A group for family & friends of Culinary Specialist (CS) PKA mess management specialist (MS)
Latest Activity: Jul 22, 2022
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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