U.S.S. LEYTE GULF — Culinary Specialist 2nd Class James Mendoza is bringing innovation and restaurant-style flair to his galley, giving millennial sailors their favorite gastronomic trends away from home.
"Millennials love small plates and tasting menus," said Mendoza, placing four chicken nuggets in an artful squiggle of runny barbecue sauce. "Not only does this make the sailors feel more at home, it helps me be a good steward of taxpayer dollars."
Mendoza's spot-on renderings of the country's top restaurants include serving small portions family-style, a "prix fixe" set menu, and even delightful coffee and bug juice pairings for each meal.
"I used to just get eight chicken nuggets thrown on a tray with some canned peas and eight minutes to eat it," said Chief Petty Officer Kyle Miller. "Since Mendoza came on board, I get six chicken nuggets to share with four of my shipmates, southern-style peas with baby onions on another plate, and toasted breadbowl to share. It's so fun, because I get to try a little bit of everything in eight minutes!"
