NEW LONDON - The only 4 stars at this restaurant are on the admirals.
"Being a cook, food is the morale of the sub," said Suriya Chuon, culinary specialist. "So if you put good food out there, they`re going to be happy."
This kitchen is exactly what you`d see in a Virginia Class submarine.
"It`s a Virginia-class mock galley," said U.S. Navy Master Chief Chris Nailon. 'It replicates the size and dimensions of a Virginia sub. It is a climate and a culture that you get used to."
"Right here is our stuffed mushroom with garlic knots," said Chuon. "A little mozz, a little parsley..."
When culinary specialists like Chuon are on duty, they have to serve 150 meals to 150 seamen, and it better be good, because after a bad meal, there is nowhere to hide on a submarine.
"I work for the Navy," said Chuon. "I want to make the Navy proud."