FSAT
CULINARY CONNECTION
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Ever wonder what it’s like as an FSO in Persian Gulf? FS2 Anissa
Taylor was nice enough to answer some questions for us!
1.
What foods are good, what's not?
*Because we have such a great budget -in the range of $9000.00 per month- we
can eat very well. I purchase filet mignon and crab legs, beef tenderloin, and can
have things made for me, like chicken skewers and hamburgers, by the butcher at
the meat counter. I haven't really come across foods that I cannot make, the only
thing that comes to mind would be fried foods, as we don't have a deep fat fryer,
but who really needs them anyway?*
2. What do you do for morale?
*We are gone for approximately 25-30 days per patrol. When we pull into
Kuwait, I'll throw a morale BBQ at the beach for our crew, shoreside ,and the divers
that help us out. I generally buy New Zealand steaks, which are the best I've ever
had, make a cold pasta and grill corn on the cob. We play volleyball, horseshoes,
and just hang out. We do morale pizza night onboard where a section will cook pizza and wings for the crew.
3. What's morale like?
*Our crew's morale truly stems from eating and watching movies. We've occasionally had steel beach, swim call, and Karaoke on
the fantail. The crew gets really exhausted from boardings and just want to relax, so in general lounging on the messdeck watching a
funny movie with a cold soda or water eating pretty much any snack they want is what morale is all about. When we're in homeport,
we go out to eat together, have pool parties or go to brunch.
4. How are the people there?
*We have a wide array of people here, from all parts of the US and the Coast Guard. Everyone gets along- better than I had anticipated. We are a family. The whole mixed gender on the boat has shown no challenges in our crew. We couldn't ask for a better command, from the Seaman/Fireman all the way up to the Captain, we respect one another.
5. What other duties do you have other than FSO?
*Aside from being FSO, I have gotten qualified in Lookout, ATFP (anti-terrorism force protection). I'm currently working on Inport
OOD and I have and interest in DAVIT operator. I intend on being on the morale committee and have been asked to serve as CDAR because I have had in the past. Boarding team is optional for me, since I'm the cook, but I do have an interest in it, once I'm fully
qualified.
6. How many meals do you serve a day?
*I serve 3 meals a day to 22 people. We have open galley so anyone on mids can come and eat leftovers or make hot pockets or day.
7. How much time do you spend patrolling the waters?
*We are underway around 27 days out of 30 days a month with a few stops in there. We can't go longer than 7 days, due to fuel and
subsistence items. Our port calls are from 8 hours to 36 hours long depending upon the needs of the Nag and its security.
8. Shopping? Shopping in the middle east is crazy too. Like I said, we have a huge budget and sometimes its hard to spend it all. I
buy the crew lots of candy, chips, cookies, snack bars, ice cream and sodas but sometimes its still hard to spend all the money. When
we go to the grocery store, its 9 shopping carts full. I spend around 1600.00 at one store and around 600.00 at the Exchange commissary every time I go. The grocery stores in Bahrain are close by, but finding a vehicle to allow you pier access is tough. The stores in
Kuwait are around an hour or so away, but at least you have a vehicle waiting for you at the pier when you pull in. It takes around 8
hours to do the full shopping evolution, not counting getting it onboard and put away.
In Closing: If you would like to speak further about the job, just drop me an e-mail; I would love to chat!
Take care Shipmates - FS2 Anissa Taylor
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GO – AUXCHEFS!
Are you short cooks or have a difficult time taking leave?
Well help may be on the way via the - CG Auxiliary!
A program called AUXCHEFS that utilizes the Coast Guard Auxiliary has been operating for
several years now on the East Coast. These individuals have been great at helping out shorthanded
dining facilities and have even gotten underway! So when those TAD bodies don’t materialize
through normal channels, these AUXCHEFs folks can spring into action!
All AUXCHEFS will be required to get medical clearance and sanitation training prior to being
deployed. Once this process is completed, the members will be ready to go!
AUXCHEF Pacific is currently seeking a unit to host an indoctrination class so we can get the program rolling? If your unit is interested in helping out, please contact PACFSAT immediately.
Please do yourself a big favor and thoroughly familiarize visiting AUXCHEFs on all your kitchen
operation prior to handing over a watch to them. It will then be the command and FSO’s decision
on how much responsibility will be delegated.
Once the program is implemented, all it will take is a call from you (ensure you get command approval) to the coordinator and he will make all the necessary arrangements. Again, this has
worked very well on the East Coast and the Auxiliary on the left coast want the same results here!
- A win-win situation!
Please check out the link below to see how the program started and what help they can offer.
They assist wherever needed, to include assisting with mess cook duties.
http://specialprojects.auxnaco.org/auxchef.htm
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STATION CRISFIELD MD.
WINS AGAIN!
This Month’s Cream of the Crop is FS1
Jeannine Hess!
Petty Officer Hess graduated boot camp in 1994 and went on to
Group Buffalo and Station Erie, Pa. During this time, PO Hess was
striking MK until 1996 when she decided Food Service was her
passion and attended FS “A” School.
Po Hess’s units include: CGC Dallas, Base Mayport, Station Montauk, Sector Staten Island, and now Foodservice Office at Station
Crisfield, MD.
FS1 was nominated by the MLCLANT FSAT
Team and this is what they had to say:
I would like to nominate FS1 Hess. I just conducted her FSAT visit
and she only had 4 minor discrepancies. She has an outstanding galley - very clean! She is very knowledgeable, professional and she trains her FS3 and mess cooks very well. I just wish there were more
people like her in our rate. I am sure there are but for the units I have seen she is by far the best out of
all of them - Cristian A. Melendez, FSC.
Great Job Petty Officer Hess and thanks for making the FS Rating Proud!
Does your unit have any excess foodservice equipment they no longer want? Please contact your FSAT Team with item information
and we'll list it in our monthly news letter.
Conveyor Toaster Oven
Station Oak Island
(910) 278-1133 –FS1 Joseph Yezarski
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1. We conducted the first 2 official training and roll outs of the DFAM project in Portland, OR and Seattle, WA the first 2
weeks of this month. We added 18 new units to the system, training 33 new users in the use of the DFAM system and
400 new items added to the inventory list. There were some lessons learned with this being the first "real" training session, but with those lessons incorporated into the training, it will only get better.
I want to thank FSCS Gordy of ISC Seattle and FSC Shields of Sector Portland for their overwhelming hospitality and
help in making those trainings possible!
I also want to thank the OSC Martinsburg DFAM team. Without your onsite assistance, as well as the assistance of the
folks that manned the watch back at Annex 2, there would have been NO way that these trainings would have been the
success that they were.
While there are no illusions that anyone left the training as a DFAM expert, a very good foundation was laid, and the major points were driven home. The folks sure are not shy about calling the Help Desk, and that is a good thing!
2. One of the major topics of discussion that came up in class were the infamous produce, dairy, bread, snack, juice, etc
inventory cards. DFAM has no way of accommodating this, for one major reason - grouping items together on an inventory that are not the same is a violation of Federal Acquisition Regulations (FAR), Volumes I and II. You may expend the
cost of these items immediately, as these types of subsistence items are considered highly perishable, or you may put
them line item by line item (onions, celery, etc.) on the inventory. Please speak to your FSAT representative for more
guidance.
3. On a non DFAM note, the address for CG-1111 has changed due to CG HQ going to a "Mail Stop" single processing
point. The new Address is:
COMANDANT (CG-1111)
ATTN (FOOD SERVICE PROGRAM OFFICE)
US COAST GUARD
2100 2ND ST SW STOP 7902
WASHINGTON DC 20593-7902
This does need to be in all caps, with no punctuation other than what is shown above. Any deviation from the address
as shown will result in the delay of your mail reaching us.
That's it for this month!
FS1 Ian Weiss
Dining Facility Automation Management Program Specialist
COMDT CG-1111
1900 Half St JR 09-0831
Washington DC 20593
e-mail Ian.S.Weiss@uscg.mil
Phone (202) 475-5152
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ALCGENL 075/09 has been released. Every FSO or Chief etc should print it out and post it in a visible area.
Simply having knowledge of this message cuts down on the AO's influx of non essential phone calls and
emails.
Career counseling is going on right now; June through August. You are encouraged to call or
email your detailer during this time. We have one of the toughest accounts at EPM-2 and our jobs are tough
year round; the reason I say this is - if you call and do not get through that is why, but do not get discouraged; keep trying!
Send an email and set up a phone call time with your detailer. You can also put your concerns on an email
and request a response. This is your time to get it from the horse's mouth.
If you look at the shopping list right now, it is probably wrong. There is only one time frame during the entire year in my opinion that the shopping list in direct access is extremely accurate for the FS's, and that is
the published date listed on the timeline of the ALCGENL message. In this years case that would be
25Sep09 through 09Oct09. It is this timeframe that we, the FS AO's, are making changes in direct access to
reflect the most updated information about what billets are open and what billets are already filled.
Congratulations to those of you who have advanced and good luck to those of you transferring in AY10.
CWO2 Michael V. Carpenter
Coast Guard Personnel Command
Enlisted Personnel Management Branch 2
Food Service Assignments
FSCM/FSCS/FSC/FS1/SCA
(202) 493-1297 office
(703) 217-8051 cell
Check out the latest Cake above from the FS DETAILER’S BAKERY!
(Surgeon wings with the CG racing stripe)
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FOODSERVICE TRAINING OPPORTUNITIES!
Commands,
Below are up-coming Training opportunities you should consider sending your Foodservice Specialist
too?
Foodservice Specialist work hard; why not rewards them with some professional Training?
Commercial Training Venues:
FANCY FOOD SHOW – JAVITS CENTER, NEW YORK CITY, JUNE 28-30, 2009
FSAT Foodservice Conference – (Juneau, AK.) – July 20th-24, 2008.
National Association of Catering Executives - conference ), Charlotte,
NC – July 26-29, 2009
h t t p : / / w w w . w e s t e r n f o o d e x p o . c o m / A p p / h o m e p a g e . c f m ?
moduleid=42&appname=100203&campaignid=61441620&iUserCampaignID=50549142
Western Foodservice & Hospitality Expo – August 30 – September 1st, 2009, San Diego,
CA
Coast Guard Training Venues:
FSAT – PVA Training – Seattle ISC – 26 June 2009
FSAT – Foodservice Conference – Juneau, AK – July 20-24, 2009
FSAT – Foodservice Conference – Alameda, CA – August 10-14, 2009
FSAT – Ice Carving School – Alameda, CA - August 2009 (Dates to be determined)
FSAT – Foodservice Conference – Newport, RI – August 17-21, 2009
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Words of Wisdom
Recent policy rulings are requiring us to examine how to properly claim a survey being charged to the SF 82 account.
The previous process allowed losses/surveys to be recovered from the units'
operating funds (AFC 30) to reimburse the 82 account (food). The new policy
requires the units' 82 funds to absorb losses over time (carrying over the deficit each accounting/reporting period until the amount is liquidated). If the survey being completed is due to a natural disaster or no fault of the unit; the survey can request a different accounting line be charged through HQ/CG-831.
To accommodate the new policy, some changes are required to the reporting
and recording process on your units operating statements.
An approved survey being charged to the 82 account should not be claimed in
Block J. The reason for this is because a positive number will not result in a
deduction to the operating allowance, and a negative number will result in deducting twice the amount from the operating allowance. The approved survey
should be noted in Block C in the remarks section. A copy of the survey
needs to send to FINCEN as supporting documentation with the operating
statement and a copy kept in the unit file.
Block J should only be used for surveys being charged to accounting lines
other than the 82 account (i.e. disaster, AFC-30, etc...).
FSC Mike Kreider – MLCPAC FSAT
As the FSAT newsletter is growing, so is the circulation demand.
We here at FSAT are making every effort to make sure the newsletter reaches the entire FS Force. We realized not everyone is always
getting a copy of it. If you or anyone you may know are not receiving a copy each month, you can access at:
http://www.militarychefs.com/FSAT.html
or
Just send FSCM D’Amico an e-mail and he will send the
link right over!
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"Greetings from the desk of FSCS Luis Bello-Leon”
SCA Program Manager
If you are interested in the SCA Program or know someone who is interested please keep an eye for the assignment year 2010 Special Command Aide solicitation message (ALCGENL), in it you will find all the prerequisites needed to apply and all information needed in your submission
package. Expect the message to be release before the end of June 2009.
You could contact me at luis.m.bello-leon@uscg.mil or at (202) 372-4412
with any questions/concerns regarding the SCA Program.
I want to welcome the following FS personnel into the SCA program with their upcoming assignment in parenthesis; FS1 Timothy Sullivan (VCG), FS1 Karen Swedo (D13), FS2 John Ross (D8),
FS2 Ed Fuchs (DHS EDF); and FS2 Chara Tolbert (JIATF-South).
I also would like to recognize the SCA personnel who will be departing the SCA program during
AY09 after successfully completion of their tours with their current positions listed in parenthesis;
CWO Brian Marshall (Atlantic Area); FSCS Justin Reed (Manager DHS EDF), FS1 Andrew Proulx
(CCG), FS1 Brittney Gonzalez (D1), and FS1 Galen Varon (D13).
I look forward to assisting you as needed.
Very respectfully,
SCPO Luis M. Bello-Leon
Special Command Aide Program Manager
Office of the Commandant (CG-00)
Office: (202) 372-4412
Fax: (202) 372-4960
CULINARY
GET A COPY OF THE FSAT “RESOURCE” CD
Looking for some great material to improve your Dining Facility? FSAT now has a resource CD that contains everything from
“Action Stations” to Panini Recipes. This CD also contains 110
foodservice power point presentations, WOW!
If you would like one, please contact FSC Mercilliott via e-mail or
call him at - 510-637-1263
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What’s New at US Coast Guard Sector San Diego?
USCG Sector San Diego Galley has been busy for the past few months. The vision
of a new “cutting edge” (refurbished) dining facility has finally come to light!
Thanks to PAC FSAT - FSCM Chuck D’Amico’s redesign suggestions and Sector’s
former Logistics Chief - CDR Michael Tanner full support, Sector San Diego is now
serving some of the best food available.
CDR Tanner’s vision for the Galley was to have a place Sector personnel could retreat to during
the day between meals during the work day. With the assistance of Sector San Diego COTR
SKC Dennis “Sully” Sullivan and Blackstone Consulting, CDR Tanner’s vision came to fruition
prior to his retirement in May, 2009.
Instead of the usual Coast Guard related pictures hanging on the walls, there are pictures of various home-town cities including Boston, San Francisco, New York and Dallas to enhance the relaxing atmosphere. The USCGSD Leadership Counsel has added a professional library for Sector personnel to enjoy during a break in their day.
The galley spaces are now enhanced with colorful food-oriented 3M stick-on sheets that cover
the old boring stainless steel; which our customers really like!
Sector’s new bi-weekly “Action Station” has definitely been hit for those eating lunch on Tuesdays and Thursdays. Some of our stations include Panini sandwiches, Stir Fry, Pasta Stations
and fresh smoothies. The second and fourth Wednesdays of each month feature Premium Meals
which have items such as T-bone steak and crab-stuffed jumbo shrimp.
Interim Logistics Chief LT Simon Greene, SKC Sullivan and Blackstone are working toward a
“green” certification for Sector’s Dining Facility. Starting this October, the galley will us only compostable disposables made from corn and sugar cane bi-products in addition to the eco-friendly
cleaning products already in use at the site.
In closing; both I and Blackstone Consulting would like to personally thank the Coast Guard for
helping us make our Dining Facility a state of the art operation.
Colleen Alarcon
(Blackstone Consulting)
Check out the 3M Murals on the Exhaust Hood!
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NEW “SERVSAFE” PROFESSIONALS
On May 4th and 5th, 2009 – PACFSAT hosted a two- day SERVSAFE Training course at ISC
Alameda.
Please join me in congratulating our newest SERVSAFE Professionals!
Amin J. Carpiso-Station Golden Gate
Monica Corona-Station Golden Gate
Christopher C. Owens-CGC Rush
Luis G. Pincay-CGC Bertholf
Mark H. Reis-CGC Bertholf
Brittaney N. Townsend-CGC Morgenthau
Michael B. Young-CGC Jarvis
Christian S. Santiago-CGC Jarvis
Christian L. Rivera-CGC Jarvis
David G. Ocariz-CGC Jarvis
Daniel M. Nelson-CGC Jarvis
Lyniece D. Hagans-CGC Jarvis
Clifford C. Ricalde-CGC Bertholf
Timothy D. Harrison-CGC Bertholf
Lauren N. Fanning-CGC Rush
Scott J. Betancourt-CGC Rush
EVER WONDER WHAT THE PROCESS IS FOR GETTING A
TDY FS?
Cut and paste this PowerPoint Presentation provided by ISC HONO and learn the
process!
http://www.militarychefs.com/1A/6_ChefsStuff/CGChefChuckDAmico/
HelpIneedaCook.ppt
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HEALTHY COOKING
1. Picture a dinner plate and divide it in half.
2. Fill one half with vegetables and divide the other half into two quarters.
3. Fill one quarter with lean protein, such as fish, skinless poultry, lean beef,
beans or tofu.
4. Fill the other quarter with a grain-based or starchy side dish, preferably a
whole grain like brown rice, whole-wheat pasta or a slice of whole-grain bread.
If you focus on making most of your meals look this way, you’ll automatically be
following healthy eating guidelines and choosing appropriate portions—without
having to pull out a calorie counter or a measuring cup every time.
Remember these 6 tips for eating well:
•
•
•
Select a variety of foods in sensible portions.
Consider no food either a magic bullet or a forbidden fruit.
Choose whole foods over processed ones as often as possible.
• Embrace vegetables, fruits, beans and whole grains.
• Include low-fat dairy products, fish and shellfish, lean meats and poultry.
Use herbs, spices and small amounts of olive oil and the other “healthy fats” to make food tastier, healthier and more
satisfying.
Healthy Summer Foods
There are endless positives about summer. It brings sunshine, outdoor activities, longer
days and fresh food. There are endless fresh fruits and vegetables in season during summer which should make it easier to stick to a healthy diet. Here are a few of the healthiest
summer foods to feast on this summer:
1. Berries: Besides their delicious naturally sweet taste, berries contain loads of antioxidants . Antioxidants protect your body from free radicals and are your best defense against aging, cancer
and other diseases. Berries are also high in fiber which is essential for bowel health and keeps you feeling
full for longer. As little as a half a cup of day can even help your memory and cognitive functioning. During
the summer blueberries, blackberries, cherries and strawberries are all in season.
2. Spinach. Of all the greens, spinach is one of the best for you. Instead of making a salad with lettuce that
has little or no nutrition try having a spinach salad. You will get a good dose of folic acid as well as letein
which is essential for promoting eye health. Spinach also contains vitamin K and calcium which support
healthy bones. Vitamin K also prevent blood clots.
3. Watermelon. Nothing screams summer more than juicy watermelon slices. Watermelon can be eaten with
anything and at any time. It makes a good side to any meal or can be eaten as a snack or as dessert. Because
it contains mostly water, it fills you up and keeps you hydrated without all of the calories. Two cups has less
than a hundred calories in it! Watermelon also contains Vitamins A and C which will give your immune
system a boost.
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“NEWS”
FROM THE FINCEN FS - SOAPBOX!
I just wanted to pass along some of the interesting things I have dealt with over
the past two months since I have been here. This new billet has been a learning experience for all involved, and not knowing exactly where an FS would fit into the
grand scheme of things here. So, let me tell you a bit of what I do.
First and foremost, I am your voice to the Finance Center. If you have an issue
that you feel is not being understood, or an operational situation that you don’t
feel is being addressed that is where I come in. If the Finance Center has an issue
with the field the same plays true that I am the person who will contact you. I
also take care of delinquent operating statements and extremely delinquent cash in
transit. I track the amount of money the field is claiming they spent through Prime
Vendor, and when you last logged into stores web. This is why it is extremely important that it is included in the remarks section of the operating statement.
I am noticing a lot of red-lined reports for mistakes that could have been avoided.
The first one is getting the operating statements to the Finance Center by the 10th
of the month. More than 10% of the dining facilities are late every month. This
means all of your report; that is the Operating Statement, Summary Ration Memorandum
and “all” supporting documentation. On the Summary Ration Memo please make sure all
meals are broken down by Category, especially if you are using more than one meal
rate. Another area of concern is the carry over numbers on Lines 1, 24 and 28. A
great proportion of the mistakes are started on one of these lines.
Another item of concern is the transmitting of cash/checks to the Lock Box. If you
are unsure how to transmit cash or where to send it please seek guidance from your
Food Service Assistance and Training team (FSAT) member or call here. Asking for
help can prevent a lot of confusion in the long run. Each check/money order should
be verified and confirmed that the correct payee (US Coast Guard) is listed and the
correct amount is written out to match the numbers on the right. Your transmittal
letter designates where to apply your cash. This does not matter if it is a Sale of
Meals or a Sale of Stores. It will get applied where you want it. The problem lies
with the Finance Center having to carry an open invoice for your sales for over 30
days. As per the Food Service Manual all accounts should be settled after five (5)
working days.
If you have any question regarding this change, please feel free to contract me,
v/r
FSC Robert E. Cadwallader
USCG Finance Center
1430 Kristina Way Chesapeake, VA 23326
Phone 757-523-6055
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RANDY’S
PLACE
Greetings Fellow Food Service Specialist
,I just finished looking over some of the challenge questions from this past Mays SWE. I always want to
make sure that the references used in our SWE are correct.
I was very pleased with the low number of challenge questions and the large increase in raw score averages? It’s quite obvious that most of you took my advice and used the references listed on the EPQs.
I suggest that if you challenged a question, to go back to that EPQ and read all the listed references so
that you are 100% certain of the answer. Then reevaluate your answers and decide what the correct answer truly was!
As mentioned above, I was very pleased with the increase in raw scores however - this has also raised
the scoring bar considerably! Meaning, if you scored pretty high this time around and didn’t make it;
you’re going to have to study twice as hard next time.
Looks like things are going to really start getting interesting here with scores increasing? Guess this is
why is called a Service wide exam; real competitive!
What’s going to Count: Sea time, marks and award points are going to play a major role in future advancements this time around (as they always do) because the average scores were so much higher this
cycle around?
Strive to set yourself apart from the competition on the next exam by looking at all the references and
become proficient in every EPQ according to the references. Don’t use your own preference, you may
have the best method in the world to complete a task, but if it isn't in line with the reference; it will cost
you on the test.
In Closing: Strive for high marks, take on extra responsibilities and take part in community service
projects? These types of maneuvers always help boost marks & awards.
As you know, all of you taking the SWE are already qualified for the advancement! The SWE is intended
to seek out a pecking order (rank order) and who is going to get promoted this time around. Remember,
everything you do to set yourself apart from the competition will reap you great benefits in the end.
Thank you all for your hard work and devotion to duty.
FSC Randy A. Spainhour
FS Subject Matter Specialist
Phone: 707-765-7142
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!
ANOTHER GREAT PRODUCT DISCOVERED AT THIS YEAR’S
2009 CHICAGO FOOD SHOW!
Have a Change of Command or Dignitary Visit Coming Up?
Chambord Desserts is a high quality French desserts manufacturer supplying
the catering and restaurant's trade. We distribute direct to the caterer and we
ship nationwide via frozen trucks. We would like to emphasize our commitment to supplying you with upscale desserts and excellent service.
This product is of great quality and most items are under 2 bucks a serving; shot glasses only run a $1.25, wow!
Grand Marnier
Passion Mousse
Shot Glasses too! Check out all there products at:
www.chambordesserts.com
FSCM Chuck D’Amico
MLC PAC FSAT
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News from the FS “A” School
Greetings from FS “A” School!
We are getting geared up for another big summer. Traditionally, we get our larger classes during the late summer when
high school students graduate and join the Coast Guard. Our class sizes have been averaging about 13 students per
class. I would also like to announce an astonishing 100% pass rate on the Enlisted Professional Military Education test
by FS "A" School students since we implemented the EPME training into our agenda in January of this year. The 2010
fiscal year "A" School Class convening dates for the first quarter is as follows:
Class #
01-10
02-10
03-10
04-10
Start Date:
03Aug09
31Aug09
28Sep09
26Oct09
Graduation Date:
23Oct09
20Nov09
18Dec09
29Jan09
If anyone in the fleet has questions about our training or school related issues, please feel free to Contact: FSC Jeffrey
Lester at (707)765-7945.
LOOK WHO RECENTLY GRADUATED: FS Class 09-09 graduated 5 June 2009:
FS3 Kyle Kurtz - USCGC Chase - San Diego, CA
SNFS Jonathan Zajicek - USCGC Acushnet - Ketchikan, AK
SNFS Taja Young - USCGC Anthony Petit - Ketchikan, AK
FS3 Jonathan Bouchet - USCGC Venturous - St. Petersburg, FL
SNFS Amanda Copeland - CG STA Venice - Venice, LA
SNFS Ian Dejong - SFO Southwest Harbor - Southwest Harbor, ME
FS3 David Hecker - CG STA Jonesport - Jonesport, ME
SNFS Kelly O'Connor - CG STA Chatham - Chatham, MA(Honor Graduate)
SNFS Morgan Cuff - SFO Charleston - Charleston, SC
SNFS Joshua Savage - USCGC Oak - Charleston, SC
FS3 Shane Knowles - USCGC Morgenthau - Alameda, CA
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When our ancestors learned to harness fire the cook was born. Thus, humans were able to evolve. The invention of cooking is believed to have played a major role in what drove humanity to civilization and evolutionary
heights. Not only did cooking our food make it safe to eat , it made changes to our anatomy and society. Before
that our early ancestors diets consisted of raw foods. It takes a lot of energy and a much longer time to eat and
digest raw food than it does cooked food. Cooked food allowed more energy to the body, helped brains to grow
and changed the health and physical appearance of the human body. We already know that research found that
cooked foods are safer to eat and benefit the body’s health allowing humans a longer life span. But also by freeing humans from having to spend half the day chewing tough raw food - as most of our primate relatives do,
cooking allowed early humans to devote themselves to more productive activities, ultimately allowing the development of tools, agriculture, and social networks. Research also shows in many cases that some who’s diets
consist of raw foods have a harder time reproducing. So never let it be said a cook's job is not an
important one! Without the invention of cooking and the birth of the cook we could
have been on the extinction list!!!!
Looking for an interesting read? Check out Richard Wrangham of Harvard University new book “Catching Fire: How
Cooking Made Us Human” .
The Authentic History of Cooking
Where did the idea of cooking meat originate from?
When Org drop meat in fire, him say, "%#!!*." When Org take meat from
fire and fire burn Org's hand, him say, "%#!!* &$!!." When Org eat meat, him
say, "Mmmm."