FSAT - MilitaryChefs.com
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1. Cheese Store your opened chunks of cheese in aluminum foil It will stay fresh much longer and not mold Peppers with 3 bumps on the bottom are sweeter and better for eating Peppers with 4 bumps on the bottom are firmer and better for cooking Beef Add a teaspoon of water when frying ground beef It will help pull the grease away from the meat while cooking Eggs Io really make scrambled eggs or omelets rich add a couple of spoonfuls of sour cream cream cheese or heavy cream then beat them Add garlic immediately to a recipe if you want a light taste of garlic and at the end of the recipe if your want a stronger taste of garlic Reheat Pizza Heat leftover pizza in a nonstick skillet on top of the stove set heat to med low and heat till warm This keeps the crust crispy No soggy micro pizza Easy Deviled Eggs Put cooked egg yolks in a zip lock bag Seal mash till they are all broken up Add remainder of ingredients reseal keep mashing it up mixing thoroughly cut the tip of the baggy squeeze mixture into egg Just throw bag away when done easy clean up Reheating refrigerated bread To warm biscuits pancakes or muffins that were refrigerated place them in a microwave next to a cup of water The increased moisture will keep the food moist and help it reheat faster Newspaper weeds away Start putting torn newspaper in your plants work the nutrients in your soil Wet newspapers put layers around the plants overlapping as you go2. cover with mulch and forget about weeds Weeds will get through some gardening plastic they will not get through wet newspapers Broken Glass Use a wet cotton ball or Q tip to pick up the small shards of glass you can t see easily Flexible vacuum To get something out of a heat register or under the fridge add an empty pa per towel roll or empty gift wrap roll to your vacuum It can be bent or flattened to get in narrow openings Measuring Cups Before you pour sticky substances into a measuring cup fill with hot water Dump out the hot water but don t dry cup Next add your ingredient peanut butter honey etc and watch how easily it comes right out FS A SCHOOL OVERVIEW HERE IS WHAT TO EXPECT Classroom The first phase of FS indoctrination training will be in the classroom This phase lasts three weeks During this phase you will be taught the fundamentals of sanitation safety food preparation egg preparation beverages knife maintenance recipe conversion and leadership Lab Phase The Lab Phase of training is four weeks This is the phase of training when you put your classroom knowledge to practical use You will spend a week of intense training on each of the following areas Meats Fish and Sauces Vegetable Starches amp Soups Breakfast Cookery amp Sanitation and concluding with bakeshop Galley The Galley phase is five weeks long At this phase of training students will be preparing breakfast lunch a
3. symbol a manual and training dates Up Coming Training Locations Portland WA June 1 5 2009 Seattle WA June 8 12 2009 Honolulu HI July 13 17 2009 HELPFUL LINKS The DFAM instruction was published and can be found at http Www uscg mil directives ci 4000 4999 CIl 4061 6 pdf highly encourage folks to begin reviewing the DFAM user guide which is on CG central at http cgcentral uscg mil uscg docs portal 20090410 DFAM 20User 20Guide_ 2 pdf And while not a DFAM announcement the shiny new Food Service Manual is out as well Tons of changes and testable in November http www uscg mil directives cim 4000 4999 CIM 4061 5A pdf FS1 lan Weiss Dining Facility Automation Management Program Specialist COMDT CG 1111 1900 Half St JR 09 0831 Washington DC 20593 e mail lan S Weiss uscg mil Phone 202 475 5152 The following billets are open immediately UNCLAS N01326 SUBJ ALCGENL 0423 09 FS CRITICAL SOLICITATION FOR ESO 1 CCG PSC SEPM 2 IS SOLICITING FOR THE FOLLOWING VACANCIES LISTED BELOW GRADE POSN NR UNIT POSITION TITLE LOCATION FS2 00016344 CG STA MICHIGAN FSO MICHIGAN CIT IN E52 00065884 CGC SHEARWATER FSO PORTSMOUTH VA Ez 00037925 CGC KODIAK ISLAND STBD KEY WEST FL 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 OU vapitritt 3t
4. the Food Service Officer Upon reporting to your new unit and taking the FSO you need to do a FULL PHYSICAL INVEN TORY When you sign your inventory make sure you read the instructions above the blocks in the area above The Outgoing FSO signs in Block A Incoming in Block D Make sure the vendors _ food suppliers like Sysco and U S Foods have all been paid Go through the CGDFOS Coast Guard Dining Facility Operating Statements call record sheets to see if PCA Purchase Card Audit statements match Check when the last Verification Audit was completed Those of you with units on ICA s Individual Credit Accounts make sure they are paid up to date and be sure that a cash log is started if not make sure it is noted Complete your CG 2576 Operating Statement and de termine the financial condition of the dining facility which is Line 26 ACCUMULATED UNUSED ALLOWANCE deficit END OF PERIOD While doing your walkthrough with the outgoing FSO ask questions pertaining to all FS related work spaces and all galley running equipment oven griddles refers freezers range burners etc to make sure they are working properly While going over monthly CGDFOS files have the outgoing FSO go over the last FSAT assessment survey with you so you ll know where the dining facility stands and so that you don t get hit for the same thing when you are due for another FSAT assessment survey The assessment survey checklist is a a great to
5. RTONE 7 AD a ime wt WT TIT Commands m Pm What about sending your Foodservice Specialist to the greatest show on Earth the T xl Chicago National Restaurant Association Show Dates May 16 19 2009 ra di FSAT MEMBER DEPARTS Greetings fellow Food Service Specialists As prepare to depart MLCLANT FSAT I would like to briefly reflect back on my five years of serving the FS rate It has beena privilege to have worked and trained with some of the finest FS s in the Coast Guard Over the past five years have been lucky enough to have experienced Eastport Maine in the winter and Brownsville Texas in the summer conducted a sub escort on a patrol boat and have gone up the Tennessee River on a river tender As the auditor for the Eighth District my hat is off to all the FSs for all the hard work each one of you do day in and day out The dedication you displayed after Hurricanes Katrina Rita and Ike during the Midwest floods and after tornados ripped through your communities made me proud to be associated with this great group of sailors would like to specifically salute the hard working FSs on board the river tender who are not appreciated for the job they do especially those remote units located in areas such as Sallisaw OK and Pine Bluff AR Well the last five years have flown by and I hope that the assistance and training have provided has helped you to be come a better Food Service Specialist This has bee
6. bam CULINARY CONNECTION TO BPHRHEHEEHEHERHHEHHEHEHEHEE SE amp CHOCOLATE TALLOW ARTIST Below is center piece done by FS1 James Swenson from the DHS Executive Dining Facility The center piece was award a silver medal at the 34 U S Army Culinary Competition held in Fort Lee BR i P 4 E SAT Ice Carving Class I April 6 amp 20 2009 voLUME2 ISSUE 4 o THE NEW COAST GUARD FOODSERVICE MANUAL IS OUT AND TOOK EFFECT 01 APRIL 2009 No PAPER DISTRIBUTION WILL BE MADE OF THIS MANUAL OFFICIAL DISTRIBUTION WILL BE VIA THE COAST GUARD DIRECTIVES SYSTEM INTERNET WEB SITE HTTP CGWEB2 COMDT USCG MIL CGDIRECTIVES WELCOME HTM AND THE WWW WEB SITE AT HTTP z WWW USCG MIL DIRECTIVES CIM ASP Lots of new changes NEU Did you know there is a USCG E PME CD If your unit didn t get one contract your FSAT Representative and we ll get one out to you Good luck on the Service wide VOLUME2 ISSUE 4 This Month s Cream of the Crop is from E 5C Seattle and his name is FS1 Douglas VanKampen In just the short period of time that FS1 VanKampen has been Ex attached to ISC Seattle he has done great things to improve eT ci the quality of food and service being rendered at the Dining be L Facility In the last quarter alone his leadership oversaw the D preparation of over 10 000 quality meals At a customer s re quest he personally reformatted the weekly men
7. e Please review and bookmark it for future reference http Www dscp dla mil subs support index as Hone your message When someone asks you what you do can you articulate not only your business but it s benefit to them in a clear and concise manner How about your elevator speech or 15 second intro is it crisp to the point and compelling or do people s eyes glaze over before you get to the end This is not the time to give a dry and deadly dull job description Save that for your resume When someone asks about you and your busi ness you are being given a golden but brief opportunity to knock his or her socks off and to persuade them that you are the best thing to happen to them since sliced bread Make sure you do so Important leave your sales pitch at home Networking is networking and sales is sales Confuse the two and you ll lose out on both Nobody wants to be sold to especially when they re quite plainly not in a sales environment And remember that anyone who tries to work a networking event under the three foot rule anyone within three feet is an opportu nity to make a sale is likely to find others unwilling to get within three feet of them in a very mamm Bananas Peel a banana from the bottom and you won t have to Pick the little stringy things off it That s how the primates do it Take your bananas apart when you get home from the store If you leave them connected at the stem they ripen faster
8. e VA 23326 1000 157 523 6055 Robert E Cadwallader uscg mil FSC Scott Bowen DSCP Defense Supply Center Philadelphia 700 Robbins Ave Philadelphia PA 19111 5092 215 737 2915 GET ACOPY CF THEFSAT 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 This month s recipe is called Pizza Rustica or Italian Easter Pie It is a traditional Italian recipe We bake it ahead of time and reheat slices in the microwave for about 30 seconds Hope you enjoy it Marilyn D Amico E E Em mm mM m m m m m 2 HARD BOILED EGGS DICED 1 2 LB PEPPERONI diced in small pieces 1 4 LB GROUND SAUSAGE BROWNED LIGHTLY SAUSAGE ROLL JIMMY DEAN 2 OZ HAM CHOPPED cooked or domestic 8 OZ MOZZARELLACHEESE DICED 1 TBL SPOON GRATED ROMANO CHEESE 2 LB RICOTTA CHEESE 2 EGGS DASH OF SALT 2 PIE CRUST SHELLS Combine Ricotta salt and grated Romano cheese Add two eggs one at a time beating after each with a wooden spoon Add cooked sausage meat ham Mozzarella pepperoni and diced eggs Blend and mix well Smooth mixture evenly in to pie crust shells Bake in preheated hot 4oo degrees oven for first 15 minutes Lower Temperature to 325 degre
9. er or not it s an outright pairing so you re not constantly drinking tea and eating spinach Certain nutrients help each other out vouumez issues Words of Wisdom How do I mee an FSO Relief By FSC Alex Rivers h is getting to be that time of the year for FSO reliefs so wanted to re visit the topic We are still seeing relief s of Food Service Officer s FSO s being done wrong and it only hurts you as the in coming FSO if you don t do it correctly So please take your assignment seriously read your relief letter before you send it through the chain of command and don t be afraid to add unsatisfactory findings to the template you pulled off the internet or F5 SMS web site understand that the face to face time you have with your relief is between minutes and days For this reason you need to be familiar with the relief process and handle any discrepancies before the person you are taking over for heads for their next assignment am going to try to cover some things that a young FSO might need or even a saltier one might just need as a refresher So please allow me to try and make this assignment a little easier The first thing you should do before reporting is to read and get comfortable with the duties and responsibilities you are about to undertake as outlined in CH 8 in the Food Service Manual COMDTINST 4061 5 This will guide you through most anything that will arise throughout your tenure as
10. es and bake 45 minutes more Have a recipe you want to share Send it to us and we ll publish it in one of our newsletters Charles F Damico uscg mil votumez issu a ar This month s healthy cooking article is taken from the Chicago Tribune Article By Julie Deardorff December 28 2008 Eat 2i Smart SSSA c Eat this with that How food works in tandem to boost nutrition Eating certain foods in tandem helps the body absorb nutrients more readily The next time you re preparing a spinach salad toss in a mandarin orange The citrus fruit won t just en hance the flavor its vitamin C will help your body absorb the iron found in leafy green vegetables But these nutrients aren t necessarily the only team players on your plate A growing number of foods have been shown to have a one plus one equals three effect when eaten together said dietitian Wendy Bazilian who holds a doctorate in public health They give you a stronger defense than if consumed separately said Bazilian author of The Superfoods Rx Diet Rodale 25 95 Tomatoes and broccoli for example have more powerful cancer fighting qualities when eaten at the same time than when consumed alone according to University of Illinois researchers Adding vinegar to sushi rice has been shown to decrease the glycemic index of the rice by as much as 35 percent And combining foods that contain carotenoids such as tomatoes with a healthful fa
11. hes and salads and were Besse with the many things that could be done with leftovers Chef s training techniques included a demo and a follow up with the students preparing the actual items At weeks end following kitchen and classroom training students received ACF Certification Credits and Certificates Her training was incredibly valuable and we look forward to working with her again FS1 Gabriel L Cox Sector San Francisco ADOPT ALSS Want ACF Certified Chefs American Culinary Federation on board your cutter to train your FS Staff free of charge Call Senior Chief Frank Ramos at 510 637 1258 to work out the details RANDY S PLACE Greetings my Fellow Foodservice Specialist The Service Wide Exam is fast approaching make sure that you spend your study time _ wisely Take out your copy of the FS EPQ s and make sure that you know how to per form each task according to the listed references E 4 through the pay rate testing for If you heed my advice I guarantee you will increase your raw score dramatically I expect to see some of the highest scores in a long time from our Food Service Special ist now that they know exactly what to study It is critical that you understand that the SWE 1s based on the performance of the EPQ s as per the listed references You may have the best method in the world to prepare roast beef but if you don t know how to prepare it in accor dance to the prescribed references it wil
12. hold USCGC SNFS Michelle Lachner USCGC MORGENTHAU FS3 Chad Cobb USCGC DECISIVE FS3 Kacey Hanks USCGC NORTHLAND SNFS Melissa Gomes USCGC HEALY FS3 Scott Proco USCGC RESOLUTE FS3 Brandon Langdon USCGC TORNADO FS3 Randell Zahand USCGC SEQUOIA HONOR GRADUATE FS3 Crystal Williams USCG AIRSTA SITKA CLASS ADVISOR FS1 Jason Gaulke LC f V PFrl e
13. l cost you dearly on the test Understand that the EPQ references are a baseline for everyone taking the exam Not everyone has the opportunity to work with an outstanding Chief to mentor and guide them So with this method the baseline levels of the play ing field are even for all and everyone is being tested on the same criteria On a separate note I am looking for healthy cooking ideas recipes for a disk that I am putting together If any one has something healthy to share please feel free to send me a copy of your ideas via e mail or by phone I will also independently recognize those that assist me with this project Study and do well on the exam FSC Randy A Spainhour FS Subject Matter Specialist Phone 707 765 7142 As the FSAT newsletter is growing so is the circulation demand We here at FSAT are making every effort to make sure the news letter 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 receiving 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 T DEFENSE LOGISTIOS AGENCY U DEFENSE SUPPLY CENTER PHILADELPHIA Ze WHERE TO FIND DSCP INFORMATION Now that DSCP has become a major topic for us Foodservice Specialist the link below will provide you with information on using the Prime Vendor program and answer any questions you may hav
14. n one of if not the most rewarding tour in my twenty plus years in the Coast Guard and will sorely miss it As transfer to the CG Finance Center next month I look forward to still being able to work with you over the coming years to improve upon the BEST rate in the Coast Guard Sincerely FSC Robert Cadwallader USCG COAST GUARD CULINARY TEAM STRIKES AGAIN The Coast Guard Culinary Team competed and placed well among the best military chefs from across the services during the U S Army Culinary Arts Competition held at Fort Lee Virginia on March 15 13 2009 There were more than 150 military chefs from 16 teams vying for top honors in more than 35 categories in the largest culi nary competition held in the United States Team Coast Guard took third in the field competition out of the 14 teams that competed This was a first time that another military service placed in the top 3 in the coveted field competition TEAM OATI T AEn CALI AB ARS REA dors FR HEXIUELOEJEEA SE PRG HALAN a Lae ERU eic ER ACC UC CRI deinen RR ed PHA HED TEI Poker Im votumez issuea Paces HAVE YOU HEARD pui Recently two new FSC positions have been created by CG 1111 The first position will be at DSCP out of Philadelphia and the second will be located at FINCEN These positions should help out the FS rating big time The following members are now in these positions FSC Bob Cadwallader FINCEN 1430A Kristina Way Chesapeak
15. nd dinner for the entire Training Center This is no small task as it is not unusual to have 700 people to feed This 1s the chance to hone their culinary and teamwork skills in a real world setting and to get ready for the fleet edible EATTLE d h J 4 j h COMMUNITIES PUBLICATIONS A network of online food publications where you will find local recipes what s in season and food news for many areas of the U S and Canada http www ediblecommunities com content index php edible publications edible a WHAT S HOT OFF THE PRESS AT THE FS A SCHOOL CLASS A 06 09 POSING WITH A TUSKEEGEE AIRMAN Graduated on 13 March 2009 Class Advisor FS1 Fels Assignments SNFS Peter Creech USCGC Legare SNFS Brian Henao USCGC Campbell SNFS Felicia Tucker USCG Air Station Barbers Point FS3 Kenneth Selmasska USCGC Rush SNFS Ashley Heshelman USCG Station Point Judith FS3 Jonathan Potts USCG Station Marblehead FS3 Christopher Koenig BSU Seattle FSS David Burns USCG Air Station Sitka SNFS Michael Bullock USCGC Sherman FS3 Nicholas Lindemulder USCGC Morgenthau AAA AA AAA AAA A A WWW WWW HONORS GRADUATE JONATHAN POTTS ANOTHER FS A CLASS GRADUATES CLASS A 07 09 POSING WITH THE MASTER CHIEF OF THE COAST GUARD ASSIGNMENTS FS3 Karl Radley USCGC BEAR FS3 Elizabeth Perez USCGC HAMILTON FS3 Erica Gray USCGC THETIS FS3 Annie Burt
16. ol to evaluate the CG dining facility and should be used every 6 months to see where you A stand and to make sure you are following correct procedures and safety practices according to Ia Coast Guard standards When you do your relief letter be specific with your findings Include the exact dollar amounts for your inventory financial condition of the galley plus or minus amount of cash in transit and amount on hand If you find discrepancies include them in your relief letter None of us are perfect but if there is something drastically wrong you should make a note of it so that you are not held ac countable for that mistake and you make the corrections so that it doesn t happen again If you have any questions at all please be sure to call your FSAT Food Service Assistance amp Training Team representative for help THE ADOPT A CHEF IS OFF AND RUNNING TS D FA or Jy On March 9 through the 12 2009 Sector San Fran d j cisco had the honor of working with Chef Nydia Ekstorm CEC Chef BA VT D Nydia is known for training food service personnel in culinary arts all NW around the world She offers the Coast Guard an incredible insight of m what s happening in the culinary spectrum J w US During the four day training program Sector s Foodservice Personnel H E S Up UR were exposed trained in two main areas Latin American cuisine and 00000009 Chowders Students prepared a large variety of entrees side dis
17. p Looking for wholesome fresh sustainable food but not sure what to search for Whether it s a farmers market store restaurant or other food outlet your looking for this is an awesome site for the U S and Canada Nel po Haar ttp www eatwellquide org i php pd Home FOODSERVI CE TRAI NI NG OPPORTUNI TI ES Commands below you will find FSAT Training opportunities for 2009 I guarantee these FSAT Training venues will motive your FSs and improve your Coast Guard Dining Facility Your Foodservice Specialists works hard why not reward them with a little professional de velopment TRAINING DATES Chicago s National Restaurant Association Show NRA May 16 19 2009 at the Chicago Convention Center Chicago IL Ice Carving School ISC Alameda CA April 20th amp 21st PVA Classroom Training ISC Alameda CA April 22th amp 23rd Seattle ISC 26 JUN 2009 SERVSAFE CERTIFICATION TRAINING May 5th amp 6th 2009 ISC Alameda CA CAKE DECORATING CLASS 7th May 2009 Alameda CA Greater Tampa Bay D7 Food Service Symposium Clearwater Florida May 12 14 2009 FANCY FOOD SHOW JAVITS CENTER NEW YORK CITY JUNE 28 30 2009 FSAT Foodservice Conference Juneau AK July 20th 24 2009 FSAT Foodservice Conference Seattle WA Date under construction FSAT Foodservice Conference Alameda CA Date under construction The Chicago Food Show is right around the Corner THE MOTION PICTURE FOR EVE
18. t such as olive oil makes it easier for the body to absorb the nutrients more readily It s not that one nutrient doesn t work it s that two or three work better said dietitian Elaine Magee author of Food Synergy Rodale 19 95 When foods are bioavailable they re ready for the body to absorb and use But we often unwittingly make decisions that interfere with the body s ability to maximize these good nutrients The use of fat free salad dressing instead of one containing a healthful fat is a common mistake Locked up inside that salad is nearly every antioxidant you ve ever heard of Dr John La Puma wrote in Chef MD s Big Book of Culinary Medicine Crown 24 95 If you use fat free dressing he wrote you re getting less than you could unless you eat that salad with avocado or with walnuts or roasted walnut oil or extra virgin olive oil or nearly any other good for you fat The reason La Puma said is that the oil makes several nutrients the lutein in the green peppers the cap santhin in the red peppers the lycopene in the tomatoes even the limonene in the lemon more body ready for you Each of them is optimally absorbed with a little bit of fat he wrote The best way to spot synergy on your plate and to ensure a nutritious meal is to make sure it has a mini mum of three colors and contains healthful fat avocado olive oil or nuts Bazilian said Food has a way of working synergistically wheth
19. us to display caloric and nutritional information and is always seeking bet ter ways to prepare healthier food items He is also out standing in the catering department catering numerous func tions flawlessly throughout the year One of FS1 s most no ticeable attributes is his very supportive leadership style he displays while working with his fellow Foodservice Specialist He is always taking pictures of the great work they do and you can sense the excitement in his voice when he s bragging about them NA I As an active member of the local community FS1 Vankampen serves as a volunteer photographer at his church he s a Girl Scout parent and recently organized a local bone marrow donation drive Testimonial Comment FSCM Chuck D Amico FS1 thanks for the caring atti tude you displayed during my visit to your unit last month Your passion for the rating and effective leadership style is exactly what the FS Rating desirers Keep up the great work and enjoy your 2 week training class at the Culinary Institute of Virginia in July 2009 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 know we have excess equipment out there Please communicate the information to us Thanks DFAM HAS IT S OWN SYMBOL NOW The DFAM Program is off and running As you can see below we now have a
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