Five culinary specialists from various local commands received specialized culinary arts training Aug. 25 -26 at the Trident Inn, Bangor Galley, from Chris Malham, a certified executive chef with the American Culinary Federation.

Malham, a retired master chief culinary specialist, volunteers with the Adopt-a-Chef Program, which allows him to travel to different military units when requested and administer culinary arts training.

“The main reason I do this is because I enjoy it,” Malham said. “Also, the Navy spent a lot of time, effort and money on sending me to schools throughout my career and this is my way of giving back. I hope to inspire Sailors and give them some skills they can be proud of.”

Naval Base Kitsap Food Service and Bachelor Housing Officer Chief Warrant Officer Michael Hill, who served with Malham on USS Abraham Lincoln (CVN 72), typically requests him to train Sailors from Naval Base Kitsap, tenant commands and local submarines once or twice a month.

“I have asked Chris to train Sailors at my last two commands,” Hill said. “Having Chris in the Adopt-a-Chef Program is great for Sailors. He can relate to them, knows how to interact with them and understands how the Navy works.”

This month’s training included a demonstration and hands-on training in dessert preparation.

“Considering that I’m still new to the culinary specialist rating, I find this training very useful,” Culinary Specialist Seaman Apprentice Shawn Sharpe, of USS Ohio (SSGN 726) (Gold), said. “It will help me out not only in the wardroom and for dignitaries, but it will give me some valuable skills for when I get out of the Navy.”

Sailors tried their hand at various creations as Malham instructed them on the proper way to temper dark chocolate and sugar for mold-making, pattern transfers and filigree.