REVEILLE Blue Ridge Awarded Battle E
FSA of the Month
Story by Mass Communication Specialist 3rd Class Cale Hatch Operations Specialist Seaman Cassie Walker, from Rancho Cucamonga, Calif., was selected as the March FSA of the Month. Chief Culinary Specialist Duane Adams said she was chosen for her dedication and motivation. Walker admits that while sometimes the job gets dull, it’s still worthwhile to put all of her energy into picking up, cleaning and replacing dishes in the enlisted galley. “It’s our job, it’s what we’re here to do,” said Walker. “So as with any job, I do the best I can do to the best of my ability.”
Photo by Mass Communication Specialist 2nd Class Steven Khor Quartermaster 3rd Class Albert Francisco paints an “E” on the port side bridge wing to mark the ship winning the Battle Effectiveness award (Battle “E”) for 2010. The Battle “E” is given to a ship or station that earns the command excellence award for Maritime Warfare, Engineering/Survivability, Logistics Management, and type Commander Ship Safety.
Are you interested in an open rate with above average advancement quotas? Would you like to get college credits towards a paralegal certificate while the Navy pays you to learn? How much would you enjoy spending 12 weeks on the beautiful beaches of Newport, Rhode Island while the Navy pays you to learn? If you answered ‘yes’ to these questions and you’re an E-5 or below, eligible for advancement, with an ASVAB score minimum of 54, and you have two years in your current rate (or undesignated), contact LNC Jaress (4006) or your Navy Career Counselor today!
G et You r S h in e On
Mass Communication Specialist Seaman James Norman asks Ship’s Serviceman 2nd Class (SW) Tremarrio James how he keeps the shiniest boots on the ship. Ship’s Serviceman 2nd Class Tremarrio James is a Sailor that does not mind taking the extra time to stand out among his peers. From his blindingly bright, well polished boots to his razor sharp creases, looking good in uniform is how James likes to leave an impression. “To truly stand out from your shipmates, you must take that extra time and effort to put a little shine in your boots,’ he said. While there are many different methods of shining your boots, James uses simple, quick steps to achieve his miracle shine: 1- Rub Parade gloss polish on the toe of your boots. 2- Apply small amounts of water (or spit) onto the polish. 3- Rub small circles with the cloth over the toe of your boot until you achieve a shine. James recommends using a t-shirt as a cloth and applying the same amount of pressure into rubbing the polish as you would if you were cleaning a bulk head. Get your shine on!
Produced by Media Services division, Ext. 4155 www.facebook.com/ussblueridge View this issue online www.issuu.com/ussblueridge Blue Ridge is an authorized publication for Sailors serving aboard USS Blue Ridge (LCC 19). Contents herein are not the views of, or endorsed by the U.S. government, the Department of Defense, the Department of the Navy, or the Commanding Officer of the USS Blue Ridge. All news releases, photos or information for publication in Blue Ridge must be submitted to the Public Affairs Officer.
Commanding Officer: Capt. Rudy Lupton Executive Officer: Lt. Cmdr. Kevin Ralston Command Master Chief: CMDCM(SW/SS) David Unnone Public Affairs Officer: Lt. j.g. Clinton Beaird Leading CPO: MCC(SW/AW)Allen Onstott Editor: MC3 Fidel C. Hart Copy Editor: MC1(SW) Todd MacDonald Design Director: MC3 Fidel C. Hart Cover Photograph: MC2 Aaron Pineda
Media Services Staff MC1(SW/AW) Jerome Foltz MC1(SW) Josh Huebner MC2(SW) Brian Dietrick MC2(AW) Steven Khor MC3 Colin Sheridan MC3 Alexandra Arroyo MC3 Melvin Orr MC3 Brian A. Stone MC3 Cale Hatch MCSN James Norman
Department in the Spotlight: Supply
Order, Stock & Distribute
Lt. j.g. John Arnold, GSK Division Officer, tells how Supply department helps keep this ship moving.
F
rom its humble beginnings servicing just six frigates in 1795, the Navy Supply Corps now supports hundreds of thousands of Sailors and Marines across the world.
On a daily basis, Supply Corps is tasked with moving billions of dollars worth of inventory from stateside inventory control points to their final destinations in an efficient and speedy way. However, its support for the servicemember extends far beyond moving material. Supply Corps is involved in the day to day quality of life for every Sailor. Aboard every Navy ship and at each shore facility, supply departments are tasked with providing exceptional customer service to every servicemember. Supply departments are the heart and soul of every command and their success is measured in Sailor morale. A bad supply department can break you, while a great one will carry you through a deployment and beyond. Let’s take a walk around Blue Ridge and meet the Sailors in Supply whose support we rely on to get us through each day and who take pride in the services they provide.
Ship Postal Service
Logistics Specialist Seamen Tia Barnett and Omar Nunez have a huge role to play onboard. “We had more than 3,000 pounds of mail waiting in Okinawa,” said Barnett. “It took us almost five hours to process, but we did it. We also process $2,000 worth of outgoing mail per month while underway.”
Despite the heavy load, Barnett says she enjoys the customer service and interaction her job provides. “I get to know the entire crew and make friends outside the division. It’s nice to make people happy,” she said. According to Nunez, sending and delivering the mail aboard ship is a morale boost for Sailors. “There’s no bigger morale booster than receiving stuff from your family members or getting a game you ordered online,” he said. “It’s a tangible connection to back home.”
Photo by MC2 Aaron M. Pineda
General Store Keeping (GSK)
Logisitics Specialists are the backbone of the department when it comes to ordering goods and materials for the ship. “An LS does everything from forwarding supplies to handling port ops,” said Logisitics Specialist 2nd Class Riad Taha. Taha works High Priority Requisitions and HAZMAT. His job is to expedite material for the ship and coordinate HAZMAT. He acknowledges his division’s (S-1) contribution to the ship’s mission, especially with the role Blue Ridge has in Operation Tomodachi.
“I get to know the entire crew and make friends outside the division.” -LSSN Tia Barnett
“After FISC (Fleet Industrial Support Center) Singapore brought humanitarian supplies to the pier, it made me feel good to have the opportunity to take the supplies and load it on for the people in Japan who needed it,” he said. (continued on the next page)
Photo by MC3 Fidel C. Hart
Photo by MC3 Fidel C. Hart
From top: Senior Chief Ship’s Serviceman Romeo Mandal discusses cargo information during a replenishment at sea; Logisitics Specialist Seaman Omar Nunez works behind the postal counter; Culinary Specialist Seaman Lorena Cardoza grills salmon; Culinary Specialist 2nd Class Edgar Tandoy prepares to serve his winning cuisine during a ship ‘Iron Chef’ competition.
Photo by MC2 Daniel Viramontes
Clockwise from right: Ship’s Serviceman 3rd Class Terriokki Sirmans shows what a full day in laundry looks like; Logistics Specialist 2nd Class Riad Taha inventories cargo during a replenishment at sea; Logistics Specialists in GSK; crepes prepared by a Culinary Specialist prior to a birthday meal in the wardroom; Ship’s Serviceman Seaman Couao Agbossou scans purchases in the ship’s store; Culinary Specialist 2nd Class Rowin Lameque prepares to serve the commanding officer his lunch in the CO’s cabin; Ship’s Serviceman 2nd Class Tremarrio James gives a worldclass haircut in the ship’s barbershop; Culinary Specialist 3rd Class Kennethchristian Tan adds spices to his cuisine during an ‘Iron Chef’ competition in Sepangar, Malaysia; Culinary Specialist 2nd Classes Marybeth Grutas and James Pearson prep food on the ship’s main deck.
Photo by MC3 Fidel C. Hart
S-3 Division
For over 14 hours a day underway, Ship’s Serviceman Seaman Couao Agbossou works in the ship’s store. He enjoys the environment in there because it allows him to interact with the crew. “I meet diverse people on board, hear their jokes and listen to their stories,” he said. “I feel connected to what’s going on in the ship.”
“I feel connected to what’s going on in the ship.”
The Galley
Ship’s Serviceman (SH) are often overlooked but they are never underappreciated. These Sailors stock the vending machines, wash and press uniforms, cut hair and make sure the ship store is stocked. There are 30 Sailors in S-3 division and together they help make ship life better.
-SHSN Couao Agbossou
Down in the heat of laundry, the temperature use to hover around 100 degrees before the ventilation was improved during Blue Ridge’s three month dry dock period. The SH’s in laundry wash, dry and press uniforms eight hours a day in cooler temperatures now. On a daily basis they will handle more than 100 pounds of bulk laundry, 30 officer and chief petty officer uniforms, and table linens. “We make sure every Sailor gets taken care of,” said Ship’s Serviceman 3rd Class Cordell Bedford. “It’s not the best job but we know that no one could get by without us,” he said.
Supply department’s story would be incomplete without mentioning the fine work of Blue Ridge’s award winning culinary specialists. With over 975 servicemembers onboard, their hours are long and their mission never ends. “Multiply the number of people onboard times three meals per day,” said Culinary Specialist 1st Class Van Vergara. “That equals 2,295 meals a day, multiply that by 30 days and you get 87,750 meals served every month.” Hard work, long days and great cooking have led to Blue Ridge’s selection as winners of the Captain Edward F. Ney award four times since 2004 for quality of food service. Supply’s responsibilites cannot be over emphasized. They cover the crews’ basic needs for survival. Their mission reaches into every facet of what the ship does. Photo by MC1 Jerome Foltz
Department in the Spotlight: Supply
Photo by MC2 Aaron M. Pineda
Photo by MC3 Fidel C. Hart
Photo by MC3 Fidel C. Hart
Photo by MC2 Daniel Viramontes
Photo by MC3 Fidel C. Hart
Photo by MC3 Fidel C. Hart
Photo by MC3 Fidel C. Hart
It takes a
BIG man to run a big TOP
7th Fleet Staff Culinary Specialist 1st Class Jerome Feliciano knows the recipe for career success. His key ingredient is professionalism. Story by Mass Communication Specialist 2nd Class Aaron M. Pineda Culinary Specialist 1st Class Jerome Feliciano knows what it takes to dish out great food. He’s been doing it for years. The last three years, he’s done it as a Flag Staff CS for 7th Fleet aboard Blue Ridge. Feliciano’s cooking wasn’t always just for the upper chain of command and Big Top VIPs. He saw a career opportunity that would allow him to advance his skills. “When I decided to become a Flag Staff CS, I was working in the barracks in Naples, Italy,” said Feliciano. “There, we had what’s called ‘receptions’ which are similar to big tops. I always volunteered because I liked it. That’s when I knew that this was something I wanted to do.” After an interview and demonstration of his cooking ability, Feliciano’s goal was realized. Upon arriving to Blue Ridge, though, he learned that his responsibilities as a CS for the flag mess would extend farther
than the kitchen. “We’re feeding staff officers O-6 and above who are embarked here, as well as the Vice Admiral and visiting dignitaries,” he said. Feliciano and the staff CS’s also provide service during staff coffee calls and when ambassadors or foreign dignitaries are aboard ship during meal hours. As the leading petty officer for the 7th Fleet Flag mess, he oversees the big tops that are hosted on the ship’s main deck during Blue Ridge port visits. Feliciano says that the process of having a successful big top starts with the menu. “The menu is first,” he said. “We always have three proposals for the Admiral [7th Fleet] to choose from. After he makes his decision we take it from there.” Because Blue Ridge visits many different ports with various cultures and cuisines, Feliciano always gives special attention to
Know your shipmate, learn a rate
Story by Mass Communication Specialist 2nd Class Brian Dietrick You’ll see him on the mess decks, “I love the competition,” Bemley says. a storeroom or a stateroom. Culinary “There’s always talk between CS’s about who Specialist (CS) 2nd Class Charles Bemley, cooks the best wings, cakes or adobo.” from Illinois, is an example of knowing Currently Bemley is the workcenter your rate. supervisor for the S-5 division, working with Bemley enlisted in the Navy because it billeting. Even though he is not cooking in would allow him to work in a field that he the galley, he still holds true to his recipe for had a passion for: cooking. He credits the success. CS’s he works with for helping to take his “Cook with your heart. Put your best in skills from ordinary to extraordinary. everything that you do.”
the types of food that will be prepared. During a recent port visit to Malaysia, a country that is predominately Muslim, he was careful not to put pork on the menu. “They are a Muslim country and do not eat pork, so we wanted to respect their culture by not serving it.” That type of attention to detail is part of the professionalism that Feliciano brings to the job and teaches to his staff CS’s and the 30 volunteer Sailors during the big tops. When the events end, Feliciano takes pride in knowing that he and his team have made them a success. However, cooking great food and getting everything ready on time is only part of the job. “The true goal,” he says, “is great ambassadorship.” “It’s important for myself and my team to be successful because of what we represent. We’re doing this for the admiral and the United States of America.”
Sailors of the Quarter Culinary Specialist 1st Class (SW) Octavia Jones
Senior Sailor of the Quarter
CONGRATULATIONS ON YOUR REENLISTMENT Top, from left to right: Hospital Corpsman 3rd Class Michael Durham; Machinist’s Mate 3rd Class Dustin Walters; Chief Cryptologic Technician (Technical) (SW) William McDaniel; and Logistics Specialist 2nd Class (SW) Dan Layug. NAVY and MARINE CORPS ACHIEVEMENT MEDAL Congratulations to Machinist’s Mate 1st Class (SW) Osarieme Omoregie and Machinery Repairman 2nd Class (SW) John Ray, who were awarded the Navy and Marine Corps Achievement Medal. The NAM may be awarded to members of the Armed Forces in the grades of lieutenant commander and below. It is awarded for meritorious service or achievement in either combat or noncombat based on sustained performance or specific achievement of a superlative nature.
Favorite Navy memory: The day I received my ESWS pin. Twenty of us were pinned together. There were buckets filled with salt water that our pins were in and we had to grab them. Hospital Corpsman 2nd Class Jevon Jones
Junior Sailor of the Quarter
Favorite Navy memory: My very first foreign port: Russia. It was my first time in a foreign country other than Japan and I got the chance to see a country I thought I’d never see. Yeoman 3rd Class (SW) Ashley Laws
Bluejacket of the Quarter
Farewell: Lt. j.g. Sterling
Farewell Lt. j.g. Claude Sterling. Serving onboard for 28 months, Sterling was a division officer and achieved SWO qualification. He will continue his service in San Diego.
Favorite Navy memory: My first colors detail. When the music began and we hoisted the ensign up, I thought, “Wow, I am doing something most people can’t say they’ve done.”
Which Sailors in your division have earned a BZ?
Send us an email! Joshua.Huebner@lcc19.navy.mil or BLRPAO@lcc19.navy.mil
Happy 118th birthday Chief Petty Officers
“Those anchors are the symbol of a culture and a way of life, representing character, loyalty, a strong commitment to leadership, our core values and Navy ethos. Our anchors carry with them a responsibility to live up to the tradition of selfless service, while remembering our proud heritage that we’ve spent 118 years building as we look toward our future.” -Master Chief Petty Officer of the Navy (SS/SW) Rick D. West
“Remember those who have gone before us and those who have paid the ultimate sacrifice in service to our great nation. Happy birthday Shipmates! I truly appreciate your leadership and the hard work you do every day. Anchor Up and Hooyah Navy Chiefs!” -Master Chief Petty Officer of the Navy (SS/SW) Rick D. West