Fs program Manager After 24 years of faithful service, cwo3 Jesse Hill

Force Notes

January-July

2007
Staff Changes

After 24 years of faithful service, CWO3 Jesse Hill retired effective 1 June 2007. We thank Mr. Hill for his service and wish him continued success in his future pursuits. CWO4 Jerry Bukowski (former FS assignment officer) reported aboard in late May. Mr. Bukowski brings a lot of experience and passion for the FS rating; I am looking forward to working with him. His first priority will to expedite the completion of the FS Manual, Change 3. We had to put in some additional policy information (see below) and we wanted to give Mr. Bukowski an opportunity to review the manual, so we held onto it.

Mr. Bukowski may be reached at:

(202) 475-5149

Email: Jerry.L.Buckowski@uscg.mil

Dining Facility Automation Management Program Manager

FS1 Ian Weiss

(202) 475-5152

Email: Ian.S.Weiss@uscg.mil
I have recently arrived here at CG-1111 from TRACEN Petaluma, and have taken over the DFAM Specialist position from FS1 Gregg Fellion. FS1 Fellion has done a phenomenal job in getting this program off the ground, I and am lucky to have had such an informative relief process.
I know there have been many questions from the field on whether or not DFAM would become a reality. I can answer, unequivocally, yes. We are, in the next few weeks, going to be reviewing our vendor options with OSC Martinsburg. OSC has been chosen as the hosting site for the DFAM program.

CG-1111 has developed the following timeline for the pilot phase of the DFAM project:

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 Cell (202) 680-9778

Fax (202) 475-5907

FS Professional Development Specialist

FSC Dena Reagan

(202) 475-5151

Dena.L.Reagan@uscg.mil
The first FS Professional Development Specialist, Senior Chief Mike Kadi, departed CG-1111 and has assumed the duties of the Assistant FS “A” School Chief at TRACEN Petaluma. Senior Chief Kadi set an incredibly high standard of excellence in the performance of his duties; we very much appreciate his dedication to improving the FS rating. FSC Dena Reagan reported aboard in February 2007 from CGC Seneca.

New Business:

On Monday 4 June 2007, we launched the new Nutritional Cooking for Food Service Professionals at TRACEN Petaluma. The new course is a collaborative effort with both FSs and Health Promotions Managers (Ms. Jessica Dung, ISC Honolulu) teaching FSs how to prepare nutritious foods, modify their menus, prepare presentations, etc. The feedback we have received from the field has indicated that menu modifications vice preparing foods that are not popular (tofu, for example) are a better fit for our food service needs.

The course is a work in progress; we will be soliciting input from the attendees to make adjustments that will ensure the training is relevant, helpful and works for our rating.

Funding is the reason. It will cost approximately $10K per attendee to attend otherwise; we simply do not have the money to make that happen. We have also realized that instead of the 7-week blocks of training conducted over 3 years, we are able to conduct 2 7-week blocks of training and achieve the certification as Chef de Cuisine (our original goal).

We are working with the properties to get the legal requirements finalized and Memorandums of Understanding signed.
We are always looking for training sites in different areas of the country. FS2 Lorraine Terry (CGC Hamilton) identified the Barona Valley property, we went out and met with the management and we are finishing the details. We are looking for sites wherever there are large amounts of FSs stationed (Seattle, Alameda, Honolulu, Miami, Key West, etc), we need your help. Please contact me directly if you have a suggestion for a training site.

FSC Dena Reagan, FS Professional Development Specialist, CG-1111

Three of these posts resulted in FS-RFMC granting paid TONOs from headquarters to attend the DFOY and subsequent culinary skills development course.

Respectfully,

FSC Timothy A. Lemelin

Course & Exam Developer / Subject Matter Specialist

Training Center Petaluma

599 Tomales Road Rm: 403

Petaluma, CA 94952-5000

Phone: (707)765-7142

Email: Timothy.A.Lemelin@uscg.mil

Website: http://cgweb.tcpet.uscg.mil/tpf/fssms/fssms.htm

This is a phenomenal site that contains tons of information and resources for our community. I was able to provide many TONO’s for well deserving FSs that had been recognized as Sailor of the Quarter (Year) for their unit. This is the site/resource I utilize most often when we are trying to find the right person to participate in FS conferences and training opportunities. (And the FSATs as well!) Be sure to send Chief Lemelin the write ups you or your staffs have achieved for superior performance and accomplishments. It is a great way to showcase your talent and let everyone know what accomplishments/contributions you have made to our service!

There are new requirements published in Change 41 to the Personnel Manual, COMDINST M10000.6 (Series). The requirements for assignment consideration to the Food Service Assistance and Training Team (FFSAT) are defined in Chapter 4, Section C.13 page # 4.C.35. The date/time/group for the message announcing the change is:

R 251808Z JUN 07

Special Command Aide Program

FSCS Manny Bello-Leon

Office of the Commandant (CG-00)

(202) 372-4412

Email: Luis.M.Bello-Leon@uscg.mil

The SCA Program is always looking for qualified applicants to screen for assignment within the SCA community. If you are interested or have any questions regarding the SCA Program, you may contact FSCS Bello-Leon.

The FS SME has undertaken (with several partners) the process of editing the FS Practical Handbook. SCPO Lemelin spent hundreds of man hours getting the reference completed, it looks phenomenal. I will be sending the manual for concurrent clearance within a few weeks. I cannot say how long the process will take, so I am asking for your patience. We will not be making any paper copies (with the possible exception for “A” School students) for the field, it will be an electronic reference that can be printed locally if you desire.

Our own FS of the Year won a contest that got her on Emeril ‘s TV show, here is the article:

Emeril’s Army-Navy Cookoff” and “Emeril’s Military Contest,” filmed at the Food Network studios in the Chelsea Market building, will air on June 29 and 30, respectively

Lagasse went looking for a few good recipes last fall and found them through a military-only cooking contest.

“I was so impressed with the creativity from all ranks, from every branch of the service,” Lagasse said of the hundreds of recipes he received during the contest. “Tonight, we’re going to be saluting the best of the best by making the winning recipes.”

The recipes represented all of the services, including the Coast Guard, and the military chefs got to share the stage as the chef cooked and joked. Lagasse said the dishes showed the same kind of creativity and effort that’s come to be expected on the gridiron during the legendary Army-Navy football game.

The winners came to New York from as far away as South Korea and Kuwait and as close by as Connecticut. No matter how far they traveled, they all were thrilled with the opportunity, describing the experience as “Wow!”

“Emeril’s an amazing guy,” said Marine Col. Stewart Navarre, whose Combat Steak earned him a seat on the stage. “And what an experience to be here in New York City and watch one of our preeminent cooks.”

Navarre, whose recipe took first place in his local portion of a military grilling contest sponsored by Weber Grill, was having such a great time, he didn’t even mind when, in true Lagasse fashion, “kicked it up a notch.”

“It’s all good,” Navarre said.

Arizona Army National Guard Spec. Andrew Ruga, who is currently stationed at Camp Arifjan, Kuwait, but was able to attend the show, agreed. He found it unbelievable to see his dish prepared by the top chef.

“I can’t believe it was that good of a recipe,” said Ruga, who, as a surprise, got to talk to friends in Kuwait via satellite during the show. “I mean, I thought it was good, but here’s the living proof.”

Ruga, who serves with the 222nd Transportation Company, said he came up with the recipe the way he does many of his creations.

“What happens when we’re on the road is there’s nothing to do. So I always start bugging the guys, ‘Pick a protein. Pick a starch. Pick something,’” he said. “They pick it and I try to create recipes around it.”

Regardless of who was sitting in the winners’ seats, a few audience members claimed to be the real winners. They were the ones lucky enough to sample the fare, dishes such as Rainbow Fruit Stuffed Pork Tenderloin with Fried Cheddar Grits and a Blueberry Coulis.

The U.S. Army blues Ensemble Swamp Romp entertained the audience watching the taping of Emeril’s Military Cookoff during the breaks. It was the Army’s Brass Quintet that had the audience of soldiers, sailors and family members on their feet throughout the second show.

Army Col. Thomas Rotondi, Jr. commander and leader of the Army Band, of which the Swamp Romp and the Brass Quintet are a part, said it was great to be a part of the festivities. While he thought all of the dishes were tasty, he had picked a favorite.

“They’re all great,” Rotondi said. “The grit cakes. Oh yeah, those are fantastic.”

During a brief news conference between shows, Lagasse said he looked to the military for new recipes as a way to honor service members’ sacrifices, and as a way to show his support. He said he knows a couple of young men, one in the Air Force, one in the Army, who have served several tours in the Middle East.

“I respect them, so for me, it’s what I can do to give back, he said.

For the benefit of audiences across America, Lagasse put spotlight on the Defense Department’s America Supports You program that features the ways Americans and the corporate sector are supporting the nation’s service members.

“I know I speak on behalf of many Americans like me who want to sincerely express their gratitude and appreciation to America’s military men and women,” Lagasse said during the shows “You can read more about what they’re doing and saying by logging onto the Web site www.AmericaSupportsYou.mil. Write it down.”

The contest winners are:

Army Chief Warrant Officer 3rd Class Travis Smith, Headquarters 19th Expeditionary Sustained Command, South Korea, for his Fire Roasted Red Pepper Soup with Cilantro Cream and Grilled Cajun Catfish.

Navy Petty Officer 3rd Class Joseph Chiarelli, a culinary specialist stationed aboard the USS Tarawa, represented the Navy with a Cedar Plank Salmon Parmesan with Asian Reduction Sauce of Julienne Vegetables.

Army National Guard Spec. Andrew Ruga, 222nd Transportation Company, Camp, Arifjan, Kuwait, caught the judges’ attention with a Pecan Crusted Chicken over Field Greens with Caramel Citrus Vinaigrette.

Marine Col. Stewart Navarre, chief of staff, Marine Corps Installations West, Camp Pendleton, Calif., won for his Combat Steak.

Air Force Tech. Sgt. Wesley Williams, dining facility manager at Ellsworth Air Force Base, S.D., won for his Rainbow Fruit Stuffed Pork Tenderloin with Fried Cheddar Grits and a Blueberry Coulis.

Coast Guard Petty Officer Stacey Russell, stationed at Sector Long Island Sound, Conn., won rave reviews for her Pumpkin Pie.
Coast Guard Culinary Training Team/31^st Army Culinary Arts Competition

The CG participated in the 31^st annual Army Culinary Arts Competition at Fort Lee, VA, this past March. The team took 18 Medals in many categories.

Chief Justin Reed, MLCLANT FSAT, made all the arrangements for the team including acquiring funding for TONO’s, working with commands, interfacing with the Army and above all, training the team.

Here is the official article:

There are several FS symposiums scheduled over the next few months: D7, D13 and D17 will all be hosting outstanding training opportunities. I, CWO Carpenter (FS assignment officer) and the FS SME, SCPO Lemelin attended these conferences and had some great interactions with the attendees..

D5: 30 April-4 May 2007 (ISC Portsmouth)

D7: 20-25 May (Clearwater)
One policy change that resulted from a visit to SECTOR ST. Petersburg (Florida) in late May, was to create a new Operational Supplement (OPSUP) for the 8 110’ Patrol Boats that are being duel-crewed. The FSOs and Commands were able to demonstrate to CG-1111 that they truly needed additional operating funds for their facilities. We developed OPSUP 5 (20% increase to the BDFA of the PB’s) to enable the FSOs to better take care of their crew. The world of work being performed by these crews is considerable. We were fortunate enough to be in a position to see this first hand, meet and talk with the crews and SECTOR Commander.
I encourage all of you to contact your respective FSAT for more information, looking forward to meeting as many of you as possible and hearing how things are going for you!
Training Center Yorktown

In August of 2005, the acting Chief of Staff and CG-1, signed a memorandum authorizing the re-staffing of the contract Dining Facility at TRACEN Yorktown. The problem has been acquiring the approximately $5 million in Standard Personnel Costs to pay for the creation of approximately 34 FS shore based positions (the key word is creation vice transfer of billets). The process to make the funding for personnel growth is very complicated.

We were able to discuss this issue with Vice Admiral Papp at length in KC during the Awards Program. In simplest of terms, all programs in the CG require money/resources. The money/resources have to be allocated to best fit the needs of the nation and CG. I believe we were able to provide awareness of the health of the FS rating and how significant this initiative is. I will provide you more information WRT this initiative in future editions of FS Force Notes.

Independent Duty Food Service Officer Front End Analysis

On the week of 10 April, I met with our contractor, Perot Systems, for a kick off meeting. I want to have an analysis performed (nothing happens with training in the CG until an analysis is performed) on the world of work of the IDFSO. We do not have a training resource that prepares the workforce (especially at the age and pay grade assigned) to adequately perform all duties and responsibilities associated with the assignment as an IDFSO.

The changes listed below were approved/adopted for FS Uniforms. There is a section at the FS SME Website that may be useful to you for the authorization to buy these uniforms.

We are still waiting on the new change to the Uniform Regulations Manual to be published. In the interim, what is listed below is the official FS Uniform policy.
4.D.4.  Food Service Personnel

Food service personnel working in the preparation of meals may wear the Food Service uniform consisting of:

        Shirt or Chef’s Coat – White cotton or cotton/polyester blend with clear or white buttons.

        Trousers –Black and White Hounds-Tooth checked pattern, belted or draw string waist.

        Web belt – Black (Seabag item).

        Apron – White Baker’s Bib-style or “4” way style apron.

        Safety Shoes – (Seabag item) Shoes must meet ANSII standards.

        Cap – Ball cap (Seabag item) or chef’s hat with mesh inset.  Disposable chef’s hat is authorized. 

        Rank Insignia – Metal collar insignia is authorized on the Chef’s Coat, the white cotton shirt, and ball cap only.

        Nametapes – Not authorized.

        Unit logos are not authorized from appropriated funds.

For special or ceremonial events, the wardroom service uniform consists of the above uniform items.

On Monday 9 April 2007, I was given the opportunity to speak to the panel that authorizes the bonuses paid for enlistments and reenlistments. Our account (FS) is healthier than it was a year ago, but by no means is it health (like the HS account). For example, we are authorized approximately 288 seats at FS “A” school per year. We will likely only send 159 members to FS “A” school this year. We are making improvements (slowly) that will make our rating desirable; but until we have more shore based assignments and get our Career Path Program up and running for good, we are going to need money in the form of bonuses to attract and retain our personnel.

• 
  The creation of the Culinary Training Team
  
• 
  The permanent assignment of an FSCS to the Advanced Culinary Skills Development Course at Fort Lee, VA
  
• 
  Development of a software program/automation process to improve the efficiency of the Dining Facility administration
  
• 
  Incorporation of Health Promotions into FS policy, revising the Dining Facility of the Year Awards Program
  
• 
  Performing a front end analysis to determine what training Independent Duty Food Service Officers require to perform their duties and responsibilities
  
• 
  Standardized the FS uniform
  
• 
  Revised the curriculum for the FS Nutritional Cooking course
  
• 
  Produced an updated version of the FS Practical Handbook
  

The FS rating also faces considerable challenges to attracting a replacement workforce and retaining the trained workforce. Most of the challenges stem from several factors: Lack of shore based positions, lack of stability when assigned ashore and the lack of marketability (when departing the service). Listed below are the most significant barriers the rating is facing.

• 
  Highest Sea to Shore Ratio (1.05 to 1.00, Deepwater will increase the gap to 1.13, then reduce to 1.06 in 2019)
  
• 
  Lack of a centrally coordinated/funded career path program (culinary accreditation)
  
• 
  Back to Back sea tours
  
• 
  Third highest attrition rate 3 out of 5 years (2002-2007 -12%)
  
• 
  Worst first term reenlistment rate 3 out of 5 years (2002-2007 10% below the CG average of 52.1%)
  
• 
  Frequent afloat TAD assignments
  
• 
  Lack of quality shore based assignments(TAD requirements, not enough FSs at the unit to take advantage of training opportunities, etc)
  
• 
  Lack of E-9 positions (the FS rate should have 12 MCPO positions, only 7 are authorized)
  
• 
  Lack of second tier support: unit population (operators) has increased; second tier support has not kept pace with the growth level, support staff has absorbed the increase in patron throughput
  
• 
  Lack of Food Service Officer/Independent Duty course: The lack of a resident course to prepare members for assignment as an FSO or Independent Duty FSO has resulted in many supervisors not recommending subordinates for these assignments, especially to the PB fleet (very difficult fill rate for EPM-2)
  
• 
  FSs assigned to MWR positions with no centrally funded training program
  
• 
  FSs assigned to Housing Officer positions
  
• 
  Archaic paper work management/Dining Facility administration processes
  
• 
  Loss of one FS1 shore based position (FS1 in PATFORSWA (00075833) to a YN2) March 2007.
  

In March 2007, we will begin the training cycle at the Founders Inn, Norfolk, Va.

The resources (approximately 40 FS personnel) to provide the TAD support are assigned to Housing and MWR positions.

These FS “General Detail” positions have had poor receivership within the rating. There is no Service Wide Exam or Enlisted Performance Qualifications associated with the duties and responsibilities of these positions, nor is there any centrally funded career path plan by either the Housing or MWR program.

The FS RFMC will be submitting a RP to request the reprogramming of these positions to ISC’s and several SECTORS as a dedicated pool of TAD support for operational units.

The FS-RFMC has submitted a request for analysis (FEA) to determine the appropriate training delivery required to prepare a member for assignment to an IDFSO position.

To date, CGRC has not issued one bonus. There is 200K set aside exclusively for the CSG program, the pilot program is scheduled to operate for three years.

The FS account is allotted 110 enlistment bonuses at $10K per.

The FS account receives 10 open rate bonuses at $5K per. As of 28 February 2007, the FS account has used $790K for Standard Reenlistment Bonuses.