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CGC HAMILTON’S FOODSERVICE DIVISION
CHIMES IN FROM HAITI
(Page 1of 2)
From Left to Right:
FSCS Steve Sumner, CWO3 Richard Albidress, FS3 Christopher Hutchens, FS1 Andrew Ha, FS3
Heather Kribell, FS2 Kathleen Heitman, FS3 Brandi Sheffield, FS3 Kalani Shearer, FS3 Elizabeth
Perez, FS3 Tyler Ryan
Hello from Haiti! Just wanted to drop you a line and tell you what’s been happening with us. The CGC HAMILTON was recently diverted from a SOUTHPAT
in the East Pacific to assist with earthquake relief efforts in Haiti. We had just
got underway and we were getting into our daily galley routine when we got
the news of the earthquake. The ship quickly became a bee hive of operations
and we began responding to our high profile tasking. The FS’s never missed a
beat and stepped up the pace to stay in line with myriad evolutions happening
around us. The HAMILTON embarked an aviation crew and helicopter in El
Salvador then quickly headed for the Panama Canal. The cutter transited
through the Panama Canal at night, only one week after leaving our homeport
of San Diego, and within a few days we were patrolling off the coast of Haiti.
We stopped in GTMO Cuba for a BSF and we picked up over 1000 lbs. of
beans and rice in the event of migrants onboard. The HAMILTON also became
the large afloat platform for the Coast Guard in Haiti and CTU 44.7.7 was embarked to assume operational oversight.
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CGC HAMILTON’S FOODSERVICE DIVISION
CHIMES IN FROM HAITI
(Page 2 of 2)
It has been a very busy yet highly rewarding experience for all of the FS personnel. They have met all challenges and short-fused deadlines head on and
their dedication to duty is very apparent at all levels. Our Galley Supervisor is
FS2 Kathleen Heitman, here is what she said when I asked her how she felt
about the mission; “The extended work days and added work-load is well
worth the benefit of helping the devastated people of Haiti”. FS2 Heitman is
filling a position normally reserved for a First Class Petty Officer and her enthusiasm is evidenced by her selection as the HAMILTON Sailor of the Quarter.
FS3 Kalani Shearer is sailing with us from the CGC Chase as TAD galley support and said “I can see very clearly how our meals affect the morale of the
crew.
Whenever someone tells me they enjoyed the food I made it really makes my
day and I am happy to be here.” The HAMILTON FS’s have epitomized the team
concept and each FS has displayed they are capable and ever ready to respond
to not only the crew and command but to the Coast Guard mission as well.
We recently anchored in the harbor of Port Au Prince. We were able to see the
vast destruction from the ship. It was very surreal and we were all thinking about
the thousands of people who died in the earthquake. FS3 Heather Kribell, one of
our duty cooks, put it very eloquently by saying “the thought that our cooking
helps to support the ship, which in turn is helping thousands of victims is such a
great feeling, and it’s a worthy cause”. We will continue meeting our mission and
tasking each day because we love what we do. There is no other job like it!
FSCS Steve Sumner
Foodservice Officer
CGC Hamilton
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Official Contest Rules
1. Prizes:
A. Grand Prize: Action Station Set-up for your unit. Including induction cooker, pans and
signs.
B. Second and Third Place will receive certificates noting their accomplishments.
2. How to win:
A. Part I: Entrants will submit a minimum of 6 or more high-quality color photos of any
decorated cake to charles.f.damico@uscg.mil
Pictures should be at least (jpgs 300 dpi) and include preparation and final product. In other words;
show us in pictures how you built your cake till completion! Be sure to include your unit name, mailing
address, e-mail address and daytime phone number within the email. Also describe the design and how
it was created. Include a list of materials needed and instructions to create the cake. Please also print
your unit name, mailing address, e-mail address and daytime phone number on the description if done
as an attachment. (It is not necessary to send a recipe for the cake.) All photo entries must be received
by noon on Monday, Apr 5th, 2010. Late entries will not be eligible. The winner/s of the cake decorating competition will be chosen from these entries and notified by e-mail or phone no later than Tuesday, April 20th 2010.
3. Who is eligible: This contest is open to all Coast Guard units. Personnel participating in the construction and or ideas of the cake must be listed on the entry email. Judges may ask questions of persons submitting cakes for the competition. The entry cake must be the sole work of the unit. If you are
at a unit where you are the sole FS you are still eligible to enter.
4. One entry per unit.
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PAGE 2 of 2
5. Selection of the winning cakes will be determined by a judging panel comprised of
senior FS members and the FSAT members. Judging members are not eligible to compete in the competition.
Requirements for the Cake Decorating Competition:
There is no theme for this cake decorating contest your imagination is your only limit.
In the submitted photo entry of the competition cake decorating idea must be your own
teams. It can, however, be your interpretation of an idea you have seen elsewhere.
Cake can be any shape and any number of layers and flavor. There is no height limit.
Frosting: Frosting must be buttercream, royal icing or fondant.
Decorations: Some part of the decorations must be made and added during the contest
hour. Minimal artificial decorations may be used.
All parts of cake must be edible, with exception of plastic plates, pillars and supports for
tiered cakes. Toothpicks, wires and non-edible stamens are allowed in the creation of
sugar flowers or other decorations.
Good Luck Shipmates
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Edition 2 Carla's Culinary Corner
February 2010
Olive Oil, Liquid Gold?
A question seeming strange but containing more truth then known. The liquid from the olive tree
(Olea europaea L.) has had a long and unique history. From as far back as 5000 BC the branches of
the fruits tree has been emblems of benediction and purification, used as a symbol of abundance,
glory and peace, its leafy branches where used to crown the victorious in friendly games and
bloody war. Very often were ritually offered to deities and powerful figures: this liquid gold was even
found in Tutankhamen's tomb and has been anointed on noble heads of royal, it was poured through
holes in the tombs of dead saints and martyrs and it's drops seeped into their bones as an offering.
The awe is in its strength and longevity, no matter the force that comes to bare on this tree, weather,
blight and even mankind the tree continues to rise with it branches reaching up and outward to the
sky in seeming defiance to conditions that surround it. It became pillars of Hellenic society; they
were so sacred that those who cut one down were condemned to death or exile. In ancient Greece
and Rome, olive oil was the hottest commodity; advanced ships were built for the sole purpose of
transporting it from Greece to trading posts around the Mediterranean. As you can see this goes far
beyond the kitchen with its rich history and marker in many cultures throughout civilization.
In future installments I will give you more information about this elixir of life. Olive oil is used in many
cuisines, there are few products that are used in so many. From flavoring to cooking this product
reaches all corners of the kitchen. It has traveled the world and wound up in many places and one
for example is South America in the Argentine, Brazil and Chile regions. In one classic sauce served
with what is call Churrasco style cooking, created by the Gaucho's or cowboys of the region.
Hardy men working the fields grill meat fire side in a slow methodical process that develops incredible flavor.
There are many stories as to the origin of this sauce but claims that it comes from 'Jimmy McCurry',
an Irishman who is said to have first prepared the sauce. He Marched with the troops of General
Jasson Ospina in the 19th century, sympathetic to the cause of Argentine independence. The
sauce was popular and the recipe was passed on. However, 'Jimmy McCurry' was difficult for the
native people to say. Some sources claim Jimmy's sauce's name was corrupted to 'chimichurri',
while others say it was changed in his honor.
Here is a classic simple version of the beloved sauce for you to try with the base flavors coming from
Carla's Cilantro pesto one of the most crucial flavors of this sauce. As you make this think of the history that was mentioned and realize that when you add the olive oil you are adding a big piece of
history. I thought as the spring defrost arrives and you break out the grills you will have a recipe in
hand We have much more to discuss when it comes to the liquid gold (olive oil) and its uses and
history...but that is to be written...like the history of Olive Oil!
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-------------------------------Carla's Cilantro Pesto (30 oz) Code No.6260
Fine Dice Sweet Yellow Onion
Chopped Green Onions (Optional in place of sweet onion))
Olive Oil
Red Wine Vinegar
Roasted Jalapeno's**
Minced Garlic
Chopped fresh basil
Chopped Fresh Thyme
Fresh lemon Juice
Fresh Lime Juice
Salt **
Black pepper
Thyme
Place all of the ingredients in a large plastic storage container; blend with a rubber spatula ensuring all
is blended well. Hold for at least 8 hours before service to allow all the flavors to blend together.
Serve this over whatever style of roasted, pan-fried or grilled steak, chicken or seafood ensure that the
sauce is slightly tempered for the most flavor.
*Notes: The jalapeno roasted is optional, you do not have to roast them they can be fresh chopped. You
can use any type or as much or little as you want of any type pepper for spice. Add the salt a half Tbsp
at a time and taste to ensure that it is not to salty.
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FOODSERVICE TRAINING OPPORTUNITIES!
Commercial Training Venues
Catersource Conference – March 7th – 11th, 2010, - Las Vegas Convention Center
3150 Paradise Road Las Vegas, NV.
IFSEA Conference - April 15 – 18, 2010 - Reno, Nevada (John Ascuaga’s Nugget)
Chicago National Restaurant Food show - May 22-25, 2010, - Chicago Convention
Center, Chicago, IL.
DSCP Subsistence Worldwide Customer Conference – June 15th – 18th, 2010 - Ft.
Lauderdale, Fl.
Summer Fancy Food Show – June 27th-29th, 2010, New York, NY
American Culinary Federation Convention – August 2nd- 5th, 2010 - Anaheim, CA.
Western Foodservice & Hospitality Expo – Latina/All Asia Foods - August 14th16th, 2010, – Los Angeles, CA.
FSAT and other Military - Training Venues
FSAT – D9 Conference – April 12-16th 2010, Grand Haven – Michigan
FSAT – D5 Conference – April 13th-16th 2010- Cape May, NJ.
FSAT -Garnishing & Ice Carving School – May 10th -14th, 2010, BSU Alameda, CA
35th Annual Army Culinary Arts Competition - March 7th -12th, 2010 – Fort Lee,
Va
Alameda Foodservice Conferences – Dates to be determined!
*Armed Forces Culinary Competition* –
May 8th, 2010- Naval Base Kitsup,
WA. (Contact FSCS Lorn Gordy at BSU Seattle at 206-217-6416 – To organize a unit
Team)*
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FSC Scott Bowen
Coast Guard Liaison
Defense Supply Center Philadelphia
700 Robbins Ave.
Philadelphia, PA 19111
Office: (215)737-2915
Fax:
(215)737-2161
Scott.Bowen@dla.mil
Scott.A.Bowen@uscg.mil
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COAST GUARD FS - SHINES AGAIN
AT FORT LEE, VA.
On February 5, 2010, Class 10-002 graduated from the Joint Forces Advanced Culinary
School at Fort Lee. I am once again honored to announce that FS1 Jason Stagnitto - District 7 Special Command Aide was selected as the Honor Graduate by scoring a 94 %. He
represented the Coast Guard well and was well respected by the other students as a well
rounded culinarian. As part of there final assignment, the class must produced a 9 course
meal with a theme. This time around the theme was the Super Bowl! I’ve attached a copy
below; check it out.
FSCS Justin Reed CEC
US Coast Guard
Joint Culinary School of Excellence
Fort Lee VA 238013
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FSAT
Words of Wisdom by
FSC Matt Mercilliott
After using STORES WEB during my tour on the CGC Midgett, I learned a few
things about the system. Did you know that you can make it easier to place your
orders in STORES WEB by using templates? One example of this would be if you
use a dairy contract and you order the same two items every week. If you put those
two items on the Template then you don’t have to look them up every time you place
an order (and we all know how easy it is to read those descriptions of items listed in
the catalog, and no one ever accidentally orders the wrong item). So not only does
it save you time, but it could save you some frustration.
On a recent visit - I showed an FS1 Jami Wheeler how to set up a template, “and it
only took about 2 minutes”. Just log onto STORES WEB, then from the main menu
move your cursor over ORDERS. Click on ORDER TEMPLATES in the drop down,
and then click on CREATE ORDER TEMPLATE. Name the template and then click
on create new. Once your template is created you can add items to it just like you
are placing an order.
The full instructions on order templates can be found in the STORES WEB user
guide on page 3-37. The user guide can be accessed after you log on by clicking on
HELP (if you haven’t read the user guide yet, YOU SHOULD!!!). I can also email you
a PDF copy of it. You can make and use multiple templates to make life easier for
you. Contact me if you need any assistance.
FSC Matt Mercilliott
FSAT D-13
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The season is winding down in the Senior FS Account (E-9 thru E-6), there are 25 or so
positions left to be filled with 9 of those being SCA positions. We are still in need of qualified candidates for this program. I will likely send out another re-solicitation for the SCA
Program in February.
If you're considering Special Assignments for AY2011, please keep in mind there is a process. Do not call or email the FS detailers asking to be released from rate for AY2011. The
Special Assignments Detailer will request release from rate from us. The best information
on the Special Assignments process is just a click away on the Special Assignments Detailers website. http://www.uscg.mil/psc/epm/AO/SpecialAssignments.asp
If you are a senior FS (E-9 thru E-6) and you find your self above the cut on any future revisions and are in receipt of orders, feel free to contact me directly. We advance to vacancies; therefore, it is likely that you will receive orders for the new pay grade. This doesn't
always happen, and each circumstance is different and treated on a case by case basis,
however your expectations should always be that when you advance, there is a high probability that you will receive PCS orders into a position which will utilize your current pay
grade.
For all the highly trained, squared away, FSC's out there, you should consider taking the
FSCS SWE this year. We have been clearing the FSCS list the last couple years and this
year there simply weren't enough members on the list. At least 2 more FSC's would have
advanced to FSCS. I can think of several of you Chief's that should already be Seniors, so
don't sell yourself short. AY2011 is shaping up to be a great year for advancements, so
study up...and take the exam.
For those of you that are still waiting for PCS orders, I ask that you remain patient. Believe
me I understand the waiting process is less than desirable, and we are working hard to
meet the March 31st deadline, but calling us to ask when you will receive orders is just
plain counterproductive.
If you are interested in a 110' Patrol Boat please feel free to contact CWO Duchossois via
your chain of command.
Keep up the great work out there Folks!
CWO2 Michael V. Carpenter
Coast Guard Personnel Command
Enlisted Personnel Management Branch 2
Food Service Assignments
FSCM/FSCS/FSC/FS1/SCA
*
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RANDY’S
PLACE
Greetings Fellow Food Service Specialist,
It Service Wide time again! FS2’s make sure you center your thoughts on studying the references
listed on the EPQs. Look at each task and make sure you can perform the task as per the listed
reference.
All too often, I find members study the wrong information while preparing for servicewides? Our
EPQs are performance based, so it is imperative that you know how to perform each task as per
the reference - and not to “our” preferred way of completing the task.
The old way of using “Study Guides” just isn’t effective anymore! Look at the EPQ and make
certain that you know how to perform those tasks. Brush up on recipe conversions and study your
EPME requirements all the way back to E-3. When studying FS EPQs, make sure that you go
back to the E-4 EPQs and study them through E-6. “Again” make sure you understand all the
references with the emphasis on knowing how to perform each task as per the references.
I can offer no better study advice than this; the questions are written based on the EPQs from the
references listed on each EPQ! You will find no "trick" questions, so spend your study time
wisely and effectively.
If you choose to use a study guide, make sure that you check each EPQ & reference to be certain
that it is based on the correct information.
DO NOT study the Food Service Practical Handbook in preparation for the exam!
If you challenge a question based on the information from the FSPH it will not be accepted as a
valid challenge - as this publication is not a reference for EPQ’s.
I wish everyone luck in preparing for this coming May’s Service wide exam. Use your study
time wisely and strive to write a good test.
As always, feel free to contact me with any questions that you may have. Please keep sending
those pictures and articles for the website!
FSC Randy A. Spainhour
FS Subject Matter Specialist
Phone: 707-765-7142
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Everyone is always looking to eat a little healthier these days, right?
Well you definitely need to check out this recipe site below at Mission Foods!
If it’s Tortillas, Wraps, or Taco’s your looking for; look no further!
http://www.missionfoodservice.com/Default.aspx
These recipes are great for catering and Panini stations!
Just CLICK on the recipe of your choosing and type in the desired amount - the
program will do the rest!
Enjoy
FSCM Chuck D’Amico
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FEBRUARY 2010
DFAM NEWS!
WHY DON’T WE HAVE A SYSTEM IN PLACE TO PAY FOR OUR MEALS WITH
A CAC CARD? What is the hold up?
Well, basically we need to show that this process would save more time for the
field than it creates for a certain unit in Kansas.
If you feel strongly that the CG should go to pay - debit meal payment (CAC
card), please do the following:
Send an email to DFAM@uscg.mil with the following information:
Unit size
Number of hours every moth handling Cash Number of hours every month
managing ICA's Number of hours every month collecting bills Number of folks you
need to chase down to collect the bills
I believe we have a slam dunk case, based on my own experience. However, we
need to show the powers that be actual numbers.
Help me help you get rid of cash handling and ICA's!
FS1 Ian Weiss
e-mail Ian.S.Weiss@uscg.mil
Phone (202) 475-5152
Cell (202) 494-5152
Fax (202) 475-5907
DFAM Trouble Ticket Web Site http://csd.osc.uscg.mil/cghelp/
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GET YOUR TEAM TOGETHER NOW!
Armed Forces Culinary Competition
2010!
"Last year a team of Food Service Specialist from BSU Seattle competed in the 2009 Armed
Forces Iron Chef Competition at Olympic College, in Bremerton, WA. The competition included
seven other teams from Washington installations and units composed of Air Force, Army and
Navy chefs. Included were Naval Base Kitsap, Naval Hospital Bremerton, Naval Station
Everett, McChord Air Force Base, Tacoma, Commander Navy Region Northwest, Silverdale,
USS Abraham Lincoln homeported in Bremerton, and USS Nevada homeported in Bangor. In
addition to the Iron Chef competition, food service personnel individually competed in five other
events including a chili cook-off, best barbeque ribs, hors d’oeurves, cake decorating and a
sugar art display. In the end, after the judges had reviewed all of the teams’ submissions, Team
Coast Guard, emerged victorious as the 2009 Armed Forces Culinary Iron Chef Champions".
This year's competition will be held on 08 May 2010. For more information please feel free to
contact FSCS Lorn Gordy, BSU Seattle Food Service Office via email or (206) 217-6416.
"61st Annual Armed Forces Festival Culinary Arts
Defending Champions"
BSU SEATTLE
FSCS Lorn "J" Gordy
BSU Seattle Food Service Officer
Wk# 206-217-6416
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FS “A” SCHOOL
CLASS
04-10
Honor Graduate
SNFS Prestin Torchia
USCG Tahoma— Portsmouth, NH.
FS3 Chelsea Hudson-Shepperd
USCG BOUTWELL
Alameda, CA
FS3 Matthew Davis
USCGC Munro
Kodiak, AK
FS3 Maximillian Hoes
USCGC HARRIETT LANE
Portsmouth, VA
FS3 Robert Dekorte
USCGC VIGOROUS
Cape May , NJ
SNFS Alexandria Wilson
CG SECTOR SAN JAUN
San Juan, PR
SNFS Amanda Harris
BSU NOLA
New Orleans, LA
SNFS Cynthia Friend
CG AIRSTA SITKA
SNFS Ginavieve Keidel
CG STA PORT ARANSAS
Port Aransas, TX
SNFS Jacob Doss
USCG DEPENDABLE
Cape May, NJ
SNFS Lindsay Bird
USCG HAMILTON
San Diego, CA
SNFS Sean Richmond
USCGC RUSH
Honolulu, HI
SNFS Zachary Hassilev
USCGC GALLATIN
Charleston, SC
SNFS Zachary Hill
USCGC MACKINAW
Cheboygan, MI
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FSAT TRAINING OPPORTUNITY
MAY- 10TH -14TH 2010
VEGETABLE AND ICE CARVING TRAINING AT
BSU ALAMEDA CA!
* This is a great opportunity to learn both Vegetable Carving & Ice Carving in the same week!
Great training for Change of Commands, Catering, and professional development!
* For a couple hundred dollars – you will receive what people our paying thousands for on the
outside. Class will be small, so get your name in as soon as possible!
The Price is 400.00 dollars, WHAT? This is unheard of – Act quickly – seats fill quickly.
* All Students will receive tools, DVDs, books, and ACF continuing education points upon completion.
*You will be learning from one of the best vegetable carvers in the world – Chef Ray Duey!
All you need to do is this:
1. Have your training officer FTA the funds to the following account - 2P001 17930010
2. Send a copy of the FTA TO FSCS Frank Ramos (FSAT)
3. Call FSCS Frank Ramos at 510-637-1258 to confirm your slot and get your welcome aboard package.
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CHECK OUT THE CULINARY BOOT CAMPS AT
THE CULINARY INSTITUE OF AMERICA
Take a CIA Boot Camp Cooking Vacation
http://www.ciachef.edu/enthusiasts/bootcamps/
Go to the link above for all the details!
AWESOME
Here at f SAT we look forward to serving you with future publications of Culinary
Connection . We value your input. Submit your ideas and suggestions to
Charles.F.Damico@uscg.mil.
FSCM Charles D’Amico
Editor in Chief
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