- The American chefs, Panini Pete Blohme, Jeff “Gorrilla” Greathouse and Jeff “Stretch” Rumaner prepared their signature dishes for service members at the Commander Fleet Activities Yokosuka's Commodore Matthew C. Perry galley Aug. 3.
The chefs are in Yokosuka in support of
U.S. service members living overseas, taking an opportunity to work
side-by-side with Navy culinary specialist assigned to the galley
and to give Sailors a taste from home.
“We’re here cooking for the military, Navy Entertainment invited us,
to entertain, educate and to have a lot of fun,” said Stretch. “It’s
something I can give back to the troops; I’ve had family members in
the military. These guys and gals keep us free to do the crazy
things I do, so what ever I can do to support them and their
families I’ll do it.”
For the chefs it’s not only about being able to give something back
to service members, but more importantly the opportunity to interact
with the men and women who serve.
“I knew it was going to be special; but to be able to do it and the
interaction, to bring the support of my family, my friends and my
town here, it’s just such a privilege and an honor to be here,” said
Panini Pete. “There are few moments for a civilian to get a chance
to give back to the Navy. We all support them, and it is really easy
to say we support the troops, but being able to contribute and get
out there to donate my time, to cook for the guys and cook with the
culinary specialists in the galley, it’s a rare opportunity.”
The chefs began their visit at the chief petty officer club for
autographs, photos and an exchange of recipes with service members.
They also took time after preparing lunch for Sailors and base
personnel who came to the galley, to speak and provide autographs.
“I had a chance to learn a lot from this, it’s been great,” said
Culinary Specialist 2nd Class Hector Diaz. “It was great for them to
come out here; I learned lots of new ways to prepare product items
that aren’t the normal for the way we usually do things. I think
that the other Sailors will love the food; because it’s different
After visiting multiple bases in Japan the American chefs will
continue their journey to Guam before returning home to America.