eNewsletter - Winter 2017
CG Renames
FS Rating to
Culinar y
Specialist
Galley Game Plan
Revealed - Part Two
Special Report by Reid Oslin,
U.S. Coast Guard Auxiliary
“What’s for lunch?” That’s a question asked in
every Coast Guard galley every day. At U.S.
Coast Guard Station Point Allerton in Hull,
Mass., Chief Petty Officer Peter Lewis wants to
make sure that he has the right answer.
Story by Justin Reed, Culinary Specialist Rating
Force Master Chief
As the Coast Guard modernizes its fleet of cutters, aircraft and boats, it is also updating the
identity of those who feed the force.
Food service specialists will now be known as culinary specialists. This change aims to better align the brand of the rating with its mission statement: “We demonstrate culinary arts
excellence through professional development, talent, personal
creativity and resourcefulness.”
Lewis, a culinary specialist in charge of food
service for the Station’s 45-person crew, recently polled his shipmates to determine their midday meal favorites. He got an “international”
menu response – with the following items at
the top of the crew’s “most wanted” lunchtime
list:
1. Tinga shredded pork tostados with rice and
beans;
2. Gyros with couscous salad and spanakopita;
Continued on Page 6
The Coast Guard last examined the identity of its
culinary rating nearly two decades ago, when it
changed from subsistence specialist to food service specialist.
The Coast Guard has effected this
change to better prepare Coast Guard
culinary specialists for careers beyond
their service to our nation. The rating
has evolved to fit the needs of the service while emulating the hands-on
approach of the culinary arts industry.
Changing the name is only a small
step in the efforts of revitalizing the
FS rate, but it is a crucial move that
contributes to a more professional
image while better portraying the rating.
Read Diane and Larry Berman’s
Christmas Story on Page 3
Paulette Parent, DSO-FS -- Don Hunt, eNewsletter Editor
eNewsletter - Winter 2017
Page 2
Galley Technology At Work
STOP CRYING
Brian Garry AuxFS, Flotilla 070-07-09 is peeling onions at Station
Sand Key the smart way
- he is wearing special
glasses that prevent eyes
from tearing up when
working with the little
beasties. They are the
latest and greatest
weapon an AuxFS can
have! - Paulette Parent
(Ed Note: Even tough
guys can cry peeling onions.)
eNewsletter - Winter 2017
Station
Yankeetown
Gets A Special
Story by Diane Berman, AuxFS
Photo Bomb by FN3 Johnson
Page 3
A Time of
Thoughtfulness at
Station Ft. Myers
Story by Dana Kirk , AuxFS
Christmas lunch was very successful at Station Ft. Myers
Beach. CS2 Darryl and I whipped up a great menu which
consisted of turkey breast, yams, green bean casserole,
stuffing, cranberry sauce (not from a can...we made from
scratch), deviled eggs, bread, Dutch apple pie, pumpkin pie
and pumpkin roll with cream cheese filling.
Early in the morning CS2 Darryl and I put on Christmas
music and started cutting up yams, celery, onions, apples,
etc. He learned how to make yams, stuffing and apple pie
from me and I learned how to make some fantastic bread
from him.
I just happened to go outside for a moment to watch the
dolphins when I looked over at the USCGC Diamondback. I happened to notice a lonely figure sitting in the
enclosed bridge looking out the window. I walked over to
the Diamondback and had asked him if anyone was coming by to give him dinner or just to stop by and say Hi. He
informed that he was new to the cutter and knew no
one. So, I went back into the station, filled a plate full of
food and walked back out to him. He was so grateful for a
simple plate of food. My whole intent was to let him know
that someone cares.
Holiday routine at a small boat station can be tedious
when you are one of two Culinary Specialists who agrees
to split the holiday time off fifty/fifty. In 2016 that meant
being in the galley for 11 days straight. For one of these
two CS2’s at Station Yankeetown, it meant working Christmas Day.
Being Jewish always meant that I would work on Christmas. I don’t celebrate Christmas, although, I do enjoy celebrating the holiday with others. My Christmas tradition
is working so that others might have time off with their
families. This year my husband and I, both AuxFSs, decided to follow this tradition in a very special way. We
would give the FS2 the day off to spend with friends. We
would work the Christmas shift in the galley.
Larry and I planned, prepared and served a delicious holiday breakfast of French Toast Casserole, Cinnamon Rolls,
bacon and all of the usual fare. We even served breakfast a
bit later than usual so the crew could sleep in.
As far as I am concerned there's only one Coast Guard and
no matter what unit or what boat someone is on, we are all
one family.
Campanelle
A. little hairs
Spaghetti
B. little slices
Vermicelli
C. little tongues
Fusilli lunghi
D. bow ties
Capellini
E. cooking pot
Fettuccine
F. little twines
For dinner, we smoked a turkey and made all of the traditional sides. Dinner was served early to a hungry crew and
was well appreciated. I had checked earlier with the crew
that would be on Christmas Day and found out the the
majority preferred turkey for their big Christmas meal.
Many had never had smoked turkey and enjoyed this
slight twist to the traditional bird.
Linguine
G. little bells
Lasagne
H. long rifles
Farfalle
I. little worms
Tortellini
J. wheels
Larry and I borrowed red and green aprons to celebrate
the holiday in style. We had a great time. We had a great
crew. We’re both looking forward to doing this again next
year.
Rotelle
K. belly button
eNewsletter - Winter 2017
Sector Charleston
Gets AuxFS
Recruiting
Orientation
Story by Duncan Hutchinson, AuxFS, Flotilla 12-8,
ADSO-FS Sector Charleston
Photos by Rick Tomlin, Flotilla 12-8
Fourteen Auxiliary members from five flotillas in Sector
Charleston participated in an Auxiliary Food Service Introduction and Orientation recently. Topics covered included;
•
AuxFS Program-a synopsis of the program’s history
and current information,
•
Synopsis of the AuxFS basic course,
•
Review of AuxFS Performance Qualification System
(PQS) requirements,
•
Discussion based on the AuxFS Ready for Deployment document,
•
Tour of a medium size CG Dining Facility,
•
Tour of Dining Facility on a small USCG Cutter.
Participants included:
Francis Cantwell from Flotilla 10-1,
William Hayes and Joe Livingston from Flotilla 12-1,
Robert Falsetti, Calvin Bowen and Hiroko Bowen from
Flotilla 12-3,
Walter Runk, Alan Miles, Robert Popiel and David Desplacer from Flotilla 12-6
Cathy Habel, Don Heibel, Ron Meetze and Photographer
Rick Tomlin from Flotilla 12-8,
FS 1 Lacer from the USCGC Anvil and FS3 Kean from
USCG Dining Facility Charleston.
Several participants have expressed interest in the two
upcoming AUX FS classes in the spring. Division 12 asked
for an abbreviated version for their January meeting.
There is already enough interest for a second work shop to
be offered in early 2017.
Enthusiasm of the participants and support of Division 12
indicates this is a good way to help meet the needs for
AuxFS help as we support our leadership’s mandate to
increase our AUX FS staff.
Feel free to contact me at [email protected] if
you have any questions or I can help in any way.
Page 4
eNewsletter - Winter 2017
Page 5
Air Station Miami
Hosts AuxFS Basic Course
The long awaited AuxFS Basic Course arrived at Air Station
Miami with 16 members looking forward to getting started
in the Food Service Program. Paulette Parent DVC-HA,
DSO-FS7 arrived on Thursday evening and all were ready
to start bright and early on Friday.
One member, Kyle Corcoran, traveled from Michigan and
another member, Joyce Bellfield, came from Savannah, Ga.
Other members came from Naples, Boca Raton & Boynton
Beach, FL.
Friday and Saturday’s classroom lessons were taught by Al
Juliachs and Carol Moppert, under Paulette’s supervision,
so they could be designated as Auxiliary Food Service Instructors. On Sunday morning everyone arrived looking
forward to getting to work in the Galley. There was only
one CS on duty and he was grateful for all of the help. The
student teams worked methodically and to the CS’s astonishment lunch was prepared in a little under 2 hours. The
students learned a lot and were grateful for the experience.
Everyone is hoping to get their PQS’s completed as soon as
possible. There is a scheduled meeting/orientation in April
at Sector Miami for all AuxFSs and AuxFS students who
want to participate in assisting the Coast Guard by cooking
on cutters in port and at sea. In port assistance is a great
way to assist and relieve the CS’s so they can take leave,
attend school, etc. The at sea experience is outstanding for
eligible AUXFSs in good physical condition. For further
information about the April meeting contact Carol Moppert.
Story by Carol Moppert VFC, ADSO-FS Sector Miami
eNewsletter - Winter 2017
Galley Game Plan
Coast Guard Chief Petty Officer Peter Lewis in the galley
at Station Point Allerton. (Photo By Reid Oslin)
3. General Tso Chicken with steamed rice and roasted
broccoli.
The recently-promoted Chief Lewis, and his assistant, CS2
Joshua Kopec, were happy to share the secrets to their
popular recipes.
“The tostadas are topped with slow-cooked pork and spices – usually done overnight – and cotija cheese and homemade pico de galo,” Lewis said. In addition to the pork,
ingredients include tomato sauce, oregano and chipotle
powder served in an open taco shell, along with refried
beans, diced cilantro and the cheese garnish.
Gyros are pita bread with lamb, diced tomatoes, red onion
and lettuce, sprinkled with “Tzatziki” – a cucumber dill
sauce. “The spanakopita is basically spinach with feta
cheese, wrapped in puffed pastry and baked to a buttery
crunch,” according to Lewis.(Ed. note-This can also be
made with phyllo dough.)
The Chinese favorite, General Tso, consists of “diced
chicken breast, tossed in corn starch for crispness, deep
fried and tossed in a store-bought General Tso sauce,” said
Lewis.
Although the meals are the crew’s tasty favorites, Lewis
insists that each meal be nutritionally balanced as well as
flavorful. “We always stick with having a protein, a starch
and a vegetable,” notes Lewis. “But most times, we will
toss in a ‘treat’ of bread or a fried side dish.”
Even though crewmembers have certain favorities, Lewis
and Kopec work diligently to ensure that crewmembers
don’t see too much menu repetition in the mid-day meal
Page 6
Continued from Page One
offerings. “Our cycle menu rotation is seven weeks,” Lewis
said. “Normally the cycle menus are six weeks, but with the
station’s schedule, we have changed it so the crew’s menu
changes every day for 14 weeks,” he added. “We will serve
each item every seven weeks, but the duty sections will
only be served the item every 14 weeks due to their schedule.”
Last fall, the Station Point Allerton galley was presented
with its fourth consecutive Forrest E. Rednauer Award for
Excellence in Dining in a competition among all Coast
Guard small shore station dining facilities. (See the Fall
2016 issue of D7 AuxFS eNewsletter for more details.)
Lewis said he initiated the “lunch favorites” survey with
the crew as “the best way to find out how we are doing as a
kitchen staff and to get some quality feedback.”
Another innovation in the Point Allerton galley involves
the preparation and serving of hot soup during the midmorning hours – a welcome staple for the Station’s boat
crews who are usually underway daily during the frigid
New England winter. The Station’s Commanding Officer,
Chief Warrant Officer Robert Canapa, suggested the possibility of providing hot, mid-morning nourishment, and
crewmembers and galley staff welcomed the recommendation.
“We are here to serve,” Lewis said.
Reid Oslin of Scituate, MA is Vice Flotilla Commander of
CGAUX FLT 013-12-08. He also serves as a comms
watchstander at Coast Guard STA Point Allerton and
assists in the Coast Guard’s First District Public Affairs
Office. He worked for many years in the Sports Media
and Public Affairs departments at Boston College and is
the author of four books on this history of BC sports.
Oslin also served as chairman of the Commissioning
Committee for the Coast Guard’s fifth National Security
Cutter, USCGC JAMES (WMSL-754), that was commissioned in Boston in 2015.
eNewsletter - Winter 2017
Page 7
Pizza and Wing Day Brings Standing Room Only
Pizza and wings always bring in a crowd
at the Station Tybee Galley. And it takes
a team to feed this crowd. But the hard
work pays off when the crew gives back
big smiles and many very thankful complements. This is a meal that brings the
entire station crew together not just to
eat, but to have some fun and to enjoy the
comradery found only in a cohesive military unit.
Norm Campbell, AuxFS, ADSO-FS San
Juan was the “wing man” for this event.
When It Comes to Food Safety This Team Doesn’t Wing It!
eNewsletter - Winter 2017
Page 8
Holidays Are Big at
Station Ft. Lauderdale
Station Party Celebrates the Season For All
By Barbara Dombrowski, Flotilla 38-Plantation, Fl. ,FSO-PA, AuxFS
As you can see we had a wonderful turnout, thirty personnel and spouses plus 26 kids ranging in age from
newborn to 14. We did table service for the adults with prime rib and baked (Maine) lobster tails with all the
fixings. The kids had homemade mac and cheese with chicken fingers. We had enough desserts to last two
weeks.
Eight Auxiliarists from Division 3 served the food and cleaned up. Marc Brody from flotilla 3 6 did a fantastic job of cooking.
We had a room setup for the kids play in with coloring books crayons and even a few candy canes.
The coasties also had a ugly sweater contest. It was too funny. Both chiefs wore the same sweater and the
contest was judged to be a tie. One of the coasties found a new talent; ironing tablecloths(see photo-next
page).
Our CO Lt. Mark Ketchum will be leaving us this year and will be missed by all. He said that in his 18 years
in the Coast Guard this was the best Christmas Party ever and doubts if any other station had one as good.
eNewsletter - Winter 2017
Page 9
More Holiday Photos From
Station Ft. Lauderdale
(Continued)
eNewsletter - Winter 2017
It Takes a Team
All of the Celebration at Station
Ft. Lauderdale Takes a Dedicatied
Team of AuxFS Personnel to Do
the Cooking
By Bruce Fried, Flotilla 3-4,
Vice Flotilla Commander, AuxFS
My name is Bruce Fried I am with Flotilla 3-4. I am
qualified as an AuxFS. Holiday meals and parties
are a lot of work and take great teamwork to get
them right. Our local AuxFSs are always willing to
do that work and show how teamwork yields great
results. We prepare and serve great food and enjoy
our opportunities to serve in a special way.
The day before Thanksgiving my team made lunch
at Station Fort Lauderdale. The team was Bruce
Fried 3-4( lead ) , Carol Moppert 6-5 and Carlos
Arenas 3-8. The menu was:
Turkey with gravy, stuffing and dressing
Sliced Duck
Smashed Potatoes
Glazed Carrots
Green Bean Casserole
Sweet Potatoes
Salad
Fresh Fruit
Assorted Rolls
On Christmas Eve Day the team was comprised of
Bruce Fried and Carol Moppert. The menu was:
Appetizers: Assorted Hors D'oeuvres and Shrimp
Cocktail
Non-Alcoholic Beverages
Turkey with gravy, stuffing and dressing
Prime Rib
Smashed Potatoes
Green Bean Casserole
Broccoli
Asparagus
Baked Ziti
Dessert: Ice Cream Cake with Cherry Chocolate
Chip Ice Cream.
The members of my flotilla, 3-4, served all of the
food and helped with the clean-up. Both of these
events were very successful and showed how competent and versatile the AuxFSs are.
Page 10
TCT Semi-Annual
Requirement
AuxFSs are required to have TCT training every
TWO years.
The 4-hour class is acceptable unless the CG unit
requires the 8-hour.
The 1-hour OPS TCT is not acceptable.
It is the responsibility of each AuxFS to make
sure their TCT requirement is maintained.
When you have completed the class, please send
Paulette Parent either the class roster or a copy
of your AUXDATA training record (your IS officer can get this for you once the class is entered
into AUXDATA).
Should you not maintain your TCT training as
required then your AUXFS certification can be
revoked.
However, even more important, if you are injured or involved in an accident while serving as
an AUXFS and your records indicate that you
have not maintained your TCT then you may not
be covered by CG insurance.
eNewsletter - Winter 2017
Page 11
A Diverse Group
Story by Marlene Page, AuxFS as told to Elizabeth Elliott, ADSO-FS, Sector Jacksonville
The Auxiliary is a diverse organization and striving to be
more diverse each day. Here’s the story of a lovely lady
whose family is from two countries that are many miles
away.
Marlene Page is a member of Flotilla 44, Daytona Beach
and an AuxFS who serves weekly at Station Ponce de Leon.
Here is her story in her words:
“My favorite meals to cook are dishes that my mother and father taught me to make like stuffed cabbage, chicken paprikash, cabbage and noodles.
Mother was born in Czechoslovakia and Dad in Sweden. I learned to help in the kitchen at an early age
because both parents worked. My brothers were also
good cooks, but my sister preferred to be waited on.
My favorite coastie recipe so far has been Peanut
Butter Pie. Senior Chief asked if I would make him
one to take home. What a compliment. (Tidbit: Senior Chief Carrig is himself an accomplished baker
and if he were to follow in his father’s footprints and
join the Auxiliary, he would become an AuxFS)
Marlene’s smile is ever present! See why she was a gymnast?
I joined the Auxiliary with my husband in 1998 and
the AuxFS program in 2012. I have been cooking at
Station Ponce every Wednesday since then.
I was born in Michigan, had my own business and
was active in gymnastics until I retired in 1994. I
performed in Europe with a team of senior gymnasts, performing internationally for the last time in
1993. My other interests include swimming, fishing,
golf and dancing. I have been married for 52 years
to my husband Walter.
I have held many positions in the Auxiliary like Division Vice Commander, Flotilla Commander, PV,
HR, VE, IS, HR and Fellowship.”
Here is Marlene’s famous Peanut Butter Pie recipe!
Peanut Butter Pie
Marlene Page and George Peek at Station Ponce de Leon
during a training class.
Ingredients
1 graham cracker crust
1 cup peanut butter
1/2 cup sugar
1 container Cool Whip 8 oz (or 3 cups whipped cream
sweetened to taste=8 oz.)
8 oz. cream cheese
1 cup peanut butter chips or chocolate chips
Directions
Beat peanut butter, sugar, and cream cheese together.
Scoop out half of the whip cream into the peanut butter
mixture and fold. Pour into pie shell.
Spread remaining whip cream over top of pie. Decorate
with chocolate chips or peanut butter chips(melted). Drizzle over top.
Note - I did not add extra sugar when using whipped
cream instead of a tub of Cool Whip.
Marlene’s famous Peanut Butter Pie
eNewsletter - Winter 2017
Page 12
AuxFS News Bites
Coast Guard Participates in
42nd Annual Military Culinary Arts Competitive
Training Event at Fort Lee, Virginia
In its 42nd year, this competition endeavors to improve the skills of military food service personnel, thereby enhancing force readiness. The Coast Guard's culinary team was comprised
of culinary specialists from units in Hampton Roads, the Department of Homeland Security
and Coast Guard Headquarters as well as Coast Guard Cutter Obion. The event was held on
March 4-9. For details and CG results see the next issue of the D7 AuxFS eNewsletter out in June.
You can’t cook in 2017 if you have
not completed the
Mandated Training !!
Talk to Your Flotilla FSO-MT Now.
eNewsletter - Winter 2017
Page 13