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In Uniform
 Kevan D. Nanton
Coast Guard Seaman Apprentice Kevan D. Nanton, son of Tyrone E. Nanton of Riverview, recently graduated from the U.S. Coast Guard Recruit Training Center in Cape May, NJ.
During the eight-week training program, Nanton completed a vigorous training curriculum consisting of academics and practical instruction on water safety and survival, military customs and courtesies, seamanship skills, first aid, firefighting and marksmanship. A major emphasis is also placed on physical fitness, health and wellness.
Nanton and other recruits also received instruction on the Coast Guard’s core values -- honor, respect and devotion to duty -- and how to apply them in their military performance and personal conduct. Nanton will join 36,000 other men and women who comprise the Coast Guard’s force.
Men and women train together from the first day in the Coast Guard just as they do aboard ships and shore units throughout the world. To reinforce the team concept, Nanton, and other recruits were trained in preventing sexual harassment, drug and alcohol awareness, civil rights training, and the basics of the work-life balance, as well as total quality management.
Nanton is a 2006 graduate of Riverview High School of Riverview.
Robert M. Halmo
Army Spec. Robert M. Halmo participated in the 33rd U.S. Army Annual Culinary Arts Competition at Fort Lee, Petersburg, VA. This year’s competition featured more than 160 military chefs from around the globe battling in more than 40 culinary categories. The competition is rated the largest culinary competition in America, which includes ice carving and showcase centerpieces.
The two-week competition involved Army soldier-chefs, both active duty and reserve components, as well as members from other branches of the U.S. Armed Forces. The competitions allow servicemembers to sharpen and broaden their cooking, baking, roasting, and pouching skills to stay on the cutting edge of culinary techniques. Their culinary skills ultimately benefit military servicemembers eating in dining and mess hall facilities and battlefield kitchens serving soldiers in combat zones.
The goals of the competition are to continually raise the standards of culinary excellence and professionalism in the Army’s food service training to the soldier and promote growth in the culinary profession with attention to modern culinary development. The competition also promotes camaraderie, motivation, and esprit de corps among the soldiers and other servicemembers, and provides educational opportunities in the culinary arts.
Competitors are awarded certificates, medallions, engraved plaques, and trophies for their mastery of culinary art in their particular category. The winners received recognition for their efforts in culinary aspects of ability, practicality, nutrition, workmanship, economy, presentation, creativity, concept, skills, style, and techniques in food preparation and management.
Halmo, a food service specialist, is assigned to the 513th Transportation Company, Fort Lewis, Tacoma, WA.
He is the son of Robert M. Halmo of Ruskin.
In 2001, the specialist graduated from East Bay High School, Gibsonton.
© Copyright 2008 by The
Observer
News Publications and M&M Printing Company, Inc.
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