A small group of Navy Region Northwest Culinary Specialists were given the opportunity to participate in a five-day intensive training at Lake Washington Technical College last week.

“Our current group of culinary specialists needs skills in ice carving, sugar art, garnishing, etc. to round out their training. Sadly, there are few schools that teach these types of specialty skills. We are so pleased that Lake Washington Technical College has given them this opportunity,” said Norman Tabing, Northwest Region food service analyst.

The training was arranged by retired Master Chief Culinary Specialist Chris Malham formerly of the USS Abraham Lincoln (CVN 72), a current instructor at the college, and his good friend and former shipmate Chief Warrant Officer Michael Hill, currently Naval Base Kitsap’s food service officer. After serving as a guest judge in Naval Station Everett’s first culinary arts competition in August 2009, Melham wanted to help his fellow culinary specialists gain additional career experience.

Five culinary specialists participated in the training, two from Naval Base Kitsap, two from Naval Air Station Whidbey Island and one from Naval Station Everett. The sailors attended workshops in garnish making, sugar art, ice carving, gyoza training, gum paste flowers, sushi preparation, and cafeteria, bakery, and restaurant operations.

“The environment was very comfortable and the instructors were very friendly and knowledgeable. I am glad that our region sends young CSs to schools like this. I loved it!” said Jorge Larabarajas, a Culinary Specialist Seaman at Naval Air Station Whidbey Island.

“My favorite class was the ice sculpting. I’ve done stuff that I wouldn’t think I could be doing,” said Mao Xiong, also a Culinary Specialist Seaman at Naval Air Station Whidbey Island.

Lake Washington Technical College’s Culinary Arts Program helps students gain skills and experience in every aspect of running a commercial kitchen including restaurants, cafeterias, delis and other specialty shops. The curriculum focuses on basic cooking principles, terminology and food handling practices. Students learn about everything from line cooking and sauce preparation to management and commercial equipment maintenance.

The school offers a culinary arts associate of applied science degree or a certificate of proficiency. The culinary arts AAS degree is a two-year program, certified by the American Culinary Federation (ACF). Upon graduation, students are eligible to receive their initial ACF certification in culinary arts.

The culinary arts certificate is one year program that prepares students for a wide variety of entry-level positions in the culinary arts field, including entry-level management. the program is closely aligned with the baking arts and wine education programs also offered through the college.