Feb 2024 UPDATE: RFMC

Ongoing- RTAC/RFMC/Program/Product Line collaborations

• New CS RFMC “LIVE” Force Notes released at https://coastguardculinary.com/
• AMIO CS Procedures PI/PVA Lant/PAC Alignment (Program, SPL, CSB)
• 2024 WPT/SDP panel submissions (Program, AOs)
• Assignment Priority Panel (Program, AOs)
• OMR for OPC staffing models
• JOD Competency Requirements Round Table (Program, RTAC, CSB)
• FRC Support Hub Research LA/LB
• Late March LA/LB Symposium (RKM)
• Jan 19th – March 9th RFMC WEST PAC onboard CGC BERTOLF
• Telesupport/video training qual sign off started for independent duty CS (RKM)
• Researching the possibility of FRC Stores Hub/Support Center/CSA concept galley that SPL/Program would like to initiate as a test (Boston)
• Creating Competencies for the CS Rating (Program)
• Realigning Sea-Time requirements for the CS Rating (Program)
• 2024 World Food Show Upgrade – Military Chef Challenge (RKM, AO)
• Pro Start/Skills USA – Funding and CG Rep Travel Schedules (PROGRAM, RKM)
• Rednour Awards Message and Selection Board (Program)
• 2024 Culinary Team Event Logistics (Program, AO, SCA)
• CS of the Year Selection Board (Program)
• CS A School Revamp – Remove the Operational Requirements (Program, A School)
• Beta Test Turning Contracted Galleys into a hybrid concept (SPL)
• New resilience coordinators roles in better nutritional practices for our galley and sailors (Program)

Completed- RTAC/RFMC/Program/Product Line collaborations:

• JAN RFMC Oxnard and Santa Barbra Cutter Visits
• JAN RFMC LA/LB Cutter Visits
• JAN RFMC San Diego Cutter Visits
• Culinary Programs ACF Certification push is working: CS “A” 04-24 became the first class in history to graduate with the American Culinary Federation (ACF) Certified Fundamentals Cook certification. 13 CS3s and 4 Philippines Coast Guard (PCG) members earned this industry leading certification. (Program, A School)
• CS recruiting efforts are working “A” School graduated 17 members, tied for the largest graduating class in the history of the CS rating. (Program, A School)
• Attended Program brief with LANTAREA Commands on station galley closures (Program)
• DEC RFMC meeting in Boston to further discuss test running a hybrid galley concept at Base Boston (SPL)
• DEC RFMC meeting at Sector New York on contracted cook best practices. Appears Sector NY will be the inaugural hybrid galley
• DEC RFMC meeting inboard CGC KATHERINE WALKER on Reserve CS TDY support for maternity Leave and how we can expand
• Attended Program brief with Deputy Principals Council on station galley closures (Program)
• Realign Culinary School LOIs to E4 for better results (Recruiting Command)

DCMS wanted an update to post for Pride in Food Service Week. My response:

From Steward to Chef, one of the most diverse ratings in the Coast Guard has brought its brand full circle and now holds a spot as one of the most exciting, inspirational, and award-winning ratings. The roots of the Culinary Specialist rating can be traced back to the merger of the Commissaryman and Steward ratings in 1973 and the establishment of the Subsistence Specialist rating, arguably one of the most uninspiring rating names every devised. Subsistence Specialists were looked at as the lowest rung on the ladder. School cafeteria style food, low priority and lack of respect were trademarks of the unappreciated rating. 

In 1996, the Coast Guard retitled the rating as Food Service Specialist (FS), which much more accurately describes the duties of the Coast Guard’s culinary personnel without the negative connotations of a word (subsistence) often associated with bare survival. Putting hard work, professionalism and culinary expertise to the forefront, the Food Service Specialists elevated the rating status as one of the Coast Guards most important assets for high crew morale, proper nutrition and overall well-being for it’s service members. 

The current rating designation of Culinary Specialist was introduced in January 2017 “to more accurately reflect the unique culinary skills and professional expertise held by members of the rating.” This was that last step in the transition to excellence. Culinary Specialists led the way becoming a rating that leads the Nation in Culinary accolades and can proudly stand by their civilian industry counterparts as the nation’s best Chefs. 

The transition to Chef began with the creation of the Culinary Team in 2017, the switch to professional culinary reference material for our “A” School/Qualifications, the progression for CSs to proudly wear chefs coats, a push to displaying our culinary talent on social media, and the creation of CS billets in the White House, Chairman of the Joint Chiefs Residence, building the DHS Secretaires Executive Dining Room (high end restaurant), Rebuilding the Flag Mess into a high end restaurant, providing advanced culinary training, revamping the Special Command Aide Program and consistently putting out the most elaborate culinary events know to the world. 

The Culinary Specialists transition to be recognized as full on Chefs has been solidified over the last three years with the Coast Guard Culinary Team (comprised of 90% of fleet CSs) successfully winning a three-peat as the Military Culinary Team of the Year for 2021, 2022, 2023. Chief Danielle Hughes was awarded the Nations Chef of the Year by the most prestigious civilian culinary organization in the United States, the American Culinary Federation (ACF); Chief Matt Shaw was also recognized as the ACFs National Pastry Chef of the Year. Lastly, the American Culinary Federation Education Foundation (ACFEF) recognized the CS Schoolhouse as an ACF certified institution for a three-year period effective 09 August 2023. On 12 Jan 2024, CS “A” 04-24 became the first class in history to graduate with the American Culinary Federation (ACF) Certified Fundamentals Cook certification. 

The transition is complete. From Steward to Chef… But what is next?

Now the Culinary Specialist brand has switched from specific targeting of high end culinary to highlighting the CS fleet in its entirety. The rating has achieved the goal to become Americas most professional, hardworking and talented chefs. This level of excellence has spread throughout the fleet. Culinary Specialists as a whole have evolved into an exciting, technically proficient, and inspirational force that is front and center to the world with thousands of fans watching each and every day. 

Happy Food Service Week Culinary Specialists. Thank you for what you do each and every day!