January 2013 FS Force Notes - MilitaryChefs.com

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Food Service Specialist
Rating Force Master Chief
Force Notes
January 2013
Disclaimer: This newsletter is for the sole purpose of passing information to those within the Food Service Specialist
Rating. The material contained within is not for record purposes nor represents any Coast Guard official policy.
Questions, comments, or topics of interest may be sent to FSCM Bob Stage @ bob.g.stage@uscg.mil
FS-RFMC Hot Word
FS Points of Contacts
FS RFMC
FSCM Bob Stage FS RFMC 202-475-5150
FS Program
CWO Michel Carpenter FS Program Mgr 202- 475-5149
FSCS Tim Ingram FS Professional Dev 202-475-5151
FSCS Katrina Goguen FT. Lee Adv Culinary 804-734-3106
FSCS Scott Bowen DLA Troop Support 215- 737-2915
FSCS James Swenson SCA Program Mgr 202-372-4412
FSC Mike Eckstrom DFAM Specialist 202-475-4145
FSC Robert Cadwallader CG FINCEN Liaison 757-523-6055
FS Detailers
CWO Chad Adams FS AO 703-872-6570
(E6 to E9) **New Phone #
CWO Mike Kreider FS AO 703-872-6595
(E4, E5, & FS “A”) **New Phone #
FS School
FSCM Justin Reed FS School Chief 707-765-7154
FSCS Dena Burke FS Asst. School Chief 707-765-7815
FSCS Chris Melendez Course Chief 707-765-7865
FSAT Team
FSCM Maryann O’Neill FSAT Team Lead 707-765-7582
FSCS Richard Faria FSAT Asst Team Lead 707-765-7127
FS Rating Knowledge Manager
FSC Gabe Cox FS Rating Knowledge Mgr 707-765-7142
Having Goals=Success
I trust everyone had a safe and enjoyable holiday season.
For those of you who stood the watch over the holidays,
I personally want to thank you for taking care of your
crew during this time by serving up great food. Serving
good meals over the holidays can take a little bit of the
sting of being away from family and friends. Keep up
the good chow!
As we head into a new year many of us make the
decision to work towards new personal and professional
goals. These goals usually include improving our health,
finances, and/or relationships among others. But how
many of us actually take a look at our career when
setting goals? Based upon conversations with some
members I would say not too often.
When we all joined the Coast Guard, goals are
impressed upon us from during boot camp but once we
begin our careers we tend to lose focus of the big picture
and become only concerned with the here and now.
Every decision you make during your career such as
billet choices, training opportunities, etc should always
ensure that they line up with your career goals which
you have identified for the next 3, 5 or even 10 years.
For me personally, when I was a FS1 I had two separate
career goals I was working towards. One was a path to
CWO and other to MCPO and as you can see I took the
latter one. While working on these goals during my
different assignments I sought after opportunities which
provided me with additional leadership and technical
challenges to help be professionally grow. Then after
ten years I was offered the opportunity to accept CWO
but after careful consideration I declined and worked
towards advancing to MCPO with the new goal of
becoming the FS-RFMC.
I encourage every FS to take a look at where they are in
their career today and see where you want to be. Draw
up a plan and begin to develop a strategy and map as
how you are going to get there. During assignment
season talk with the FS Assignment Officer during
career counseling and seek out different types of units
that will provide you with what you need to achieve your
goals. Volunteer for collateral duties such as CDAR,
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Human Relations Committee Chair, Law Enforcement team
member, and eventually Command Chief Positions. While
serving in a collateral duty position you will have a better
understanding of Coast Guard operations and use the
experience you gain to help other members. For me, during my
career, I asked for collateral duties and each one was
instrumental in preparing me for this job as the FS RFMC.
Finally, remember that goals change because life changes so
periodically review your goals and make the necessary
changes.
Here are four basic concepts you can use to help you develop
your career goal list.
• Goals must be realistic
It's important to set attainable goals while keeping in mind
that they must also be challenging.
• Goals must be measurable, quantifiable and
observable
Large goals should be broken up into smaller attainable
goals
• Goals must be agreed upon
Goals that you set aren't accomplished alone. Take time to
pitch your goal to your supervisor or mentor. They can help
you succeed.
• Goals must be timed
Give yourself a deadline when you expect to have a goal
accomplished. But also allow for unexpected changes and
adjust accordingly.
Common Career Goals Questions
Q – Do all FS’s serve as Food Service Officers?
A – No but as an FS you should be working towards and seeking
assignments as a Food Service Officer (FSO). As an FSO you have
the opportunity to manage your galley and be a leader on board your
unit. Whether you are serving as an Independent duty FSO or a FSO
on board a larger unit, the experience you gain from serving in this
position will prepare you for greater challenges later in your career.
Exceptional senior FS who have served as an FSO will be strong
candidates to be members of the Food Service Assistance and Training
team and other important positions within the FS rating.
Q – Will I be successful if my first rated tour is not afloat?
A – Your success as an FS is based upon several factors which include
performance, earned competencies, and billets selection. In the short
term not being assigned to a cutter on your first tour will not have an
impact upon your career but keep in mind that in order to advance to
FS1 and FSC you are required to have minimum amount of sea time.
FS’s should seek a balance between support and operational units,
failing to attain shipboard experience and competencies over time will
impact your career and assignment options. As an FS you should
expect and seek multiple afloat assignments.
Q – Will I limit my career opportunities if I take a Special Assignment
Billet?
A – When considering whether or not to apply for a Special
Assignment billet, you must carefully look at what impact it may have
on your advancement and future job opportunities. Member’s that are
proficient in their competencies and have met sea time requirements
for advancement may consider special assignment opportunities. Some
special assignment opportunities such as Company Commander and
Command Master Chief billets provide excellent opportunities to
develop leadership skills which will have a positive impact upon your
career. It is not advisable to remain out of rating for an extended
period nor is it recommended to limit yourself to food service only
competencies. Happy Goal Setting in 2013
Respectfully,
FSCM Bob Stage, FS RFMC
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The Commandant’s Guiding Principles
Steady the Service
We must bolster the fundamentals that underlie our readiness.
Doctrine, training, resourcing, and policies must catch up to
current mission demand and organizational structures. We must
renew capabilities and capacity to meet our missions, and
maintain balance among priorities. We must complete planned
organizational changes. We will carefully weigh the costs and
benefits of new initiatives, only proceeding with a clear track
line and destination.
Honor Our Profession
We are a military service; we are a maritime service. We perform
vital, dangerous work which demands superior expertise,
accountability, pride and experience, built on a foundation of clear
doctrine and training. I expect our leaders to be knowledgeable in
domestic and global maritime affairs while maintaining a focus on
our attributes as a military service. We honor professional
competence and excellence.
Strengthen Our Partnerships
We are unique in our ability to bring together local, state, federal,
military, tribal, and private sector agencies, maritime industry and
non-governmental organizations to advance mutual interests and
enhance effectiveness. From Alaska to Guam and American
Samoa; from New York to the Western Rivers and the Caribbean
Basin; and around the world, our partnerships are force multipliers.
Respect Our Shipmates
We must keep faith with our Active, Reserve, Civilian, and
Auxiliary shipmates and their families. I am committed to a climate
which values, cares for and respects every member of the Coast
Guard, including past members. We will focus on leadership,
diversity, and positive command climate as a system. We will be a
profession of choice for all Americans. We will provide a
rewarding, safe, collaborative and productive work environment.

FS Program (CG-1111)
CWO3 Michael Carpenter
FS Program Manager
Important ALCOAST/ALCGFINANCE Messages
Over the past couple of months the FS Program has sent out several ALCOASTS/ALCGFINANCE messages. All Food Service
Officers shall ensure they have read and understand the content of these messages. Please refer all questions to CWO Michael
Carpenter. Below is a list of recent messages released.
• ALCOAST 499/12: CHANGES TO GARBAGE MANAGEMENT PRACTICES FOR ALL COAST GUARD
CUTTERS
• ALCOAST 534/12: FOOD SERVICE POLICY CHANGE CONCERNING EMPLOYEE IDENTIFICATION
NUMBERS (EMPLID)
• ALCOAST 538/12: SOLICITATION FOR THE 2012 FORREST O REDNOUR MEMORIAL AWARDS PROGRAM
• ALCOAST 539/12: FOOD SERVICE PRACTICAL HANDBOOK POLICY CHANGE
• ALCOAST 540/12: CALENDAR YEAR 2013 FOOD SERVICE MEAL RATES
• ALCOAST 541/12: COAST GUARD DINING FACILITY (CGDF) FINANCIAL REPORTING
REQUIREMENTS
• ALCGFINANCE 054/12: COAST GUARD DINING FACILITY (CGDF) CASH AUDIT
Food Service Specialist Rating Leadership Council
With the FS rating senior leadership spread all over the country, it was recently decided upon to create a Food Service Specialist
Rating Leadership Council. This group consists of several FS personnel in leadership positions that would have a direct impact
upon the FS rating. The council members will meet via teleconference twice a month with the goal of promoting better
communications, strategically discussing important food service rating topics, and most importantly provide leadership and
guidance to the 1200+ Food Service Specialists who rely upon this council so they can succeed in their duties and be able to grow
professionally and personally in the FS rating. A SharePoint site will be developed in the very near future where meeting minutes,
suggestions, and other information will be posted.
FS Professional Development Specialist
FSCS Tim Ingram
As we head into 2013 I first want to first inform the FS community that I will be retiring from serving 26 years in the Coast Guard
in the spring of 2013. Upon my departure the FS Professional Development Specialist billet is scheduled to be deleted and the
Rating Force Master Chief will assume the duties and responsibilities associated with this position.
Requesting FS “C” School Quotas
As most of you are aware, the Coast Guard is currently operating under a very constraint budget which has ultimately reduced our
FS “C” School quotas for FY13 by 30%-50%. Already for FY13 I have received more requests for members to attend FS “C”
school than quotas available. Therefore, when making a decision as to who should attend a particular FS “C” school course I use
two types of criteria. First, to will I will use the “Master Training List” for to fill quotas for cutters and also ensure that there are
no other FSs at that unit that have attended the same training.
Last Minute Cancellations
As we start a new year, here is another reminder that when your command must cancel a set of “C” school orders, regardless of
the circumstance, the unit is required by TQC to send a cancellation or substitution CGMS message to them. Please do not send
me or TQC an email. Also once orders are issued cancellation requests based on CART/TACT, scheduled deployment and
PCS/HHG moves are NOT considered schedule conflicts or operational commitments, per the Cutter Training and
Qualification Manual, M3502.41.
The FY13 FS “C” school schedule is on TQC website. http://www.uscg.mil/hq/tqc/#nogo
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Dining Facility Automation Management Specialists
FSC Mike Eckstrom
FSC Mary Brooks
Greetings from CG-1111, I would like to update everyone on the status of DFAM classes for the upcoming year. The travel budget
for DFAM has been greatly cut the past couple of years making it very difficult to get classes together. As it stands now we
probably will not have any classes until late summer at the earliest. With this in mind it is very important that those that know how
to do paperwork train those who do not. This I believe is the best way to learn paperwork anyhow. When we are able to schedule a
class I will send out an email to all DFAM users. If you get orders to a DFAM Unit please send an email to myself or FSC Mary
Brooks. I would also like to remind everyone that you are required to have a government travel card, if you currently do not have
one take the steps needed to get one; not having one can prevent you from being able to travel to attend class.
If you need to do a survey please follow the steps in the DFAM user guide, if you are unclear of these steps please give us a call. It
is much easier to go over how to complete a survey in DFAM than it is to fix mistakes. Surveys are one of those things that most
of us do not do on a regular basis so please reach out for help if you are unclear.
OSC Martinsburg continues to test different solutions for Cutters, it is important to note that Cutters have limited bandwidth and
many applications sharing that bandwidth. I currently do not have a timeline for getting DFAM on cutters but every potential
solution is being looked at.
Keep doing good things out there and let us know if you have any questions
Defense Logistics Agency (DLA)
FSCS Scott Bowen
USCG Liaison Troop Support
For those of you who have or will utilize Colon or Balboa, Panama as a port of call, DLA has signed a contract with The Supreme
Group who will provide subsistence support in the SOUTHCOM AOR. As seen in photo, USCGC
ALERT was the first CG unit to utilize this contract and as a result found improved cost and
increased quality of service.
The contract is still developing and more products are becoming available as we move forward. This
contract will primarily provide fresh fruits and vegetables and some fresh bakery products that will
require a minimum 6 day lead time. These items are procured locally and available on fairly short
notice. Items required to be provided from the states will require greater lead times but can be
provided with the proper planning.
If you are looking to utilize either of these 2 locations on future patrols, please contact me directly and I will be more than happy
to assist you with this contract.
Thanks,
FSCS Scott Bowen
USCG Liaison, DLA Troop Support
215-737-2915
Scott.Bowen@dla.mil
FS Rating Knowledge Manager
As we grow closer to the release of the new Rating Performance Qualifications (RPQs) I would like to discuss a few changes that
are forth coming.
First, the new RPQ's will not be SWE testable until the October 2013 for Reserves and November 2013 for Active Duty. The
Rating Advancement Test (RAT) will be available for FS3/FS2/FS1 shortly after the RPQ's are released.
Second, for the first time in almost 20 years there will be a May 2013 FS2 SWE. Members currently on the FS2 supplemental list
as of 31DEC12 will remain on the supplemental list and advance throughout the advancement cycle for during 2013. They will
not have to take the May 2013 SWE since they already met previous supplemental list eligibility requirements for advancement.
Third, members taking the May 2013 SWE must meet all eligibility requirements prior to 01FEB13 in order to compete The May
2013 SWE will be written from the Professional Cooking book . All sanitation questions will come from the CG Food Service
sanitation Manual, not the Professional Cooking book.
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Finally, all units should have received one (1) copy of the new Professional Cooking Book, Edition 7 which was shipped out by
CG-1111. If you have not received your copy contact FSCS Tim Ingram. Additionally, this book should not leave the unit being
it will be part of the unit reference library. All subsequent replacements will be paid for out of unit funds. If you have questions
please don't hesitate to ask.
Food Service Assistance and Training Team
FSCM Maryann O’Neill, FSAT Team Lead
FSCS Richard Faria, FSAT Assistant Team Lead
F O O D S E R V I C E A S S I S T A N C E A N D
T RAI NI NG TEAM
FORCECOM (FC—AEFSAT)
FSAT Newsletter
INSIDE THIS
ISSUE:
V O L U M E 1 , I S S U E 4
Preparedness
D E C E M B E R 2 0 1 2
A word about preparedness
1
From the Fleet 3
Updated Contact
Information
4
FY13 FSAT
Assessments
5-6
Former President John F Kennedy once said, “The time to repair a roof is when the
sun is shining.” If one waits until it rains then your being reactive to the given situation,
rather than being proactive and ensuring that your roof is ready for the upcoming rainy season.
With the recent events of Hurricanes Sandy and Isaac, it is imperative that all Food
Service Officers take the proactive approach in researching policy and guidance concerning
Disaster Preparedness and critical incident messing. Not only will this assist you during the
disaster but it will also assist your unit when promulgating a disaster preparedness plan.
As the FSO, what are your plans if your source of supply is affected? Whom are you
going to contact for guidance and how, if lines of communication are affected? In the aftermath
of such occurrences, we as an organization may find ourselves responding to the needs
of our local communities, State, and Federal partners. That in itself is arduous and stressful
but we can lessen the stress on our people and communities if we know how to operate our
Dining Facilities, feed our people and others if we were to take a proactive approach and
educate ourselves with regards to Critical Incident Messing. You will find this information
within Chapter 10 of the Food Service Manual COMDTINST M4061.5A and through your
respective FSAT representative.
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PAGE 1
From the Fleet
“ If any further
assistance ior
guidance is needed
please contact
FSAT.”
Pictures from FS1 Mark
Grandjean, Food Service
Officer aboard USCGC
CIMMARON out of
Buchanan, TN and their
recent installation of
sneeze guards ensuring
that items on the serving
line are properly protected
from possible contamination..
Who Knew?
Help spread the word while we celebrate…..
• National Diet Month - January
• National Sweet Potato Month - February
• National Caffeine Awareness Month - March
• Stress Awareness Month - April
FSAT NEWSLETTER
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PAGE 1
Updated Contact Information
Below you will find updated contact information as well as our current
District assignments. Please feel free to contact your FSAT
representative at anytime.
FSCM Maryann O’Neill FSAT Team Leader W: (707) 765-7582
“ Calls to FSAT don’t
always pertain to
Food Service Damge
Control.”
FSCS Richard Faria
FSCS Leopoldo Flores
FSAT Supervisor West
- Districts 11, 13,14, and 17
FSAT Supervisor Southeast
- Districts 7 and 8
W: (707) 765-7127
C: (510) 499-9562
W: (707) 765-7590
C: (707) 312-0582
FSCS Brian Kita
FSAT Supervisor Northeast
- Districts 1, 5, 9 and
PATFORSWA
W: (707) 765-7127
C: (707) 387-7146
FSC Erik Claire
FSAT District 8 South
- (Except TX & FL)
W: (707) 765-7481
C: (707) 235-3649
FSC Ed ward Csech FSAT D-17/ D-11 No rth W: (707) 765-7595
C: (707) 310-5179
FSC Anthony Fuentes FSAT District 1 W: (707) 765-7712
C: (707) 280-8112
FSC John Fullwood FSAT District 9 W: (707) 765-7614
C: (707) 312-0556
FSC William Hall FSAT District 8 North W: (707) 765-7596
C: (605) 484-2658
FSC Sean Hermes
FSAT District 5 and
PATFORSWA
W: (707) 765-7427
C: (510) 735-1294
FSC Robert Longsworth FSAT District 7 W: (707) 765-7642
C: (707) 235-4696
FSC John Lopez FSAT District 13 W: (707) 765-7587
C: (510) 590-6378
FSAT NEWSLETTER
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VOLUME 1, ISSUE 4 PAGE 1
FSAT Assessment Schedule FY 13
District 1:
AIR STATION CAPE COD
CGC ESCANABA
CGC FLYING FISH
CGC GRAND ISLE
CGC HAMMER HEAD
CGC IDA LEWIS
CGC JUNIPER
CGC KATHERINE WALKER
CGC PENOBSCOT BAY
CGC SAILFISH
CGC SENECA
CGC WILLOW
SECTOR NEW YORK
STA Brandt Point
STA Burlington
STA Cape Cod
STA Chatham
STA Eatons Neck
STA Menemsha
STA Merrimack River
STA New London
STA Point Allerton
STA Point Judith
STA Provincetown
STA Sandy Hook
Blue de notes
assessment completion
District 5
CGC ALBACORE
CGC BEAR
CGC BLOCK ISLAND
CGC COCHITO
CGC DEPENDABLE
CGC ELM
CGC FORWARD
CGC FRANK DREW
CGC HARRIET LANE
CGC JAMES RANKIN
CGC LEGARE
CGC NORTHLAND
CGC SEAHORSE
CGC SMILAX
CGC VIGOROUS
CGC WILLIAM TATE
SECTOR Delaware
SFO Eastern Shore
STA Annapolis
STA Cape Charles
STA Crisfield
STA Little Creek
STA Milford Haven
STA Ocean City
STA St. Inigoes
District 7:
CGC GALLATIN
CGC BLUEFIN
CGC CONFIDENCE
CGC CORMORANT
CGC CROCODILE
CGC DIAMONDBACK
CGC GANNET
CGC HAMMER WLIC
CGC HUDSON
CGC KEY BISCAYNE
CGC KINGFISHER
CGC MARIA BRAY
CGC MARLIN
CGC MOHAWK
CGC OAK
CGC PEA ISLAND
CGC SAWFISH
CGC SEA DOG
CGC SHRIKE
CGC TARPON
CGC THETIS
SECTOR CHARLESTON
SECTOR JACKSONVILLE
STA Fort Myers
STA Fort Pierce
STA Islamorada
STA Marathon
STA Ponce De Leon
Station Port Canaveral
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VOLUME 1, ISSUE 4 PAGE 1
FSAT Assessment Schedule FY 13 (cont)
District 8:
CGC AXE
CGC BONITO
CGC BRANDT
CGC CHEYENNE
CGC CLAMP
CGC COHO
CGC DECISIVE
CGC HARRY CLAIBORNE
CGC HATCHET
CGC HERON
CGC MALLET
CGC MANOWAR
CGC PAMLICO
CGC PATOKA
CGC POMPANO
CGC SAGINAW
CGC SANGAMOM
CGC SEAHAWK
CGC SKIPJACK
CGC STEELHEAD
CGC WEDGE
SFO Galveston
STA Destin
STA Freeport
STA Gulfport
STA New Orleans
STA Panama City
STA Port Aransas
STA Port O' Connor
STA Sabine
PATSFORSWA:
CGC ADAK
CGC AQUIDNECK
CGC BARANOF
CGC MAUI
District 9:
CGC ALDER
CGC BISCAYNE
CGC BUCKTHORN
CGC MACINAW
STA Belle Island
STA Charlevoix
STA Cleveland Harbor
STA Duluth
STA Erie
STA Grand Haven
STA Oswego
STA Rochester
STA Saginaw River
STA Saint Ignace
STA Tawas
District 13:
BSU Seattle
CGC ADELIE
CGC ALERT
CGC BLUE BELL
CGC BLUE SHARK
CGC FIR
CGC MELLON
CGC MIDGETT
CGC ORCAS
CGC SEA DEVIL
CGC SEA FOX
CGC STEADFAST
CGC WAHOO
SECT (MSU) Portland
STA Siuslaw River
STA Tillamook Bay
District 11:
BSU San Pedro
CAMSPAC Pt. Reyes
CGC BERTHOLF
CGC BLACKTIP
CGC BOUTWELL
CGC GEORGE COBB
CGC MORGENTHAU
CGC NARWHAL
CGC PETREL
CGC SEA OTTER
CGC SHERMAN
CGC STRATTON
CGC WAESCHE
SECT San Francisco
STA Golden Gate
District 14:
BSU Honolulu
CGC JARVIS
CGC RUSH
CGC WALNUT
District 17:
CGC ANACAPA
CGC HICKORY
CGC LONG ISLAND
CGC MUNRO
CGC MUSTANG
CGC ROANOKE ISLAND
Disclaimer: This newsletter is for the sole purpose of passing information to those within the Food Service
Specialist Rating. The material contained within is not for record purposes nor represents any Coast Guard
official policy.
For inquiries or submissions regarding the FSAT Newsletter please contact your FSAT representative or
myself directly at Sean.A.Hermes@uscg.mil. Thanks for your hard work and support!
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FS “A” and “C” School
FSCM Justin Reed, School Chief
FSCS Dena Burke, Assistant School Chief
FS School-Developing Quality FSs and Curriculum
While the days have become cooler at TRACEN Petaluma, the operations at FS “A” School have
continued to run hot. Both galleys simmer with the sounds of three classes training onboard over
the holiday break to mold their culinary confidence in preparation for a holiday feast, special
events, and the daily nourishment of the entire training center. The curriculum redesign of the new
Rating Performance Qualifications (RPQ) continues to produce the new standards of the Food
Service Specialist rate as it nears the implementation phase of development. The FS “C” School
staff readies itself for a full plate of upcoming classes as the school nears the end of the calendar year. Even though the calendar
year may be coming to an end, the activity of staff and students at TRACEN Petaluma certainly is not.
Nestled in the hills of Petaluma California the Upper Galley served as the backdrop for the District 11
Commanding officers meeting dinner on the 7 th of Nov, 2012. With the help of FS instructors Master Chief
Justin Reed created a tantalizing farm to table menu that included Cabernet Beef braised short ribs, Duck Confit
with Smoked duck sausage, Apple cheddar soup, Chocolate Caramel Tartlet with Chocolate truffles served to 30
guests that included District 11 Commander Admiral Karl Schultz and District 11 Commanding Officers. FS
“A” School class 04-13, led by their class advisor FS2 Megan Brooks, was able to assist in the event that
provided a unique perspective into the culinary world for these newly trained FSs. “This was a tremendous
experience…” exclaimed SN Bruce of class 04-13, “I am thrilled that these types of opportunities exist in our rate.” The
opportunity for new experiences and the chance to learn from them does not stop there for these students.
The Holiday Meals served at FS “A” School does a lot more than just provide a meal. It serves as platform for
family and friends to come together over the holidays. Orchestrated by Senior Chief Philip Templin and
prepared by the all three classes in attendance at FS “A” School, the menu contains a melody of menu items to
include Prime Rib with Au Jus, Beef Wellington, Rack of Lamb, Shrimp Scampi with Angel Hair Pasta, Twice
Baked Potatoes, Creamed Spinach, Sweet Potato soufflé Dinner Rolls, and Assorted Deserts created in our
Bake shop. The hundreds in attendance will be comprised of students, permanent party, area veterans, and
visiting friends and family. The experience will strongly contribute to the learning process of the FS students
while providing a delightful dining experience to many. That learning process, while valuable, is currently being redesigned at FS
“A” School.
With the new RPQs awaiting final approval, the staff at FS “A” School headed up by Senior Chief Burke and Chief Blodgett have
been diligently developing the new curriculum to incorporate the new qualifications of the FS rate. That is, with the increase to 80
RPQs from 27 EPQs and no additional length added to the training time of FS “A” School, the staff has needed to redesign the
curriculum from the keel up to ensure validity and efficiency are the day boards to which the future of the school sets its course.
A course that will arrive at the idea of delivering the type of Food Service Specialist Third Class that the fleet has demanded. It is
this demand that continues long after FS “A” School graduation.
The FS “C” School, supervised by Senior Chief Melendez and Chief Haleakala, is currently
prepping for several courses at the start of the New Year. Whether through Nutrition,
Shipboard Baking, Platted Deserts, or Independent Duty Food Service Officer, FS “C” School
provides the essential courses to better develop the fleet’s Food Service Specialist personnel.
The full rosters of courses are being developed and any qualified personnel should submit a
Short Term Training Request (STTR) to their supervisor for consideration.
The Food Service Specialist schools located at TRACEN Petaluma continue to provide a full
plate of services to the entire Coast Guard throughout the holiday season. Whether through maintaining three FS “A” School
classes, the redesign of the curriculum to comply with the new RPQs, or providing a full roster of advance FS “C” School courses,
the staff continue to develop and improve to ensure the highest quality of culinarians graduate from TRACEN Petaluma.
10

Advanced Culinary Course
FSCM Katrina Goguen
Advanced Culinary Course Instructor
Fort Lee Army Base
Food Service Specialist Graduates from the Advanced Culinary Course
Greetings to all my fellow FS shipmates,
The best way to keep updated on my course is to go onto the Advanced Culinary Fort Lee Facebook page. Please follow us there
for Annual Culinary Show updates. Next year’s advanced class dates are as follows 07 JAN 13, 25 MAR 13 and 28 MAY 13.
Seats are very limited, but if interested please contact FSCS Tim Ingram or your FSAT representative to be submit for class. Also
here at Fort Lee, I manage an Enlisted Aide course that is 3 weeks long. Students learn the foundation of Flag Quarters household
management, uniforms, protocol and cook a 4 course meal for a few examples. If you are interested in becoming an Aide or
already assigned in a position, contact FSCS James Swenson to be submitted for class. I’m always available for questions. You
can either email or call. Katrina.R.Goguen.mil@mail.mil or 804-734-3106 Happy Holidays, Be safe, Watch out for each other
and most importantly...Do the right thing!
Special Command Aide (SCA) Program Manager
FSCS James E. Swenson
Special Command Aide Program Manager
****2012**** what a year for the SCA program! We have a new indoctrination course, a new SCA manual and a new SCA
handbook. We also have an “all in one” location to view all this new guidance: http://militarychefs.com/SCARESOURCES.html.
We have re-structured billets to ensure the best use of tax payers’ dollars and (almost) finished building a new (and absolutely
stunning) Flag Mess. There are now 33 billets attached to the SCA program and in the next 2 years there may potentially be 7
more billets added to the New DHS Executive Dining Facility. The new EDF has plans drawn up and signed for a 2016 opening
(Tentative). If DHS goes through with their plans there could be a defined career path for an SCA. We would have 8 Chief
Billets, 1 Senior Chief Billet and possibly 1 Master Chief Billet and for a total of 40 SCAs in the program. I want to thank all the
SCAs for such a wonderful year. It has been a pleasure to see Food Services Specialist come into the program and develop into
amazing chefs and household managers. One thing I’ve noticed during the past year is the improvement of an SCA from day one
to one year later. The pictures I see of your work when you first started and the pictures of your work one year later are eye
opening. See below Old Salmon Plate and one year later the New Salmon Plate.
All the experienced SCAs have done a superb job of raising all standards in household management, Enlisted Aide duties,
financial accountability and culinary arts. You should also be commended
for your leadership mentoring and imparting your knowledge on our
junior people. Their talent and drive alone does not guarantee success.
Your guidance is what makes these amazing Petty Officers shine so
bright.
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FS2 Jeremy Kapper competed in the Barracks Row Culinary Completion in DC with team Navy. The 9th
annual Military Culinary Competition was held September 22nd as part of the Fall Festival on 8th Street,
outside of Marine Barracks in Washington, DC. Tours of the Commandant’s home, Marines in period
costumes, the Drum and Bugle Corps, the Silent Drill Team, the always popular Marine Corps mascot,
“Chesty,” Redskins Cheerleaders and Miss DC were all present for the competition. An estimated 9000
people attended the event.
Fort lee will be holding their Enlisted Aide Competition again this year in March. We had two people
compete last time and would love to see participation in the event again this year. The enlisted aide
competition has four parts: a 100-question exam (50 culinary questions and 50 enlisted aide questions); an
oral board (in front of a panel of 5 experienced enlisted aides and enlisted aide program managers);
uniform assembly challenge (putting their general flag officer’s uniform together by regulation); and a hot food challenge (a three
course meal). http://www.ftleetraveller.com/news/local_news/article_f4cabfc2-689a-11e1-93b3-001871e3ce6c.html
2012 SCA of the Year
The SCA of the year for 2012 was FSC Andrew Donahue. An excerpt from the email of the Vice
Commandant announcing the winner and nominees is below. Congratulations to all. Great work! The
packages were all impressive and the board deliberated for hours making their decision. I was able to
attend the dinner at the Ritz along with FSC Proulx, FSC Donahue and FS1 Saiyasak. FS1 Saiyasak was
selected as the Coast Guards USO Salute to Military Chefs representative. He was in the kitchen chefing
up a 7 course meal with some of the best military chefs, Lou Diamond Philips and the executive chef at
the Ritz. Chief Donahue competed against 4 other EA’s from each service for the title of The Armed
Forces Enlisted Aide of the Year. The Board members consisted of 5 prior winners (of the whole
competition), a 4 star general and a 4 star general’s wife. Included of the board was Chief Proulx, the
Coast Guard only Active duty EA of the Year Award winner. Admiral Papp and Admiral Rendon did
amazing jobs introducing FS1 Saiyasak and FSC Donahue. The Marine won…
http://www.defense.gov/news/newsarticle.aspx?id=118559
“Thank you to those who submitted nominations for the 2012 Special Command Aide of the Year. After thorough review by a
panel of senior representatives with SCA experience from across the Coast Guard, I am pleased to announce that FSC Andrew
Donahue, SCA to RDML Jim Rendon, JIATF West, has been selected to be the 2012 Coast Guard SCA of the Year.
FSC Donahue distinguished himself through noteworthy leadership, superior job performance, self improvement, community
involvement and exemplary commitment to our core values.
FSC Donahue will participate in a three day competition against other enlisted aides from each of the services. The winner of this
competition will be recognized as the Inter-Service Enlisted Aide of the year at the Annual USO "Salute to Military Chefs Dinner"
in Washington D.C. The annual USO Salute to Military Chefs is designed to showcase the culinary talents of today’s military
chefs. A truly unique event, this dinner salutes the achievements of the participants and invariably impresses all attendees.
Please join me in also commending the following nominees for their outstanding contributions to the Coast Guard SCA program
and Food Service Specialist Rating:
FS1 Marty Betts – D9 (Runner Up)
FS1 Edward Collins – D14
FS1 Adam Shelton – Atlantic Area
FSC Michael Shultz – CG Academy
FS2 John Ross – D8”
FS2 Jason Rohrs and FS2 Jeremy Kapper took second place against the best Military Chefs from all
branches of the US Armed Forces in the "Taste for the Troops" military cooking competition at the 2012
Fabulous Food Show at the IX Center in Cleveland. Check it out here.
http://photos.cleveland.com/plain-dealer/2012/11/fabulous_food_show_2012_featur_11.html.
Special Thanks to Chief Bishop for putting the Coast Guard team together.
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Cooking up Thanksgiving at DHS
The links below will take you to the article in the CG Compass on the Thanksgiving Meal served at the DHS Executive Dining
Facility. Recipes for the turkey and side dishes are also included.
http://coastguard.dodlive.mil/2012/11/thanksgiving-dinner-with-the-coast-guard-the-fixings/
http://coastguard.dodlive.mil/2012/11/thanksgiving-dinner-with-the-coast-guard-the-turkey/
The Twelve Events of Christmas
The holidays are the busiest time of year for all members of the Special Command Aide workforce. They put in long hours every
day preparing food for numerous receptions, dinners, and other holiday events. It takes dedication, perseverance and most
importantly a team effort to successfully execute each event in a professional manner.
Using the theme of “The Twelve Days of Christmas” I have summarized the accomplishments of the National Capitol Region
SCAs/Chefs into the “Twelve Events of Christmas”.
Event #1 (Dec 4th): SCAs put together a sit down reception for thirty at Vice Commandants Quarters.
Event #2 (Dec 6 th ): Put together a reception for fifty guests at the Commandants Quarters.
Event #3 (Dec 8 th ): All SCA Chief Petty Officers and a handful of Petty Officers catered the Children's Christmas Party held at
the AIRSTA Washington.
Event #4 (Dec 10 th ): First day of the Cookie Walkthrough for all Coast Guard Personnel in the National Capitol Region. This
event gives the chance for everyone to get a photo with Coast Guard Senior Leadership and enjoy refreshments from the local
SCAs.
Event #5 (Dec 10 th ): Prepared lunch for The Deputy Secretary of Homeland Security and the Commandant.
Event #6 (Dec 10 th ): Held a reception at the Master Chief Petty Officer of the Coast Guards house.
Event #7 (Dec 11 th ): Day two of the CGHQ Cookie Walkthrough. Also began preps for the upcoming Leadership Reception and
Commandants Holiday Party later that week.
Event #9 (Dec 12 th ): Provided food for the Senior Leadership Reception at the Vice Commandants Quarters for twenty guests.
Event #10 (Dec 13 th ): Provided refreshments for day three of the CGHQ Cookie Walkthrough and held a luncheon for DCMS.
Event #1 (Dec 14 th ): Completed final preps for the Commandants Holiday Party.
Event #12 (Dec 15 th ) the final party of the season which was an all day event consisting of two individual parties each with 150
guests held at the Commandants Quarters.
As the SCAs prepared meals for all of these receptions, dinners and luncheons they were also working on culinary works of art
such as chocolate sculptures, ice carvings, amazing desserts while still conducting regular food service support at the Flag Mess,
the DHS Executive Dining Facility, the White House Mess, the White House Residence Kitchen, the Vice Commandants and the
Commandants Quarters.
Special thanks to Chief Stephen Bishop who heads up the NCR SCA Team. Your leadership is invaluable. Thanks to the NCR
SCA Chiefs, Chief Andrew Proulx, Chief Tim Sullivan and Chief Tameka Avans for their leadership which kept everything
running smoothly. Lastly, thanks to all the NCR Chefs who make this happen, FS1 Kevin Saiyasak, FS1 Dustin Webb, FS1 Hans
Storrer, FS1 Melinda Skinner, FS1 Edward Fuchs, FS1 Katy Heitman, FS2 Jeremy Kapper, FS2 Bethany Clark, FS2 Jason Rohrs,
FS2 Justin Pearl and FS2 Loran Jones."
2012 was a blast and 2013 is looking even better.
Happy New Year to everyone in the FS community!
FSCS James E. Swenson
Special Command Aide Program Manager
Office of the Commandant
Office: 202-372-4412
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FS Assignment Officers
CWO3 Chad Adams
CWO2 Michael Kreider
**AY13 UPDATE**
Good Day from FS Assignments,
We are currently slating members who are transferring in AY13. We can't build a slate which is the equivalent of "penciling"
someone's name into a certain position until we have all of the facts on all of the candidates in a particular pay-grade. For
Example, I'm currently slating FSCs because all of their EERs period ending 30 September 12 have been entered into the system.
I haven't slated any FSCSs or FS1s other than those members returning from PATFORSWA or Overseas Afloat because very few
if any of their EERs period ending 30 November 12 have been finalized in Direct Access. Priority, Performance (EERs), sea time,
Command Endorsements, Weight Compliance, Security Clearance are the major factors but not all of the factors that we need to
have in order to build a successful slate.
There is a reason that the deadline to cut orders is March 31st 2013. Once again lack of Command Endorsements for FSO and
IDFSO slow the process of slating because we are chasing down Commands for endorsements or SPOs to finalize the EERs in the
system. We highly encourage you to READ COMDINST M1000.8 Chap 1.C.16. Assignment to Independent Duty Positions,
Chap 1.C.17 Assignment to Food Service Officer Positions, Chap 1.E.6 Instructor Duty, and 1.C.13 Assignment to FSAT
Positions.
We have members applying for jobs that they are not qualified to fill. If you have been Relieved For Cause or fired from your
current position your are not qualified to fill any IDFSO or FSO positions for two years prior to SUBMISSION of requests and
you are definitely not qualified to become an 'A' School Instructor or FSAT.
I know all of you AY13 candidates are anxious to get your orders because you have families to move and houses to sell or rent.
We get that, because we are in the same situation you are in now every three to four years as well. Our goal is to get you the
highest pick possible that you are qualified for and ensure that will benefit the future of your career and Coast Guard. The reason
we "slate" vs. just start cutting orders is because you may be slated for your #15 pick CGC VIGOROUS and then the Warrant cut
is revised and three FSCs accept a Warrant Appointment an now three billets that were not shopped because those members were
not tour complete but now they are. So your #1 pick was SEC TAMPA ST PETE which you got beat out by a higher ranked FSC
but now AIRSTA CLEARWATER is open in January or February when OPM finally informs EPM of the Warrant revision. Had
I cut your orders to VIGOROUS back in December just to be done with everything you would not have an opportunity for the
AIRSTA CLEARWATER position. So now I slate you for AIRSTA CLEARWATER which is the equivalent to your #1 pick and
your #15 pick VIGOROUS is now back in play. The VIGOROUS is FSC Adams #3 pick, he is currently slated for his #10 pick
CGC DECISIVE but now I slate him for the VIGOROUS and the cycle continues until we have all of the positions slated. Once
that is complete then we start cutting orders and then there is no turning back. Same type of situations in the Junior Account when
members advance everything gets reshuffled.
Our goal is to beat the March 31st deadline by the end of February so please be patient. We are here to work for you and our
"Product" is the AY13 Slate. Just like if we visited your galley and the noon meal is Lasagna. That is your "Product." Do you
think we want to be served some frozen premade junk or do you think we want to try your homemade Lasagna? You are correct,
we would want your best effort using fresh ingredients or even the canned marinara with some fresh ingredients over the lazy way
frozen premade Lasagna. We could cut everyone's orders in a day just so we could be finished but the reality is, we are never
finished in this account. We have released three critical fill messages in three weeks for 11 IDFSO and FSO positions from FS2,
FS1, and even FSCS. Someone's tragedy is another individual’s opportunity. So as we try to fill these critical fills this takes away
time from slating. Waiting on revised cuts for FS1 and above also slows the process down. We have a lot of work to complete
during these next two to three months so do not email or call unless your applying for critical fill solicitations or you are in a
Supervisor position inquiring about your junior FSs. Take care.
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Recognition
FS1 Fuchs and FS2 Jason Rohr’s had the honor of being selected to the U.S Army Culinary
Arts Team (USACAT) and participate in the Culinary World Olympics in Erfurt, Germany.
The team participated in several grueling culinary competitions with teams from around the
world and walked away with a gold medal in cold food and silver medal in hot kitchen.
Obtaining this Gold medal in the most prestigious culinary completion in the world was an
achievement that took 7 years of arduous work for FS1 Fuchs. The team was recognized for
their achievements by Rear Admiral Dollymore, CG-11.
**Below is an excerpt from a couple of articles in the Coast Guard Compass below:
“Petty Officer 1st Class Edward Fuchs and Petty Officer 2nd Class Jason Rohrs recently competed at the International Kochkunst
Ausstellung International Culinary Exhibition, commonly known as the world “Culinary Olympics,” and brought home a gold and
silver medal. Fuchs and Rohrs were selected as members of the U.S. Army Culinary Arts Team and joined more than 1,500 chefs
from 54 countries.”
FS1 Fuchs and FS2 Jason Rohr’s had the honor of being selected to the U.S Army Culinary Arts Team (USACAT) and participate
in the Culinary World Olympics in Erfurt, Germany. The team participated in several grueling culinary competitions with teams
from around the world and walked away with a gold medal in cold food and silver medal in hot kitchen. The team was recognized
for their achievements by Rear Admiral Dollymore, CG-11.
http://www.army.mil/article/87436/Culinary_team_prepares_to_go_for_gold_at_Olympics/
FSs Support Cooking with the Troops
A team of Coast Guard cooks participated in a Veterans Day Cooking with the Troops event held at NASDAQ’s Marketsite.
Four Coast Guard cooks, Petty Officer 1st Class Marcos Martinez, from Station New York, Petty officer 2nd Class Justin Pearl, of
the DHS Executive Dining Facility, Petty Officers 2nd Class Nium Beckett and Robert Runn, from Sector New York, attended to
represent the service.
During the event, the team performed culinary demonstrations and competed against a team
representing the Army to prepare a meal using partly a military issued Meal Ready to Eat (MRE).
Rear Admiral Steven D. Poulin, director of Coast Guard Governmental and Public Affairs, acted as a
competition judge and in honor of the occasion, rang the NASDAQ Closing Bell. “It was a fantastic
opportunity to come here and represent the Coast Guard,” said Pearl.
Cooking with the Troops is a charity that supports U.S. and Allied troops, their families, and
caregivers worldwide by providing comfort, nutrition, and hope through four major programs associated with the culinary world.
These programs give our military service members who are wounded, injured and/or ill help build morale, explore culinary career
opportunities, and provide necessary support to families. In the end the Coast Guard team won the event, had the opportunity to
meet Chef Kerry Heffernan.
http://www.uscgnews.com/go/doc/4007/1603907/Photo-Release-Coast-Guard-participates-in-Veterans-Day-Cooking-with-the-
Troops-event-at-NASDAQ
Advancement of FSCM Katrina Gougen
Congratulations to FSCM Katrina Goguen on her advancement to FSCM on 01 November 2012. She is
currently assigned as a culinary instructor at the Joint Culinary Center of Excellence at Fort Lee Army
Base. She has the distinct honor of being our fourth female to be advanced to FSCM in our rating.
With the FS rating having only 8 FSCM billets, this is a major accomplishment and milestone for her
and the FS rating. Our first three were FSCM Karen Naulty (1999); FSCM Lisa Spotwood (2004); and
FSCM MaryAnn O’Neill (2007).
FSCM Goguen’s advancement
ceremony presided over by RADM
Dollymore.
15

Rating Stats
NOTE: These charts and numbers are used for “Planning” purposes only and are not to be used as reflecting the actual status of
the rating. Many reports are based upon data from many sources to provide the most accurate picture as possible.
Sea Shore
Ratio (as of
12/19/2012)
FS3 FS2 FS1 FSC FSCS FSCM TOTAL
Billets Afloat 235 181 99 29 13 1 558
Billets Ashore 106 228 144 82 17 7 584
PO Billets* 0 3 11 8 1 4 26
Sea/Shore Ratio 2.22 0.78 0.64 0.32 0.72 0.10 0.91
FS3 FS2 FS1 FSC FSCS FSCM TOTAL
Avg cumulative
Sea Time ( yrs) 1.5 3.5 6.67 8.83 9.26 9.43 6.63
Approved Retirements/Separations for 2013
E4 E5 E6 E7 E8 E9
Jan 5 1
Feb 1 1 2
Mar 1 2
Apr 1
May
Jun
Jul 1
Aug
Sep 2 6 1
Oct 1 2
Nov 2
Dec 2 2
TOTAL 6 4 10 14 1 0
**Important** these numbers are strictly for informational
purpose only. A retirement does not guarantee
advancement. There are several other factors that
can affect advancements.
FS Rating History
And thus begins the long and difficult journey, salted with stress and peppered with
passion that is the path of the professional chef. We must constantly learn and evolve.
And that, my fellow military chefs, is the true difference between a "chef" and a "cook".
- Staff Sergeant Guy Winks
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