Navy Dads

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Culinary Specialist (CS)

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

"Chow Time!"

Members: 17
Latest Activity: Nov 22, 2017

Job Description:


Culinary Specialist (Surface) | Culinary Specialist (Submarines)
(CS) Training Manual | (CS) Career Roadmap

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

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Comment by NavyDads Co-Admin, Gary on January 3, 2015 at 11:32am

Good one Paul! I've noticed at times that this three white stripes design also appear in civvie fabrics and clothing as well..

Comment by NavyDads Admin (Paul) on January 3, 2015 at 11:08am

That does bring up a question I've had for a number of years...if you look at enlisted Navy uniforms from many different countries there is one common design feature......three white stripes.  Besides US uniforms I've seen photos of German WWII uniforms, Russian uniforms, Canadian and British....all with three white stripes....what is the history on that?

Comment by NavyDads Admin (Paul) on January 3, 2015 at 11:03am

sharp Gary! 

Comment by NavyDads Co-Admin, Gary on January 3, 2015 at 10:59am


WWII -- this classic uniform still looks sharp!

Comment by NavyDads Co-Admin, Gary on January 2, 2015 at 12:28pm

2015 - NBSD Meal Rates...

Comment by NavyDads Co-Admin, Gary on January 2, 2015 at 12:26pm

FORT LEE DFAC TRAINING SPACE and LODGING — in Fort Lee, Virginia.

Comment by NavyDads Co-Admin, Gary on November 25, 2014 at 10:34pm

The Thanksgiving special meal has started! @Naval Base San Diego Galley is open for lunch. Stop by! All personnel with base access are welcomed!


Comment by NavyDads Co-Admin, Gary on November 20, 2014 at 12:12pm

Five ‘top notch’ Culinary Specialists from Norfolk, San Diego and Hawaii traveled to the United Kingdom in October to collaborate with the Royal Navy for the 2014 Combined Service Culinary Competition. Team Captain and Certified Member of the World Master Chefs Society, CSC (SW/AW) Michael Edwards, CEC, PCEC, and Director of Naval Foodservice, CDR Danny King, led the Culinary Specialists to an unprecedented win, resulting in 2 ‘Best in Show’ Hotel Olympia Gold Medals, 6 Silver Medals and 4 Bronze Medals and served a pivotal role in securing the ultimate ‘Best Service’ Trophy for the Royal Navy (a title they had not attained in 14 years). On the last day of the event, with a ‘neck and neck’ tie between the branches, Navy Chief Michael Edwards became the first American ever to win the coveted title of the Royal Navy’s Armed Forces Chef of the Year, thus winning a ‘Best in Show’ Gold Medal in the Senior Grand Prix Category. BRAVO ZULU to the US Navy Culinary Competition Team!

Comment by NavyDads Admin (Paul) on September 5, 2014 at 11:15am

...now I'm hungry Gary

Comment by NavyDads Co-Admin, Gary on September 5, 2014 at 11:12am

Deli sandwich ala subway anyone? Now you can enjoy a hot, cheese melted and lightly toasted sandwich with our new Turbo Chef toaster. We are the first Navy galley that is equipped with this state of the art equipment. Another effort of NBSD to continue on improving the quality of life of our hard working Sailors. -NBSD Galley

 

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