FSAT - militarychef.com€¦ · Chicago “Gangster ... TRACEN Petaluma completed the pilot class for the ... The GTCC may be used only for authorized official travel and travel-related

FSAT J U L Y / A U G U S T 2 0 0 9

CULINARY CONNECTION V O L U M E 2 I S S U E 7

JUNEAU BUOY TENDER ROUND-UP IS A SUCCESS!

Chicago “Gangster” Italian Station

(CGC SPAR) This year’s Juneau Buoy Tender Round- Up was held the week of July 20th_ 24th, 2009 in Juneau Alaska. Training topics included Action Stations, PVA paperwork management training, and many other interesting topics. Each attendee was given a personalized logo bag with all types of training information. One of particular interest was the “Black Hull Ops” CD that contained a formatted cooked to order menu specifically designed for Black Hulls. The CD also contained a under 500 calorie menu . Congratulations goes out to CGC Spar for winning the “Cream Beef” Competition and CGC Anthony Petit for taking first place in the best “Alaskan” fish competition.

WHAT A CAKE!

Prepared by FS2 Mark Hazen

V O L U M E 2 I S S U E 7 P A G E 2

“GREAT TRAINING OPPORTUNITIES” FROM OUR FOODSERVICE PROFESSIONAL DEVELOPMENT SPECIALIST

FY10 will soon be upon us, and that means it is time to think about the upcoming “C” school opportunities which are available to you! Professional Development is important and should always be a priority in your career. New school dates may be accessed in Direct Access by your unit Training Officer and will soon be available for all members to view on the TQC website. All courses found on the TQC website are CG approved and funded by AFC-56 money (training $$). They are no cost o your unit! On a side note, AFC-30 money is NOT authorized to pay for “C” schools or training, in-cluding those courses found in the civilian sector (i.e., courses at the Culinary Institute of America). If it’s not on the website, it is not a Coast Guard approved course, therefore it is not funded. TQC website can be accessed through this link: http://www.uscg.mil/hq/tqc/default.asp or the SMS homepage: Click on FS Information Portal Courses & Qualifications<A&C School Schedules<Class Schedules<C School Schedules<Food Service. Information for all courses is listed on the website and includes the Course Code number, course duration, prerequisites and special info, purpose of the course and class convening dates. Simply choose the course and date you wish to attend and submit an ETR. FS “C” schools available include Nutrition, Shipboard Baking, Advanced Pastry and Plated Desserts, and the new resident Independent Duty Food Service Officers (IDFSO) course. Members interested in attending the Advanced Culinary Skills Training Course at FT Lee, VA must have a com-mand endorsement that needs to be forwarded to the respective FSAT for recommendation. Member must be E-5 to E-7 to apply; E-4 recommendations will not be accepted. We were able to secure more quotas for FY10 at TRACEN Petaluma’s request for both baking courses. Quotas for Shipboard Baking have increased from 18 to 36. Quotas for Advanced Pastry and Plated Desserts have increased from 22 to 36. These are both fairly substantial increases and will give many more FSs the opportu-nity to attend next year. Noteworthy News: TRACEN Petaluma completed the pilot class for the new IDFSO resident course on 26 June. Sixteen FS2s with orders to 87’/110’platforms were in attendance. FSCS Katrina Goguen and FS1 Michael Wines were the in-structors. The development team at TRACEN Petaluma is currently working on curriculum revisions and the next class is scheduled to begin 14 September. Congratulations to the team at TRACEN Petaluma for a job well done!! If you have any questions regarding this course contact me direct via email or phone. As with many of our courses, we have more requests than we have seats available. I work directly with Mr. Duchos-sois to fill the seats so please be patient and we will do our best to get folks in the seats. I could go on and on about “C” schools, but I am running out of space. If you have any questions regarding schools or other professional development opportunities I can be reached at 202-475-5151 (office), 202-441-6369 (cell) or via email.

FSC Dena Reagan Food Service Professional Development Specialist

COMDT (CG-1111)

GOVERNMENT TRAVEL CHARGE CARD PROGRAM I have had quite a few questions lately regarding Travel and Travel Cards so I thought this would be a good place to put together a few reminders regarding the travel card: Government Travel Charge Card (GTCC) Program and training can be accessed on the Pay and Personnel website: http://www.uscg.mil/ppc/; click on Travel<Gov’t Travel Charge Card<Online Training<Cardholder Training. There are many travel resources listed here and it is a good idea to occasionally re-fresh yourself in the use of the GTCC. The GTCC may be used only for authorized official travel and travel-related ex-penses. Official travel expenses are broadly categorized as transportation, lodg-ing, meals and incidentals as described in the previous link.

The travel charge card must not be used for personal expenses unrelated to official travel at any time. Doing so is considered to be "misuse" of the card. The full amount of undisputed transactions is due to the bank on the billing due date indicated whether or not you have been reimbursed by your agency. This will be 25 to 30 days after the closing date on the billing statement. There is no minimum payment that can be made to keep the account from becoming delinquent. In addition, if payment is not received in a timely manner, you may lose your charging privi-leges, which may adversely affect your ability to perform your job responsibilities. If your travel charge card does not work, there may be several possible reasons this may occur includ-ing:

1. The transaction may be denied due to an agency block. Call your Travel card Coordinator for advice or to get the block lifted. The bank cannot unblock a merchant category code or raise your credit limit without approval from your A/OPC. 2.Your travel charge card may be suspended or cancelled due to delinquent payment. If you recently paid the bill, it may not have posted yet, or there may be other payment problems. Call the bank's cus-tomer service representative for advice. ****Individuals that possess a GTCC and anticipate traveling less than five times a year shall have their credit limit reduced to $1. The credit limit shall be increased to the appropriate level only when the mem-ber is in receipt of official travel orders. The credit limit shall be reduced to $1 upon completion of the travel. Contact your CTCC coordinator (or your YN) to have your card limit increased. It is a good idea to check the limit on your travel card once you receive orders, and prior to traveling, to ensure that your credit limit has not been temporarily reduced. Make all travel arrangements through SATO “Get There” site for travel, lodging, and car rentals. **For members who choose to drive rather than fly to their training, TQC will NOT provide an amendment authorizing an extra night of lodging after completion of a course prior to driving back to the unit. Amendments will be authorized only in extenuating circumstances, i.e., member cannot get a flight back to unit until the day following the completion of training. Complete your travel claim within 3 calendar days after returning from official travel. If you are a supervisor, it is always a good idea to ensure your junior members are prepared to travel when they receive orders. If you are a junior member, or an infrequent traveler, ask questions! Often-times, the questions I get are questions that should have been answered at the unit level prior to the member’s departure. There is nothing more frustrating to a member who gets to the airport or a hotel, only to find their airline ticket was not paid for, or the hotel will not accept their credit card because the member did not know his/her limit had been reduced.

As always, if you have any questions, don’t hesitate to contact me. FSC Reagan



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What is NFSEM? National Food Safety Education Month is an annual campaign held in Sep-tember to heighten the awareness about the importance of food safety education. September 2009 Theme is: "Food Safety Thrives When You Focus On Five!" The National Food Safety Education Month materials are based on the ServSafe food safety training and certi-fication program. You can find free training materials on food safety at the ServSafe website http://www.servsafe.com/nfsem/ .

You can now order your FREE Copy of "Savoring the Best of World Flavors" DVD Set!

You can now your own a free set (4) of CIA “WORLD FLAVORS” –

Compliments of

UNILEVER FOODS! Just go to the site below and place your order.

http://www.unileverfoodsolutions.us/operator_tools/dvd_offer

WHAT A DEAL!


To accommodate the time difference between D14/D17 and the East Coast, I will be modifying my schedule. Those of you that have worked with me over the years know that I am an early morning guy, but this will not work well with assisting units 6 and 7 hours away. My new schedule will be - 8-5 Monday through Friday at the office. I travel extensively, but usually have my out of office on with current contact instructions. With this change of hours, I will not be picking up my cell number after 1700 EST unless it has been pre- arranged. I also check email frequently. The primary means of supporting the DFAM is the phone support - 1-877-872-4797, and the website - http://csd.osc.uscg.mil/cghelp/ IF your matter is urgent, I do monitor those tickets, and MAY be able to respond after hours. Thank you to everyone in advance for accommodating the new schedule. This will al-low me to help a greater number of people in a more controlled fashion.

FS1 Ian Weiss

Dining Facility Automation Management Program Specialist COMDT CG-1111

1900 Half St JR 09-0831 Washington DC 20593

e-mail [email protected] Phone (202) 475-5152


Good Morning All, Right now it is important for transferring FS's to contact the detailer and get career coun-seling. Many of you have done so already and it has been extremely productive. Career coun-seling is available from June through August, so get it from the horse's mouth. If you haven’t already posted ALCGENL 075/09 somewhere visible for your FS staff, then please do so. This ALCGENL spells out the timelines for the AY2010 season. Command visits are also in June and AO's and commands will also be validating the PAL's (Personnel Allowance List) during this time. The shopping list will be published 25Sep09. Please do not think that submitting your E-resume early right after the shopping list is published will somehow impress the detailer and help you get a better assignment, in fact, it is just the opposite. I encourage you to wait a little if you can. While the shopping list will be published on 25Sep09, your E-resume is not due until 27Nov09 and commands are still validating the shopping list in October. What does this mean? Well it means that the FS detailers are still making changes to the FS shopping list and you could potentially miss out on an assignment by not viewing the list when it is most accurate. There is simply just too much turmoil in the FS account for Direct Access/shopping list to be completely accurate all the time, but I will tell you this much, it will be the most accurate between 10Oct09 and 27 Nov09. If you are an E-5 looking to go for an Independent Duty FSO job, you should be working on getting your commands endorsement. If you are interested in becoming a Special Command Aide (SCA) you should read AL-CGENL 081/09 and follow the instruction for submitting an SCA package. EPM-2 Detailers are on the road right now and possibly coming to your area for a Road show. If there is one available in your area, I suggest that you make every effort to attend. Good Luck to all of you this year and remember to call for career counseling. I know it is not easy to get through and we may not respond via email immediately, however be patient, and keep calling. We will get to you. Your career is as important to us as it is to you. Finally, I would like to say, keep up the tremendous work out there! You are the greatest asset the FS rate has, and I applaud your dedication and the hard work that it takes to make our galleys run well. Take Care.

CWO2 Michael V. Carpenter CG PSC EPM-2

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

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


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: Western Foodservice & Hospitality Expo – August 30 – September 1st, 2009, San Diego, CA 35th Winter Fancy Food Show. January 17-19, 2010, - Moscone Center, San Francisco, CA. Catersource Conference – March 7th – 11th, 2010, - Las Vegas Convention Center 3150 Paradise Road Las Vegas, NV. Chicago National Restaurant Food show - May 22-25, 2010, - Chicago Convention Cen-ter, Chicago, IL. FSAT - Training Venues: D-11 Buoy Tender Round-up Conference – Alameda, CA – August 10-14-2009 Ice Carving School – Alameda, CA – August 14th 2009(Hand On – Everyone Carves)! Foodservice Conference – Newport, RI – August 17-21, 2009 D-11 Foodservice Conference - Alameda, CA – October 05-09, 2010 Ice Carving School – Alameda, CA, - October 8th, 2010.


Words of Wisdom

FSAT IS NOW DOING NEWS BULLETINS

To help keep our fellow FS even more informed, we will now be sending out one page “bulletins” throughout the month. Keep your eye out for them; never know when a criti-cal full billet may pop up in one of these?

Take Care

FSCM Chuck D’Amico

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 Facility? 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


"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 interested please keep an eye for the assignment year 2010 Special Command Aide solicitation message (ALCGENL), in it you will find all the prerequisites 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 [email protected] 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

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Looking for something to spark up your Change of Command or other “High Visibility” venue; Try these! Rainbow Flame Kit Sparktacular's Rainbow Flame Kit provides brilliant flames in red, yellow and green. These magnificent flames will transform your foodservice event into a colorful affair and make your signature dishes unique; leaving a lasting impression on your guests.

[email protected]

2009 D-11 CHANGE OF COMMAND

*I use these all the time; they’re awesome* FSCM Chuck D’Amico

LOOK WHO JUST RECENTLY COMPLETED THE FSAT’s “PVA” TRAINING CLASS!

(SEATTLE – 26 JUNE2009)

USCGC POLAR SEA

FS2 Dale Quakenbush FS2 Michael Breier

FS3 Colt Barnes FS3 Greg Loya

USCGC MIDGETT FS3 Penkava

FS3 Dean FS3 Heck


“HOT OFF THE PRESS” – The On-Line FS Paperwork Management Course is no longer available. It has been replaced by the resident Independent Duty Food Ser-vice Officer Course in Petaluma, CA.

HEALTHY COOKING

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V O L U M E 2 I S S U E 7

In our September 2008 edition we discussed healthy cooking techniques in our healthy cooking article Reality Make-over Madness. This month we have chosen to give you another healthy cooking method option. As more and more people jump on the band wagon to lead healthier lifestyles and better eating habits, they realize not all cooking methods are good for them. They start off track with the right intentions on preparing a meal with healthy foods. But in the process they lose most of the nutritional value by the way it’s cooked. A food can be filled with all of the essential vitamins and nutrients before it is cooked, but after it is cooked the wrong way, all of the nutrients disap-pear. So they ask, how can you cook delicious food and not lose all of the essential vitamins and nutrients in the food? The answer is STIR FRY. Believe it or not one of the oldest forms of cooking is one of the healthiest ways to cook. Not only is it healthy, it’s a economical and versatile way of cooking. Many people are still in the mindset that it is the only a way to cook Asian food. Not true! You can cook Mexican, Hawaiian, Cajun, Italian, Seafood, even food for vegetarians, etc… using this method. Get creative! This is a great way to prepare a la minute cooking action stations for theme meals. Don’t have a wok! No problem iron skillet will do and those of you lucky enough to have induction cookers you already have the perfect tool for cooking stir fry.

Benefits of Stir-Fry Dishes

• Time Factor: The stir-fry method of cooking is fast. • Health Benefits: Because vegetables are cooked quickly, they retain much of their

vitamin and mineral content. Because the pan is so hot, it is possible to stir-fry with very little fat.

• Low Cost: While tender or expensive cuts of meat or seafood are used, only a small amount is needed as they are paired with large quantities of inexpensive rice, pasta and vegetables.

• Fast Clean-up: Clean-up is easy . • Variety of Fare: Stir-fry is an almost foolproof cooking method for incorporating

many different flavors and textures.

Healthy Stir Fry Tips

When stir-frying meat and poultry, allow to cook undisturbed 30 seconds to 1 minute until browned. Then stir-fry for 15 to 30 seconds. Spread meat again and sear for 30 seconds more. Then continue stir-frying for 1 to 2 minutes more.

Stir-fry cooking happens quickly. Make sure to have all your ingredients ready ahead of time. Cut food into consis-tent-size pieces to achieve even cooking. Vegetables should be thoroughly dried to prevent stir-fries from splattering in the oil and turning out soggy.

You must use oil for stir-frying, otherwise, the high temperature will cause the natural sugars to burn and foods will stick to the pan, even a nonstick one. While a wok is preferred, a high-sided skillet or sauté pan will also get the job done.

Want to know types of oil you should use for Stir-frying you can find out at:

http://chinesefood.about.com/od/cookingfaqs/f/stirfryoil.htm

“NEWS” FROM THE FINCEN FS - SOAPBOX!

“THE FINCEN SOAPBOX”

WHAT NEEDS TO BE SENT IN TO THE AUDITOR?

An issue that needs to be addressed is the lack of required information being sent to the auditor(s). The following is an excerpt from the Food Service Manual explaining the pro-cedure and lists the required documentation: Submit a copy of the CGDFOS and supporting documents arranged in the order shown below to the FINCEN (ogp) by fax to (757) 366-6526 or scan digitally and send in Adobe format by e-mail to shared mailbox [email protected] (located on GLOBAL). FINCEN must receive the package with the following documentation by the 10th day of the next month. a. CGDFOS, CG-2576. b. Summary Ration Memorandum, CG-3123. c. Supporting Documents: (1) Reimbursable Issues and Sales of Stores. (2) CG-2581, Transfer of Stores. (3) CG-2581, Sales of Stores. (4) CG-2581, Summary of Sales of Meals. (5) Copies of transmittal letter(s) to support Cash in Transit. (6) Copies of all purchase logs / BPA call record sheets. Please note, the auditors need the documents listed to verify accuracy of the informa-tion on the CGDFOS.

v/r FSC Robert E. Cadwallader

USCG Finance Center 1430 Kristina Way Chesapeake, VA 23326

Phone 757-523-6055


RANDY’S PLACE

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Greetings Fellow Food Service Specialist, You all know I have been preaching for months now about how to study for the Service

Wide and End of Course Tests. So today, I am going to speak a bit more on how you should be studying. The EPQ's (practical factors for us old timers) are what the tests are based on, so make sure you look up each reference and study each reference as it pertains to each EPQ. This should be done year round and not just when test time rolls around? By doing it this way, you can also train your junior personnel at the same time. Cram-ming doesn’t do any one any good; your get burnt out and forget things. One of the best ways to prepare your self for advancement is to know the references inside and out. Knowledge is power, the more you know and pass on to your staff the better your galley will be! If you conduct training daily, I guarantee you and your staff will be prepared for every situation. For those of you that are at Independent duty stations, make sure you study your manuals and keep your resources close. The FSAT Teams have tons of Training information that can definitely improve your Dining Facility and Professional development. In closing: Again, study your EPQ's inside and out and make sure you can effectively perform them in accordance to the references. The references are “performance based” and not knowledge based so it is critical that you are in line with each and every reference to do well on the exam. Thank you for all your hard work and devotion to duty.

FSC Randy A. Spainhour FS Subject Matter Specialist

Phone: 707-765-7142


THE NEW FS “IDFSO” COURSE IS OFF AND RUNNING!

Our first IDFSO class went well with some outstanding students. Here is a picture of our pilot IDFSO course that was from June 8 - today June 26th. Our next IDFSO class will be on Sept 14, 2009. If you would like to know more about the class, please contact me and I can give you a little write about the course. Thanks and have a wonderful weekend,

V/r Kat

FSCS Katrina R. Goguen, Master Training Specialist

FS "C" School Course Chief

TRACEN Petaluma 599 Tomales Rd.

Petaluma, CA 94952 707-765-7465

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

FS Class 10-09

1 July 2009

Honor Graduate - SNFS Heather Kribell - USCGC Hamilton - San Diego, California

FS3 Aaron Wertman - CG Sector San Francisco - San Francisco, California FS3 Charles Walker - USCGC Diligence - Wilmington, North Carolina FS3 Ryan Monroy - USCGC Sherman - Alameda, California FS3 Yvon Vaughn - USCGC Tahoma - Portsmouth, New Hampshire SNFS Benjamin Brown - USCGC Spar - Kodiak, Alaska SNFS Charles Dimaria - USCGC Active - Port Angeles, Washington SNFS Daniel Hauser - USCGC Acushnet - Ketchikan, Alaska SNFS Jordan Grist - USCGC Juniper - Newport, Rhode Island SNFS Kaeli Hottinger - USCGC Mellon - Seattle, Washington SNFS Lee Johnson - USCGC Spar - Kodiak, Alaska SNFS Ricky Pavlik - USCGC Confidence - Patrick AFB, Florida


Seems like every month is national something or other month! Ever wonder where they come up with these ideas? Well, you can thank Sargento Cheese for this one. As part of a marketing strategy to pro-mote their cheese products they declared August 2009 the first ever National Panini Month. Starting in August you can go to their website for a new panini recipe each day. http://www.sargentocheese.com. The true reason we here at FSAT are biting on this one is not to promote their cheese but to remind everyone FSAT can provide you with recipes and training on the art of making Panini.

Ah, cheese & burger! What a combination!!!! This website courtesy of the Wisconsin Milk Marketing Board pays tribute to the pairing of these two ingredients. Here you will find mouthing watering recipes to make some of the greatest cheeseburgers ever made and learn more about the types of cheese to make them.

http://www.cheeseandburger.com/