Navy Dads


Culinary Specialist (CS)

A group for family & friends of Culinary Specialist (CS) PKA mess management specialist (MS)

"Chow Time!"

Members: 18
Latest Activity: Jul 22

Job Description:

Culinary Specialist (Surface) | Culinary Specialist (Submarines)

The Navy's more than 7,000 culinary specialists (CS), deployed around the globe, feed on average more than 92 million wholesome and nutritious meals per year, ensuring the Navy's fighting forces operate at peak performance and are ready to respond to threats worldwide. Navy commanding officers agree that nothing impacts Sailors on a day-to-day basis more than the food CSs prepare for them; they believe these top quality meals contribute directly to Sailor quality of life and morale. Today's CSs have greater culinary instruction than ever before. With even more advanced training on the way, Sailors, both afloat and ashore, can look forward to even healthier and better-tasting meals in the future...

A Leading Culinary Specialist (LCS) is the senior enlisted member assigned to the Food Service division and is responsible for the proper functioning of the division. The LCS ensures a high level of cleanliness and the proper sanitary preparation of rations in sufficient quantity, while remaining within prescribed monetary food allowances. Ensure required records and forms are prepared, submitted, and maintained.

SOUTH CHINA SEA (Sept. 6, 2011) Culinary Specialist 2nd Class Sanford McCants prepares beef fajitas for the lunch meal aboard the amphibious dock landing ship USS Comstock (LSD 45). Comstock is deployed in the U.S. 7th Fleet area of responsibility during a Western Pacific Deployment. (U.S. Navy photo by Mass Communication Specialist 2nd Class Joseph M. Buliavac/Released)
YOKOSUKA, Japan (March 12, 2012) - Executive Chef Darryl R. Espinoza observes Culinary Specialist Seaman Antonio Grant, galley watch captain, and Culinary Specialist 1st Class Richard Guiterrez, create an Adobo chicken dish for the crew on board the Ticonderoga-class guided-missile cruiser USS Shiloh (CG 67). Espinoza's visit to the Shiloh was made possible through the Navy's "Adopt-a-Chef" program, which sends top chefs from around the nation to Navy sea and shore commands as an opportunity for them to mentor and teach culinary specialists. (U.S. Navy photo by Mass Communication Specialist Seaman Declan Barnes)

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Discussion Forum

Raising More Than Just Bread...

Started by NavyDads Co-Admin, Gary Oct 27, 2013. 0 Replies

Story Number: NNS131010-08Release Date: 10/10/2013 9:29:00 AMBy Mass Communication Specialist 2nd Class Kenan O'Connor, Boxer Amphibious Ready Group Public AffairsINDIAN OCEAN (NNS) -- Napoleon…Continue

Tags: Terry Morris, LHD-4

San Diego CSs Taking Culinary Arts to the Next Level...

Started by NavyDads Co-Admin, Gary Oct 20, 2013. 0 Replies

Story Number: NNS131018-19Release Date: 10/18/2013 5:40:00 PM By Mass Communication Specialist Tim D. Godbee, Navy Public Affairs Support Element West SAN DIEGO (NNS) -- It's been said that an army…Continue

Tags: Culinary Arts, CS, Culinary Specialist

Comment Wall


You need to be a member of Culinary Specialist (CS) to add comments!

Comment by Gary E on July 22, 2022 at 1:15pm
Comment by NavyDads Co-Admin, Gary on November 22, 2017 at 11:52pm

Happy Thanksgiving!

A culinary specialist carves a turkey for the USS Nimitz crew when the carrier was undergoing work at Puget Sound Naval Shipyard in 2015. This year, the crew will get Thanksgiving dinner underway, with turkey, prime rib and ham on the menu.(Photo: Contributed photo / U.S. Navy)

Comment by NavyDads Co-Admin, Gary on May 10, 2016 at 2:24pm

Please join Mercer Hall Galley in celebrating 2016 Asian American and Pacific Islander Month. Open to all active duty, dependents, retirees, and DOD civilians... #NBSD

Comment by NavyDads Co-Admin, Gary on April 17, 2016 at 12:10pm

160408-N-IE405-207 GOA, India Culinary Specialist 2nd Class Shanelle Belvin learns how to make Goan pastries from “Rita’s Cooking Class” during a trip organized by the culinary specialists team aboard the U.S. 7th Fleet flagship, USS Blue Ridge. Blue Ridge is currently on patrol in the Indo-Asia-Pacific area of operation to build partnerships for the security and stability of the region. (U.S. Navy photo by Mass Communication Specialist 2nd Class Indra Bosko/Released) (Photo by Mass Communication Specialist 2nd Class Indra Bosko)

Comment by NavyDads CoAdmin Jim Gramza on March 12, 2016 at 12:36pm

How cool it would be to attend one of these.

Comment by NavyDads Co-Admin, Gary on March 12, 2016 at 12:30pm

LOL how I wish Jim!

Comment by NavyDads CoAdmin Jim Gramza on March 12, 2016 at 12:28pm

Did you get to attend this competition Gary? You seem to enjoy eating like I do so I wouldn't be surprised to know you were there!

Comment by NavyDads Co-Admin, Gary on March 12, 2016 at 12:21pm

Sailors from Naval Base San Diego competed in an Armed Forces Joint Culinary Training Competition. The Navy team finished 2nd overall in the competition! Sailors also took a silver, two bronze and honorable mention for the individual competition. CS1 Lucille M. Conley even made the front page of the Fort Lee (Va.) Traveller newspaper.

Congratulations to the culinary team!

Comment by NavyDads Co-Admin, Gary on November 4, 2015 at 4:50pm

CS2 Sylvester Jones received the opportunity of a lifetime when he was selected to be a part of the Naval Service Culinary Arts Team during the Joint Catering Competition, which was held in London, England from 13-15 Oct 15. Jones, along with his nine teammates, encompassed the U.S. Navy team and went head-to-head in the culinary competition with their counterparts from the Royal Navy, British Army, and the Royal Air Force at the Defense Staff College of the United Kingdom. For the U.S. Navy team, Jones was the “Jack of the Dust,” which is the person responsible with getting all of the food necessary for each individual to practice and use during each session. Jones also competed in the Hot Sweet Category where we had 30 minutes to prepare a hot dessert. He prepared an American lava cake with a berry medley compote served with mascarpone ice-cream. The dessert was tasty enough for him to win a bronze medal in the competition.

Comment by NavyDads Co-Admin, Gary on June 18, 2015 at 6:49pm

@ NBSD Galley


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