FSAT J U N E 2 0 0 9

CULINARY CONNECTION V O L U M E 2 I S S U E 6

Ever wonder what it’s like as an FSO in Persian Gulf? FS2 Anissa Taylor was nice enough to answer some questions for us! 1. What foods are good, what's not? *Because we have such a great budget -in the range of $9000.00 per month- we can eat very well. I purchase filet mignon and crab legs, beef tenderloin, and can have things made for me, like chicken skewers and hamburgers, by the butcher at the meat counter. I haven't really come across foods that I cannot make, the only thing that comes to mind would be fried foods, as we don't have a deep fat fryer, but who really needs them anyway?* 2. What do you do for morale? *We are gone for approximately 25-30 days per patrol. When we pull into Kuwait, I'll throw a morale BBQ at the beach for our crew, shoreside ,and the divers that help us out. I generally buy New Zealand steaks, which are the best I've ever had, make a cold pasta and grill corn on the cob. We play volleyball, horseshoes,

and just hang out. We do morale pizza night onboard where a section will cook pizza and wings for the crew. 3. What's morale like? *Our crew's morale truly stems from eating and watching movies. We've occasionally had steel beach, swim call, and Karaoke on the fantail. The crew gets really exhausted from boardings and just want to relax, so in general lounging on the messdeck watching a funny movie with a cold soda or water eating pretty much any snack they want is what morale is all about. When we're in homeport, we go out to eat together, have pool parties or go to brunch. 4. How are the people there? *We have a wide array of people here, from all parts of the US and the Coast Guard. Everyone gets along- better than I had antici-pated. We are a family. The whole mixed gender on the boat has shown no challenges in our crew. We couldn't ask for a better com-mand, from the Seaman/Fireman all the way up to the Captain, we respect one another. 5. What other duties do you have other than FSO? *Aside from being FSO, I have gotten qualified in Lookout, ATFP (anti-terrorism force protection). I'm currently working on Inport OOD and I have and interest in DAVIT operator. I intend on being on the morale committee and have been asked to serve as CDAR be-cause I have had in the past. Boarding team is optional for me, since I'm the cook, but I do have an interest in it, once I'm fully qualified. 6. How many meals do you serve a day? *I serve 3 meals a day to 22 people. We have open galley so anyone on mids can come and eat leftovers or make hot pockets or day. 7. How much time do you spend patrolling the waters? *We are underway around 27 days out of 30 days a month with a few stops in there. We can't go longer than 7 days, due to fuel and subsistence items. Our port calls are from 8 hours to 36 hours long depending upon the needs of the Nag and its security. 8. Shopping? Shopping in the middle east is crazy too. Like I said, we have a huge budget and sometimes its hard to spend it all. I buy the crew lots of candy, chips, cookies, snack bars, ice cream and sodas but sometimes its still hard to spend all the money. When we go to the grocery store, its 9 shopping carts full. I spend around 1600.00 at one store and around 600.00 at the Exchange commis-sary every time I go. The grocery stores in Bahrain are close by, but finding a vehicle to allow you pier access is tough. The stores in Kuwait are around an hour or so away, but at least you have a vehicle waiting for you at the pier when you pull in. It takes around 8 hours to do the full shopping evolution, not counting getting it onboard and put away. In Closing: If you would like to speak further about the job, just drop me an e-mail; I would love to chat! Take care Shipmates - FS2 Anissa Taylor

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GO – AUXCHEFS!

Are you short cooks or have a difficult time taking leave? Well help may be on the way via the - CG Auxiliary!

A program called AUXCHEFS that utilizes the Coast Guard Auxiliary has been operating for several years now on the East Coast. These individuals have been great at helping out shorthanded dining facilities and have even gotten underway! So when those TAD bodies don’t materialize through normal channels, these AUXCHEFs folks can spring into action! All AUXCHEFS will be required to get medical clearance and sanitation training prior to being deployed. Once this process is completed, the members will be ready to go! AUXCHEF Pacific is currently seeking a unit to host an indoctrination class so we can get the pro-gram rolling? If your unit is interested in helping out, please contact PACFSAT immediately. Please do yourself a big favor and thoroughly familiarize visiting AUXCHEFs on all your kitchen operation prior to handing over a watch to them. It will then be the command and FSO’s decision on how much responsibility will be delegated. Once the program is implemented, all it will take is a call from you (ensure you get command ap-proval) to the coordinator and he will make all the necessary arrangements. Again, this has worked very well on the East Coast and the Auxiliary on the left coast want the same results here! - A win-win situation! Please check out the link below to see how the program started and what help they can offer. They assist wherever needed, to include assisting with mess cook duties.

http://specialprojects.auxnaco.org/auxchef.htm

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P A G E 3 V O L U M E 2 I S S U E 6

Does your unit have any excess foodservice equipment they no longer want? Please contact your FSAT Team with item information and we'll list it in our monthly news letter.

Conveyor Toaster Oven Station Oak Island

(910) 278-1133 –FS1 Joseph Yezarski •

STATION CRISFIELD MD. WINS AGAIN!

This Month’s Cream of the Crop is FS1 Jeannine Hess! Petty Officer Hess graduated boot camp in 1994 and went on to Group Buffalo and Station Erie, Pa. During this time, PO Hess was striking MK until 1996 when she decided Food Service was her passion and attended FS “A” School. Po Hess’s units include: CGC Dallas, Base Mayport, Station Mon-tauk, Sector Staten Island, and now Foodservice Office at Station Crisfield, MD. FS1 was nominated by the MLCLANT FSAT Team and this is what they had to say: I would like to nominate FS1 Hess. I just conducted her FSAT visit

and she only had 4 minor discrepancies. She has an outstanding galley - very clean! She is very knowl-edgeable, professional and she trains her FS3 and mess cooks very well. I just wish there were more people like her in our rate. I am sure there are but for the units I have seen she is by far the best out of all of them - Cristian A. Melendez, FSC. Great Job Petty Officer Hess and thanks for making the FS Rating Proud!

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1. We conducted the first 2 official training and roll outs of the DFAM project in Portland, OR and Seattle, WA the first 2 weeks of this month. We added 18 new units to the system, training 33 new users in the use of the DFAM system and 400 new items added to the inventory list. There were some lessons learned with this being the first "real" training ses-sion, but with those lessons incorporated into the training, it will only get better. I want to thank FSCS Gordy of ISC Seattle and FSC Shields of Sector Portland for their overwhelming hospitality and help in making those trainings possible! I also want to thank the OSC Martinsburg DFAM team. Without your onsite assistance, as well as the assistance of the folks that manned the watch back at Annex 2, there would have been NO way that these trainings would have been the success that they were. While there are no illusions that anyone left the training as a DFAM expert, a very good foundation was laid, and the ma-jor points were driven home. The folks sure are not shy about calling the Help Desk, and that is a good thing! 2. One of the major topics of discussion that came up in class were the infamous produce, dairy, bread, snack, juice, etc inventory cards. DFAM has no way of accommodating this, for one major reason - grouping items together on an inven-tory that are not the same is a violation of Federal Acquisition Regulations (FAR), Volumes I and II. You may expend the cost of these items immediately, as these types of subsistence items are considered highly perishable, or you may put them line item by line item (onions, celery, etc.) on the inventory. Please speak to your FSAT representative for more guidance. 3. On a non DFAM note, the address for CG-1111 has changed due to CG HQ going to a "Mail Stop" single processing point. The new Address is:

COMANDANT (CG-1111) ATTN (FOOD SERVICE PROGRAM OFFICE)

US COAST GUARD 2100 2ND ST SW STOP 7902

WASHINGTON DC 20593-7902

This does need to be in all caps, with no punctuation other than what is shown above. Any deviation from the address as shown will result in the delay of your mail reaching us. That's it for this month!

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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ALCGENL 075/09 has been released. Every FSO or Chief etc should print it out and post it in a visible area. Simply having knowledge of this message cuts down on the AO's influx of non essential phone calls and emails. Career counseling is going on right now; June through August. You are encouraged to call or email your detailer during this time. We have one of the toughest accounts at EPM-2 and our jobs are tough year round; the reason I say this is - if you call and do not get through that is why, but do not get discour-aged; keep trying! Send an email and set up a phone call time with your detailer. You can also put your concerns on an email and request a response. This is your time to get it from the horse's mouth. If you look at the shopping list right now, it is probably wrong. There is only one time frame during the en-tire year in my opinion that the shopping list in direct access is extremely accurate for the FS's, and that is the published date listed on the timeline of the ALCGENL message. In this years case that would be 25Sep09 through 09Oct09. It is this timeframe that we, the FS AO's, are making changes in direct access to reflect the most updated information about what billets are open and what billets are already filled. Congratulations to those of you who have advanced and good luck to those of you transferring in AY10.

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

Check out the latest Cake above from the FS DETAILER’S BAKERY!

(Surgeon wings with the CG racing stripe)

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FOODSERVICE TRAINING OPPORTUNITIES! Commands, Below are up-coming Training opportunities you should consider sending your Foodservice Specialist too? Foodservice Specialist work hard; why not rewards them with some professional Training? Commercial Training Venues: FANCY FOOD SHOW – JAVITS CENTER, NEW YORK CITY, JUNE 28-30, 2009 FSAT Foodservice Conference – (Juneau, AK.) – July 20th-24, 2008. National Association of Catering Executives - conference ), Charlotte, NC – July 26-29, 2009 h t t p : / / w w w . w e s t e r n f o o d e x p o . c o m / A p p / h o m e p a g e . c f m ?moduleid=42&appname=100203&campaignid=61441620&iUserCampaignID=50549142 Western Foodservice & Hospitality Expo – August 30 – September 1st, 2009, San Diego, CA Coast Guard Training Venues: FSAT – PVA Training – Seattle ISC – 26 June 2009 FSAT – Foodservice Conference – Juneau, AK – July 20-24, 2009 FSAT – Foodservice Conference – Alameda, CA – August 10-14, 2009 FSAT – Ice Carving School – Alameda, CA - August 2009 (Dates to be determined) FSAT – Foodservice Conference – Newport, RI – August 17-21, 2009

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Words of Wisdom

Recent policy rulings are requiring us to examine how to properly claim a sur-vey being charged to the SF 82 account. The previous process allowed losses/surveys to be recovered from the units' operating funds (AFC 30) to reimburse the 82 account (food). The new policy requires the units' 82 funds to absorb losses over time (carrying over the defi-cit each accounting/reporting period until the amount is liquidated). If the sur-vey being completed is due to a natural disaster or no fault of the unit; the sur-vey can request a different accounting line be charged through HQ/CG-831. To accommodate the new policy, some changes are required to the reporting and recording process on your units operating statements. An approved survey being charged to the 82 account should not be claimed in Block J. The reason for this is because a positive number will not result in a deduction to the operating allowance, and a negative number will result in de-ducting twice the amount from the operating allowance. The approved survey should be noted in Block C in the remarks section. A copy of the survey needs to send to FINCEN as supporting documentation with the operating statement and a copy kept in the unit file. Block J should only be used for surveys being charged to accounting lines other than the 82 account (i.e. disaster, AFC-30, etc...).

FSC Mike Kreider – MLCPAC FSAT

As the FSAT newsletter is growing, so is the circulation demand. We here at FSAT are making every effort to make sure the newslet-ter reaches the entire FS Force. We realized not everyone is always getting a copy of it. If you or anyone you may know are not receiv-ing a copy each month, you can access at: http://www.militarychefs.com/FSAT.html or Just send FSCM D’Amico an e-mail and he will send the link right over!

CULINARY

GET A COPY OF THE FSAT “RESOURCE” CD

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!

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

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"Greetings from the desk of FSCS Luis Bello-Leon” SCA Program Manager If you are interested in the SCA Program or know someone who is inter-ested please keep an eye for the assignment year 2010 Special Com-mand Aide solicitation message (ALCGENL), in it you will find all the pre-requisites needed to apply and all information needed in your submission package. Expect the message to be release before the end of June 2009. You could contact me at luis.m.bello-leon@uscg.mil or at (202) 372-4412

with any questions/concerns regarding the SCA Program. I want to welcome the following FS personnel into the SCA program with their upcoming assign-ment in parenthesis; FS1 Timothy Sullivan (VCG), FS1 Karen Swedo (D13), FS2 John Ross (D8), FS2 Ed Fuchs (DHS EDF); and FS2 Chara Tolbert (JIATF-South). I also would like to recognize the SCA personnel who will be departing the SCA program during AY09 after successfully completion of their tours with their current positions listed in parenthesis; CWO Brian Marshall (Atlantic Area); FSCS Justin Reed (Manager DHS EDF), FS1 Andrew Proulx (CCG), FS1 Brittney Gonzalez (D1), and FS1 Galen Varon (D13). I look forward to assisting you as needed.

Very respectfully,

SCPO Luis M. Bello-Leon

Special Command Aide Program Manager Office of the Commandant (CG-00)

Office: (202) 372-4412 Fax: (202) 372-4960

What’s New at US Coast Guard Sector San Diego?

USCG Sector San Diego Galley has been busy for the past few months. The vision of a new “cutting edge” (refurbished) dining facility has finally come to light! Thanks to PAC FSAT - FSCM Chuck D’Amico’s redesign suggestions and Sector’s former Logistics Chief - CDR Michael Tanner full support, Sector San Diego is now serving some of the best food available.

CDR Tanner’s vision for the Galley was to have a place Sector personnel could retreat to during the day between meals during the work day. With the assistance of Sector San Diego COTR SKC Dennis “Sully” Sullivan and Blackstone Consulting, CDR Tanner’s vision came to fruition prior to his retirement in May, 2009. Instead of the usual Coast Guard related pictures hanging on the walls, there are pictures of vari-ous home-town cities including Boston, San Francisco, New York and Dallas to enhance the re-laxing atmosphere. The USCGSD Leadership Counsel has added a professional library for Sec-tor personnel to enjoy during a break in their day. The galley spaces are now enhanced with colorful food-oriented 3M stick-on sheets that cover the old boring stainless steel; which our customers really like! Sector’s new bi-weekly “Action Station” has definitely been hit for those eating lunch on Tues-days and Thursdays. Some of our stations include Panini sandwiches, Stir Fry, Pasta Stations and fresh smoothies. The second and fourth Wednesdays of each month feature Premium Meals which have items such as T-bone steak and crab-stuffed jumbo shrimp. Interim Logistics Chief LT Simon Greene, SKC Sullivan and Blackstone are working toward a “green” certification for Sector’s Dining Facility. Starting this October, the galley will us only com-postable disposables made from corn and sugar cane bi-products in addition to the eco-friendly cleaning products already in use at the site. In closing; both I and Blackstone Consulting would like to personally thank the Coast Guard for helping us make our Dining Facility a state of the art operation.

Colleen Alarcon (Blackstone Consulting)

Check out the 3M Murals on the Exhaust Hood!

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NEW “SERVSAFE” PROFESSIONALS

On May 4th and 5th, 2009 – PACFSAT hosted a two- day SERVSAFE Training course at ISC Alameda. Please join me in congratulating our newest SERVSAFE Professionals! Amin J. Carpiso-Station Golden Gate Monica Corona-Station Golden Gate Christopher C. Owens-CGC Rush Luis G. Pincay-CGC Bertholf Mark H. Reis-CGC Bertholf Brittaney N. Townsend-CGC Morgenthau Michael B. Young-CGC Jarvis Christian S. Santiago-CGC Jarvis Christian L. Rivera-CGC Jarvis David G. Ocariz-CGC Jarvis Daniel M. Nelson-CGC Jarvis Lyniece D. Hagans-CGC Jarvis Clifford C. Ricalde-CGC Bertholf Timothy D. Harrison-CGC Bertholf Lauren N. Fanning-CGC Rush Scott J. Betancourt-CGC Rush

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EVER WONDER WHAT THE PROCESS IS FOR GETTING A TDY FS?

Cut and paste this PowerPoint Presentation provided by ISC HONO and learn the process!

http://www.militarychefs.com/1A/6_ChefsStuff/CGChefChuckDAmico/HelpIneedaCook.ppt

HEALTHY COOKING

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1. Picture a dinner plate and divide it in half. 2. Fill one half with vegetables and divide the other half into two quarters. 3. Fill one quarter with lean protein, such as fish, skinless poultry, lean beef, beans or tofu. 4. Fill the other quarter with a grain-based or starchy side dish, preferably a whole grain like brown rice, whole-wheat pasta or a slice of whole-grain bread. If you focus on making most of your meals look this way, you’ll automatically be following healthy eating guidelines and choosing appropriate portions—without having to pull out a calorie counter or a measuring cup every time.

Remember these 6 tips for eating well:

• Select a variety of foods in sensible portions. • Consider no food either a magic bullet or a forbidden fruit. • Choose whole foods over processed ones as often as possible.

• Embrace vegetables, fruits, beans and whole grains. • Include low-fat dairy products, fish and shellfish, lean meats and poultry. Use herbs, spices and small amounts of olive oil and the other “healthy fats” to make food tastier, healthier and more satisfying.

There are endless positives about summer. It brings sunshine, outdoor activities, longer days and fresh food. There are endless fresh fruits and vegetables in season during sum-mer which should make it easier to stick to a healthy diet. Here are a few of the healthiest summer foods to feast on this summer: 1. Berries: Besides their delicious naturally sweet taste, berries contain loads of antioxi-

dants . Antioxidants protect your body from free radicals and are your best defense against aging, cancer and other diseases. Berries are also high in fiber which is essential for bowel health and keeps you feeling full for longer. As little as a half a cup of day can even help your memory and cognitive functioning. During the summer blueberries, blackberries, cherries and strawberries are all in season. 2. Spinach. Of all the greens, spinach is one of the best for you. Instead of making a salad with lettuce that has little or no nutrition try having a spinach salad. You will get a good dose of folic acid as well as letein which is essential for promoting eye health. Spinach also contains vitamin K and calcium which support healthy bones. Vitamin K also prevent blood clots. 3. Watermelon. Nothing screams summer more than juicy watermelon slices. Watermelon can be eaten with anything and at any time. It makes a good side to any meal or can be eaten as a snack or as dessert. Because it contains mostly water, it fills you up and keeps you hydrated without all of the calories. Two cups has less than a hundred calories in it! Watermelon also contains Vitamins A and C which will give your immune system a boost.

Healthy Summer Foods

“NEWS”

FROM THE FINCEN FS - SOAPBOX! I just wanted to pass along some of the interesting things I have dealt with over the past two months since I have been here. This new billet has been a learning ex-perience for all involved, and not knowing exactly where an FS would fit into the grand scheme of things here. So, let me tell you a bit of what I do. First and foremost, I am your voice to the Finance Center. If you have an issue that you feel is not being understood, or an operational situation that you don’t feel is being addressed that is where I come in. If the Finance Center has an issue with the field the same plays true that I am the person who will contact you. I also take care of delinquent operating statements and extremely delinquent cash in transit. I track the amount of money the field is claiming they spent through Prime Vendor, and when you last logged into stores web. This is why it is extremely im-portant that it is included in the remarks section of the operating statement. I am noticing a lot of red-lined reports for mistakes that could have been avoided. The first one is getting the operating statements to the Finance Center by the 10th of the month. More than 10% of the dining facilities are late every month. This means all of your report; that is the Operating Statement, Summary Ration Memorandum and “all” supporting documentation. On the Summary Ration Memo please make sure all meals are broken down by Category, especially if you are using more than one meal rate. Another area of concern is the carry over numbers on Lines 1, 24 and 28. A great proportion of the mistakes are started on one of these lines. Another item of concern is the transmitting of cash/checks to the Lock Box. If you are unsure how to transmit cash or where to send it please seek guidance from your Food Service Assistance and Training team (FSAT) member or call here. Asking for help can prevent a lot of confusion in the long run. Each check/money order should be verified and confirmed that the correct payee (US Coast Guard) is listed and the correct amount is written out to match the numbers on the right. Your transmittal letter designates where to apply your cash. This does not matter if it is a Sale of Meals or a Sale of Stores. It will get applied where you want it. The problem lies with the Finance Center having to carry an open invoice for your sales for over 30 days. As per the Food Service Manual all accounts should be settled after five (5) working days.

If you have any question regarding this change, please feel free to contract me, v/r

FSC Robert E. Cadwallader USCG Finance Center

1430 Kristina Way Chesapeake, VA 23326 Phone 757-523-6055

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RANDY’S PLACE

P A G E 1 3 V O L U M E 2 I S S U E 6

Greetings Fellow Food Service Specialist ,I just finished looking over some of the challenge questions from this past Mays SWE. I always want to make sure that the references used in our SWE are correct. I was very pleased with the low number of challenge questions and the large increase in raw score aver-ages? It’s quite obvious that most of you took my advice and used the references listed on the EPQs. I suggest that if you challenged a question, to go back to that EPQ and read all the listed references so that you are 100% certain of the answer. Then reevaluate your answers and decide what the correct an-swer truly was! As mentioned above, I was very pleased with the increase in raw scores however - this has also raised the scoring bar considerably! Meaning, if you scored pretty high this time around and didn’t make it; you’re going to have to study twice as hard next time. Looks like things are going to really start getting interesting here with scores increasing? Guess this is why is called a Service wide exam; real competitive! What’s going to Count: Sea time, marks and award points are going to play a major role in future ad-vancements this time around (as they always do) because the average scores were so much higher this cycle around? Strive to set yourself apart from the competition on the next exam by looking at all the references and become proficient in every EPQ according to the references. Don’t use your own preference, you may have the best method in the world to complete a task, but if it isn't in line with the reference; it will cost you on the test. In Closing: Strive for high marks, take on extra responsibilities and take part in community service projects? These types of maneuvers always help boost marks & awards. As you know, all of you taking the SWE are already qualified for the advancement! The SWE is intended to seek out a pecking order (rank order) and who is going to get promoted this time around. Remember, everything you do to set yourself apart from the competition will reap you great benefits in the end. Thank you all for your hard work and devotion to duty.

FSC Randy A. Spainhour FS Subject Matter Specialist

Phone: 707-765-7142

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!

ANOTHER GREAT PRODUCT DISCOVERED AT THIS YEAR’S 2009 CHICAGO FOOD SHOW!

Have a Change of Command or Dignitary Visit Coming Up?

Chambord Desserts is a high quality French desserts manufacturer supplying the catering and restaurant's trade. We distribute direct to the caterer and we ship nationwide via frozen trucks. We would like to emphasize our commit-ment to supplying you with upscale desserts and excellent service.

This product is of great quality and most items are under 2 bucks a serv-ing; shot glasses only run a $1.25, wow!

Passion Mousse Grand Marnier

Shot Glasses too! Check out all there products at: www.chambordesserts.com

FSCM Chuck D’Amico MLC PAC FSAT

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News from the FS “A” School Greetings from FS “A” School!

We are getting geared up for another big summer. Traditionally, we get our larger classes during the late summer when high school students graduate and join the Coast Guard. Our class sizes have been averaging about 13 students per class. I would also like to announce an astonishing 100% pass rate on the Enlisted Professional Military Education test by FS "A" School students since we implemented the EPME training into our agenda in January of this year. The 2010 fiscal year "A" School Class convening dates for the first quarter is as follows: Class # Start Date: Graduation Date: 01-10 03Aug09 23Oct09 02-10 31Aug09 20Nov09 03-10 28Sep09 18Dec09 04-10 26Oct09 29Jan09 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: FS Class 09-09 graduated 5 June 2009:

FS3 Kyle Kurtz - USCGC Chase - San Diego, CA

SNFS Jonathan Zajicek - USCGC Acushnet - Ketchikan, AK SNFS Taja Young - USCGC Anthony Petit - Ketchikan, AK

FS3 Jonathan Bouchet - USCGC Venturous - St. Petersburg, FL SNFS Amanda Copeland - CG STA Venice - Venice, LA

SNFS Ian Dejong - SFO Southwest Harbor - Southwest Harbor, ME FS3 David Hecker - CG STA Jonesport - Jonesport, ME

SNFS Kelly O'Connor - CG STA Chatham - Chatham, MA(Honor Graduate) SNFS Morgan Cuff - SFO Charleston - Charleston, SC SNFS Joshua Savage - USCGC Oak - Charleston, SC

FS3 Shane Knowles - USCGC Morgenthau - Alameda, CA

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The Authentic History of Cooking

Where did the idea of cooking meat originate from?

When Org drop meat in fire, him say, "%#!!*." When Org take meat from

fire and fire burn Org's hand, him say, "%#!!* &$!!." When Org eat meat, him say, "Mmmm."

When our ancestors learned to harness fire the cook was born. Thus, humans were able to evolve. The inven-tion of cooking is believed to have played a major role in what drove humanity to civilization and evolutionary heights. Not only did cooking our food make it safe to eat , it made changes to our anatomy and society. Before that our early ancestors diets consisted of raw foods. It takes a lot of energy and a much longer time to eat and digest raw food than it does cooked food. Cooked food allowed more energy to the body, helped brains to grow and changed the health and physical appearance of the human body. We already know that research found that cooked foods are safer to eat and benefit the body’s health allowing humans a longer life span. But also by free-ing humans from having to spend half the day chewing tough raw food - as most of our primate relatives do, cooking allowed early humans to devote themselves to more productive activities, ultimately allowing the devel-opment of tools, agriculture, and social networks. Research also shows in many cases that some who’s diets consist of raw foods have a harder time reproducing. So never let it be said a cook's job is not an important one! Without the invention of cooking and the birth of the cook we could have been on the extinction list!!!! Looking for an interesting read? Check out Richard Wrangham of Harvard University new book “Catching Fire: How Cooking Made Us Human” .