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| Coast Guard Petty Officer 1st Class Darwin delaCruz, a food service specialist at Sector San Francisco, serves the noon meal to a hungry crew member at the sector's galley Wednesday, Sept. 30, 2015. A typical day for a Coast Guard FS begins around 4 a.m. and ends well past the evening meal. U.S. Coast Guard photo by Petty Officer 2nd Class Barry Bena. |
Showing posts with label US Coast Guard. Show all posts
Showing posts with label US Coast Guard. Show all posts
Wednesday, November 11, 2015
Veteran's Day tribute: Coast Guard
Tuesday, November 11, 2014
Veteran's Day tribute: Coast Guard
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Petty Officer 3rd Class Arianne Gunn gracefully decorates the birthday cake the Coast Guard Cutter Polar Star's galley baked in celebration of several crew members, who celebrated their birthdays aboard the ship's two-week shakedown voyage through Washington state's Puget Sound, April 3, 2013. The food service specialists aboard Polar Star work tirelessly doing their part to ensure the crew retains a high level of moral. U.S. Coast Guard photos by Petty Officer 3rd Class Jordan Akiyama.
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Friday, November 11, 2011
Veterans Day tribute -- U.S. Coast Guard
As part of my annual Veterans Day tribute, I'm featuring a photograph of a cook from each of the services. We owe a lot to these men and women, many who have sacrificed a big part of their lives to serve this great county. A hearty thank you from 'Round the Chuckbox.
CGC Forward FS bakes bread underway
ATLANTIC OCEAN--Coast Guard Petty Officer 2nd Class Dave Blonn takes loaves of fresh baked bread out of the galley oven onboard the Coast Guard Cutter Forward while underway during an African Maritime Law Enforcement Partnership mission May 31, 2011. The Coast Guard Cutter Forward deployed on a four-month patrol to West Africa in support of the AMLEP mission in an effort to increase resident host nation capabilities and to build maritime safety and security on and off shore. The team of five food service specialists prepare three meals a day for the crew of the Forward, as well as a snack for late night watch standers.
U.S. Coast Guard photo by Petty Officer 2nd Class Annie R. B. Elis.
CGC Forward FS bakes bread underway
ATLANTIC OCEAN--Coast Guard Petty Officer 2nd Class Dave Blonn takes loaves of fresh baked bread out of the galley oven onboard the Coast Guard Cutter Forward while underway during an African Maritime Law Enforcement Partnership mission May 31, 2011. The Coast Guard Cutter Forward deployed on a four-month patrol to West Africa in support of the AMLEP mission in an effort to increase resident host nation capabilities and to build maritime safety and security on and off shore. The team of five food service specialists prepare three meals a day for the crew of the Forward, as well as a snack for late night watch standers. U.S. Coast Guard photo by Petty Officer 2nd Class Annie R. B. Elis.
Sunday, May 30, 2010
Navy vs. Coast Guard in cookoff on Good Morning America
By Mass Communication Specialist 3rd Class Dominique Watts, Navy Public Affairs Support Element, Norfolk
NEW YORK (NNS) -- Good Morning America welcomed the Navy and Coast Guard to their set in Times Square to participate in the show's Red, White and Blue Cook-off May 29.
Culinary Specialist 1st Class Keith Ombo squared off against Food Specialist 2nd Class Robert Runn of the Coast Guard.
"This was the first time I had done anything like this," said Ombo. "It was a great experience."
Creating an original dish that adhered to the red, white and blue theme, proved to be challenging but fun for each contestant.
"I took the theme literally," said Runn. "I cooked Dijon pork, which is the white when you cut it open; and accompanied it with a red fruit compote and topped it off with blueberry accents. I was able to use great fruit that is in season right now."
Each contestant had the opportunity to practice making their dish before hand and gauged the response by asking their shipmates to taste it.
The cookoff was in celebration of Fleet Week New York 2010. Approximately 3,000 Sailors, Marines and Coast Guardsmen are participating in the 23rd Fleet Week, which will continue through June 2.
Though the competition was close, official taste tester Marine Staff Sgt. Derek Moore announced Runn the winner.
"This whole experience has been great," explained Runn. "Everyone has been so supportive."
NEW YORK (NNS) -- Good Morning America welcomed the Navy and Coast Guard to their set in Times Square to participate in the show's Red, White and Blue Cook-off May 29.Culinary Specialist 1st Class Keith Ombo squared off against Food Specialist 2nd Class Robert Runn of the Coast Guard.
"This was the first time I had done anything like this," said Ombo. "It was a great experience."
Creating an original dish that adhered to the red, white and blue theme, proved to be challenging but fun for each contestant.
"I took the theme literally," said Runn. "I cooked Dijon pork, which is the white when you cut it open; and accompanied it with a red fruit compote and topped it off with blueberry accents. I was able to use great fruit that is in season right now."
Each contestant had the opportunity to practice making their dish before hand and gauged the response by asking their shipmates to taste it.
The cookoff was in celebration of Fleet Week New York 2010. Approximately 3,000 Sailors, Marines and Coast Guardsmen are participating in the 23rd Fleet Week, which will continue through June 2.
Though the competition was close, official taste tester Marine Staff Sgt. Derek Moore announced Runn the winner.
"This whole experience has been great," explained Runn. "Everyone has been so supportive."
Monday, March 22, 2010
Coast Guard breaks Army hold on culinary competition
By Petty Officer 3rd Class Mark Jones
The Coast Guard has, for the last four years, hand-picked and sent eight food service specialists to represent the entire Coast Guard against the greatest gastronomical talents of the U.S. military at the Annual Culinary Arts Competition at Fort Lee, Va.
Teams that attend the competition travel from all over the world, and most come from single units or installations. Many of them train together consistently for months at a time and have been competing year after year.
The Coast Guard team met each other for the first time at this year's competition, but that didn't stop them from becoming the first non-Army team in 35 years to place in the top three in the event's most prestigious Installation of The Year competition. The team earned third place.
According to Petty Officer 2nd Class Ed Fuchs, the teams captain, all interested and qualified food service specialists were solicited to apply for the team by submitting command-endorsed packages including detailed information about how good they are at what they do.
Senior Chief Petty Officer Justin Reed, an administrator of the competition and also a competitor in previous years, personally selected the members based on criteria such as what they have done in the Coast Guard, what they have done before joining and outside the Coast Guard, what schools and training they have attended and what their strong points are.
"We got more involved," said Reed. "We put our heads together and we wanted to show other services that we can do it – that we've got the skill level. We entered last year and placed fifth, so we knew we had a chance to get it this year."
The week-long event comprised several individual and team competitions in skills such as hot and cold food preparation; a field kitchen exercise in which five-person teams were required to cook a four-course meal for 80 using an army burner, a water truck, and a tent; "mystery basket" competitions which required the chef to prepare an artful and nutritious meal out of randomly selected food items placed in a covered basket; an ice-carving competition; and others.
Participants competed against a standard, and how they did against that standard determined whether they earned a medal for the event. Each gold, silver, or bronze medal earned added a set number of points to the overall team score in the Installation of The Year competition. The Coast Guard's team earned a total of 17 gold, 12 silver, and three bronze medals.
"We medaled in every event that we competed in," said Petty Officer 1st Class Stephen Bishop, a member of Team Coast Guard.
"Third place in four years – some of these teams have been doing it for 35 years," Reed said. "For us to reach third place in four years is unbelievable, but we did it. To me, it's incredible what we've accomplished."
"Last year we were fifth, this year we're third," Reed said. "First place is almost within reach."
Photo caption: The U.S. Coast Guard's FSC2 Edward Fuchs separates mussels during the second day of the Field Competition held March 6. The field competition was of several cooking events that took place during the 34th Army Culinary Arts Competition held at Fort Lee March 2-13. (U.S. Army photograph by T. Anthony Bell).
The Coast Guard has, for the last four years, hand-picked and sent eight food service specialists to represent the entire Coast Guard against the greatest gastronomical talents of the U.S. military at the Annual Culinary Arts Competition at Fort Lee, Va.Teams that attend the competition travel from all over the world, and most come from single units or installations. Many of them train together consistently for months at a time and have been competing year after year.
The Coast Guard team met each other for the first time at this year's competition, but that didn't stop them from becoming the first non-Army team in 35 years to place in the top three in the event's most prestigious Installation of The Year competition. The team earned third place.
According to Petty Officer 2nd Class Ed Fuchs, the teams captain, all interested and qualified food service specialists were solicited to apply for the team by submitting command-endorsed packages including detailed information about how good they are at what they do.
Senior Chief Petty Officer Justin Reed, an administrator of the competition and also a competitor in previous years, personally selected the members based on criteria such as what they have done in the Coast Guard, what they have done before joining and outside the Coast Guard, what schools and training they have attended and what their strong points are.
"We got more involved," said Reed. "We put our heads together and we wanted to show other services that we can do it – that we've got the skill level. We entered last year and placed fifth, so we knew we had a chance to get it this year."
The week-long event comprised several individual and team competitions in skills such as hot and cold food preparation; a field kitchen exercise in which five-person teams were required to cook a four-course meal for 80 using an army burner, a water truck, and a tent; "mystery basket" competitions which required the chef to prepare an artful and nutritious meal out of randomly selected food items placed in a covered basket; an ice-carving competition; and others.
Participants competed against a standard, and how they did against that standard determined whether they earned a medal for the event. Each gold, silver, or bronze medal earned added a set number of points to the overall team score in the Installation of The Year competition. The Coast Guard's team earned a total of 17 gold, 12 silver, and three bronze medals.
"We medaled in every event that we competed in," said Petty Officer 1st Class Stephen Bishop, a member of Team Coast Guard.
"Third place in four years – some of these teams have been doing it for 35 years," Reed said. "For us to reach third place in four years is unbelievable, but we did it. To me, it's incredible what we've accomplished."
"Last year we were fifth, this year we're third," Reed said. "First place is almost within reach."
Photo caption: The U.S. Coast Guard's FSC2 Edward Fuchs separates mussels during the second day of the Field Competition held March 6. The field competition was of several cooking events that took place during the 34th Army Culinary Arts Competition held at Fort Lee March 2-13. (U.S. Army photograph by T. Anthony Bell).
Friday, January 01, 2010
U.S. Armed Forces chef's battle in Salt Lake City
I haved spent the morning catching up on YouTube videos. Viewing YouTube with a dial-up Internet connection isn't practical. A decent highspeed Internet connection is hard to come by in the Serria Nevada foothills.
This video was posted to YouTube in April 2008. Chefs from each of the five military services battled in an Iron Chef style competition.
This video was posted to YouTube in April 2008. Chefs from each of the five military services battled in an Iron Chef style competition.
Sunday, November 11, 2007
Philly Cheesesteak on Watch
A tribute to U.S. Coast Guard cooks serving our nation on this Veteran's Day ...
April 16, 2007 -- Petty Officer 2nd Class Michael Allen prepares meat, as the ship's cook, for philly cheesesteaks to serve at lunch for the crew of the Cutter Sitkinak.
U.S. Coast Guard photo by PA3 Barry Bena.
April 16, 2007 -- Petty Officer 2nd Class Michael Allen prepares meat, as the ship's cook, for philly cheesesteaks to serve at lunch for the crew of the Cutter Sitkinak. U.S. Coast Guard photo by PA3 Barry Bena.
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