to her first ship, the USS Carl Vinson, straight out of culinary school, working in a galley that fed thousands of sailors across rotating shifts, learning the actual mechanics of what her grandfather had described to her in theory years earlier. The work was relentless, physically exhausting, unglamorous in every conventional sense. She spent her first eighteen months mostly invisible to the wider ship community, one of dozens of culinary specialists keeping an enormous, hungry machine fed around the clock.
But she was good at it, and more than that,