Bataan is the only amphibious ship on the East Coast using the self-service style buffet. The crew prefers self service, because if we served them they would only get a small portion, whereas this way, they can feed themselves and take as much as they want. Always looking ahead Even as her shift winds down around 6 or 7 p.m., Butler is thinking ahead. She begins preparing items, like laying out the meat on baking sheets, so it's ready to be put in the oven for the next morning's breakfast, when the whole process starts all over again. The arduous task of cleaning all the dishes, utensils and smaller items is left to the food service assistants.
Sailors consider all their options on the self-service buffet.
When not preparing meals, Butler trains in various areas, such as preparing new food products, using proper weights and measures, sanitation and nutritional guidelines. The training is continuous. But as a special reward for winning the Ney award, Bataan's galley crew will receive a week of personalized training from a professional chef scheduled to visit in May from the Culinary Institute of America. Butler's biggest reward, however, is knowing her fellow shipmates appreciate her hard work and that she is instrumental in keeping spirits high. If they're happy with their breakfast, then they'll be more productive for the rest of the day.