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CULINARY CONNECTION V O L U M E 2 I S S U E 5

ISC SEATTLE WINS 2009 ARMED FORCES CULINARY IRON CHEF COMPETITION!

On the 16th of May 2009, a group of Foodservice Specialist from ISC Seattle competed in the Armed Forces Culinary Iron Chef Competition at Olympic College in Bremerton WA. The competition included teams from Naval Base Kitsap, NAVHOSP Bremerton, Naval Station Everett, Fort Lewis Army Base, McChord AFB, CNRNW, USS ABRAHAM LINCOLN, and USS NEVADA. As the presumable underdogs, ISC Seattle competed in six categories (Cake Decorating, Sugar Art Display, Chili, Hors d’oeurves, Barbeque Ribs, and Iron Chef) against eight of the best Armed Forces Culinary Teams in the Pacific Northwest. Well guess who won the “Iron Chef Competition; The U.S. Coast Guard! I would like to congratulate FS1 Van Kampen, FS1 Varon (D13 SCA), FS2 Uyeno, FS3 Gracik and the entire ISC Seattle Food Service Branch on winning the competition. In addition to winning the Iron Chef competition, The Team Leader - PO Candace Gracik also captured the “first” place award in Cake Decorating and Sugar Art Display; Incredible!

IRON CHEF

AND WHO SAID THE DETAILERS DON’T COOK ANYMORE? Check out this retirement cake that CWO2 MIKE CARPENTER baked for Captain Bruce Viekman, Commanding Officer of CGPC!

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As the FSAT newsletter is growing, so is the circulation de-mand. We here at FSAT are making every effort to make sure the newsletter reaches the entire FS Force. We real-ized not everyone is always getting a copy of it. If you or anyone you may know are not receiving a copy each month, you can access at: http://www.militarychefs.com/FSAT.html

DETAILER

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CREAM OF THE CROP COOK

This month’s Cream of the Crop is FS3 Tommy D’Attore attached to CG Station Crisfield, located on the Eastern shore of Maryland. FS3 reported aboard on November 15th, 2008, after finishing FS “A” school. He recently finished his FS2 qualifications board and is currently working on making second class so he can become an FSO on a Patrol Boat. Since reporting, FS3 has jumped right into the swing of things; exceeding the commands expecta-tions. He’s done an outstanding job preparing special meals for guests, procured new items to en-hance the operations of the galley, and was always seeking out all training venues to improve his self – development. FS3 also has a knack for teaching Sanitation which can sometimes be very boring by putting a spin of humor into his curriculum. FS3 D’Attore worked very closely with his FSO (FS1 Hess), implementing new and healthy menus op-tions for small boat crew members. As with other all BAS unit, they do not require mandatory meals based off the response to the menus they produced. Station Crisfield’s menu selection is that similar to that of a “Restaurant”, and FS3 D’Attore has no problem knocking out 14 different meals to order at a time! In Closing: FS3 D’Attore is a self- starting individual who is a great addition to the FS world. His de-sire is to someday get a teaching degree.

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Does your unit have any excess foodservice equipment they no longer want? Please con-tact your FSAT Team with item information and we'll list it in our monthly news letter. * I know we have excess equipment out there! Please communicate the information to us, Thanks!

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DFAM POWER POINT PRESENTATION TO EXPLAIN THINGS BETTER!

Rather than writing something this month, I decided to attach a PowerPoint presentation on DFAM! Just cut and paste the link below: http://www.militarychefs.com/Extras/MasterChiefD/BaseUnitPresentation.ppt Talk to you next month – FS1 Ian Weiss

FS1 Ian Weiss Dining Facility Automation Management Program Specialist

COMDT CG-1111 1900 Half St JR 09-0831 Washington DC 20593

e-mail Ian.S.Weiss@uscg.mil Phone (202) 475-5152

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We are currently tying up loose AY09 ends. Soon the AO's will be conducting AY10 road shows and it is highly encouraged that all FS's, no matter what there pay-grade, attend one of the shows when they come available. We are coming up on career counseling June through August. This is the time to get it from the horses mouth...not 2 days before E-resume submission dead-line. Now is the time to keep an eye out for AY10 SITREPS.

CWO2 Michael V. Carpenter

Coast Guard Personnel Command Enlisted Personnel Management Branch 2

Food Service Assignments FSCM/FSCS/FSC/FS1/SCA

(202) 493-1297 office (703) 217-8051 cell

HAVE YOU CONSIDERED UPGRADING YOUR OUTDATED SOUP KETTLE LATELY?

CHECK OUT THIS NEWER MODEL NOW AVAILABLE THROUGH NEMCO!

ADD SOME FLASH TO YOUR MESSDECK!

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FOODSERVICE TRAINING OPPORTUNITIES! Commands, below you will find some training opportunities! Foodservice Specialist work hard; why not reward them with some professional development Training? Commercial Venues: US Foodservice - Ventura Regional Food show - Ventura, CA (Ventura Beach Marriott) - June 10, 2009 Great American Food and music Fest - (Shoreline Amphitheatre) Mountain View, CA, June 13th, 2009 Fancy Food Show – Javits Center , New York City, JUNE 28-30, 2009 National Association of Catering Executives (Conference), Charlotte, NC - July 26th - 29, 2009 Coast Guard Venue: FSAT - PVA Training - Seattle ISC - 26 June 2009 FSAT - Foodservice Conference – Juneau, AK. – July 20th-24, 2009. FSAT - Foodservice Conference – Alameda, CA – August 10th –14th, 2009. FSAT - Ice Carving School - Alameda, CA - June 2009

FSAT - Foodservice Conference – Seattle, WA. – Date under construction.

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Last month (April 2009), PVA Classes 02/09 & 03/09 where held in Key West, Florida and Alameda, Ca. Thanks to FSAT members FSCS Gooch & FSCS Pryor, 17 Foodservice Petty Officer successfully completed the FSAT - Purchases vs. Allowances paper-work management class.

Graduations to: Key West Alameda FS1 Ryan Cain FS3 Lauren Fanning FS2 Alcy Jones FS3 Christopher Owens FS2 Nathan Garcia FS3 Christian Rivera FS2 Daniel Brown FS3 Lindsey Stormon FS2 Braden Coons FS3 Cuff Ricalde FS2 Jessica McGrath FS3 Danielle Nelson FS2 Peter Lewis FS3 David Ocariz FS3 Christian Santiago FS3 Scott Betancourt FS3 Darnell Timothy Harrison KEEP A LOOK OUT FOR FUTURE PVA CLASSES COMING TO YOUR AREA!

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Words of Wisdom

HAVE YOU READ THE NEW MANUAL?

Ok, the service wide is over, so there is no excuse for not printing out and reading/learning/studying the new Food Service Manual. Some FS’s I have talked to mentioned they didn’t want to get acquainted with the new instruction because they did not want to confuse old information with new information before taking their SWE. This information is testable on the November SWE There are many changes to the manual that you should be aware of. I wonder how many FSO’s will be sending the same information to FINCEN as they have in the past. Are you aware that in addition to the previous required documentation, you are now mandated to send in your call/purchase log(s) and a copy of transmittal letters for any funds listed as Cash n transit on your report? How about inventories? Is everyone aware that a full physical inventory is required monthly for ALL units now? (A memo on file granting permission from the CO to postpone the physical inventory due to rough seas, inventory size (load out), etc., is still permissi-ble). Other changes include unit classifications, additional OPSUPS, clarification on non-authorized purchases (energy drinks), Critical Incident Feeding, clarification in regards to who can use PVA and open galley style messing, and more. The most dramatic changes are listed on page two of the new manual. Also, DODAC reminder: You are required to maintain a current account with stores web and this must be stated on your monthly CG2576 in the remarks section. I also recom-mend you list the date you were previously logged in. PURCHASING MRE’s The following sources of supply may be used to purchase MRE’s in case of a natural dis-aster/pandemic, etc. DO NOT PURCHASE THESE UNTIL THEY ARE REQUIRED. -Stores Web- MRE catalog (this is linked to the 82 account through FINCEN.) We are waiting to hear back on how this will work for contract dining facilities). -DOD E-Mall- You must be registered to use this as a source; here is the link for more info. http://www.dlis.dla.mil/emall.asp -MILSTRIP(DSCP) - POC Debbie Sonoma (215)737-3688 (paid for w/ Credit Card)

CULINARY

GET A COPY OF THE FSAT “RESOURCE” CD

CONSTANTLY UPDATED !

Looking for some great material to improve your Dining Facil-ity? FSAT now has a resource CD that contains everything from “Action Stations” to Panini Recipes. This CD also contains 110 foodservice power point presentations, WOW! * New - Land of Lakes (Melting Pot) CD*

If you would like one, please contact FSC Mercilliott via e-mail or call him at - 510-637-1263

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COMMENTS FROM OUR NEW FOODSERVICE REPRESENTATIVE AT DSCP!

To all, My name is FSC Scott Bowen and I am currently attached as a CG Liaison to Defense Supply Center Philadelphia. The recent creation of this billet was designed to as-sist field units in the transition to utilizing Prime

Vendor and the Stores Web ordering interface. The prime vendor system has been servicing the Department of Defense and Coast Guard Dining Facilities for many years and has proven to be an efficient and effective way to de-liver goods at competitive prices to food service professionals like our-selves. Another important aspect of utilizing the Stores Web interface is the ease of use when ordering MRE's. In the event that your unit is re-quired to use alternate feeding methods such as meals, ready-to-eat (MRES), uniform group rations (UGR) or uniform group rations, heat and serve (UGRH&S), DSCP is the one stop shop for service. With the recent outbreak of "Swine Flu", the implementation of this program will be vital in helping us provide subsistence to our folks by other than normal means. As a member of the staff at DSCP, I am very excited about working with them and assisting you in this transition. Please feel free to con-tact me at any time.

FSC Scott Bowen Coast Guard Liaison

Defense Supply Center Philadelphia 700 Robbins Ave.

OMELETS

“ACTION STATION” Presented by LAND OF LAKES - At the NRA in Chicago this month!

MAIN STREET MARKET STATION

Customized omelets with your choice of fillings:

Applewood Smoked bacon Avocado and Tomato

Roasted Cauliflower and Duck Confit

Northwood’s Wild Mushrooms

Key West – Flavored Sour Cream

Cheese Varieties:

Shredded Parmesan Cheese, Extra Melt Fancy shredded Mild Cheddar Cheese

Shredded Hot Pepper Monterey Jack Cheese Shredded Alpine Lace – Swiss cheese

* Another great idea for those “Action Stations” we here at FSAT promote; so get those Induction pans heated up and get cooking!*

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HEALTHY COOKING

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May is National Salad Month. Salads are easy to make and they bring us a few steps closer to our recommended daily serving of fruit and vegetables. Salads provide the body with a lot of fiber which in turn means lower cholesterol and less constipation. A salad can be a side dish or a meal in itself. What a more healthy way of eating to kick the warm weather months. You definitely would think so, but salads can be a healthy diet benefit or disaster if not careful. If you can keep your salad in the 400-500 calorie range by including a variety of vegeta-bles, lean protein and healthy fat it benefits your health and diet. You will walk away from the meal feeling satisfied on few calories. On the other hand, by adding fatty toppings like bacon bits, fatty dressings and cheese you are heading for disaster. Your so called healthy salad could wind up costing you more calories than eating a cheese burger, fries and shake. Research has shown that eating healthy salads help boost your immune system with key nutrients such as vitamins C, E, B6 and folic acid. Here are some tips to send you on your way to building healthier salads: 1: Start the base of your salad with healthy leafy greens. Use dark green leaf, spinach or red leaf. Stay away from iceburg lettuce. It contains a lot of water and has hardly any nutritional value. Green veggies provide our bodies with high levels of antioxidants which lower our chances of develop-ing many illnesses, such as cancer. 2: Add other vegetables ,fruits and nuts like almonds, sunflower seeds, broccoli, peppers, mush-rooms, orange, cranraisins, berries ,etc…. They add filling without adding to many calories. 3: Stay away from fatty dressings. Make your dressing with olive oil, which is high in heart-healthy monounsaturated fat, or canola or walnut oils, which are rich in heart-healthy omega-3 fats. 4: Make your greens more filling by including a serving of protein in your bowl. Smart picks include tofu, steamed shrimp, grilled skinless chicken , salmon, tuna or lean beef. 5: If you add a carb in or along side of the salad make it a complex carb such as a whole wheat roll, whole wheat croutons, diced potatoes or corn. Digestion of complex carbohydrates takes longer. The slow absorption of sugars provides us with a steady supply of energy and limits the amount of sugar converted into fat and stored!

Be Creative, experiment with different types of salads! Don’t limit yourself with just green salads. Even pasta salads can be healthy by adding vegetables and dressings them properly. We know National Salad Month is almost over at the time of circulation of this newsletter. But it’s not to late to celebrate it, you are actually getting a head start on National Fruit and Vegetable Month which starts in June.

"To make a good salad is to be a brilliant diplomatist –– the problem is entirely the same in both cases. To know exactly how much oil one must put with one's vinegar."

~ Oscar Wilde

HEALTHY COOKING IDEAS FROM OUR SUBJECT MATTER SPECIALIST

CHIEF RANDY SPAINHOUR!

I thought this month I would ask FSC Randy Spainhour who recently dropped over 40 lbs – what’s his secret? Healthy cooking and healthy eating doesn't have to be complicated or expensive; all it takes is information and imagination. I’ve read many studies done by the Mayo clinic, a medical and research center and have incorporated the knowledge gained into making my diet healthier and more satisfying. You can view this information first hand at: http://www.mayoclinic.com/health/nutrition-and-healthy-eating/MY00431/TAB=indepth. A few of us FS's out here at Petaluma are currently hosting weekly classes on healthy cooking every Thursday evening. Some of the class information being shared includes ways to bulk up your meals with more vegetables containing a low Glycemic index. We are also teaching individuals how they can cut calories and fat by using more healthy cooking techniques! Here is an example of some of the information shared at one of our classes: On this particular day, we pre-pared a roasted tomato salsa and demonstrated to the class different ways it could be utilized for different meal services. First it was used as a sauce on a grilled piece of chicken, and then we used it as a salad dressing. We ended our session by teaching the class a healthier way to cook tortilla strips/chips - cutting the fat content by 8.5 grams! Dipping them in the Salsa was awesome, and what a great snack! If you are interested in attending one of our classes or would like to be a guest speaker/chef for one of our classes, give me a call; we would love to have you! I am also available to share nutritional/healthy information with you. There are many items out there that are very healthy and are great at satisfying hunger cravings that are very common when dieting. One way of during this is by incorporating more fiber into your diet. Dietary fiber is found in plant foods (fruit, vegetables and whole grains) and is essential for maintaining a healthy digestive system. Fiber helps support a healthy diet by: • Helping you feel fuller faster and longer - and helps prevent overeating. • Keeping blood sugar levels even - by slowing digestion and absorption so that glucose (sugar) enters the bloodstream slowly and steadily. Maintaining a healthy colon - the simple organic acids produced when fiber is broken down in the digestive process helps to nourish the lining of the colon. The two types of fiber are soluble and insoluble: • Soluble fiber - can dissolve in water and can also help to lower blood fats and maintain blood sugar. Primary sources are beans, fruit and oat products. Insoluble fiber - cannot dissolve in water, so it passes directly through the digestive system. It’s found in whole grain products and vegetables. Closing Suggestion: A healthy diet should contain approximately 20 to 30 grams of fiber a day, but most of us only get about half of that amount. I am in the process of gathering information on healthy eating and helpful tips for a successful weight loss program. Again, I am avail-able for anyone needing advise to prepare for the Coast Guards newly adopted October 2009 – new weight standard program. My contact number is 707-765-7142,

Cook well, live well & eat well. FSC Randy A. Spainhour

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RANDY’S PLACE

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Greetings Fellow Food Service Specialist, The Service Wide Exam is out of the way for now at least for the next six months (for some of you). I hope all of you did well on your exams and don’t have to take another one for awhile. Now that your SWE is behind you, take some time and look up all the Service wide references I stress over and over again, and share that information with your junior personnel. Like myself, I sure you want our next generation of FSs to succeed. As you may be aware of, the Coast Guard is changing its weight standards to the new BMI standard this coming October 2009. In response, we should all make a conscience effort to help our shipmates and fellow guardians out by providing low calorie-low fat healthy menu choices. This isn’t going to be easy for some of us; it’s going to definitely be a lifestyle change for some. We FSs can make this tran-sition a bit easier for them by meeting their needs. We don’t expect you to police what they eat, but we do expect you to provide sound nutritious menu choices while they are dining in your facility. If you provide more portion control concepts, you will be able to stretch your budget more effectively and gain valuable experience in doing so. With society seeking healthier food options these days, the ex-perience you gain while working the process is going to definitely look great on a job resume down the road. Has anyone seen the “Biggest Loser” on television; Society is concerned! Don’t wait, put in your short-term training request for the Nutrition C-school. This class has been up-dated with most current information available and can provide you some great healthy menu items and ideas. If you haven’t already done so; get into an exercise routine. You are all very important to the Coast Guard/ FS rating, and I would hate to see one of my fellow FSs discharged due to the program. On a personal note, I have increased my exercise program and changed my eating habits. As result, I’ve lost over forty pounds since January. If I can do it, I know you can as well. Please feel free to contact me if you need any ideas or help building a low fat/low calorie menu. I will be more than happy to assist you in any way that I can! I am still looking for healthy cooking ideas/recipes for a disk I’m currently working on? Please, if you have anything you would like to share; call me or e-mail to me. Thank you so much for the great job that you do! Remember, you are all mission enablers and very important to the Coast Guard and all it’s success stories. Take pride in what you do day in and day out, be safe.

FSC Randy A. Spainhour FS Subject Matter Specialist

Phone: 707-765-7142

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Reminder!

It’s FSO Relief time of the year again!

Please don’t forget to send FSAT a copy of the FSO Relief Letter (FSO relief procedures are located in Chapter 2 of the Food Service manual).

This helps keep our files, spreadsheets, and contact information current.

Please don’t hesitate to call your FSAT Representative if you need anything!

The Chicago 2009 – National Restaurant Association Show was awesome!

If you ever visit Chicago IL, you have to stop by EINSTEIN BROS BAGELS? Being a New Jersey/New York native; I’ve had some great bagels in my time. Well as much as I hate to admit it; these were the best bagels I ever had ! *They were so good - I brought some home and had the plane smelling like a bagel shop! *

FSCM Chuck D’Amico MLC PAC FSAT

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News from the FS “A” School

Greetings from FS “A” School! This has been a busy time as April 2009 marked the beginning of transfer season. We must say goodbye to FSC Kenneth Johnson as he departs for the CGC Healy as a newly commissioned Chief Warrant Officer on June 1st 2009. It is with great pride and pleasure that I have assumed the duties and responsibilities as the FS “A” School Course Chief. I look forward to continuing to lay the foundation of knowl-edge for our newest Food Service appren-tices.

If anyone in the fleet has questions about our training or school related issues, please feel free to Contact: FSC Jeffrey Lester at (707) 765-7945.

LOOK WHO RECENTLY GRADUATED ON MAY 8TH 2009: FS Class 08-09

FS3 Jonah Baskin - USCGC Spar - Kodiak, Alaska FS3 Charley Cooley - USCGC Bear - Portsmouth, Virginia FS3 David Ennulat - USCGC Jarvis - Honolulu, Hawaii SNFS Taylor Huttenloch - USCGC Harriet Lane - Portsmouth, Virginia FS3 Ivana Juhas - CG STA Annapolis - Annapolis, Maryland SNFS Jonathan Santiago - USCGC Jarvis - Honolulu, Hawaii (HONOR GRADUATE) FS3 Josue Traitel - USCGC Mohawk - Key West, Florida FS3 Jaime Blend - USCGC Morgenthau - Alameda, California SNFS Justine Lanier - USCGC Rush - Honolulu, Hawaii FS3 Demetrius McCulland - USCGC Dauntless - Galveston Texas

EVER WONDER…... WHAT THE SENIOR FS STAFF IS DOING AT ANY GIVEN TIME?

THE DATE - May 13th 2009

Time: 8:26am - Chief, Health Promotions Division – Stephanie Zidek-Chandler A couple of minutes ago I wrote an email in support of extending FS1 Weiss in his HQ billet as the DFAM project manager. Then I reviewed DUI prevention ALCOAST and created a cover sheet. Printer issues have created a barrier in printing the sheet-ugh. Earlier I had a telecom with our DoD Tracer Mgmt and Research Triangle Institute Partners re: the 400 page report on the 2008 Health Related Behavior Survey which we are finalizing and to discuss a scientific paper in the works. In a couple of minutes I have promised myself a workout. My plan is to go for a jog. Time: 8:45 am - Program Manager – CWO Jerry Bukowski— out of office. Time: 9:15am - FS Rating Force Manager – FSCM Philip Garrett - Today I am working from home to complete FS1 Weiss's Enlisted Evaluation. I am also finalizing the details for my presentation to increase the Special Duty Assignment Pay for Independent Duty FSO's from Level 1 to Level 2 when I go before the SDAP board. I am working on developing my speech for an upcoming FS graduation ceremony at the Center of Excellence for Food Service, located at TRACEN Peta-luma. And finally, I am making and answering phone calls that hopefully will help to fix the FS rate. Thanks to all 1345 FS's that work so hard every day to ensure mission success around the world! Time: Professional Development Specialist – FSC Dena Reagan — attending "C" school at Yorktown, 11-15 May Time: FS “A” School Chief – FSCM Mary Ann O’Neill - On leave Time: 8:10am - FS Detailer – CWO Mike Carpenter - was collaborating with FSCM Stage from the Lantarea FSAT about a couple senior enlisted FS assignment developments. Time: 7:30am - FSAT PAC – FSCM D’Amico – was calling all the Senior Foodservice folk to see what they were working on? Time: 11:30am - FSAT LANT – FSCM Bob Stage - was speaking with a District 8 unit explaining how FSAT will support them during the upcoming hurricane season. Time: 7:35am - Subject Matter Specialist – FSC Randy Spainhour was finishing up the October '09 Reserve SWE. Time: 9:30am - FINCEN Liaison – FSC Bob Cadwallader - was speaking to CWO4 Bukowski to obtain information on amount of meals served on a daily basis throughout the CG in support of H1N1 research. Time: 10:30am - DSCP Liaison – FSC Scott Bowen – was working with DSCP personnel on creating a new Stores Web user guide for all Coast Guard customers. If you have had any issues or concerns pertaining to Prime Vendor or Stores Web, please send me a short description of your problem. It's much better to address these issues sooner than later. Time: 8:53am - SCA Program Manager – FSCS Luis Bello-Leon- I took the day off to take care of my car. I got hit from behind on my way home yesterday evening. Time: 9:30am - DFAM Specialist – FS1 Ian Weiss - I was in the middle of ensuring that all 1862 inventory items in DFAM had correct nutrition values......and checking to see if direct access had my SWE score

TILL NEXT MONTH’S EDITION - Au revior

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