A culinary arts student usually has one ultimate thing on his or her mind: run the kitchen of a swanky, snooty restaurant. And the one of the kitchens that they may not think of running is one situated inside a sub, like the USS Florida. Some may even think, what do they serve there anyway? Gruel?

Not quite, according to a feature on myFox Tampa Bay. Pecan-crusted Chicken Salad, anyone? Yup, that is one of the items on the USS Florida menu – a real crew favorite, in fact. The Navy Chef aboard the USS Florida – Navy Culinary Specialist 2nd Class Juan de Jesus – shared the secret behind this popular submarine dish, and maybe even lit a spark of inspiration in some students in Chamberlain High School, who just might want to follow in his footsteps.

For Navy Week, de Jesus graced Chamberlain High School’s Culinary Operations Academy with his presence, sharing stories about life aboard a sub and about being the source of gastronomical treats and nutrition of the people who are defending our nation while they are out at sea.

And what this Chef serves the mess hall is not some meat slapped on a plate – no sir. Presentation is still key, as it is in your favorite restaurant, and de Jesus’ skills did seem to make an impression with the kids. De Jesus’ experience – “the things that he has been through, places he has been to and things he has learned through the Navy” – were among the things that caught students’ attention.