For Mitchell, the most for “the best navy in the world.” Allen says the most rewarding part of the job is “fixing a jet on the go and rewarding aspect of his job is “working beside the guys hearing ‘good job’ from my fellow shipmates.” Mitchell who are in control of the whole show.” Allen plans to is working hard to make 2nd class petty officer and go to college and work toward becoming a registered would like to design golf courses in the future. Mitchell nurse. In his spare time, Allen likes reading, running and plans to play golf, rugby and hang with with his friends learning new things. He plans to spend time with loved when he returns from deployment. ones when he returns from deployment. Photos by MCSN Jesse L. Gonzalez

An All-Night Scramble  
An All-Night Scramble  

For All-Day Nutrition