Coast Guard renames Food Service Specialist rating to Culinary Specialist Blog post by CSCM Justin Reed, Culinary Specialist Rating Force Master Chief CSCM Justin Reed, Culinary Specialist Rating Force Master Chief The Coast Guard last examined the identity of its culinary rating nearly two decades ago, when it changed from subsistence specialist to food service
Tag: food service specialist
Thanksgiving is a time for friends, family and, of course, food! All this week, Coast Guard Compass will be sharing Thanksgiving recipes from Coast Guard food service specialists stationed around the globe. Today’s recipe comes from Petty Officer 1st Class James Mitchell.
Third time was the charm for Vice Adm. Charles Ray, Coast Guard Pacific Area commander, as he and his team narrowly defeated Vice Adm. William “Dean” Lee, Coast Guard Atlantic Area commander, in the third annual cooking competition at Training Center Petaluma, California. The training center trains more than 100 food service specialists annually and served as the perfect location to host the cook off.
On Thursday’s Week in the Life series, Air Station Los Angeles crews conduct cliff rescue training in Rancho Palos Verde, Calif., boarding team member evaluations in Alexandria Bay, N.Y., advanced culinary training at Fort Lee, Va., an active shooter exercise in Boston and advancement ceremonies at Air Station Detroit.
One man has dedicated himself to helping disabled veterans. Coast Guard Petty Officer 2nd Class Steve Woitt, a food service specialist stationed at Coast Guard Sector Jacksonville, Florida, has volunteered in promoting and coordinating numerous events through the VetSports program. This initiative is nationwide non-profit, whose goal is to use sports as a tool to re-integrate injured military members and veterans into society, as well as help redirect their focus from despair to camaraderie.
When you ask someone what he or she enjoys most about being in the Coast Guard, the answer isn’t usually creativity. But for Petty Officer 1st Class Mason Champlin, it’s the creative freedom that makes coming to work each and every day enjoyable.
As the Coast Guard’s second highest ranking officer, Vice Commandant of the Coast Guard Vice Adm. Peter Neffenger is accustomed to giving commands. However, during an annual culinary showdown at Training Center Petaluma, Calif., roles were reversed as he followed the commands of Petty Officer 1st Class Lauren Foley, a Food Service Specialist “A” School instructor, and Seaman Rebeckah Kean, a Food Service Specialist “A” School student.
At some point in everyone’s life, they think to themselves ‘If I can find a job I truly love, I will never have to work a day in my life.’ For Petty Officer 3rd Class Kristle Lopez, this is a thought that shaped her entire future. “Being in the military and serving my country is in my blood,” Lopez said.
Most Coast Guard men and women who choose the food service specialist rating do so because they love to cook. For Petty Officer 3rd Class Amy Edwards, it was more than just a love of cooking that impacted the route she took. After completing basic training, Edwards was stationed at Coast Guard Station Destin, Fla. As she learned about the different rates the Coast Guard offered, it was the creativity and rewarding work of the unit’s food service specialists that impressed her most.
More than 200 servicemembers descended upon Fort Lee, Va. Despite their different service backgrounds, they were all dressed in the same uniform – a white chef’s coat. The servicemembers had gathered for the U.S. Army Culinary Arts Competition, one of the largest culinary competitions in North America. Sanctioned by the American Culinary Federation, military chefs from around the globe in all branches of the U.S. Armed Forces had a chance to showcase their talents.