Brooklyn native serves his country — and crew — as a Navy culinary specialist • Brooklyn Paper

Brooklyn native serves his country — and crew — as a Navy culinary specialist

Cooking on the high seas: Brooklyn-born Troy Farley is a culinary specialist aboard the USS Decatur.
US Navy

This Brooklynite is cooking up a storm on the USS Decatur.

Troy Farley, a 2001 graduate of South Shore High School, is serving his country aboard the guided missile destroyer as a culinary specialist — cooking and prepping meals for the crew aboard the ship.

Farley credits his success in the Navy to many of the lessons learned growing up in Brooklyn.

“Growing up I was taught perseverance,” he said. “Every day in the Navy you have to push through, not give up, and not let anything defeat you. My background gives me the motivation to keep going.”

More than 300 sailors serve aboard the ship, operating out of San Diego, and their jobs are highly specialized, requiring dedication and skill, according to Navy officials. The jobs range from maintaining engines to handling weaponry, along with a multitude of other assignments that keep the ship mission-ready at all times.

“The success of the Decatur is due to the dedication and ownership each member of the crew feels towards making Decatur the best ship on the waterfront,” said Cmdr. Bob Bowen, commanding officer of USS Decatur. “Our team is always ready to accomplish the mission because of the commitment each sailor has to maintaining high standards and sound shipboard operating principles. Every team member knows their roles and responsibilities and does their part to ensure success.”

Destroyers are warships that provide multi-mission offensive and defensive capabilities. They are 510 feet long and armed with tomahawk land-attack cruise missiles, Standard Missile-3 and newer variants of the SM missile family, advanced gun systems and close-in gun systems.

Unique experiences build strong fellowship among the crew. The crew is motivated, and can quickly adapt to changing conditions, according to Navy officials. It is a busy life of specialized work, watches and drills. Serving aboard a guided missile destroyer instills accountability and toughness and fosters initiative and integrity.

“I like the camaraderie among the culinary specialists and the crew as a whole,” said Farley. “We get to interact with a lot of people, so it makes for good morale when we all get along.”

He is also proud of earning Culinary Specialist of the Month in May of 2018.

As a member of one of the U.S. Navy’s most relied-upon assets, Farley and other sailors know they are part of a legacy that will last beyond their lifetimes providing the Navy the nation needs.

“Serving in the Navy gives me a lot of pride,” added Farley. “No matter your color or background, the Navy gives you the opportunity to be the best you can be.”

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