Throughout the year we’ll be profiling food service specialists in the Coast Guard. Each profile will come with a recipe so let us know if you want to see a particular recipe in the comments below. Enjoy this “recipe for success” and bon appétit!
Many Coast Guardsmen join knowing they want to serve their country but aren’t quite sure how. Not Petty Officer 1st Class Bethany Clark. Clark joined the Coast Guard in 2009 knowing exactly what she wanted to do; she wanted to be a chef. A 2006 graduate of Johnson & Whales University in Providence, R.I., Clark studied culinary nutrition and wanted to take her talents to sea.
After boot camp, Clark attended Food Service Specialist “A” School in Petaluma, Calif., where she underwent 12 weeks of specialized instruction. Her first unit was aboard Coast Guard Cutter Jarvis where her culinary education played a big part in establishing healthy menus. Clark ensured vegetables and starches were included to make a complete meal, keeping the crew mission ready on deployments.
While aboard Jarvis she was also the night baker where she baked breads and desserts for the following day. She also cooked what are known as “midrats” what Clark explains as “a quick meal for those who are performing duty late at night.”
After her tour aboard Jarvis, Clark was assigned to her current duty station of Coast Guard Headquarters. Cooking in the flag mess she says one of the best parts about her current position is the ability to design new menus each week and helping out at larger events. Clark also attributes the success of her time here at headquarters to those around her, including fellow chefs from the other armed forces. At a recent event, Clark cooked for more than 2,200 dignitaries, members of the armed forces and their families alongside chef Robert Irvine.
“FS1 Clark’s leadership, professionalism and talent were an integral part of my culinary team and essential to the team’s ability to deliver what was an amazing culinary experience for the event attendees. I’m grateful for the support FS1 Clark Provided,” wrote Irvine after the event.
Whether cooking for thousands or planning a menu, Clark has grown in her profession, noting that it’s about so much more than preparing food.
“People don’t realize there’s more to food service than being a cook,” said Clark. “We represent our service, just in a different way.”
Below, Clark shares one of her favorite recipes and biggest hits, Molten Chocolate Cake. Clark says “anyone should be comfortable trying this at home” so we hope you try! Let us know how it turns out and we look forward to bringing you more recipes throughout the year!
Molten Chocolate Cake
5 ounces Chocolate
12 Tbsp Butter
3 Egg Yolks
1 ½ cups Powdered Sugar
½ cup Flour
Melt Chocolate and Butter in a double boiler. Mix eggs and powdered sugar until combined and fluffy. Slowly add melted Chocolate mixture to eggs. Add flour and mix until combined. Pour into 6 buttered and sugared ramekins or large muffin tin. Bake at 325 degrees for 12 to 15 minutes. Served warm with your favorite ice cream.