FORT LEE, Va. (March 3, 2011) -- The Joint Culinary Center of Excellence here conducted its first graduation for an all-Navy "A-School" class Friday at Bldg. 2300 on B Avenue.
The "honor class" - so named because of its high overall grade point average - consisted of 27 Sailors, and they were among the first to complete the five-week course in the newly built JCCoE extension.
The Navy's A-School was previously located in Great Lakes, Ill. The move to Fort Lee was prompted by the 2005 Base Realignment and Closure decision and the simultaneous stand-up of the Sustainment Center of Excellence. The Air Force completed a similar relocation of its culinary course, previously located at Lackland AFB, Texas.
Navy Cmdr. Thomas J. Neville III, representing Defense Logistics Agency Aviation in Richmond, was the guest speaker at Friday's ceremony.
"It's an absolute honor and privilege for me to be here today to celebrate your accomplishment as the first graduating class from the Joint Culinary Center of Excellence," he said. "Any graduation signifies a level of achievement, commitment and dedication to improving yourself as a person. Congratulations.
"A graduation also signifies a stepping stone in life - usually moving from one phase to another," Neville continued. "In your case, this stepping stone is your stepping stone into the fleet. It's absolutely exciting."
Navy Chief Warrant Officer Brian Armstrong, Navy Culinary Specialist 'A' School officer in charge, said the first graduating students are the pay-off for a lot of hard work and the ceremony itself marked the completion of a very long journey.
"This event has been in the making for many years - since 2005," said Armstrong. "It's been a lot of work and a lot of interaction with the other services to ensure we can deliver the correct curriculum to the students. The entire transition went better than I expected."
Several students were recognized during the ceremony for their leadership, culinary excellence and high grades. Among them was Culinary Specialist Seaman Apprentice Ryan Motley.
Motley earned a culinary award and the class "hard-charger" title. One of the challenges of the course, he said, was getting used to the other services and the varying experiences of JCCoE staff.
"It was pretty exciting - having the opportunity to mix with all the different branches," Motley said. "I didn't think I would like it, but I made some new friends."
Other students like Culinary Specialist 3rd Class Francesca Cerniglia, who earned the class leader award, said there were a few issues to overcome because they were the first to forge the Navy culinary path at Fort Lee.
"It was a little difficult - a few kinks working out the system since we were the first class," she said. "It was interesting seeing the different services work together, though, and I think the quality of the facilities here is a very good thing that will benefit future Navy students for many years to come."
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