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)
| Navy Dads Recipes |
Started by NavyDads Co-Admin, Gary Oct 27, 2013. 0 Replies 0 Likes
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
Started by NavyDads Co-Admin, Gary Oct 20, 2013. 0 Replies 0 Likes
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
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)
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)
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)
NavyDads mission is to Provide Support, Encouragement, and Knowledge to Sailors and their Families throughout their Journey together in the United States Navy.
NavyDads can only succeed with your help. We receive no outside funding and every dollar you donate helps us cover operating costs and helps keep this site running.
Posted by Scott Shiley on June 21, 2024 at 8:44am 5 Comments 0 Likes
Posted by Michael J Conway on April 18, 2023 at 4:08pm 0 Comments 0 Likes
Posted by Joseph Hernandez on January 28, 2023 at 11:54am 1 Comment 1 Like
Posted by Philip Steinert on January 2, 2023 at 2:10pm 2 Comments 0 Likes
Posted by william joseph wolfcale on December 3, 2022 at 4:08pm 2 Comments 2 Likes
Posted by william joseph wolfcale on December 3, 2022 at 4:00pm 0 Comments 0 Likes
Posted by Michael J Conway on November 13, 2022 at 9:55pm 1 Comment 0 Likes
Posted by Jeff J Sperekas on June 25, 2022 at 7:33pm 1 Comment 0 Likes
Posted by Wesley Scott Phillips on January 5, 2022 at 11:37am 3 Comments 0 Likes
Posted by John W Hensman on October 9, 2021 at 4:21pm 0 Comments 1 Like
Posted by John D O'Rourke on September 16, 2021 at 5:58am 2 Comments 1 Like
Posted by Mark F Durovka on March 22, 2021 at 8:46pm 2 Comments 2 Likes
Posted by Thomas ODonnell on January 10, 2021 at 3:00pm 7 Comments 0 Likes
Posted by Jim Lisi on December 13, 2020 at 1:21pm 3 Comments 1 Like
Posted by Elliott Peigen on September 7, 2020 at 9:56am 2 Comments 0 Likes
Posted by John Lillyblad on March 18, 2020 at 4:38pm 5 Comments 0 Likes
Posted by Fernando Bolano on March 17, 2020 at 2:36pm 3 Comments 0 Likes
Posted by Chris Koning on February 9, 2020 at 3:54pm 0 Comments 0 Likes
Posted by Mike Cunningham on February 3, 2020 at 2:15pm 1 Comment 0 Likes
Posted by Mike Cunningham on January 15, 2020 at 1:23pm 2 Comments 0 Likes
© 2024 Created by E.G. - ND's Creator/Admin. Powered by
NavyDads.Com is a private web community consisting of Navy Families, Supporters, and Sailors. NavyDads is not affiliated with
the United States Navy and the views expressed here are solely those of our admins / members on NavyDads.Com
© 2020 NavyDads LLC. All rights reserved.
You need to be a member of Culinary Specialist (CS) to add comments!