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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, 2022

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

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Comment by NavyDads Co-Admin, Gary on May 9, 2014 at 12:57pm

Fish Taco Friday at NBSD Galley...TGIF!

Comment by NavyDads Co-Admin, Gary on April 22, 2014 at 7:14pm

photos from Naval Base San Diego Galley...


Comment by NavyDads Co-Admin, Gary on March 28, 2014 at 11:31pm
Comment by NavyDads Co-Admin, Gary on March 20, 2014 at 2:09pm

Ike Chefs Shine at Annual Military Culinary Competition...

Story Number: NNS140319-06Release Date: 3/19/2014 12:51:00 PM
By Mass Communication Specialist 3rd Class Brian Wilbur, USS Dwight D. Eisenhower Public Affairs

NORFOLK (NNS) -- Two Sailors assigned to the aircraft carrier USS Dwight D. Eisenhower (CVN 69) (Ike) received coins from Commander, U.S. Fleet Forces Command Adm. William E. Gortney for their participation in the annual Military Culinary Arts Competitive Training Event (MCACTE) at Norfolk Naval Station, March 17.

The MCACTE judges awarded Culinary Specialist Seaman Jack Amico and Culinary Specialist Seaman Tarell Fulton for their submissions in the competition, held the second week of March at Fort Lee, Va.

One of the largest culinary competitions in North America, the MCACTE has showcased the talents of military chefs from all branches of the U.S. Armed Forces since 1973. Participants come from all over the world to demonstrate their skills before a team of judges. Each participant produces entrees for nine categories, including cold and hot dishes as well as pastries.

Fulton said that as a culinary specialist (CS), the event was a great way to learn new and better techniques for cooking from scratch.

"I'm very grateful to have had this chance to become a better CS," Fulton said.

Fulton earned a silver medal from the MCACTE judges for his meal, which consisted of southern-roasted orange chipotle chicken, sweet potato hash and green beans.

Amico received an honorable mention for his meal of Chicken Ballotine, mashed potatoes, a vegetable medley and red wine pan sauce.

"If it weren't for my instructors and teammates, I would not have learned as much as I could have from this competition," Amico said. "I'm lucky to have had this experience."

Chief Culinary Specialist Erasmo Guerrero said he's proud of his Sailors for earning recognition in such an elite, military-wide competition.

"It feels good to see our Sailors' success because coming up as a CS aboard ships, a lot of times it seems that there is no glory," Guerrero said.

Dwight D. Eisenhower is currently undergoing a docking planned incremental availability at Norfolk Naval Shipyard.


140317-N-FK070-012 NORFOLK (March 17, 2014) Adm. Bill Gortney, commander of U.S. Fleet Forces Command, addresses participants from the 39th annual Military Culinary Arts Competitive Training Event (MCACTE) at Naval Station Norfolk. As one of the largest culinary competitions in North America, the MCACTE has showcased the talents of military chefs from all branches of the U.S. Armed Forces since 1973. (U.S. Navy photo by Mass Communication Specialist 3rd Class Brian Wilbur/Released)

Comment by NavyDads Co-Admin, Gary on March 14, 2014 at 12:07pm

NBSD galley conducted our dress white inspection... Looking Sharp Sailors!

Comment by NavyDads Co-Admin, Gary on March 13, 2014 at 5:58pm

Another successful luncheon for MCPON (Master Chief Petty Officer of the Navy) Stevens, with Force Master Chief Knox at Naval Base San Diego Mercer Hall Galley. BZ to our A Team who made it all possible...

Comment by NavyDads Co-Admin, Gary on March 4, 2014 at 11:46am

Mercer Hall Galley is celebrating today "FAT TUESDAY" a whole day serving pancakes from this morning breakfast, lunch and dinner. Oh and don't forget to top it off with your favorite toppings! Enjoy!!!!
- Naval Base San Diego Galley

Comment by NavyDads Co-Admin, Gary on February 28, 2014 at 10:43am

140227-N-WF272-027 PEARL HARBOR (Feb. 27, 2014)
Culinary Specialist 3rd Class Paul Osis, a search and rescue swimmer assigned to the guided-missile destroyer USS O'Kane (DDG 77), performs underwater kettle bell walks to increase lung power and endurance at Scott Pool, Joint Base Pearl Harbor-Hickam. The training was run by the Afloat Training Group Middle Pacific, which provides dynamic, quality afloat training for the Navy and Coast Guard in the Middle Pacific region designed to maintain a combat-ready force capable of performing a broad spectrum of maritime missions. (U.S. Navy photo by Mass Communication Specialist 3rd Class Johans Chavarro/Released)

Comment by NavyDads Co-Admin, Gary on February 24, 2014 at 8:50am

140220-N-RX128-028
SAN DIEGO (Feb. 20, 2014) Culinary Specialist Seaman Apprentice Shalik Rolle makes ham and cheese sandwiches during lunch in the ship's galley aboard the amphibious assault ship USS Essex (LHD 2). Essex is nearing the end of an 18-month, $200 million dry-dock planned maintenance availability and is scheduled to be operational in Spring 2014. (U.S. Navy photo by Mass Communication Specialist Seaman Nathan J. Lang/Released)

Comment by NavyDads Co-Admin, Gary on February 21, 2014 at 11:17am

15 FEB 2014 Navy Food Management Team San Diego - Rating Review held at North Island Base Galley 12-13 February. 24 Students from USS Ronald Reagan, USS Carl Vinson, Naval Hospital Balboa, PCU America, Naval Air Station North Island, Naval Amphibious Coronado, USS Pioneer, and FLCSD.

 

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