Chefs in Truong Sa

• April 21, 2014 21:53

(Baonghean.vn) - On the naval ship HQ 561, there are special people who quietly work, quietly dedicate themselves, and take care of the meals and sleep of the officers, soldiers, and the working group. They are the officers and soldiers of the service team - known by the special name "the Trường Sa chefs".

The kitchen of the HQ 561 is located right in the aft deck area, considered the busiest and most vibrant part of the ship. This is because 17 officers and soldiers in the catering team work continuously to ensure meals are provided for over 200 members of the working delegation and the ship's crew.

At 3 PM, the atmosphere in the kitchen of the HQ 561 ship began to become bustling and busy. Chefs in their blue uniforms were busily preparing the main evening meal for the officers, sailors, and delegates on board heading to Truong Sa. Some were chopping vegetables, others slicing chili peppers, slicing meat, and stir-frying, creating an atmosphere on the ship similar to a restaurant on the mainland. The aroma of spices and oil mingled with the cheerful laughter of the chefs, making everyone forget the fatigue from the rocking waves.

Mr. Nguyen Dinh Dai, originally from Dien Phong commune, Dien Chau district, Nghe An province, smiled happily when he learned we were fellow countrymen. Mr. Dai has visited Truong Sa 12 times, and each time has been filled with surprises and emotion. “For naval soldiers, who spend their lives battling the waves, going to sea is a normal part of life, but every time we serve on ships going to Truong Sa, we are always very excited and feel very happy to be present in the sacred waters of our homeland,” Mr. Dai confided.

The HQ 561 is a military medical ship. Besides its role as a hospital ship at sea, providing medical care to officers, soldiers, and fishermen, the ship also carries delegations of officials and citizens from across the country to visit Truong Sa (Spratly Islands). Each trip carries approximately 200 people, including commanding officers, sailors, service personnel, and delegates. According to regulations on food rations for those at sea, the cooks must serve four meals: breakfast, lunch, dinner, and a late-night snack. Chef Do Van Bien, from Thai Binh province, said that to ensure meals are served on time, meet standards, and maintain hygiene, the officers and soldiers of the service team must divide tasks scientifically.

Around 4 a.m., the entire crew has to wake up to prepare over 200 breakfast meals for everyone. By 6 a.m., while everyone is having breakfast, the crew has to quickly thaw the food to prepare for lunch. Given the nature of trips to the Spratly Islands, which often last for months, all food on board is stored in cold storage. When preparing meals, the officers and soldiers in the catering team have to spend hours thawing the food. According to regulations, daily meals must vary, ensuring main dishes such as vegetables, meat, fish, and soup, and must be fresh, delicious, and nutritious. This requires a closed-loop process from food selection and preservation to cooking.

Lieutenant Colonel Nguyen Van Sao – Team Leader of the service team on ship HQ 561 – said that during this mission, the service team had to continuously prepare an average of 800 meals per day for officers, crew members, and delegates, equivalent to a large restaurant on the mainland. The workload was quite heavy, requiring constant effort and no distractions, but everyone felt happy, joyful, and proud to be serving on these voyages to Truong Sa.

Nghe An Newspaper would like to present some images of the chefs from Truong Sa: