Here's an interesting situation I thought I'd get some prospective & opinions on.
For more than a year I've been TDY away from my unit do to an ongoing medical board. Those health concerns prompted my removal from my FSO job aboard the Harry Claiborne and all other food service related duties. I was placed at SFO Galveton and began working with the SK's at that time.
I was told during that time I would be recieving a rate change so I began unoficially "striking" SK. I haven't done and FS related work in more than a year. I cooked my last professional meal in November of 2006.
I should be recieving transfer orders soon. I am going to be an FS "again." I won't be going back to cook on the Claiborne because they are headed to dry dock and are closing the galley down. I'm going to talk to my SK supervisor today about working in the base galley until I transfer.
Here's my question: What can I do to get back up to snuff? I'm a little nervous having to get back into it. As a 2nd class I have a certain level of professional I need to be able to meet and right now at this moment, I know I'm not there.
Any advise or tips from some of ya'll are appreciated.
its is basic stuff here, draft menus, paperwork, and cooking. If you are nervous about cooking just FOLLOW THE RECIPE, then you can alter it to taste. Paper work you just need to do to get it back. If you are going to a PVA unit I suggest you sign up for the Paper Work Management online course as a refresher, you always have the FSM as a reference. Menus you should remember still if not I am sure any local fs can help you out. Perpetual is simple but has alot more paperwork to go with it , need help i suggest asking one of the FS1 or FSCs on one of those near by 210's. When in doubt call FSAT they are here for you.
I took a four year break from cooking and was a train wreck when I came back. I tried to make Mac and Cheese for 20 and wound up with an over-flowing 4" full insert of cheesy goodness.
What helped me was a conversation with a reserve Senior Chief. He reminded me about quality and doing the little things to make food look and taste better. I also talked to members of the crew about what they wanted. (I would not listen to the ones that complained.)
The other source of inspiration was recent "A" school grads. They used techniques that veterans tossed out years ago. By watching them I was able to re-learn the basics.
When in doubt, fall back to the AFRS cards rather than regular cook books. The recipes on the cards were designed for Army cooks. (*Insert Joke about Army Cooks here.*) Plus the cards are easy to use and also have guidelines for doing stuff.
Take the online paperwork course. It's pretty much all we have. Then find an experienced FSO on a PB and spend the day with him. Or better yet go TAD with him for a short UW period.
All's well! I went back into the galley on Monday at SFO Galveston. I got off to a slow start, but quickly got comfortable. By noon I had recieved TDY orders to assist the galley staff at Station Sabine.
The past two days have rocked. FS1 was impressed, the crew was happy, and the XPO has already asked me to come back. Guess I was nervous about nothing.
You got it bro.. Thanks. I just got back from a TDY with the Skipjack, that was a fun time. I'd never been on an 87' before! I'll be filling in your old shoes tomorrow and Friday, then back to the Skipjack again on Monday.. Busy busy.
