encre_vol21_no3_anglais

TRAINING
"Too many cooks don’t spoil the broth"
A reflection of the first national Cooks NROTS event
By CPO 2 Shelley Snair, Naval Reserve Cook MOS Advisor
T
he old saying goes “Too many cooks spoil the broth.”
I don’t think so, as 51 cooks and Logisticians proved the
ancient proverb wrong! They gathered together in
September for their first national Naval Reserve Occupational
Training (NROT) event. A mix of sailors representing 19 of 24
Naval Reserve Divisions (NRD) packed their bags, and headed for
a weekend of Food Services training in Québec City. The goal—
fine tune their current expertise and provide a “toolbox” to aid
them in being successful at their NRDs when managing a galley.
Nothing would be left on the back burner.
So what was the recipe for success? First of all, a planned event
cannot be successful without participants who will eagerly make
themselves available to attend. Take 46 committed cooks, add
several Logistics Officers, a pinch of NAVRES staff, a dash of
D MAR LOG staff, a Career Manager, an Occupational Advisor,
the Branch Advisor, guest lecturers, and you have enough ingredients
to cook up a storm.
What was on the menu? Well, the training began with a video
reflection of Commodore Craig’s May 2012 words on training
methodology. Information sessions followed on topics such as
How to create an efficient OJT training plan, Running a suc-
Sailing on time
By PO 2 Jonathan Lacasse, HMCS DONNACONA
In the continuous wave of the Royal Canadian Navy (RCN) centennial ceremonies, HMCS
DONNACONA sailors participated in the presentation of watches bearing the Navy colors.
The Veterans of the Naval Forces living at Ste. Anne’s Hospital all received a watch from
the hands of their descendants: a tribute to their courage and their contribution to the RCN.
The meeting between the new generation of sailors and Veterans took place with a strong
wind of emotion and sincerity. It was an opportunity for everyone to tell saltwater and foreign
ports stories! Seeing the young sailors in uniform, Veterans’ eyes were instantly rejuvenated,
and they suddenly sailed out to sea heading to a distant youth. In this nostalgic trip,
they quickly realized that they had preserved their sea legs. Indeed, after having faced the
storms of time, they were still proudly standing on the deck of a forgotten ship.
The presentation of the RCN watches was held on March 9, 2012, through the initiative of
Ms. Robin Devine, President of Time is Ticking Inc., and of the Navy League of Canada,
while the Royal Bank of Canada generousely offered the watches to the Veterans.
22 LINK Vol. 21, No. 3, November 2012
cessful Food Services department, Galley Certifications and
SAVs and finally the “toolbox.” The toolbox was jam packed with
information, ranging from walk-throughs of Unitrak, regulation
updates, galley check off sheets, and reference material.
Cooks are known to work long shifts. This group was no exception.
Homework assignments asked each participant to provide
ideas regarding “training to excite,” “trade competitions,” and
overall opinions of their qualification training. The feedback was
phenomenal and the cooks supplied a banquet of ideas through
input and group discussions.
“We had the key ingredients, a menu, and we cooked with fire.”
But, as one senior cook indicated, “We will only consider this
event successful, if you take with you what you have learned, utilize
your “toolbox” at your Home Unit, and begin applying your
knowledge and ideas to training and the successful running of
your Galley.” So was this event successful? We are proud to say
that the feedback was extremely positive. We feel our cooks now
have an abundance of new tools to utilize at their Division. They
just have to open their toolbox frequently and the "proof will be
in the pudding.”
Veteran Phillip Kerry with sailors from HMCS
DONNACONA. OS Marc Lindstrom, OS Julian
Tutino, LS Weston Macpherson, OS Constantine
Zergiotis.