Guardian of the Week – FS2 Fuchs

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This Sunday, August 30, Food Service Specialist Second Class (FS2) Ed Fuchs will be among the military chefs competing in the inaugural Coca-Cola Military Chef Ultimate Summer Grill-Off Challenge at Bolling Air Force Base. The grill-to-grill combat pits top military chefs against each other to create dishes that incorporate Coca-Cola products. The winning teams will receive a Coca-Cola Summer Grilling Championship belt (hmmm, I wonder how that will look with a uniform…), along with a week of ProChef classes and certification by the Culinary Institute of America (CIA). Oh, and don’t forget… bragging rights.

The Coast Guard team won third in the Field Cooking Competition at the U.S. Army Culinary Arts Competition.  From the left; FSCS Justin Reed, FS2 Ben Murray, FS2  Ed Fuchs, and FS1 James Swenson
The Coast Guard team won third in the Field Cooking Competition at the U.S. Army Culinary Arts Competition. From the left; FSCS Justin Reed, FS2 Ben Murray, FS2 Ed Fuchs, and FS1 James Swenson

But, this is just the most recent event to add to FS2 Fuchs professional resume as his career is filled with impressive, award-winning experience.

FS2 Fuchs is a currently serving as a distinguished military chef at the Executive Dining Facility (EDF) in the Department of Homeland Security (DHS) Headquarters. As a member of the EDF team, he provides food services to the Secretary of Homeland Security and other senior staff members.  Prospective chefs are screened and selected for this unique, career-enhancing opportunity based not only on outstanding culinary skills but also remarkable professional presence, personal appearance, military bearing, communication skills and motivation.

In addition to his Coast Guard responsibilities, FS2 Fuchs was part of the Coast Guard team that won third place in the Field Cooking Competition at the U.S. Army Culinary Arts Competition back in March 2009. This was the first time in the competition’s history that teams were required to cook a three-course meal for 60 people using a containerized kitchen.  The 12 teams not only had to cook and prepare the plated meals but also serve them as if they were in a five star restaurant.

What’s even more extraordinary about his career? He was recently awarded an Army Commendation Medal for his service in the World Culinary Olympics in October 2008. Although not officially on the U.S. Army Culinary Arts Team (USACAT), he traveled with the team to Erfurt, Germany. His hard work and dedication during the competition earned him his next accomplishment…

The 2009-2010 U.S. Army Culinary Arts Team including from the Coast Guard FS2 Ed Fuchs and FSCS Justin Reed
The 2009-2010 U.S. Army Culinary Arts Team including, from the Coast Guard, FS2 Ed Fuchs and FSCS Justin Reed

He was selected to be a member of the 2009-2010 USACAT. This prestigious honor requires that prospective candidates be screened on an annual basis and are only allowed to compete for up to two years. Out of the 31 candidates who applied, nine chefs from all the U.S. Armed Forces were chosen to join the team. The USACAT’s purpose is to offer military chefs the opportunity to sharpen and broaden his or her cooking skills and cross-train with members of other military services. The team competes in all levels of competition and this year it will compete in the 2010 World Culinary Cup in Luxembourg City, Luxembourg. The World Culinary Cup is held every four years and is a five-day competition.

The Compass looks forward to covering the World Culinary Cup and what will surely be one of many career highs for FS2 Fuchs and hopefully a big win for the USACAT!

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Thank-you to Food Service Specialist Senior Chief Justin Reed who not only nominated FS2 Fuchs but who is also the captain of the USACAT, the Supervisor at EDF and a highly decorated, award-winning Coast Guard Food Service Specialist.

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