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Leaders Serve Food to Health Care Workers at Naval Medical Center

May 28, 2020 | BY NAVY PETTY OFFICER 3RD CLASS CAMERON PINSKE

Naval Medical Center San Diego held a staff appreciation luncheon in recognition of the staff's contributions to patient care and to emphasize the importance of giving back to the employees on the front line of the COVID-19 pandemic.

''We want everyone to know that we appreciate all of the outstanding work they do, and this luncheon is one way we are doing that,'' Navy Capt. Bradford Smith, the medical center's commanding officer, said at the May 20 event.

Sailors serving food during a staff appreciation luncheon.
Sailors serving food during a staff appreciation luncheon.
Lunch Served
Navy Capt. Devin Morrison, the executive officer of the Naval Medical Center San Diego, right, serves alongside Navy Cmdr. MJ Hessert, the medical center’s director for public health, during a staff appreciation luncheon, May 20, 2020. The carryout luncheon was held in appreciation of the staff’s response to the COVID-19 pandemic. The medical center employs more than 6,000 active-duty military personnel, civilians and contractors.
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Photo By: Navy Petty Officer 3rd Class Cameron Pinske
VIRIN: 200520-N-MD713-1066
A sailor wearing a face mask hands off a container of food over a counter.
A sailor wearing a face mask hands off a container of food over a counter.
Lunch Handoff
Navy Capt. Bradford Smith, the commanding officer of Naval Medical Center San Diego, serves during a takeout staff appreciation luncheon, May 20, 2020. The luncheon was held in support of the staff’s response to COVID-19. The medical center employs more than 6,000 active-duty military personnel, civilians and contractors.
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Photo By: Navy Petty Officer 3rd Class Cameron Pinske
VIRIN: 200520-N-MD713-1079

The medical center's galley department prepared steak, shrimp and a variety of side items and desserts for the carryout lunch. Command leadership and galley workers served meals to more than 600 people.

''I feel extremely proud that we came up with a different meal that everyone can come down and enjoy together as a morale booster,'' said Navy Lt. Tya Rowe, a dietician. ''Planning it was so much fun because it was so different from our normal recipes. To see how many people came down for us to give back to them for all their hard work during these difficult times was a great feeling.''

Sailors wearing gloves and face masks serve food.
Sailors wearing gloves and face masks serve food.
Lunch Line
Sailors assigned to Naval Medical Center San Diego serve at a staff appreciation luncheon, May 20, 2020. The carryout luncheon was held in appreciation of the staff’s response to the COVID-19 pandemic. The medical center employs more than 6,000 active-duty military personnel, civilians and contractors.
Download Image
Image Details
Photo By: Navy Petty Officer 3rd Class Cameron Pinske
VIRIN: 200520-N-MD713-1059

Working during the COVID-19 pandemic has forced the staff and caregivers to step out of their comfort zones, but they have been incredibly resilient, flexible and adaptable with finding outstanding ways to accomplish the mission, Smith said.

''It's one team coming together under some very trying circumstances, but they have responded and come up with some very unique ways to meet the challenges, and it is really impressive,'' Smith added.

(Navy Petty Officer 3rd Class Cameron Pinske is assigned to Naval Medical Center San Diego.)

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