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USS George Washington Hosts Inaugural Luncheon to Welcome Carrier Air Wing Five

Navy News Service

Story Number: NNS130524-03
5/24/2013

By Mass Communication Specialist Seaman Paolo Bayas

ATSUGI, Japan (NNS) -- The food service team aboard the U.S. Navy's forward-deployed aircraft carrier USS George Washington (CVN 73) hosted an inaugural welcome luncheon for Carrier Air Wing (CVW) 5 at Naval Air Facility (NAF) Atsugi, Japan, May 22.

CVW 5's introduction to the new standard and quality of food that will be served aboard George Washington during its 2013 patrol was a gesture to foster the relationship between George Washington and its air wing.

'The amount of time and energy spent for today's luncheon to welcome our air wing and set the expectation is the most I've seen done,' said Capt. William Koyama, deputy commander, air group of CVW 5. 'Even if the improvements are incremental, we are extremely excited for this upcoming patrol aboard George Washington.'

The food served during the luncheon, included an appetizer bar, a 'GW Burger Bar', a taco line, two dessert lines and a 12-foot cake designed to display George Washington and each of CVW5's 10 squadrons.

'We are welcoming the squadron with food that is more attractive and presentable,' said Culinary Specialist 3rd Class Tammen Birondo, the cook on watch assigned to the 'Shadowhawks' of Electronic Attack Squadron (VAQ) 141. 'Motivation should come as a result.'

Sailors were excited to hear about the 14-day menu cycle being updated to a 21-day rotation.

'The new ideas on how to prepare and cook food gives more variety that results in more people eating on the mess decks, chiefs mess and wardroom,' said Culinary Specialist 3rd Class Katrina Torrez, from Yorba Linda, Calif. 'This gives us an opportunity to show the air wing how much the food service team has improved.'

'It was satisfying to see that the culinary specialists aboard George Washington made it a priority to make good meals for our Sailors to eat while underway,' said Cmdr. Ben Clark, VAQ 141's commanding officer. 'Having a tasty meal in a high-tempo environment plays a vital part to morale and mission accomplishment.'

The luncheon also gave a few culinary specialists from CVW 5 an opportunity to see the new standards set by Chief Warrant Officer 3 Brian Ware, George Washington's food service officer.

'This luncheon gave good insight on how food preparation and time management will be like aboard the ship,' said Culinary Specialist Seaman Breanna Smith, from the 'Diamondbacks' of Strike Fighter Squadron (VFA) 102. 'I am looking forward to my first deployment as a culinary specialist on board George Washington.'

'It's impressive that George Washington put this much passion and effort into this luncheon,' said Master Chief Donna Spaddy, the command master chief assigned to the 'Dambusters' of VFA 195. 'Having good food makes a happy Sailor and a happy Sailor is a hard-working Sailor.'