Military, host nationals share duties in New Galley: Seabee quality of life gets boost in Spain

Navy Supply Corps Newsletter, Jan-Feb, 2003 by Scott Sutherland

CAMP MITCHELL, Rota, Spain -- Chalk up another one for the Navy in its efforts to improve quality of life for its service members.

When Seabees with Naval Mobile Construction Battalion (NMCB) 5, known as "The Professionals," were preparing for their 2002 European deployment back at their homeport in Port Hueneme, Calif., they heard there was a new food service facility awaiting them at Camp Mitchell. Now that the battalion has been here a few weeks, the consensus among hungry Seabees is that the food, the service, and the overall ambience of the Naval Construction Force's newest food service facility are near five-star quality.

What makes this food service facility so unique? Well, 1,200 meals are served daily. Another interesting element is that a melting pot of Navy mess management specialists and Spanish food service attendants make for a unique working relationship.

There are 21 Navy MSs working side-by-side with about a dozen civilians. The Seabees, who always try to get as much mileage as they can with their "Can Do" spirit, view this as a cultural learning experience.

"It's a show and tell process," said Chief Mess Management Specialist (SCW) Jeffrey Gamble from Pontiac, Mich., and the galley's leading chief petty officer. "We want to mold into one big, happy family."

So far, that seems to be working just fine. From the host country perspective, Eva Caballero said it's a chance for the Seabees and civilians to "help each other a lot to make sure everything runs smoothly."

Caballero, the assistant manager and current supervisor of the galley's Spanish day crew, returned to her hometown Rota and to her new job after working in hotel management in London for the past four years. She said the staff went through two weeks of training on all aspects of food service, from safety and preparation to food service organization and quality control. One thing she said that the host country workers didn't learn was how to cope with the language barrier. Call it on-the-job-training.

"Being on the job is a good opportunity for us to learn the English language," said Caballero. "Besides that, it's been very nice working with the Navy. It's comfortable. We're trying to work as a family."

Speaking for the other workers, Caballero said they consider working in the galley a "privilege, because it's very difficult to get a good job in our country."

MS1 (SCW) Ruel Reyes, the galley's leading petty officer and a native of Quezon Province, the Philippines, said, "With top of the line equipment in the galley and more to come," said Reyes, "we want to set the standard for Seabee galleys."

According to LTJG Phillip Lemonds, the area resident officer-in-charge of construction for Naval Station Rota, the construction package for the $787,118 project was awarded on July 27, 2001, and the work was completed on July 15 of this year.

"The dining area was increased to accommodate 70 more people," said Lemonds. "New kitchen equipment was installed, which included a salad bar, refrigerated cabinets, a grill, pasta cookers, deep fryers, a dishwasher, and beverage machines."

NMCB-5's Supply Officer LCDR Steven Fuselier of Ponchatoula, La., and Food Service Officer LTJG Andy Trout of Buffalo Gap, Va., are seeing one of Navy Supply System Command's initiatives of contracted food services attendants come to fruition here.

"This makes great strides in increasing the quality of life for our young Sailors and Seabees," said Fuselier.

It's been 20 years since NMCB-5 set foot in Camp Mitchell for deployment. Having a new camp galley will help make this deployment memorable for "The Professionals."

Journalist First Class (SW) Scott Sutherland, USN