Folks, I thought you could give me a little info on where the FS rating is going. I have a son who is considering the Coast Guard as a way to get into the professional cooking arena. Since I retired from the CG, I know that you are what feeds the machine. Are there any Advanced Culinary Programs offered later in a person's career.

By the way, I never met a cook I didn't like!

Semper Paratus

Scott Keffer
DC1

Hi DC1. The FS rating is moving in a great
direction and by that I mean that professional
certification programs are available more and
more as time goes by. Right now we are not just
limited to the original Petaluma "C" schools,
the advanced culinary opportunities are out
there along with the Coast Guard constantly
encouraging the FS's to work on their certifications
to benenfit not only the member but the service
itself. I have had the honor of attending some
of the best training from advanced baking/pastry
to advanced culinary skills and these courses
will stick with you for a long time. If you son
isn't affraid of some hard work, then this is a
great time to go into a great rate. Oh, as you
might already know, with all the hard work comes
great rewards, both personal and professional.
Hope to see him within the ranks sometime in the
future. Cheers...

Gerry

DC1,

I can only speak from personal experience because all units are different, as I'm sure you know. I have had units that wouldn't send me anywhere and others that sent me everywhere. Since I have been an FS I have been to Nutrition C School, Advanced Culinary School in Ft. Lee, worked at the Ritz Carlton for 2 weeks, and some other training at different units.

The main reason I was able to go to the advanced school was because I had busted my butt and my boat thought I deserved it.

As PRFS said there are a lot of opportunities, but you have work for them. If he wants to get into the finer side of cooking he could always be an admiral's cook. Many cooks look at that and think your just a butler, but I have learned so much and improved my skills because of this job. Yes, there is cleaning, but you have to clean at any unit, and you only do the common things not personal.



Hobab

This message has been edited. Last edited by: IamHobab,

I agree with you both, but the plain and simple truth is it is in the hands of the command you are at. I have yet to be lucky enough to have a command that is willing to let their cooks go to schools. It's not that the FS's I've served with (myself included) didn't bust their butts, for one reason or another the schools have not been a high priority. Not trying to say I've had bad commands either by any means. You just have to be in the right place at the right time I guess. Good luck to your son!!

USMAPS and other programs are often under-used. This is because people either don't take the time to learn about it or just don't take the time to do it.

I always make sure the cooks under me get all the training I can throw at them. If a junior cook can't "encourage" his command and supervisors then I suggest he take matter into his own hand. Many community Colleges offer culinary arts courses. The USMAPS program can be accomplished online. With 100% TA there is no good excuse for not trying.

One thing that I see the Coast Guard improving in is the support for off duty education. The cooks seem to be getting a much needed boost in training as well. I don't feel we are where we need to be just yet but at least the future looks bright. FSAT and the other muckity mucks are trying real hard to make the FS rate better. That often gets over looked due to the negativity and unhealthy stereotyping of cooks.

It is possible, as a Coast Guard FS, to learn from and compete against some of the best chefs in America. In fact, I feel that a Coast Guard Food Services Specialists now has the opportunity to become a top ranked Chef ---> but like anything else at the highest level it would require a little bit of luck and a ridiculous amount of sacrifice (family, career, time and money)

My advice to anyone who wants to go the “Chef” route is to get your cuttermans pin first and then decide what path you want to take.

The army has produced top ranking chefs through their culinary program. There is no reason why we couldn’t do the same.

This might sound like a dumb question but I was just curious; in reference to our current state with Iraq; are coasties in the FS rating sent to Iraq?

The answer is yes. We have FS's on the PB's and at the shore side unit.

Folks,

Thanks for all the great info. He sure understands the hard work part. We've been force feeding it to him since he showed the interest. He'll take his ASVAB in a couple of weeks and we will go from there.

Thank You all for your service, and stay safe.

Scott