United States Coast Guard
Food Service Specialist
Rating Force Master Chief
Force Notes
July 2005
MCPO Philip A. Garrett
202 267 2556
202 465 5731 (cell)
pgarrett@comdt.uscg.mil
Disclaimer: FS Force Notes is not official policy. The intent of Force Notes is to provide
you with as much relevant information as possible.
In this edition:
1. Dining Facility of the Year/Excellence in Food Service Awards Program
2. What’s happening in the FS Community
3. Special Command Aides
4. FS Subject Matter Specialist
5. FS Professional Development Specialist
6. FS School Chief
7. FS Detailers
8. FS Program Manager
9. Name Change
10. From the Academy
11. Winner of the What’s This
? contest
Dining Facility of the Year/Excellence in Food Service Awards Program
This year’s awards were held in San Diego, CA. This year, the feature speaker at the
Joint Services Military Awards Dinner was our Chief of Staff, Vice Admiral Thad Allen.
I requested VADM Allen’s presence/attendance at the biggest annual event on the FS
calendar for a couple of reasons. Primarily, VADM Allen (and others) has been
outstanding advocate for the FS rating. He is an operator and has been receptive to our
unique situation as a rating and supported all of our initiatives to improve our rating’s
attractiveness. The USCG Ceremonial Honor Silent Drill Team for the second
consecutive year amazed the crowd of almost 900 military members with an outstanding
performance (two nights in a row).
We had a lot of very interesting discussions and training opportunities. The Chief of
Staff hosted a Q/A session for a couple of hours where any and all questions were put
forward.
The email below came from our Directorate Chief, Rear Admiral Higgins:
From
Sent:
To:
Cc:
Subject:
Higgins, Paul RADM
Wednesday, May 11, 2005 3:22 PM
Sliwa, Vicki; Tedesco, Mark CAPT; Riehm, Daniel CAPT
Selavka, Michael CAPT; Dollymore, Maura CAPT; Harman, Kenneth LCDR
KUDOS FROM VADM ALLEN
VADM Allen thanked our Food Service and CG 11 staff in front of everyone today at the
Wednesday Flag brief. His comments were aimed at the Food Service awards and the Flag
Conference support. I fully concur, our staffs were great. I was very anxious that all would go
well and I am so proud of the professionalism I witnessed from all Health, Safety and Work-Life
program members at both conferences.
VADM Allen praising only our staffs is quite a distinction. I add my thanks and praise.
Paul J. Higgins, M.D.
RADM, FS, USPHS
Director of Health and Safety
United States Coast Guard
T
The email below was sent from the CCS to all District, Area and MLC Flag Officers:
From:
Sent:
To:
Cc:
Subject:
Allen, Thad VADM
Monday, June 20, 2005 7:25 AM
lst-CCS-Flags-Field
Higgins, Paul RADM; Venuto, Ken RADM
FW: COAST GUARD EXCELLENCE IN FOOD SERVICE (CGEFS) AND FOOD, R 182041Z JUN 05 COMDT
COGARD WASHINGTON DC//CG-11//
Colleagues in the field:
I had a chance to represent the Commandant in April at the
International Food Service Executive Association conference
that honored our galleys. It was an impressive event with all
services except Air Force represented. I encourage you to
encourage your units to participate.
TA
The questions and answers provided below were asked of Admiral Allen during an AllHands Q/A session held on Saturday 30 April 2005.
Excellence in Food Service/Dining Facility of the Year Awards Program
Questions and Answers from All Hands Session
1. Subject: WLB/WLM Mess Attendants’, SCPO Mike Shoto, FSAT, MLCPAC
Question: SCPO Shoto inquired about Mess Attendant staffing requirements
aboard the WLM/WLB cutters. As a member of the Food Service Advisory
Team, SCPO Shoto has traveled to many WLM/WLB’s that are home ported
on the West Coast and OCONUS. SCPO Shoto has encountered FS’s who
have mentioned they are not always provided Mess Attendant’s to perform the
mess cooking duties that FS’s are not authorized to perform (e.g., cleaning
dishes, washing pots and pans).
Answer: The CG is short of Non-Rates (approximately 550). This shortage of
entry-level personnel has affected every unit within the Coast Guard. While a
class of cutter (WLM/WLB, for example) may be authorized 5 to 8 NonRates, EPM-2 may have only filled 2/3rd’s of the positions. In talking with
OCU-4 (LCDR J. Neumann), there is not a single, defining document
available that specifically lists how many Non-Rates will be detailed as Mess
Attendants. That determination is up to the command to provide the adequate
personnel for all of the ship’s missions. Neither CG-1111 nor OCU-4 is
aware of any WLB/WLM class-wide issue with commands collectively NOT
providing Mess Attendant's. Our discussion focused on situations that occur
that may require a command to divert the human resource to another area and
perhaps on a limited, irregular occurrence, not providing a M/A for the Dining
Facility.
2. Subject: NSC Staffing, FSC Jeff Niblett, SCA D13
Question: The FS community had been briefed by their RFMC earlier WRT
the potential insufficient FS staffing aboard the NSC's.
Answer: CG-1111 has provided FS staffing recommendations to the Deepwater
staff and ICGS contractors working on the staffing of the NSC cutter. The
current Manpower Requirements Analysis (MRA) provides for 8 Food
Service personnel aboard the NSC based on a crew of 106 personnel. This
compares well with the staffing/crew for a 270’ MEC (6 FS staff/99 crew) and
that of a 378’ WHEC (9 FS Staff/160 crew). Additional FS billets are also
embedded in the Global Deployment Operation (GDO) staffing to support the
Deepwater fleet.
3. Subject: 270' Refrigerator System, CPO Eric Johnson, CGC THETIS
Question: Chief Johnson discussed the issues that THETIS has had with the
chill/freezer spaces. THETIS received approval for a $20K Food Survey due
in part to mechanical failure.
Answer: The problem has been with the compatibility between the compressor
and coolant (R-134). THETIS just finished a major yard availability in which
a new compressor (believed to be much more compatible with the R-134) has
been installed. Master Chief Garrett spoke with the MPA aboard THETIS, LT
T. O'Brien (MLCA vrl) and confirmed the system change has achieved the
desired outcome. ALCON are satisfied with the system. The compatibility
issue with the compressor and coolant has affected MOHAWK and some of
the other 270's as well.
4. Subject: Satellite TV System, CPO Chad McNeil, CGC NORTHLAND
Question: CPO McNeil statement/question was in regard to seeing if there might
be a resource available (funding) to provide satellite TV aboard cutters.
Answer: G-CCS recommended applying to the CG Foundation/Evergreen Fund
for a possible resource. CG-1111 has spoken with the Executive Officer
aboard NORTHLAND (LCDR Toves) regarding the issue. NORTHLAND
has procured a state of the art satellite system and service package via AFC-30
funds. Apparently, the decision was made while CPO McNeil was attending
the awards program. NORTHLAND recently finished maintenance
availability in a shipyard and has not fully installed the system yet. The cost
for the system was approximately $15K. Issue resolved.
5. Subject: TRACEN PETALUMA/Workload/Throughput, FSCS Robert Stage,
Asst. FS "A" School Chief TRACEN PETALUMA
Question: SCPO Stages' comments/questions were in regard to the ever-growing
base and student population at TRACEN PETALUMA. Specifically, the
increase in throughput of employees at the Haley Hall Dining Facility and the
lack of FS's to provide service to the patrons.
Background: The Dining Facility (Haley Hall) also serves as the FS "A" school.
Over 10 years ago, the facility was converted from an A-76 contract facility to
a CG staffed facility, and the throughput of students and base population was
manageable with the FS "A" School Instructor staffing and the FS "A'"
student population. The FS "A" school student base is rarely higher than 6 to
10 students in any given class. In CG-1111’s opinion, the Dining Facility will
be very close to both operating at its maximum capacity (seating and
equipment) by 4th QTR FY 05 and potentially exceeding the limitations of the
staff and facility. The FS "A" School Chief has expressed concerns over the
lack of resources (FS students and FS instructors) to perform the food service
mission for the Training Center. The maximum capacity is approximately 800
employees per sitting. In 2001, there were 226,101 meals produced at Haley
Hall. In 2004, the number of meals produced was 303,576, an increase of
over 34%. With the tremendous amount of production work needed to
support the continuing increase of patrons dining at Haley Hall, the staffing of
the FS "A" school must be increased by at least 10 FS's (currently there are 25
instructors attached).
Answer: CG-1111 has provided additional instructors (4) in FY 05 and will
support any future additional FS staffing requests generated from
TRACEN PETALUMA. MCPO Garrett has discussed this issue at length
with the FS "A" School Chief (MCPO Naulty). TRACEN PETALUMA
needs to generate a FY 08 RP for 6 additional FS instructors.
6. Subject: Typhoon Class PB, relief of Food Service Officer/Ownership,
FS1 Richard Bellefeuille, Station Panama City Beach
Question: PO Bellefeuille inquired about the process for the dual crewing of
the Typhoon Class PB. Specifically, how the relief of the Food Service
Officer will occur.
Answer: Currently, there are 3 crews and two cutters (Typhoon class). The
current process is for the outgoing FSO to be relieved by the incoming
FSO. The relief process basically consists of transferring the provision
inventory to the incoming FSO. Each FSO maintains their own records
and manages their own accounts. There is no transfer of any account,
commercial or crew (mess bills). The current process is very simplified, but
will likely have to be considerably more structured with the National
Security Class Cutters (larger inventory, account activity, etc). The Food
Service Manual (COMDINST M4061.5A) will be updated when the relief
process for the NSC is adopted.
What is happening in the FS Community?
Cape May/Yorktown: I have submitted the report to my supervisors that explains the
need to staff (with FS’s) both/either Cape May and/or Yorktown with FS staffed Dining
Facilities. Our real issue is the 220 shore based positions we need to achieve a balance
with our miserable Sea to Shore Ratio. I am hoping this issue is hot enough to get some
positive action taken and we move forward with this or let it go and focus on alternate
measures to improve the Sea to Shore Ratio. I will follow up on this effort in every
edition of the notes.
Culinary School Graduates, accession into the CG: We are pursuing the opportunity
to enlist 5 Culinary School Graduates into the CG. The process would include the
payment of a bonus, attending Basic Training (not PSTP), advancing to PO3, attending
FS “A” school, assignment afloat (medium or large platform). We currently have 2
active duty employees waiting on the FS “A” school list, we need more FS’s, at this
point, I am not overly concerned on how or where we get new FS’s, as long as we get
quality folks that will continue to enhance our efforts to improve the image and
professionalism of the FS Rating.
Food Service Assistance and Training Team (FSAT) Qualifications/Requirements:
Development and Adoption into the Personnel Manual: Currently, there is nothing
within the Personnel Manual that lists the requirements for assignment to the FSAT. The
information contained within the FS Manual is virtually worthless as far as what EPM
will count for assignment purposes. The Personnel Manual is the primary source of
information with regards to the assignment of military personnel (Chapters 4 and 12).
The qualifications I am developing in conjunction with the FSAT’s will ensure that the
most qualified, most credible and most accomplished employee’s receive consideration
for assignment to the FSAT’s. The FSAT position is a critical position for the CG and
FS community. I want to ensure we continue to get quality people in these positions.
The bottom line is this: If you want to compete for a position on the FSAT, you will have
a career path to fulfill.
Formation of the Coast Guard Culinary Training Team: Chief Reed and his crew
(PO Proulx, PO Baran, and PO Petro) put on a fantastic demonstration before a standing
room only crowd in San Diego. The team has been funded by the former Commander,
5th CG District, Rear Admiral Brice O’Hara. We (CG-1111) recognize that WE should
be getting our act together and provide the structure, oversight, selection process, etc, and
most importantly, the FUNDING to make this team a permanent part of the FS Program.
I have submitted the necessary paperwork to make this happen, the paperwork is making
the rounds, and I am optimistic that an ALCOAST will be released soon to announce the
2006 Team membership criteria. I will have an update in the next edition of FS Force
Notes.
Billets:
ATLANTIC AREA: I have reviewed and approved the addition of one FS2 position:
The moving of one FS1 position from Station St. Clair Shores to Station Duluth.
There had been a proposal to move 2 positions to Station Cleveland Harbor and the
establishment of a Dining Facility where the Club had been. There are some
improvements that need to made to the club prior to establishing a DF, the folks at D9 are
trying to get resources (money) to get this accomplished in the near future.
PACIFIC AREA: I have reviewed and approved the movement of one of the FS2
positions from Station Yaquina Bay to Station Siuslaw. I also reviewed and approved the
movement of the FS1 position from CGES-Novato to Station Siuslaw. These changes, if
approved, will become effective in AY 2006 (or possibly earlier). I will be giving the
strongest consideration to Resource Proposals from D9, D13 and D1.
There are significant TAD shortages in these areas that must be alleviated. I realize that
many of your units are also having difficulty receiving TAD support. My
recommendation to you is that you work with your command to get the unfulfilled TAD
support requests documented so that we can work to get your AOR the necessary
resources to meet your needs.
Request for Analysis, FS Paperwork Management Course
I have requested an Analysis of our current course for PWMGT (online version) to be
performed. A focus group of 10 FS’s will meet in Petaluma, CA on 13, 14 and 15 July to
assist with the evaluation of the course. I want to ensure the course is meeting the needs
of our community and preparing our folks to properly manage all aspects of Paperwork
Management. The analysis should be completed this year; I will post the results as soon
as they are released.
Uniform Change request
Below is CWO Hill’s and my recommendation for changing the FS Uniform. I caution
you to remember this is not official policy as it has not been approved. I am
providing this only for informational purposes.
4. D.4. Food Service Personnel
Food service personnel working in the preparation of meals shall wear the Food
Service uniform consisting of:









Shirt or Chef’s Coat – White cotton or cotton/polyester blend with clear or
white buttons.
Trousers – Belted or draw sting waist. Black and White Hounds-Tooth
checked pattern.
Web belt – Black (Seabag item).
Apron – White Baker’s Bib-style or “4 way” style apron.
Safety Shoes – (Seabag item) Shoes must meet ANSII standards.
Cap – Ball cap (Seabag item) or chef’s hat with mesh inset. Disposable
chef’s hat is authorized.
Rank Insignia – Metal rank insignia is authorized on the Chef’s Coat and
the white shirt. Collar devices shall be worn on the collar of the Chef’s
Coat and on the collar of the white shirt.
Nametapes – Not authorized.
Unit logos are not authorized from appropriated funds.
For special or ceremonial events, the wardroom service uniform consists of the
above uniform items.
Special Command Aides
The message that kicks-off Assignment Year 2006 Special Command Aide Solicitation has been
released. I am available to assist with answering questions about the program, the package
submitting process, the interview process and/or any other questions that interested Food Service
Specialists and their commands may have.
I can be reached via e-mail at lbello-leon@comdt.uscg.mil or by phone at (202) 267-0224.
FSCS Bello-Leon"
Subject Matter Specialist-CPO Tim Lemelin- FSC Lemelin was unable to submit
information this quarter
Food Service Professional Development Specialist (FSPDS)
FSC Mike Kadi (CG-1111)
The Paperwork and Management course (online) has been scaled back to 10 members for
each convening date. I don’t foresee a change in the number in FY-06. The new
instructor, FSC Basil Bandalan has assumed the helm due to the recent retirement of FSC
Tim Schlosser. As a reminder the course is web based and the TONO is not funded. All
FS’s attending the course should be afforded three weeks TAD and access to a computer
at home, library or at your unit.
The Chef Certification and Career Path Program initiative got a big boost recently from
an initiative to fund Military Certification programs. H. R. 1815 ACT introduced this
year is now making it’s way through the Senate, has Education and Training attached to
the bill allowing for payment of expenses to obtain professional credentials.
Currently there is no funding string to pay for our certification initiative, but there is more
than one way to skin a cat and we are knocking at the door. For more information about
the program contact the FSAT’s or myself. The objective for the Food Service
Certification and Professional Career Path program is to Certify all FS’s with the
American Culinary Federation (ACF) at the culinarian level and place a determined
number of applicants into a partnerships with several commercial and academic partners..
Class “C” Schedule for FY-06 will be available soon; you can view the convening dates
on the TQC intranet site. Please continue to submit STTR info to Fax # 202-267-4798.
Congratulations to graduates of the Johnson and Wales CGEFS, Advanced Culinary at
FT. Lee, Va. and to all who participated in the MAY 2005 Service wide Examinations.
www.quartermaster.army.mil/aces/training/advanced_skills.html.
Please call or e-mail anytime with your educational needs.
FSC Mike Kadi
FS Detailers- EPM-2 was unable to submit information for this quarter.
FS School Chief-MCPO Naulty was unable to submit information for this quarter.
FS Program Manager
Greetings from the Program Manager
Let me first start off by saying that San Diego was a fantastic Excellence in Food Service
Awards Conference. The Coast Guard had over 135 personnel in attendance including
guests. The U. S. Coast Guard Ceremonial Honor Guard Silent Drill Team did a superb
job again representing the Coast Guard and all attendees were extremely impressed. Vice
Admiral Allen was the guest speaker and his speech was well received.
This could not have been such a success without all the help CG-111 received from the
personnel attending and all of our wonderful presenters The FSAT’s did a great job
supporting us. Finally, this would not be possible without the support of our boss, Mrs.
Vicki Sliwa who supports all our efforts tremendously.
After attending the conference I was lucky enough to attend the National Restaurant
Association Conference held in Chicago, Ill. If you have never been to one I strongly
suggest you talk your command into letting you attend. There are a lot of new food trends
coming and this is an excellent way to keep abreast of all the new information coming
out. It is seriously big with every food vendor you can think of showing off all their new
products.
Fincen Information
CG-1111 has been working closely with FINCEN in identifying units who are not
submitting their reports and transmittal letters on time. Most units are taking proactive
actions to correct this matter. Some units continue to be consistently late. Here’s what
will happen in the future.
1. FINCEN will contact me with a list. I will then forward the list to our FSAT’s
who will give you a friendly reminder of the dates these are to be sent and
received by.
2. On the second offense I will forward to FSAT’s and they will contact the XO of
the unit.
3. On the third offense I will contact the CO of the unit directly to make sure things
are being done correctly. This should never happen.
Missing Transmittals
If a unit doesn’t receive their transmittal receipt within three weeks, they need to call the
auditor to find out what the problem is. It is extremely rare that a letter is lost but if this
happens then the unit must re-collect the chow bills. If a member pays with a check they
can write another for the bill. Do not have them cancel the original check. If by chance
this gets cashed then FINCEN will reimburse the member. I highly recommend that
units send their transmittals via registered mail.
Paperwork Problems
Once again the same story with the same answer. If you are struggling with some parts of
your paperwork management don’t be afraid to call your FSAT representative. There is
no shame in seeking help. It is only when you don’t seek help when problems multiply
and the snowball effect starts to happen. You all know, it starts small then gets bigger as
it rolls downhill. CALL YOUR FSAT IF YOU HAVE PROBLEMS!!!
DSCP and Prime Vendor News
I recently went to the DSCP conference in Atlantic City, NJ. A lot of good information
was passed. Did you know I generate the BDFA off of information I receive from DSCP?
It’s the only way to do it so if you are at a large unit and don’t utilize them then you are
wasting money.
Have you heard of the ordering templates you can establish? It’s pretty cool. You can
develop a template in the system using your cycle menus and do the ordering
automatically. Let’s say you are getting under way on a 378. If you have all your
templates done for your menus you can order all at once and do a load out without having
to worry about your $2500.00 spending limit.
They have also put together a book exclusively for the Coast Guard with points of contact
worldwide. Great help for units going overseas. Call your local representative for a copy
of the book.
We also received some great produce training from them. For instance, leaving produce
on the pier in the heat for fifteen minutes can reduce the shelf life tremendously. Slicing a
thin layer off the bottom of lettuces and placing them in cool water will bring back the
crispiness. Same thing happens with wilted celery. Storing apples in the walk-in
refrigerator will kill lettuces at a high rate. Apples give off a lot of gases which the lettuce
will absorb and it makes the lettuce turn brown faster. You might consider transferring
the apples or lettuce into a plastic container (like a CAMBRO or LEXAN) with a lid to
minimize the absorption or release of the gas.
Closing
Dining Facility of the Year Awards Program
Let me say congratulations to all the winners and second place finishers. The new
COMDT NOTE 1650 is out via ALCOAST. Look at it and start preparing your packages
according to the new instruction.
If you have never put in a package then I strongly encourage those of you who think you
are worthy to do so. A tremendous amount of great training is given to those who win and
come in second.
Chief Warrant Officer Jesse Hill
202 267 1197
202 465 5732
jhill@comdt.uscg.mil
www.dscp.dla.mil/conf2005
Name Change
The Food Service Specialist Rating is located in the CG-1111 division. (The title of
WKW-1 is obsolete).
From the Coast Guard Academy
VEGETABLE AND ICE CARVING CLASS
AT THE COAST GUARD ACADEMY
The Coast Guard Academy will be hosting a week long Vegetable & Ice Carving Class
from July 25th through 29th 2005.
Want to make those “special” events you cater memorable; learn these two arts and
you will!
You will have the opportunity to working side by side with one of the best vegetable
carver’s in the business - Chef Ray L. Duey, C.E.C. Check out some of his work at:
www.chefgarnish.com
Student will leave with books, tools, ice carving template and more.
The price for this training is only $399.00, WOW!
Call FS2 Stellon at 860-444-8284 or FSCM D’Amico 860-444-8283 for details
*In addition to the training cost, your command will have to provide the TONO*
COME FEED YOUR MIND
FSCM D’AMICO TO RESERVE YOUR SEAT AT 860-444-8283*****
What’s this?
This symbol is the rating designator for Food Service Specialists. I will give a coin
(sample listed below) to the person who can best define what the symbol is comprised of
and the history of the designator. Name and answer will be in a future edition of Force
Notes.
I had a grand total of 2 replies: FS1 Tim Hughes and FS2 Stephen Bishop:
The wheat spike for subsistence
the quill for administration
the key for supply
FS2 Bishop takes the prize; Tim Hughes already got a coin for being in the Posse.
Congratulations to FS2 Bishop!