RFMC Shout Out to CS2 Derek Mazzocoli

You are commended for your outstanding performance in support of the Culinary Specialist Rating Force Master Chiefs (RFMC) National Security Cutter Dining Facility Familiarization visit from 15JAN2024 to 28FEB2024. Your exemplary leadership and culinary expertise notably contributed to the success of this significant visit. Your outstanding command over a seven-member team, comprised of the RFMC, four CS3s — inclusive of three recent A School graduates — and a TDY CS2, significantly enhanced operations and morale aboard the cutter.
Under your leadership, the team successfully undertook the preparation of sophisticated gourmet food for a crew of 160 with commendable finesse and precision. Your dedication extended to insightful deliberations with the RFMC, addressing policies, challenges, and innovative solutions to enhance life at sea for junior Culinary Specialists across our esteemed rating.
Your adeptness in showcasing exemplary practices for managing an underway large dining operation — from loadouts and breakouts to overall galley management — has informed best practices noted by the RFMC, effectively raising the bar for culinary excellence at sea.
Particularly striking were your efforts leading to the creation of complex, unprecedented culinary buffets during the underway period, which not only earned the admiration of the RFMC but also heralded a new epoch in the realm of Underway Food Service standards.
Exterior to the cutter’s galley, through the Culinary Specialist Rating’s Social Media platforms coverage of the RFMC visit, you spurred remarkable visibility in the role of the ship’s chef, accruing an audience surpassing 1 million viewers. Two of the featured clips spotlighting your dedication and skill amassed over 200,000 views alone, serving as an educational glimpse into the world of culinary specialists for potential recruits, enhancing the CS brand, and inspiring current Culinary Specialists to seek underway opportunities.
Your far-reaching impact on the Culinary Specialist community is immortalized not only through your culinary creations but also through your mentorship of five junior CS personnel and one RFMC, setting an exemplary standard within the rating. Your versatile leadership was on full display, whether serving as the duty cook during in-port days, the underway duty cook on Holiday Routine, or supervising the galley, contributing significantly to the preparation and distribution of over 14,000 balanced meals to the Bertholf’s crew, alongside visiting contractors and distinguished guests.
In your relentless commitment to excellence, you played a pivotal role in effectively organizing and storing a $60K provision of food supplies for your patrol and adeptly supported the Jack-Of-The-Dust in managing an extensive food inventory valued at over $200K.
Your leadership directly resulted in the presentation of special meals—ranging from surf and turf feasts and Bahn Mis to mouthwatering Honey Walnut Shrimp. Notably, your homemade Beef Wellington, the Pistachio Crusted Rack of Lamb, and the ceremonial cake for the Master Cutterman Ceremony in honor of CWO4 Woodworth were standout embodiments of your culinary mastery.
Thank you for the indelible mark you’ve made on both the Culinary Specialist rating and the overarching spirit of excellence exemplified by the U.S. Coast Guard.

Also, Derek is awarded the Military Chef Certification from MilitaryChefs.com:

propathto_mc5-2024-1Download

RFMC Shout Out to CS2 Jerry Marin

You are commended for your outstanding performance in support of the Culinary Specialist Rating Force Master Chiefs National Security Cutter Dinning Facility familiarization visit from 15JAN2024 to 28FEB2024. During this time, you expertly displayed the culinary prowess and skill to execute highly demanding meals to serve a crew of 160 shipmates. Working such a high visibility role, your work ethic and dedication to your craft was able to reach over one million viewers on social media platforms to provide further insight into the CS rating. Personifying the Bertholf motto of “Legends Begin Here”, your impact on the CS rating will forever be felt and remembered onboard through your mentorship and training of 4 junior CSs. Exhibiting excellent versatility, you adeptly served in numerous galley roles, including in-port and underway duty cook, and Galley Supervisor. Your exceptional quality of work and initiative positively contributed to the serving of over 14,000 well-balanced meals to Bertholf’s crew, contractors, and distinguished visitors. Orchestrating unwavering work ethic and knowledge, you expertly assisted in organizing and storing $60k worth of food items for your patrol and as assisted the Jack-Of-The-Dust in managing a food inventory exceeding $200k. Working diligently through numerous onboard holiday routines days, you selflessly assisted in the preparation and presentation of several special meals, including Homemade Beef Wellington, Pistachio Crusted Rack of Lamb, and a Master Cutterman Ceremony meal and dessert in honor of CWO4 Woodworth and his monumental achievement. You consistently exuded a positive outgoing attitude and helped keep the climate positive and morale high. Your actions directly reflect the Coast Guard Core Values of Honor, Respect, and Devotion to Duty.

Also, Jerry is awarded the Military Sous Chef Certification from MilitaryChefs.com:

propathto_mc5-2024-1Download

SUBJ: SOLICITATION FOR THE 2023 FORREST O. REDNOUR MEMORIAL AWARD PROGRAM

Rednour Awards Application Guide 2024 V3Download

R 171402Z NOV 23
ALCOAST 455/23
SSIC 1650

SUBJ: SOLICITATION FOR THE 2023 FORREST O. REDNOUR MEMORIAL AWARD PROGRAM

A. Forrest O. Rednour Memorial Award Program for Excellence in Culinary Operations and Culinary Specialist of the Year, COMDTINST 4061.7A

1. This ALCOAST solicits nominations for the 2023 Rednour Memorial Award Program. The Rednour Award Program honors seven categories of Coast Guard Dining Facilities (CGDF): Large afloat, medium afloat, small afloat, TRACENs, Air Station/Base, Sector, and Station CGDFs as defined in REF (A). The program also honors two Culinary Specialists (CS) of the Year: a Senior CS and a Junior CS. These awards are presented annually and are designed to recognize those units and CSs who consistently epitomize the best in culinary service professionalism.

2. Each submission must contain a separate high quality photo JPEG Format of the CGDF CS team and the cutter or facility in addition to the required photos.

3. The deadline for package submission is 19 January 2024. All units with a CS staffed CGDF are eligible to submit a package.

4. Incomplete packages will not be reviewed.

5. COMDT (CG-1K13) will convene a board in January 2024 and announce the winners via ALCOAST in February 2024.

6. COMDT (CG-1K13) will fund one representative from each winning CGDF and the CSOY will be invited to the annual Military Foodservice Awards Reception for recognition.

7. This message will be cancelled on 15 JUN 2024.

8. COMDT (CG-1K13) POC is Mr. Chad Adams at 202-475-5149,

Chad.A.Adams@uscg.mil.

9. RADM Dana L. Thomas, Assistant Commandant for Health, Safety and Work-Life (CG-1K), sends.

10. Internet release is authorized

RFMC Update: 2024 Bonus Guide

CS Bonus Breakdown 2024 v2Download

As the FY25 Workforce Planning Team (WPT) and Special Duty Pay (SDP) Panels approach, we are diligently researching the intricacies of our current bonus structures to ensure we’re adequately prepared to request continuations of existing incentives. In the process of documenting our findings, we’ve decided to share this information with you. Our hope is that this will assist all CSs in obtaining the compensation they’re entitled to and shed light on the financial initiatives available to us for boosting retention and recruitment.

The FY23 Workforce Planning Team (WPT) and the Special Duty Pay (SDP) Panel met to analyze recruiting and retention to create balanced intervention strategies with the aim of obtaining and retaining a mission-ready workforce. These teams identified monetary and non-monetary options and recommended focused and aligned bonus offerings for the CS rating to build talent that supports planned growth, career retention, and predictable attrition. These interventions began in FY24 (starting October 1, 2023) and will remain in effect until the end of FY24 (September 30, 2024).

The following is a summary of CS interventions for FY24:

Interventions for Retaining CSs

1. Special Duty Pay (SDP) for and Food Service officers $225 – Per Month

2. Selective re-enlistment bonuses (SRB) Zone A $45,000 – Six Years

3. Selective re-enlistment bonuses (SRB) Zone B $30,000 – Six Years

4. Food Service Officer Kicker $20,000 – Only With SRB

Interventions for Recruiting CSs

5. Enlistment Bonuses (EB) $65,000, $70,000, $75,000 – 4 Years

6. Lateral entry bonuses $70,000, $75,000 – 4 Years

7. Critical Skills Training Bonuses (CSTB) $65,000 – 4 Years

8. Enlistment Bonus with 2 Year option to Lateral to new Rate $20,000 – 2 Years

9. Open Rate List (ORL E4/E5/E6)

10. Opening Extended Active Duty (EAD) contracts for reserve E4-E5

11. CS Guaranteed A-Schools

The following is a further breakdown of each CS Intervention:

1. SPECIAL DUTY PAY (SDP). $225 A MONTH FOR ALL UNDERWAY FSOs: SDP is authorized as an incentive to retain members who perform duties requiring special qualifications and having difficulty and arduousness of a greater degree than that expected of the majority of the Coast Guard personnel. ALCOAST 360/23 SUBJ: FY24 SPECIAL DUTY PAY (SDP) AND ASSIGNMENT PAY (AP) states: All underway FSOs are authorized SDP Level SD-3 ($225 a month) to begin in FY24 01 Oct 2023 (or upon reporting, whichever is later) and are anticipated to remain in effect until the end of FY24 (30 Sep 2024). For more info, please go to https://coastguardculinary.com/2023/10/15/how-to-get-your-2024-sdp-with-sample-memo-template/

2. SELECTIVE REENLISTMENT BONUS (SRB) ZONE A $45,000 BONUS WITH SIX YEAR OBLIGATION: A $45,000 Zone A SRB is authorized for CS members with End of Enlistment in FY24 or 6 Year Anniversary date, in paygrades E-4 through E-6 who reenlist for an additional six (6) years of active duty service obligation.

3. SELECTIVE REENLISTMENT BONUS (SRB) ZONE B $30,000 BONUS WITH SIX YEAR OBLIGATION: A $30,000 Zone B SRB is authorized for CS members with End of Enlistment in FY24 or 10 Year Anniversary date, in paygrades E-4 through E-6 who reenlist for an additional six (6) years of active duty service obligation.

4. FOOD SERVICE OFFICER KICKER (FS-17, FS-18, CS-17, or CS-18) $20,000 BONUS: A $20,000 FSO Kicker for CS members in paygrade E-4/E-5 with FS-17, FS-18, CS-17, or CS-18 competency code. Member must be Zone A or Zone B SRB eligible to receive FSO Kicker.

5. ENLISTMENT BONUS (EB). $65,000, $70,000, $75,000 BONUS WITH FOUR YEAR OBLIGATION: Guaranteed A School Enlistment Bonus (GA-EB). A GA-EB is authorized for new recruits, for their first career enlistment, that sign an agreement to attend CS A Schools immediately upon graduation from boot camp. Prior service applicants are not authorized a GA-EB. Applicants agree to enlist and satisfactorily complete a minimum of four years of Active Duty Service Commitment (ADSC).

– A $65,000 EB is authorized for CS applicants without a culinary degree or certificate, to enlist and go direct to CS A-school.

– A $70,000 EB is authorized for CS applicants with a culinary arts certification from an institution accredited by the American Culinary Federation to enlist. The culinary certificate must be verified by the CS Rating Force Master Chief (RFMC); CS members who acquire a culinary certificate after completion of CS Class A-School and members in the Regular Coast Guard who acquire or hold a culinary certificate are ineligible.

– A $75,000 EB is authorized for CS applicants with an associate or bachelor’s degree in culinary arts from an accredited academic or culinary institution to enlist. The culinary degree must be verified by the CS RFMC; CS members who acquire a culinary degree after completion of CS Class A- School and members in the Regular Coast Guard who acquire or hold a culinary degree are ineligible.

6. LATERAL ENTRY $75,000 BONUS WITH FOUR YEAR OBLIGATION: Set lateral entry bonuses equivalent to rating accession bonuses of $75,000 bonus with four year obligation.

7. CRITICAL SKILLS TRAINING BONUS (CSTB). $65,000 BONUS WITH FOUR YEAR OBLIGATION: A CSTB is authorized for current active duty enlisted personnel who agree to attend and complete Class A-Schools and agree to extend their enlistment upon graduation to meet obligated service. All CSTBs incur a four (4) year Active-duty service commitment will be from date of Class A-School graduation, advancement to pay grade E-4, or receipt of designator, whichever is later.

8. GUARANTEED A-SCHOOL ENLISTMENT BONUS 2-YEAR LATERAL ENTRY $20,000: A $20,000 Bonus is authorized for CS applicants, for their first career enlistment. Must serve 2 years in CS rating; members have the option to lateral to another rating after 2 years of service as a CS. GA-EB is authorized for new recruits, for their first career enlistment, who agree to obligate a four (4) year ADSC and attend a CS Class A School immediately upon graduation from boot camp. Members who enlist under this intervention have the option to change to a new rating after completing two years (2) in the CS rating.

9. OPEN RATE LIST (ORL). (E4/E5/E6): The ORL is a workforce planning tool designed to enlist skilled and qualified prior service members to fill vacancies in targeted rates. The advancement implications of listing rates on the ORL are structured to meet current and future mission needs. Eligibility requirements and procedures for enlistment under the ORL are contained in Section 3.E.2.b of

10. EXTENDED ACTIVE DUTY (EAD): EAD assignments will be considered based on needs of the service for Coast Guard reserve members in paygrades E-4 and E-5 for CSs

11. GUARANTEED A SCHOOLS: Recruiters can guaranteed A-School for Stressed/Critical Rating CS. Authority to change via DCMS-DPR-22/EPM/CGRC.

Notes on Bonus WAVIERS, Bonus DENIALS, Bonus request TIMEFRAMES and CANCELING Extensions to maximize your Bonus:

Bonus WAIVERS!!: BONUS WAIVER TEMPLATE – Select the link for an example Memorandum. https://www.dcms.uscg.mil/Portals/10/CG-1/PPC/MAS/Bonus%20Waiver%20Template.docx?ver=zrGaWVAd2IiSvTNo6wkAAg%3d%3d

To request a bonus waiver, Chapter 1.C.6 of COMDTINST 7220.2A and the following guidance must be adhered to:

1) The request must be signed by the member’s command CO/XO or CO of Enlisted Personnel.

2) The memo and endorsements, as applicable, must be specific on what the error(s) or miscounseling is/are that resulted in the waiver request.

3) The following documentation is required to be submitted with the request, as applicable:
– Copies of Enlistment/Reenlistment Documents.
– Copies of Agreement to Extend/Reextend Enlistment.
– Copies of ALL Annexes, to include incorrect and corrected.
– Any correspondence from EPM, OPM, CG PPC Bonus Team, or relevant bonus program office addressing the bonus issue and eligibility.

Once all items are ready to be submitted to COMDT (CG-1M1), save all items into adobe format, and email them to the Office of Military Personnel at: HQSPolicyandStandards@uscg.mil

For more info go to https://www.dcms.uscg.mil/Our-Organization/Assistant-Commandant-for-Human-Resources-CG-1/Pay-and-Personnel-Center-PPC/Military-Accounts-Support-MAS/Selective-Reenlistment-Bonuses-SRB/

PREVIOUS EXTENSIONS: If you already signed an extension, you may be able to cancel your extension to qualify for the SRB, as long as you have not commenced that extension. Members who previously extended their enlistment period due to obligated service requirements for transfer, training or advancement can cancel such extensions prior to their operative date in order to enact an immediate reenlistment are entitled to an SRB. Members who have already commenced the extension of their enlistment, but otherwise would have been eligible prior to the operative date of that extension, may also apply for SRB eligibility determination.

BONUS DENIALS: Members who were previously denied SRB eligibility or who were improperly counseled and therefore did not apply for an applicable SRB may apply for eligibility determination and SRB entitlement.

WHEN CAN I APPLY FOR A BONUS: You can execute a reenlistment anytime within the fiscal year, prior to the end of the enlistment contract.

For more information on Bonus DENIALS, Bonus request TIMEFRAMES and CANCELING Extensions go to the REENLISTMENT ELIGIBILITY ALCOAST 142/21 at https://content.govdelivery.com/accounts/USDHSCG/bulletins/2cbd103

For all CG bonus information go here https://www.dcms.uscg.mil/Our-Organization/Assistant-Commandant-for-Human-Resources-CG-1/Pay-and-Personnel-Center-PPC/Military-Accounts-Support-MAS/Selective-Reenlistment-Bonuses-SRB/

RFMC Shout Out To Senior Chief Eric Toler

Shout out to Coast Guard Senior Chief Eric Toler for his unwavering support of the Coast Guard Dining Facility Financial and Inventory Workbooks (CGDF-WB). The fiscal foundation of the CGDF has depended heavily on the consistent use of these MS Excel workbooks for over 30 years. Senior Chief’s remarkable ability to identify and analyze areas of improvement led to the much-needed upgrade of the 30+ year old program. Upon the completion of the updates, he meticulously organized testing by multiple CGDFs across various platforms, resulting in further refinements and a more resilient program. Through painstaking efforts, involving countless hours of self-taught formula configurations and embedded macros related to the MS program, Senior Chief produced the most modern version of the CGDF-WB. His endeavors have borne fruit in the form of cross-document auto-populating fields, safeguards against improper financial reporting, reduced redundancy across multiple documents, and a major reduction in data input time from an average of 20 hours a week to just 5 hours. This monumental update across 350 CGDFs translated to thousands of hours saved, significantly lightening the workload of the Culinary Specialist. Furthermore, recognizing the potential challenge of data transfer, Senior Chief continued his hard work and dedication to create an Excel document that automatically updates the previous CGDF-WB. This ingenious solution not only streamlined the process but also eliminated an additional burden of 20+ hours for end-users. Senior Chief Toler’s ingenuity and commitment to efficiency have not just modernized the systems but also significantly improved the operational effectiveness of the Coast Guard. His contributions are a testament to the value of continuous improvement and dedication to service.

RFMC Shout Out To Senior Chief Edward Fuchs

Shout out to Coast Guard Senior Chief Edward Fuchs for his invaluable partnership with the American Culinary Federation (ACF). His 15+ year relentless dedication to improving and supporting the Culinary Specialist (CS) rating through education has resulted in a significant certification for Coast Guard CSs upon their A-School graduation. His efforts included site visits, the validation of the CG CS3 practical factors by the ACF, and many collaborative meetings between the Culinary Services Division COMDT (CG-1K13), FORCECOM, and education representatives from the ACF. Thanks to these efforts, the CS A-School has gained accreditation as a certification site for Certified Fundamentals Cook, providing more comprehensive education for CG CSs in line with industry standards. Indeed, his commitment and hard work are shaping the future of our culinary specialists.

Message from the CS Force MC: How to get your 2024 SDP (With Sample Memo Template)

Want your well-deserved SDP? Please do the following:

  • Read ALCOAST 360/23 SUBJ: FY24 SPECIAL DUTY PAY (SDP)
  • All designated underway FSOs are authorized SDP Level SD-3 ($225 a month) to begin in FY24 01 Oct 2023 or upon reporting, whichever is later.
  • SDP commences on the date a member reports to an eligible position.
  • SPOs must submit the proper Direct Access data entry to commence SDP payment as appropriate.
  • Please provide 1 – 6 below to your command so that you can start receiving your well-deserved SDP. If you have any questions, please reach out to the Culinary Services Division, CulinaryProgram@uscg.mil.
  1. Request Memo Template CS-17 or Memo Template CS-18
  2. ALCOAST 360/23
  3. Verbiage from the Competency Dictionary
  4. The link to the SDP Web Page at https://www.dcms.uscg.mil/ppc/mas/sdap/
  5. FSO SDAP SPO Request Memo Template
  6. CG 2044 FSO Special Duty Pay Worksheet Template

Note** Underway Food Service Officers (FSO) must acquire the CS-17 or CS-18 competency code within one year of their reporting date. If the member does not acquire the competency code (associated with their cutter) within one year of their reporting date, SDP will be suspended until the competency code is authorized by the CS Rating Force Master Chief.

Request Memo CS-18 2024Download
Request Memo CS-17 2024Download

SUBJ: CS1 SOLICITATION – DDE WHITE HOUSE CHEF

R 051327Z FEB 24
ALCGENL 042/24
SUBJ: CS1 SOLICITATION – DDE WHITE HOUSE CHEF
A. Military Assignments and Authorized Absences, COMDINST M1000.8A

Purpose: This message solicits Culinary Specialists (CS) interested
in assignment as a Special Command Aide (SCA). PSC-EPM-2 is soliciting
for the following position:
GRADE POSN NR POSITION TITLE LOCATION
CS1 00002971 DDE WHITE HOUSE CHEF WASHINGTON, DC

Report Date OOA 01 March 2025

Background: SCAs fill a variety of high visibility positions at
the White House, the Department of Homeland Security Executive
Dining Facility, the Commandant’s Flag Mess at Coast Guard
Headquarters, and Representational Facilities (REPFACs) around the
Coast Guard. Their responsibilities vary dependent upon the
assignment. SCAs provide support to senior leadership in the
execution of representational duties for the Coast Guard.

Discussion.
A. Assignment as a SCA is a unique opportunity to represent the
Coast Guard and to serve senior leadership as they execute
responsibilities and strengthen partnerships with foreign
dignitaries, senior government officials, and other organizational
stakeholders. To be successful, SCAs must be service-oriented,
have outstanding work ethic and initiative, and possess excellent
culinary skills.
B. SCA duties for assignments at REPFACs include, but are not
limited to the following:

Household Management: Maintain the official entertainment
areas of the REPFAC, provide care for furnishings and equipment,
requisition, receive and account for government owned equipment,
coordinate, schedule, monitor work orders, and maintain REPFAC
records.

Financial Management: Maintain accounting records of funds
drawn from the Flag officer’s personal accounts and other
official REPFAC funds, provide (as required) monthly, quarterly,
and yearly reports for all accounts. Plan, execute, and manage
procurements and assist contracting officers.

Enlisted Aide Duties: Act as point of contact for all
operations in the REPFAC to include serving as the safety and
security manager, liaison between the REPFAC and the Flag
officer’s staff, prepare uniforms and assist Flag Officers in
executing their official responsibilities.

Food Service: Plan and execute formal dinners, receptions,
and other similar events through the development of menus,
preparation of food, determining table arrangement and table
seting, greeting guests, and bartending.

Eligibility Requirements: Culinary Specialists have consistently
demonstrated a superb work ethic, presently serve in pay grades E5-E6,
meet career sea time requirement for advancement to the next higher pay
grade, exemplify a sharp military appearance and currently hold a Secret
clearance and be eligible for a TS (YW) clearance.

Application Process: Eligible members must submit an
application package to CG PSC-EPM-2, through their chain of command,
sent via email to Nicholas.J.Wernicke(at)USCG.MIL and copy the SCA
Program Manager at Jason.T.Rohrs(at)USCG.MIL to arrive NLT
15 March 24.
Package must include:
A. A cover leter specifically addressing why the member is
interested in becoming an SCA (not to exceed two pages).
B. Command Endorsement – Command Endorsements are critical to the
selection process. Command Endorsements shall provide specific
comments on the member to include:

Eligibility (as noted in par. 4)

Summary of character

Personal appearance and military bearing

Professionalism, comfort, and ability to interact with senior
officials.

Financial responsibility

Culinary and other professional qualificaŸons
C. Resume: The resume shall include assignment history (to
include dates, unit, rank, and duŸes), educaŸon and training,
personal awards, and any culinary presentaŸon experience.
D. Copy of current Enlisted Employee Review (EER) summary.
E. Copy of most recent EER performance evaluaŸon.
G. Applicants are allowed a maximum of two pages for photos of
their culinary works (opŸonal).

Commands should address backfill requirements via email to the CS
assignment officer, listed below.

Applicants for SCA duty shall submit billets they desire via
direct access.

POC: For addiŸonal informaŸon regarding specific SCA duŸes
and responsibiliŸes contact the SCA Program Manager, CSCS Jason
Rohrs, at (202)372-4412. For addiŸonal informaŸon regarding
SCA Assignments or the CS raŸng, contact the CS assignment
officer at CGPSC-EPM-2, CWO2 Nicholas Wernicke at (202)795-6570.

Released by: LT Simon Sekitoleko, 202-795-6578

Internet release authorized.
BT

Feb 2024 UPDATE: Culinary Program

DCMS wanted an update to post on the following CS topics for Pride in Food Service Week. The Program/RFMC response works great for the FEB Culinary Program Update Post:

The future is bright and the CS rating is still working on becoming even better. The following are some of our current initiatives the CS Leadership team consisting of the Culinary Program, SPL/CSB, “A” School, “C” School, FINCEN, DLA, RTAC, RKM, RFMC and AOs are working on:

•            Future workforce strategies with the new Workforce Realignment

With Crisis comes opportunity. Before the workforce realignment, the Culinary Program, RFMC, RTAC and Product Line came up with a plan to shut down small boat stations and increase deployable CSA billets at key locations using the CSA model. 

This plan was created in response to the catastrophic CS TDY situation. Our CSs are saying they would rather be stationed on a cutter because ashore duty is so awful with the short staffs and constant TDY requests. This crisis has shown that TDY is not a fix, it’s a band aide with lots of consequences to our people. Surge Staffing has seen an increase not only in CS requests, but also in responses of not fit for duty (NFFD) chits. Due to the shortfall, when an ashore unit is contacted for CS TDY support that unit may also be experiencing a gapped billet. This requires the CO/OIC to either reply with “no” for TDY or shut down their unit’s CGDF. Other data shows CSs are being deployed multiple times in a 12-month or less window. Many CSs who have experienced these issues are now looking at an ashore billet as “ashore stress” in anticipation of TDY selection. Ashore time should balance work-life, not create stress. All of this is leading to a movement of NFFD chits. Surge Staffing data supports either just before a CS is selected or immediately after selection a NFFD chit appears. We need to utilize the success of the CSA model to prevent irresponsible use of surge staffing of our ashore units.

With the Work Force Realignment, the first half of the mission is complete, the stations are closing. Due to sea to shore ratio complications and proper work force management, we would like to move these billets as temporary deployable billets at the key locations determined by the team above. This would not be a permanent billet change as these are deployable billets that are designed to assist the fleet not run a dining facility. When the small boat stations come back online they can take back their billets from the extra deployable billets temporally located at the new CSAs. 

•            Partnership with the American Culinary Federation (ACF)

CS Schoolhouse leadership is working with the CS Program to further expand and align ACF certifications to the CS workforce, including pursuing Certified Culinary Instructor approval for CS instructors and Culinary Support Activity leadership.  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. 13 CS3s and 4 Philippines Coast Guard (PCG) members earned this industry leading certification. At 17 members, this was also tied for the largest graduating class in the history of the CS rating. The American Culinary Federation Education Foundation (ACFEF) conducted a site visit at CS “A” School on July 10, 2023, supported by the CS RFMC and CS Program Office. ACF evaluators reviewed instructional delivery methods, appropriate levels of culinary equipment use, and effectiveness of demonstrations and practice to imparting instructional success. Formal notification was received by the CS Program office in December 2023, which recognized the CS Schoolhouse as an ACF certified institution for a three-year period effective 09 August 2023.

•            CS A School Revamp – Remove the Operational Requirements 

The CS rating is the only rating in the Coast Guard where “A” School students are relied on to fulfill a vital base function. In 1982 an analysis was done on the Substance Specialist rating. TRACEN Petaluma at that point had two galleys, a production galley (Haley Hall) and a training galley (Upper Galley).  The analysis indicated that the expected savings by combining the two galleys and their missions are “dwarfed by the potential disadvantages.” The combination would “severely dilute training experience and produce a much less capable average SS “A” school graduate.” Emphasis would increase on production and decrease on training. That combination would have lasting negative impacts on the rating. 

The production environment of Haley Hall is an unrealistic representation of the galley environment of the fleet. TRACEN Petaluma needs to be able to provide CS students with a realistic training environment to successfully prepare them for the fleet. 

The length of CS A School and the curriculum is tied to the food production requirement of Haley Hall. Until Haley Hall becomes self-reliant via permanent staffing, CS “A” school will not be able to transform and be in alignment with the Ready Work Force 30 and Modernized Ready Learning. Additionally, TRACEN Petaluma will not be able to meet increased overall student throughput; Haley Hall will be the limiting factor for the future of TRACEN Petaluma. 

During all phases of training, students stand duty in Haley Hall on the weekend to support meal production. This duty consists of one 11–12-hour day. Other ratings stand shorter quarterdeck or gym duty watches. This requirement negatively impacts morale and shines a negative light on the CS rating and having to work more than others. While other “A” school students are enjoying liberty, CS students are working to serve meals to those on liberty. 

Action needs to be taken to correct a 40-year-old problem as it is negatively impacting a critical rating; we can no longer put a band aid on this problem and hope it will help heal the CS rating.

•            Realigning Sea-Time requirements for the CS Rating.

After talking with the DC and MK RFMCs on the process they undertook to change sea time requirements, Culinary Program, Culinary Support branch and RTAC have been discussing changes that would improve the CS workforce at the junior and senior levels of our rating. 

Restricting junior members with sea-time requirements early on in their careers sets uncontrollable barriers for their success. If the assignment process places a junior CS ashore, it will immediately halt their ability to advance. This may hurt retention under the new Blended Retirement System and is not in line with the agile and flexible goals of the CG.  Removal of the archaic sea time requirement for CSs, E-6 and below, will open many fair-minded, inclusive career paths for our CSs to successfully grow.  

On the flip side, the current lack of minimum sea-duty requirements for advancement to E-7 – E-9 in the Culinary Specialist rating results in insufficiently trained and experienced Senior Enlisted personnel. 

The existing sea-duty requirement has created an environment where almost all apprentices (E-4 / E-5) will achieve the minimum sea-time requirement for advancement to E-7 – E9 extremely early in their career. Very frequently, this leads to an (E-7 and above) assigned to leadership and afloat positions lacking the experience to serve as a qualifier, instructor, mentor, or member of a culinary support team. The lack of shipboard familiarity and experience has significant impacts on the Culinary department’s ability to create proper menus, load guides, work schedules and maintain dining facility paperwork. 

We are the most seagoing rating and our senior leaders should be seasoned and experienced Cuttermen who administer individual qualification programs, lead and serve in support of our junior CSs

•            Beta test converting Contracted Galleys into a hybrid concept 

The Culinary Specialist rating brand has changed. We have proven to be the best chefs in the nation. The senior Commanding Officers in the Coast Guard know this. They are also noticing the quality of contracted food is deteriorating. Our Officer Corps wants CS operated dining facilities. They want CGDFs working under the BDFA and Meal Rates with CSs making the menu and purchasing the stores. They want the food to be Coast Guard CS quality not contracted food quality. We would like to take on this mission by beta testing a contract cook/CS operated large dining facilities to see if we can make CGDF Hybrids. With hybrids we can duplicate our CS success at our large contracted dining facilities by adding a few junior CSs and changing the full service contract to a Mess Attendant/Cooking contract. 

CSs would perform the following functions: FSO/COR, JOD duties, menu development, galley watch supervisor, expediting the line/cook training. CS personnel would order the stores using BDFA as a basis, create menus, manage galley paperwork, monitor contract personnel, collect funds, expedite the line, perform culinary roles in food preparation and cooking to maintain skills (alongside contract cook augments).

Fully contracted dining facilities have never been a success. With some of the current mess cook contracts we see that a hybrid method is a proven concept. We have 13 full food service contracts that may be able to utilize this model to meet the desires of our senior officers to have CG Dinning Facilities supporting their commands.

This may also open the door to CSA Hybrids. We could duplicate the success of our CSAs and build in the capability we need while providing much needed resiliency to the CSs.

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!