Last modified Wed., January 21, 2009 - 04:31 PM
Originally created Thursday, January 22, 2009

Tasty, nutritious food served with pride

By QM2 Nicole Soto, Assistant Editor

CS1 Danielle Smith transfers Chili Mac from the cooking pot to the food line serving pan.

"Working as a culinary specialist (CS) is not an easy job. We are here early in the morning and late at night. We work every holiday. It is our job to provide balanced nutrition for our shipmates every day but also to serve up special menus on the holidays. Whether our shipmates are on watch, or they just can't make it home to eat with their families, we're here to provide them with a great meal morning, noon or night," said CS1 Danielle Smith at NAS Jacksonville's Flight Line Caf.

"We typically serve around 700 meals a day," said CWO3 Charles Jakes, the Flight Line Caf's food service officer. "Patrons may select from hot entrees such as beef, pork, pasta, seafood and chicken, plus hearty side dishes. There's also an appetizing salad bar of fresh greens and vegetables that attracts many diners."

CS3 Jacob Young cooks up America's sizziling favorites -- hamburgers and cheeseburgers hot off the grille. How about some fries with that?

Desserts range from fresh fruit to fresh-from-the-oven cookies, pies and cakes. CS2 Nadia Shuriah, the Flight Line Caf's baker, said, "I love my job. I love to bake and I love to watch Sailors enjoy the pride we put into preparing meals here. I really think that Sailors can truly taste the pride we put into every meal. It's what makes our desserts so popular."

CS1 Jermaine Lawton, records keeper and assistant cash collection agent, said, "Our staff is serious about cooking and serving what the patrons want. The galley's menu review board meets once a month to go over items for the menu. It is at these meetings where customer input, gathered from comment and suggestion cards, is factored into the menu. We put together menus weeks in advance with a strong focus on nutritional value and appetite appeal."

Diners may also notice some renovations inside the Flight Line Caf, including new lighting fixtures, to give Sailors eating spaces that feel more like a restaurant than a "chow hall." Other additions include sports decorations such as team flags and jerseys. Even the ceiling tiles are embossed with different sports themes.

A group of Sailors from Fleet Readiness Center Southeast shoot the breeze as they enjoy a delicious meal at the NAS Jax Flight Line Cafe.

"The galley staff takes great care in ensuring all visitors enjoy a comfortable, clean and wholesome dinning experience," said CSC Gregory McMillan, one of two leading chief petty officers who manage the galley. "Our Flight Line Caf is different from other Navy galleys because we take pride not only in our product, but in the people we serve. Our Sailors deserve great food. From our commanding officer to the newest seaman apprentice we are all proud to be part of the NAS Jacksonville culinary team."

Taking advantage of the many fresh salad bar options, AE3 Dustin Landsiedel of Fleet Readiness Center Southeast tosses some bacon bits on top of his greens.

Photo by ATAA Adam Thomas Sailors enjoy a hot breakfast at NAS Jacksonville Flight Line Cafe 15 Jan. Recent renovations such as HD TVs, carpeting, sports memorabilia and new lighting fixtures add to the relaxed dining environment.