U.S. Pacific Fleet
120718-N-LY466-008
SINGAPORE (July 18, 2012) Republic of Singapore Navy Military Expert 1 Law Jia Bao (right) shows how he prepares a potato for U.S. Coast Guardsman Food Service Specialist 3rd Class Travis Nofi (left) and U.S. Navy Culinary Specialist Seaman Yuhao Liu (2nd from left) in the galley of the RSS Supreme (FFG 73) during a Cooking Exchange event for Cooperation Afloat Readiness and Training (CARAT) Singapore July 18, 2012. Observing is Military Expert 2 Chia Boon Siong, Supreme’s chief chef. The U.S. service members, who are crew for Coast Guard cutter USCGC Wasche (WMSL 751) and guided-missile destroyer USS Sampson (DDG 102), respectfully, were treated as guests on Supreme, spending several hours observing and interacting with their chef counterparts. (U.S. Navy photo by Mass Communication Specialist 1st Class Larry Foos/Released)
120718-N-LY466-008
SINGAPORE (July 18, 2012) Republic of Singapore Navy Military Expert 1 Law Jia Bao (right) shows how he prepares a potato for U.S. Coast Guardsman Food Service Specialist 3rd Class Travis Nofi (left) and U.S. Navy Culinary Specialist Seaman Yuhao Liu (2nd from left) in the galley of the RSS Supreme (FFG 73) during a Cooking Exchange event for Cooperation Afloat Readiness and Training (CARAT) Singapore July 18, 2012. Observing is Military Expert 2 Chia Boon Siong, Supreme’s chief chef. The U.S. service members, who are crew for Coast Guard cutter USCGC Wasche (WMSL 751) and guided-missile destroyer USS Sampson (DDG 102), respectfully, were treated as guests on Supreme, spending several hours observing and interacting with their chef counterparts. (U.S. Navy photo by Mass Communication Specialist 1st Class Larry Foos/Released)