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In my opinion the single most important issue facing the FS rating today is the fact that there is a handful of FS's with there own agenda that feel they deserve to run the show.

I've lurked on this forum for years now. To me it seems like there are to many wannabee Chiefs and not enough Indians. From what I have seen it has switched from the military to reality TV and Top Chefs. You need to remember that the majority of us joined the military for some structure, if you wanted to be a chef you could be working for Rocco right now. It's like I'm back in high school and there is a clic of FS's that think they are representing the entire FS fleet. Remember, you are NOT in an everyday civilian chef, you are in the military. There is no 5 star Galley in the Coast Guard, even though some of you feel that way.

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I wonder, how many chefs work in kitchens with grills that only heat up on one side, steam kettles that leak or never get up to temp when there is steam available, rocks 15-20 degrees from side to side 24 hours a day, ovens that have doors held on with lock wire, deep fat fryers that are used for storage because they haven’t worked for the last 18 months, freezers that leak water on everything and freezes, freezers that leak Freon…
And oh, the money that we promised you last year is going to fix the boilers, the main diesel engines, the rudder angle indicator, the RADARS, the nitrogen leak in the 76mm, the small boat davits…

Many feel that there are few to no chefs in the Coast Guard. I highly disagree with this opinion and have decided that one of my goals is to prove to all Coast Guard food service specialists that they are chefs or they are on the path to becoming one.

Up until five years ago I have held the same opinion as many others: “Chefs in the Coast Guard are few to none.” There is no way the majority of Coast Guard cooks could come into a restaurant and be anything more than a line cook or at best a sous chef.

Was I right??? Yes.

Was I wrong??? Yes.

I still believe the average Coast Guard cook will have a hard time walking into a restaurant and land himself an executive chef position.

So what’s missing?

--> Everything else in the food service industry besides restaurants <-- The world needs banquet hall chefs, off site catering chefs, personal chefs, institutional chefs, business style food service chefs, yacht chefs, cruise ships chefs, noncommercial food service chefs and many other platforms that, believe it or not, the Coast Guard cook fits right into.

6 years ago I was transferred to my first land station. My only cooking experience was as an underway duty cook on a 378 and FSO of a 87. My new Chief told me to apply at a high end catering company he worked for. I was hired and started right away.

The skills I had learned underway fit perfect with the objectives in off site catering. From the first day on, for 5 years, I’ve felt comfortable in this environment. I have heard this same story from other cooks who left the military to try out many of the jobs listed above. We thrive in these positions. As for the Coast Guard cooks who go to the high end restaurants… they tend to find things harder.

Over the past 5 years as a Chef at www.athymetocook.com I have seen restaurant chefs come and go. They are a different breed. The mentality of a Coast Guard cook works in these environments. We are adaptable, resourceful, Knowledgeable in mass quantity food production, we’re clean and sanitary in the worst environments, we understand pressure, we understand “hurry up to wait”, we know how to work with vendors, we load stores better than anyone, we are extremely organized, we understand the “7 Ps” (proper planning and preparation prevents piss poor performance), we keep a sharp appearance, we act respectful to our costumers, we know how to act around powerful people, we don’t do drugs, we have security clearances ----I could go on forever--- most of all we know how to cook well and when it comes to cooking for large groups of customers, we are the best.

We know the basic of cooking and our other skills are endless. The only gap between a Coast Guard cook and a many nonrestaurant chefs is the small adjustment to a finer cooking style.

In the last five years I’ve seen it happen time and time again. I’ve seen the sparkle in the eyes of a cook after he takes all his Coast Guard food service skills, and accomplishes something only a “Chef” could achieve.. proving to himself and others that he IS a chef. I’ve never seen this happen to so many cooks (in such a short period of time) as when I attended the Advance Culinary Skills Training Course – ACSTC at Fort Lee Virginia.

Check out the video here:

http://www.militarychefs.com/1A/2_Media/TrainingCourses...gCoursesFortLee.html

Many of these students were the average military cook. Due our small scale food service the Coast Guard dominates the “Best in Class” Award every time.

After watching this video and seeing what the average Coast Guard cook can produce with a little fine tuning, do you still believe there are few to no Coast Guard chefs???

I have respect for the SCA guys and the Culinary team. Some of the guys on the team are from operational units. I'd like to see more of that but many units discourage their cooks from being away for various reasons.

There is allot of talk about FSs getting certified and many programs exist for that.

So why is it that so many FSs do not become CC, CSC or CMC? Why do these programs go unused by the Fleet Cooks?

Chefmark,
I would love to see more FS become certifed in the ACF. When I was the school chief I had four instructors pass their exams and became certified. its up to each individual to put the hard work in and study for the exam. I can tell you I would take any FS over most culinary grads today. FS personal just need to read more books and practice their skills. Since I have been retired and the owner of a catering business, I can tell you I have seen some so called chefs who I would not let mess cook for me. All I can say is be proud of being a Military Chef and work towards some type of certification. Jimmy Z came to work for me on the MUNRO and he ended up being my best cook, and now he is truly a chef. I hope most of you stay in and do your 20 years, it will make your life so much better when you get out and work in the industry.
FSCM, CEC, RET

Yes, there are programs out there. The question is; how dedicated is the FS going to be in order to achieve the desired goal?

It takes commitment, will power, and desire. I think that the mentaliy is "what is the point, what I am going to get out of it?" A lot of people are uneducated about the avaliable programs; therefor, they do not try. The whole goal of promoting is to educate the uneducated.

There is nothing out there that makes me think that I am any better than any other FS...the fact is I am not! I have had my share of ships (213, 210, AND 87). I had no clue about any of the programs that are out there until I was educated. A lot of which came from the promotions of Jimmy Z. In 2003 when I first applied for the SCA program, all I knew was cutter life. When I was accepted I soon realized how much there was to offer.

I left the program for a tour as a Company Commander and now I am back again. I will soon get underway once again but until that day happens, I am going to take the training and pull the knowledge from all around me.

I know that I am good at what I do, look at my profile as my awards speak for themselves (2 COM's). I would not change any of my decisions that I have made this far in my career.

Jimmy Z,

When I wrote my little rant last night, I was not bashing anyone. I was just asking a question.
I have no problem with chefs in the Guard, people wanting to be chefs in the Guard, or being an SCA.
I am ACF certified, California Culinary Academy graduate, and was an Admirals cook in the Navy. But how am I supposed to pass on these skills to our people when I can’t even boil water in the galley? We make gravy in the ovens in hotel pans and anything fried comes from the pantry. It is quite a shock for our new FS’s to come from a modern teaching/production kitchen and go to something that looks like it is out of an old John Wayne movie or Down Periscope.

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I wonder, how many chefs work in kitchens with grills that only heat up on one side, steam kettles that leak or never get up to temp when there is steam available, rocks 15-20 degrees from side to side 24 hours a day, ovens that have doors held on with lock wire, deep fat fryers that are used for storage because they haven’t worked for the last 18 months, freezers that leak water on everything and freezes, freezers that leak Freon…

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But how am I supposed to pass on these skills to our people when I can’t even boil water in the galley?

You can't.. well you can, but it sounds like your main priority should getting the galley into a working condition. In my humble opinion ranting and raving all the way the up the chain (on paper) about health hazards, working environment, and safety until thing get fixed (or you get fired) sounds like a good option to me. This is where Haccp and ServeSafe certification come into play. They show you are a professional when it comes to safety and you can throw that at them as well. I'm not out there doing it, so my opinion doesn't matter much on the matter and I'm sorry you and so many others are working in those conditions.

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It is quite a shock for our new FS’s to come from a modern teaching/production kitchen and go to something that looks like it is out of an old John Wayne movie or Down Periscope.

It's a shock to culinary grads as well when they get to there first job. At least our pay is a bit better.

Anyways, why didn't you apply for the culinary team this year? We could have used you. You sound like you have training and are adaptable. I would say adaptability is more important than the training at these comps. I hope you put in a package in this year.



Master Chief,

Working for a ACF Certified Executive Chef on a 378 was the worst.. good training but throwing out the bread before each patrol????, butterflying and breading shrimp, quartering and breading chickens, stuffing little mushrooms ------ > I could go on and on. You were kicking our a$ses (yes you were in the galley chefing it too) No one can tell me I can’t be done. Even with only 6 cooks in Alaskan Seas! Thanks for all that great trainingg. You taught me a lot when it came to cooking but purchasing is where I learned the most from you. How many vendors did you have? 10? heh. That was some high quality stores.

I see that post above about the equipment and wonder what you would do in that situation. Actually, I know what you would do.. exactly what I said minus writing it on paper and using the chain of command. I would not want to be on the receiving end of that rant.

I remember seeing you chew on the Ops Boss when he tried take our Captain’s laundry machine privileges away from us. The rant went from laundry room all the way across the ship to Officers Country. With all due respect Master Chief, here’s a word for you: Tact

Tact “careful consideration of one's current situation and surroundings, and acting accordingly.”

Thanks james,
Maybe I was crazy making you and the FS do everything from scratch, but that how FSCM Damico and I was trained at Tracen Cape may back in the day. But as you mentioned I ws there in the galley with you guys as should be all senior FS. I can tell you this you are the best ice carver the Coast Guard has. Keep teaching the find art of carving. Remember to let me know when you pin on Chief. I would love to be there for that.
FSCM, CEC, RET

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It sounds like you believe there is no high end foodservice going on in the Coast Guard. You are wrong. It’s part of our rate whether you like it or not. 6 cooks and I are currently setting up this 5 star galley you say doesn’t exist. Each of these Coast Guard cooks call themselves chefs due to there accomplishments and experience. We have an ACF Certified Executive Chef with 8 years of high end catering experience, and a seat on the Virginia Culinary Institute advisory committee, we have a CIA Grad who worked at the Four Seasons in Manhattan and Commanders Palace, we have two cooks who work at one of the highest end catering companies in DC directly serving and cooking for the highest profile clientele, both of these cooks have been stationed at the Commandants Mess and one of them was also stationed at the Secretary of Transportations mess, we also have a cook who caters at the white house on the side

I think what you guys have accomplished thus far both personally and professionally is great. I thought it was awesome seeing a CG FS on Emril (I believe the Kukui had Sam Choy come aboard some years ago) Heres my only question. Is there any plan to get you highly trained Chefs back out into the field? It's nice that you are cooking for the "highest profile clientele", but when does SN Goomblatz, and MK3 Shmukatele get to take part? Are you guys making the time to visit/instruct/teach any junior FS's?? As I stated, I think what you guys have accomplished for this rate is great, but how will you ensure the knowlege you've obtained gets out to the other 98% of the FS's in the CG?

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Are you guys making the time to visit/instruct/teach any junior FS's?? As I stated, I think what you guys have accomplished for this rate is great, but how will you ensure the knowlege you've obtained gets out to the other 98% of the FS's in the CG?

We have to do our job and do it well.. but I believe all the guys and the 1 gal I'm working with wish training others was our main priority.

They love to cook and want to pass on what they know. The novelty of feeding the high and mighty doesn't last for very long. What never gets old is passing on knowledge.

Once we get this thing up and running I'm sure we will try to do something.

I think many CG Chef types are afraid to pass on knowledge in the fleet. It's not well received. You almost have to force it on people. I feel it is important for cooks to learn as much about the culinary arts as possible before they retire. We are so good at leading, managing, procuring, and paperwork. What I feel we start lacking as we advance is keeping up on the culinary side of things. Learning as much as you can about cooking will significantly increase your value on the outside.

I worked in colligate food service during my tour at the Academy. I saw 2 Retired Navy Senior Chiefs, 3 Retired Navy Chiefs, 1 Retired Air Force E-7 all working in management. They fit in very well with noncommercial food service, but they were missing something important. They had the management skills. The could do paperwork. The could do the purchasing. What held them back? Culinary knowledge.

Join your local ACF chapter. Participate in competitions and meetings (yes I know, you will be in over your head, I still am.) You will be forced to become proficient in the culinary arts. It’s not above you and it will help you in the end.

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Remember,you are NOT a everyday civilian chef,you are in the military.

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I can tell you this you are the best ice carver the Coast Guard has. Keep teaching the find art of carving.
FSCM, CEC, RET

Oh yes jimmy pls do..i was having a little scotch on the rocks the other day..and i thought to myself ..how much better the eye appeal..would be if only the cubes were carved into little animals..eagles deer..maybe a groundsquirrle or a rat or something. Heck maybe you could teach some of the seacooks on the icebreakers..imagine the possiblitys ,they could do a little mount rushmore on the mandenhall glacier or maybe whip up a stone mountain ice burg somewhere..yeah that's what i am talking about.. sc

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Yup, how many sailors can you feed with an ice carving anyway?

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Now I have an Ice Carving to get done before the evening meal......

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Who cares if you can do an ice carving or make all of that gourmet food! If you can't finish a end of month report with no errors and keep your crewmembers pleased then it doesn't matter! If we only put as much time and effort into training people for FSO positions as we do in our "Advanced Culinary Team" we would have very few FSO's relieved.

Ice carving has never made much sense to me. It’s kinda like the big rosemary tree sticking out of the potatoes at a wedding, the parsley sprinkled on the side of every plate in an Italian restaurant or the sliced orange and parsley sprig beside every dish at Denny’s.

It’s inedible and takes away from the food.

Even though I had no interest, my supervisors wanted me to learn (thanks Master Chief D’Amico and Master Chief Dunham). What was I going to do? Say no?

Although it still doesn’t make much sense to me. I’ve been able to attend culinary competitions because of the skill, teach many other Coasties how to carve ice and please customers who seem to love having bulky useless ice carvings at their event.

jimmy z..nothing wrong with ice carvings..it is probably a lost art..at opa locka we had ice molds..for the change of commands.

sc

Ice carving is not a loss art. By the way when we went to Japan on the MUNRO we had to carve three ice carvings for parties that we did so it does come in handy at times on ships. As the saying goes you can lead a horse to water but you can't make it drink it. I 'll train anyone even you spacecowboy but if you don't want to use it, than thats your business, but train as many people as you can it will make a differnce to some.
FSCM

Jimmy,
I dig the $h!t out of what you guys on the culinary team do. Matter of fact, I've been checking out all the videos on militarychef.com and really enjoying them.
Maybe I can get that good one day and come play too.