FSAT M A R C H 2 0 1 1

I S S U E 4 , V O L U M E 3

COAST GUARD CULINARY TEAM WINS

14 GOLD MEDALS!

―The Coast Guard Culinary Team competed at the 36th Annual Culinary Arts Competition at FT Lee which is

the largest culinary competition in North America. There were 15 Military teams from the Army, Navy, Marines

and Air Force competing for the title of Best US Military Culinary Team in the world. With 22 different teams compiled of 251 competitors competing, made the accomplishments of the Coast Guard even more impressive.

While many of these teams have the funding and people power to train together as a team, some even arrived up

to a month early to FT Lee. The Coast Guard Culinary Team is made up of FS's from around the country to in-clude: FS1 Jason Stagnitto D7 SCA , FS1 Ed Fuchs DHS SEC Mess, FS1 Scott Manfree D5 SCA , FS2 Katie

Heitman DHS SEC Mess, FS2 Clark Lauer CGC Bonito , FS2 Jason Rhors CGC Eagle , FS2 Kristan Lorditch

CGC Thetis, FS2 Oscar Obsuna CGC Seneca and FS2 Thomas Hunter BSU San Pedro . The Guardians hit the ground running with competition starting the day after the team arrived in Fort Lee. They competed in 12 differ-

ent American Culinary Federation’s sanctioned Categories such as Field Cooking, Student Skills, Cold food Ta-

ble centerpieces, Cake decorating, Tallow sculptures, Ice Carving, Pastries and Contemporary cooking. In the 2

week competition the team won a combined total of 14 Gold Medals, 14 Silver, and 5 Bronze medals. They won 1st place in Field Cooking Competition and the Student skills Competition. There 3rd place finish overall

was a spectacular finish against the other 12 teams that finished behind them. First and third place was decided

by 1 point that was won by a group of military chefs handpicked from the Pentagon. This was second time that the team placed in the top 3 in the past 2 years and they represented the Coast Guard Food Service Rate bril-

liantly.

Since winning First Place in the Student Skills the Coast Guard has been invited to the American Culinary Fed-eration Convention Student competition held in Scottsdale, AZ where they will compete against other Student

Skill Teams from colleges around the country.

I S S U E 4 , V O L U M E 3 P A G E 2

.

STATION CAPE COD FOODSERVICE EXPERTISE!

This month we would like to recognize FS3 Amerman currently stationed at Air Station

Cape Cod, MA (ASCC), whom has been in the Coast Guard for approximately 4 years.

This year alone - FS3 Amerman purchased $228,777. in food supplies and collected over

$148,800. in register sales as the unit’s Jack of the Dust.

FS3 Amerman has gained the reputation as the unit expert when it came to the Coast Guard’s

newly implemented Dining Facility Automation management program (DFAM) and has

been a big asset in training other local units not so versed on the system. Just recently

ASCC received a perfect score from FSAT on their Inventory Control procedures which

was a direct result of her attention to detail. She is an outstanding team player that even

worked during her off time to assist the D1 Special Command Aide with high visibility

functions and Station Chatham on DFAM issues.

In addition, FS3 Amerman helped out the local community by volunteering to tutor children

at the Bournedale Elementary School in BOURNE, Mass.

In Closing:

FS3 Amerman is going to make a great Second Class Petty Officer and

“Thanks” for setting an outstanding example for the FS Rating!

FSAT

P A G E 3 I S S U E 4 , V O L U M E 3

The Low Down on Properly Claiming CG Auxiliary Members

CG Auxiliary members will fall into one of three categories. The key is to look closely at their orders.

Assigned to duty under reimbursable orders

A. Buys meals at the Standard rate

B. FSO or duty FS endorses orders to show which meals

were purchased

C. The Auxiliarist will use these endorsed orders to sup-

port a travel/reimbursement claim for the out-of-pocket

meal expenses they have incurred

Assigned to duty under non-reimbursable orders

A. CGDF provides partial rations at no charge to the Aux-

iliarist

B. FSO or duty FS endorses orders to show the meals pro-

vided and maintains a copy of endorsed orders with the

monthly CGDF file

C. FSO claims and annotates the partial rations provided

on Ration Memorandum (or under proper Sales/BDFA

category in DFAM)

Not assigned to duty or does not have orders

A. If authorized to subsist by CO/OINC, the CGDF shall

charge the Auxiliarist the Standard meal rate

This guidance can be found in Chapter 7.C.3.b (page 7-8) of the

Food Service Manual. Contact FSAT with and further questions.

P A G E 4 I S S U E 4 , V O L U M E 3

Good Day!

The latest from EPM-2. 99% of you transferring this AY have your orders. Those of you who do

not -have been contacted. We will resolve your transfer in the near future.

This has been and continues to be a very hectic season and we will be very happy to close this one

out. That being said, members having questions about the assignment process or wishing to ex-

press concerns are encouraged to do so through their unit POC & the cognizant Central Assign-

ment Coordinator (CAC), LT Derrick Saunders. We HIGHLY recommend those of you transfer-

ring AY12 use the months of June through August 2011 to contact your respective Assignment

Officer for one on one career counseling. OR, if an Enlisted Assignments Road show is coming to

your unit or a unit near you, it would be a great opportunity to see how the assignment process

works. If one of us is visiting your unit, it would behoove you to go.

Some things to be on the lookout for this summer are: PATFORSWA SOLICITATION message

and the AY 12 SCA SOLICITATION message. They should both hit the board late August 2011.

Attached is the "FS Career Pyramid" we have developed. You should use this as a tool that can

help you keep your sights on the "prize". Remember this organization is based on an upward mov-

ing workforce. Meaning, you should always plan on advancing to the next level up. Good per-

formance is the best way to guarantee you continued employment.

On a side note; you will be seeing more of these pyramids in the future for other rates. You'll be

proud to note that we, the FS community, have led the way for the development of these tools.

Thanks to all who have assisted in its development.

Thanks and have a great day!

Very Respectfully,

CWO Michael A Duchossois

FS Assignment Officer

Office: (202) 493-1286

Cell: (571) 289-1445

Fax: (202)493-1249

P A G E 5

I S S U E 4 , V O L U M E 3

I S S U E 4 , V O L U M E 3 P A G E 6

Greetings Fellow FS's, I am pleased to announce that the new FS2 Curriculum outline and Performance Qualification Guides (PQG) have left the TRACEN and are on their way up the chain for approval. This means that we should have a new course and End of Course Test in the very near future! Thank you all for your continued patience while this course meets final approval. As I continue to update the FS website I encourage you to send me pic-tures, awards and any suggestions for the site you may have. There have been vast improvements already but there is always room for more. I have checked almost all of the links on the site to ensure they are working

and/or are accurate to current regulations. A big thanks to FS1 Tim Sulli-van and FS1 Steven Bishop for sending (and continuing to send) numer-ous photos. Finally, SWE season is getting closer, remember to study your EPQ's and references listed associated to each one. I continue to get questions re-garding approved references, only the ones listed on your EPQ's are au-thorized to be tested. Good luck to all taking the exam! As always feel free to contact me for general questions. FSC Gabriel L. Cox FS Subject Matter Specialist 707-765-7142

I S S U E 4 , V O L U M E 3 P A G E 7

*

Using its patented process, “The Perfect Milk” from Moo Technologies provides the fresh milk taste of regular fresh milk. The perfect Milk offers the advantage of reduced storage, Smaller package size and weight and is shelf stable. Our product can be stored in your dry stor-age below 85º. Using the custom Moo Technologies machine provided The Perfect Milk can change how you think about serving milk for your entire deployment. Each Package of The Per-fect Milk 2% will make ten (10) gallons of fresh milk. Contact us today and start serving milk eve-ryone will enjoy! They also offer Chocolate milk, orange juice and other flavors. The machine is currently being used on numerous cutters throughout the fleet and they love it!

Go to - Moo@apsbrokerage.com for more information!

I S S U E 4 , V O L U M E 3 P A G E 8

I S S U E 4 , V O L U M E 3 P A G E 9

FSAT “EAST” HOST TWO-DAY FOODSERVICE CONFERENCE!

During the week of 31 January 2011, BSU New Orleans hosted a two-day FSAT food ser-

vice training conference with FS personnel from BSU New Orleans, Station New Orleans,

and CGC PAMLICO, and CGC AXE. On the first day, FSCS Lee conducted Paperwork

Management training and briefly went over common mistakes noted during an FSAT visit and

addressed mistakes identified by the Finance Center when auditing the monthly dining facility

report.

FSC Weiss also spoke briefly on the introduction of DFAM on Coast Guard cutters. After

lunch, FSCS Lee conducted hands-on sanitation training which also included teaching the FSs

how to use the CG-5145 when conducting a weekly sanitation inspection. The day ended with

FSCM Stage holding a round table in which he answered FS rating questions, discussed some

of the forth-coming personnel changes on the FSAT team, and talked about the relocation of the

team to TRACEN Petaluma.

The following morning, Michelle Murray, the District Eight Health Promotion Coordinator

conducted a session on healthy cooking techniques, making smart food choices, health menu

substitutions, and other health promotion topics. Later that morning FSCM Stage conducted

training on the importance of using fresh herbs and spices in cooking to enhance the flavor of

food and how to use them in healthy cooking.

The FSs in attendance had the opportunity to experiment with herbs and spices and make dry

rubs, marinades, dressings, etc. After lunch, they took what they had learned in the classroom

and put it to use in a friendly competition in the galley. The competition consisted of the class

creating their own herb and spice dry rub which was rubbed on a chicken breast and grilled.

The class voted amongst themselves for the best tasting chicken and the winner was SN Shil-

ling from BSU New Orleans’s and for her efforts she received a cookbook and bragging rights.

FSAT would like to give special thanks to BMCS Robert Johnson and FSC Brad Calhoun

Johnson for their support and making this event possible.

The conference was an overall was success and the FSAT team looks forward to being here

again next year.

I S S U E 4 , V O L U M E 3 P A G E 1 0

BSU ALAMEDA FOODSERVICE EXPO

April 25th -29th 2011

(Reserve a seat!)

Schedule of Events Monday (25th) – 0730-1130 – Roundtable Discussion/ Action Stations & Ice Carving Brief. 1230-1600 – ServSafe Certification Tuesday (26th) – 0800-1500 – ServSafe Certification Wednesday (27th) – 0730-1130 – Vegetable Garnishing 1130-1400 – Foodshow – Gresham Hall Thursday – (28th) – 0730 – 1100- Ice Carving – Part 1

1300- 1500- Napkin Folding 101 Friday – (29th) – 0730- 1100 – Ice Carving – Part 2

1100-1130-Critiques – Certificate presentations

Call FSAT West

510-637-1255

COME FEED YOUR MIND!

P A G E 1 1 I S S U E 4 , V O L U M E 3

Good Day Shipmates,

I would like to take this time to address your transmittal letters. I hope by now you all have heard

that there is a new lockbox to send your transmittals to. There are also some things that need to be

addressed with the letters.

The transmittal letter must never have Social Security Numbers included on them. The Food Ser-

vice Manual (COMDTINST4061.5A CH 7-14) states: "For active duty members, the member EM-PLID shall be recorded, and under no circumstances shall a social security number be docu-

mented." Please remove any mention of social security numbers from the transmittal letter.

Please ensure that you are checking the written amount with how much the bill is for. The bank

generally looks at the written amount if there is a difference between the written amount and the

number.

The last thing is the application of your funds. At the bottom of the letter please specify what year

and month the money is to be put (YY MO). This is extremely important so you know where your

money is being applied. If you are experiencing any difficulty with writing these letters please con-tact your FSAT representative. If you are having problems with the Finance Center please contact

me.

REMITTANCE ADDRESS (P.O. BOX #)

USCG Sales of Meals

P.O. Box 531699

Atlanta, GA 30353-1699

OVERNIGHT ADDRESS

Bank of America Lockbox Number 531699

1075 Loop Road

Atlanta, GA 30337-6002

v/r

FSC Robert E. Cadwallader

USCG Finance Center 1430 Kristina Way Chesapeake, VA 23326

Phone 757-523-6055

FAX 757-366-6526

P A G E 1 2

I S S U E 4 , V O L U M E 3

TRAINING OPPORTUNITIES!

Commercial Training Venues

National Restaurant Show—Chicago, IL—May 21-24, 2011 Summer Fancy Food Show - Washington DC. -July 10th-12th, 2011

Western Foodservice & Hospitality Expo-San Diego, CA-Aug-28th-30th

2011 Winter Fancy Food Show - San Francisco, CA.– January 15-17th, 2012.

.

FSAT Training Venues

Foodservice Expo - BSU Alameda, CA - April 25th-29th, 2011.

TYSON University - BSU Alameda, CA - spring 2011.

OPPORTUNITY IS KNOCKING HERE!

I S S U E 4 , V O L U M E 3 P A G E 1 3

I S S U E 4 , V O L U M E 3 P A G E 1 4

VICE COMMANDANT “BRICE O’HARA SPEAKS AT FS GRADUATION!

We had the pleasure of the Vice Commandant to be the guest speaker at our last FS graduation on 11 Mar

2011. I don't think this has ever happened in FS School history. You know all the VIPs love the FS's!

Afterwards, we gave her a tour of the school; she loved the Demo Classroom and smiled at the picture of

the Commandant hanging up in the entry way to the classroom considering he was here the month before

(February).

We also hosted a "Healthy Cooking" class this month. FS2 Taylor and I showcased breakfast items that we

teach in our Nutrition class.

The menu consisted of:

Whole Wheat Pancakes w/ Blackberry Compote Sonoma Scramble Turkey Hash Turkey Bacon Chicken Ap-

ple Sausage

The class was very well received and I think we convinced some to make their families a "healthier" Sunday

breakfast! The Whole Wheat Pancakes really rock!

FSCM Maryann O'Neill

FS School Chief

USCG TRACEN Petaluma

P A G E 1 5

I S S U E 4 , V O L U M E 3

Nutrition for Food Service Professionals course

The Nutrition for Food Service Professionals course is a basic nutrition course with lecture, practice,

and practical sessions leading to the development of modified recipes. The practical aspect of the

course includes menu planning that follows the food guide pyramid. Food preparation activities use

tasteful and nutritionally balanced modified recipes. An emphasis on presentation of dietary infor-

mation to peers and patrons prepares graduates to share this information in the field. Students re-

ceive five days of theory and lab practical training covering the basics of nutrition, including identi-

fying the nutrients present in food and their uses, identifying sources of fiber in the diet, proper use

of the food guide pyramid, applying the science of recipe modification, using healthy cooking tech-

niques, practical applications for displaying nutritional data in menus, exploring the connection be-

tween diet and disease, and developing and presenting a unit Nutrition Action Plan.

On the evening of 03MAR11, we had the pleasure of Admiral and Mrs. Castillo dropping in on class

02-11, just to observe the class. The students had a great time interacting with the Admiral and Mrs.

Castillo, answering questions and giving pointers.

V/R

Jason Langley FSC, USCG

FS "C" School Course Chief

TRACEN Petaluma

I S S U E 4 , V O L U M E 3 P A G E 1 6

Here at FSAT we look forward to serving you with future publications of Culinary Connection . We value your input. Submit your ideas and

suggestions to Charles.F.Damico@uscg.mil.

FSCM Charles D’Amico

Missed any editions of the FSAT Newsletter.

http://www.militarychefs.com/FSAT.html

FSAT RESOURCE CD!

Want everything in one sock?

Action Stations

Adopt a Chef

Recipe Sites

Induction Cooker

&

And a lot more!

Contact FSCS Ramos at 510-637-1258

And we’ll mail you one!