Jump to content

Culinary specialist (United States Navy): Difference between revisions

From Wikipedia, the free encyclopedia
Browse history interactively
← Previous editNext edit →
Content deleted Content added
VisualWikitext
m →Notable culinary specialists: add Carl Kimmons & Dominique Saavedra
→History: clarify history with historic rating abreviations and definition of "cranking"
Line 14: Line 14:


==History==
==History==
Food service ratings in the U.S. Navy were historically divided into two broad groupings until the merger of commissaryman and steward ratings to mess management specialist on January 1, 1975.<ref>{{cite web |title=Navy Ratings |url=http://bluejacket.com/usn_ratings.html |accessdate=2 March 2011 |publisher=Bluejacket.com |archive-date=10 June 2011 |archive-url=https://web.archive.org/web/20110610205250/http://www.bluejacket.com/usn_ratings.html |url-status=dead }}</ref> Before 1975, stewards prepared and served meals to the officers, maintained their quarters and took care of their uniforms.<ref>{{Cite book|url=https://archive.org/details/StewardCook3c2c1946|title=Steward and cook 3c and 2c|last=United States. Bureau of Naval Personnel|date=1946|publisher=Washington, U.S. Govt. Print. Off.}}</ref> They served officers in the flag mess for admirals, the cabin mess for the ship's captain and the wardroom mess for all other officers.
Food service ratings in the U.S. Navy were historically divided into two broad groupings until the merger of Commissaryman (CS) and Steward (SD) ratings to Mess Management Specialist (MS) on January 1, 1975.<ref>{{cite web |title=Navy Ratings |url=http://bluejacket.com/usn_ratings.html |accessdate=2 March 2011 |publisher=Bluejacket.com |archive-date=10 June 2011 |archive-url=https://web.archive.org/web/20110610205250/http://www.bluejacket.com/usn_ratings.html |url-status=dead }}</ref> Before 1975, stewards prepared and served meals to the officers, maintained their quarters and took care of their uniforms.<ref>{{Cite book|url=https://archive.org/details/StewardCook3c2c1946|title=Steward and cook 3c and 2c|last=United States. Bureau of Naval Personnel|date=1946|publisher=Washington, U.S. Govt. Print. Off.}}</ref> They served officers in the flag mess for admirals, the cabin mess for the ship's captain and the wardroom mess for all other officers.


Until the merger, the steward rating, and its predecessor ratings were largely segregated. Prior to World War 2, commissarymen were known as Mess Attendants and Ships Cooks, deadend jobs which ostensibly topped off at [[Petty_officer_first_class#United_States|Petty Officer 1st Class]], but rarely achieved, as sailors of African and Asian descent largely filled these roles.<ref>{{Cite book|url=https://books.google.com/books?id=k9j-6ByRYOQC&dq=%22steward+%28sd%29%22+wardroom+mess&pg=PR15|title=Pinoy Stewards in the U.S. Sea Services: Seizing Marginal Opportunity|last=Burdeos|first=Ray L.|date=2010-09-23|publisher=AuthorHouse|isbn=9781452066783|language=en}}{{Self-published source|date=July 2019}}</ref><ref>{{Cite book|url=https://archive.org/details/analysisofamalga00weit|title=An analysis of the amalgamation of the CS and SD ratings in the United States Navy|last1=Weittenhiller|first1=Larry K.|last2=White|first2=Craig C. L.|date=1978|publisher=Monterey, California: U.S. Naval Postgraduate School|others=Dudley Knox Library Naval Postgraduate School|language=en-US}}</ref>
Until the merger, the steward rating, and its predecessor ratings were largely segregated. Prior to World War 2, Commissarymen were known as [[Naval_rating#United_States_Navy_&_United_States_Coast_Guard|non-rated]] Mess Attendants and Petty Officer Ships Cooks (SC), deadend jobs which ostensibly topped off at [[Petty_officer_first_class#United_States|Petty Officer 1st Class]], but rarely achieved, as sailors of African and Asian descent largely filled these roles.<ref>{{Cite book|url=https://books.google.com/books?id=k9j-6ByRYOQC&dq=%22steward+%28sd%29%22+wardroom+mess&pg=PR15|title=Pinoy Stewards in the U.S. Sea Services: Seizing Marginal Opportunity|last=Burdeos|first=Ray L.|date=2010-09-23|publisher=AuthorHouse|isbn=9781452066783|language=en}}{{Self-published source|date=July 2019}}</ref><ref>{{Cite book|url=https://archive.org/details/analysisofamalga00weit|title=An analysis of the amalgamation of the CS and SD ratings in the United States Navy|last1=Weittenhiller|first1=Larry K.|last2=White|first2=Craig C. L.|date=1978|publisher=Monterey, California: U.S. Naval Postgraduate School|others=Dudley Knox Library Naval Postgraduate School|language=en-US}}</ref>


Commissarymen prepared meals for enlisted sailors in galleys on the ship and shore bases in the general mess. They purchased food from approved sources, stored food stuffs and distributed to the galleys for preparation and kept accountability records.<ref>{{Cite book|url=https://books.google.com/books?id=EP0OAQAAIAAJ&q=%22commissaryman+(cs)%22|title=Commissaryman 1 and C|last=Personnel|first=United States Bureau of Naval|date=1959|language=en}}</ref>
Commissarymen prepared meals for enlisted sailors in galleys on the ship and shore bases in the general mess. They purchased food from approved sources, stored food stuffs and distributed to the galleys for preparation and kept accountability records.<ref>{{Cite book|url=https://books.google.com/books?id=EP0OAQAAIAAJ&q=%22commissaryman+(cs)%22|title=Commissaryman 1 and C|last=Personnel|first=United States Bureau of Naval|date=1959|language=en}}</ref>


With the consolidation, sailors in the new rating became "responsible for food preparation and food service for both enlisted and officer messes." To accommodate the change, officers were now required to assume some of the upkeep of their staterooms and personal uniforms. Other cleaning duties became the responsibility of rotational pool of enlisted personnel from the ship.<ref>{{cite news|url=http://www.navy.mil/ah_online/archpdf/ah197501.pdf|title=Commissaryman/Steward Ratings Now Consolidated;Other Functions Change|date=January 1975|newspaper=All Hands|access-date=26 January 2017}}</ref> This arrangement continues with the current culinary specialist rating. Enlisted personnel from other ratings in pay grades E-1 to E-3 are usually required to do two tours lasting first 90 and then 60 days. This practice is somewhat derisively referred to as "Mess Cranking".
With the consolidation, sailors in the new rating became "responsible for food preparation and food service for both enlisted and officer messes." To accommodate the change, officers were now required to assume some of the upkeep of their staterooms and personal uniforms. Other cleaning duties became the responsibility of rotational pool of enlisted personnel from the ship.<ref>{{cite news|url=http://www.navy.mil/ah_online/archpdf/ah197501.pdf|title=Commissaryman/Steward Ratings Now Consolidated;Other Functions Change|date=January 1975|newspaper=All Hands|access-date=26 January 2017}}</ref> This arrangement continues with the current culinary specialist rating. Nonrated enlisted personnel in pay grades E-1 to E-3 are usually required to assist in galley duty, much as those in the Army are assigned to [[KP duty]]. Technically called Food Service Attendants, this practice is somewhat derisively referred to as "Cranking".<ref name="Cranking">{{cite web |last1=Parker |first1=Evan |title=Cranking |url=https://allhands.navy.mil/Stories/Display-Story/Article/1839774/cranking/ |website=All Hands |publisher=U.S. Navy |date=12 August 2014}}</ref>


In an effort to make mess management specialist (MS) translate to the civilian sector, the rating title was updated to culinary specialist (CS) in 2004. This change allowed for easier recruiting tactics when giving job descriptions related to various civilian jobs with similar titles. It also provided sailors transitioning into the civilian sector an opportunity to use their culinary certifications that would now correlate into numerous career paths, including food production methods, cost control, nutrition, sanitation, and food marketing.<ref>{{Cite web|title=Name change of the mess Management Specialist (MS) rating to Culinary Specialist (CS). - Free Online Library|url=https://www.thefreelibrary.com/Name+change+of+the+mess+Management+Specialist+(MS)+rating+to+Culinary...-a0114593789|access-date=2021-06-20|website=www.thefreelibrary.com}}</ref> The Culinary Specialist rating now belongs to approximately 7,500 food service personnel who feed over 300,000 US Navy sailors worldwide.<ref>{{Cite web|last=R|first=Travis|date=2019-06-27|title=Navy Culinary Specialist (CS): Career Details|url=https://www.operationmilitarykids.org/navy-culinary-specialist-cs/|access-date=2021-06-20|website=Operation Military Kids|language=en-US}}</ref>
In an effort to make Mess Management Specialist (MS) translate to the civilian sector, the rating title was updated to ''Culinary Specialist (CS)'' in 2004. This change allowed for easier recruiting tactics when giving job descriptions related to various civilian jobs with similar titles. It also provided sailors transitioning into the civilian sector an opportunity to use their culinary certifications that would now correlate into numerous career paths, including food production methods, cost control, nutrition, sanitation, and food marketing.<ref>{{Cite web|title=Name change of the mess Management Specialist (MS) rating to Culinary Specialist (CS). - Free Online Library|url=https://www.thefreelibrary.com/Name+change+of+the+mess+Management+Specialist+(MS)+rating+to+Culinary...-a0114593789|access-date=2021-06-20|website=www.thefreelibrary.com}}</ref> The Culinary Specialist rating now belongs to approximately 7,500 food service personnel who feed over 300,000 US Navy sailors worldwide.<ref>{{Cite web|last=R|first=Travis|date=2019-06-27|title=Navy Culinary Specialist (CS): Career Details|url=https://www.operationmilitarykids.org/navy-culinary-specialist-cs/|access-date=2021-06-20|website=Operation Military Kids|language=en-US}}</ref>


In the U.S. Coast Guard, its Comissaryman and Steward ratings were merged in 1973 into the Subsistence Specialist (SS) rating. The Subsistence Specialist designation was then changed to Food Service Specialist (FS) in 1996, to better describe the duties as opposed to the connotation of subsistence with bare survial.<ref name="CS History">{{cite web |last1=Lewis |first1=Dana |title=U.S. Coast Guard enlisted ratings rating specialty marks & distinguishing marks 1915 ~ 2009 |url=https://media.defense.gov/2020/Mar/27/2002271170/-1/-1/0/FINAL%20%20CG%20RATING%20&%20WARRANT%20MARKS%20DPL.PDF |publisher=U.S. Department of Defense |page=40 |date=December 2016}}</ref>
In the U.S. Coast Guard, its Comissaryman and Steward ratings were merged in 1973 into the Subsistence Specialist (SS) rating. The Subsistence Specialist designation was then changed to Food Service Specialist (FS) in 1996, to better describe the duties as opposed to the connotation of subsistence with bare survial.<ref name="CS History">{{cite web |last1=Lewis |first1=Dana |title=U.S. Coast Guard enlisted ratings rating specialty marks & distinguishing marks 1915 ~ 2009 |url=https://media.defense.gov/2020/Mar/27/2002271170/-1/-1/0/FINAL%20%20CG%20RATING%20&%20WARRANT%20MARKS%20DPL.PDF |publisher=U.S. Department of Defense |page=40 |date=December 2016}}</ref>

Revision as of 07:39, 17 February 2024

Culinary specialist
Navy (lt) and Coast Guard (rt) Rating insignia
Issued byUnited States Navy
United States Coast Guard
TypeEnlisted rating
AbbreviationCS
A culinary specialist buttering loaves of bread aboard the aircraft carrier USS George Washington

Culinary Specialist (abbreviated CS) is a United States Navy and United States Coast Guard occupational rating. The Navy rating was created on January 15, 2004 from the Mess Management Specialist (MS) rating.[1]

The U.S. Coast Guard replaced its previously named Food Service Specialist (FS) rating with Culinary Specialist on January 6, 2017 in order to "accurately reflect the culinary skills and professional expertise held by members of the rating".[2]

History

Food service ratings in the U.S. Navy were historically divided into two broad groupings until the merger of Commissaryman (CS) and Steward (SD) ratings to Mess Management Specialist (MS) on January 1, 1975.[3] Before 1975, stewards prepared and served meals to the officers, maintained their quarters and took care of their uniforms.[4] They served officers in the flag mess for admirals, the cabin mess for the ship's captain and the wardroom mess for all other officers.

Until the merger, the steward rating, and its predecessor ratings were largely segregated. Prior to World War 2, Commissarymen were known as non-rated Mess Attendants and Petty Officer Ships Cooks (SC), deadend jobs which ostensibly topped off at Petty Officer 1st Class, but rarely achieved, as sailors of African and Asian descent largely filled these roles.[5][6]

Commissarymen prepared meals for enlisted sailors in galleys on the ship and shore bases in the general mess. They purchased food from approved sources, stored food stuffs and distributed to the galleys for preparation and kept accountability records.[7]

With the consolidation, sailors in the new rating became "responsible for food preparation and food service for both enlisted and officer messes." To accommodate the change, officers were now required to assume some of the upkeep of their staterooms and personal uniforms. Other cleaning duties became the responsibility of rotational pool of enlisted personnel from the ship.[8] This arrangement continues with the current culinary specialist rating. Nonrated enlisted personnel in pay grades E-1 to E-3 are usually required to assist in galley duty, much as those in the Army are assigned to KP duty. Technically called Food Service Attendants, this practice is somewhat derisively referred to as "Cranking".[9]

In an effort to make Mess Management Specialist (MS) translate to the civilian sector, the rating title was updated to Culinary Specialist (CS) in 2004. This change allowed for easier recruiting tactics when giving job descriptions related to various civilian jobs with similar titles. It also provided sailors transitioning into the civilian sector an opportunity to use their culinary certifications that would now correlate into numerous career paths, including food production methods, cost control, nutrition, sanitation, and food marketing.[10] The Culinary Specialist rating now belongs to approximately 7,500 food service personnel who feed over 300,000 US Navy sailors worldwide.[11]

In the U.S. Coast Guard, its Comissaryman and Steward ratings were merged in 1973 into the Subsistence Specialist (SS) rating. The Subsistence Specialist designation was then changed to Food Service Specialist (FS) in 1996, to better describe the duties as opposed to the connotation of subsistence with bare survial.[12]

Duties

Culinary specialists operate and manage U.S. Navy and U.S. Coast Guard messes and living quarters in addition to many other duties as follows:

  • Estimate quantities and kinds of foodstuffs required.
  • Assist supply officers in ordering and storage of subsistence items and procurement of equipment and mess gear.
  • Check delivery for quantity and assist medical personnel in inspection for quality.
  • Prepare menus and plan, prepare, and serve meals.
  • Maintain food service spaces and associated equipment in a clean and sanitary condition, including storerooms and refrigerated spaces.
  • Maintain records of financial transactions and submit required reports.
  • Maintain, oversee, and manage quarters afloat and ashore.[13]

Navy and Coast Guard culinary specialists operate messes for the President of the United States in the White House and at Camp David.[14]

Notable culinary specialists

  • Robert Blake, Civil War Navy steward and first African-American Navy recipient of the Medal of Honor
  • Carl Brashear, Navy steward and first African-American to graduate from the Navy Diving & Salvage School
  • George W. Gibbs Jr., first African-American to set foot on Antarctica as cook aboard Richard E. Byrd's third Antarctic expedition
  • Carl Kimmons, the first Navy sailor who enlisted as a mess attendant and end up a commissioned officer
  • Doris Miller, WW2 Navy cook & first African-American recipient of the Navy Cross
  • Walt Nauta, valet to Donald Trump
  • Forrest O. Rednour, WW2 Coast Guard cook. Recipient of the Navy and Marine Corps Medal. Namesake of the Coast Guard's Forrest O. Rednour Memorial Award Program For Excellence in Food Service[15]
  • Dominique Saavedra, first female enlisted Navy sailor to earn a submarine qualification

See also

References

  1. ^ Tuck, Shane (2004-03-03). "Mess Management Specialists Transform into Culinary Specialist". Archive.org. U.S. Navy. Archived from the original on 2004-03-06. Retrieved 2022-12-07.
  2. ^ Kelly, William G. (6 January 2017). "Subsistence Program Update and Rating Name Change". CG-1. United States Coast Guard.
  3. ^ "Navy Ratings". Bluejacket.com. Archived from the original on 10 June 2011. Retrieved 2 March 2011.
  4. ^ United States. Bureau of Naval Personnel (1946). Steward and cook 3c and 2c. Washington, U.S. Govt. Print. Off.
  5. ^ Burdeos, Ray L. (2010-09-23). Pinoy Stewards in the U.S. Sea Services: Seizing Marginal Opportunity. AuthorHouse. ISBN 9781452066783.[self-published source]
  6. ^ Weittenhiller, Larry K.; White, Craig C. L. (1978). An analysis of the amalgamation of the CS and SD ratings in the United States Navy. Dudley Knox Library Naval Postgraduate School. Monterey, California: U.S. Naval Postgraduate School.
  7. ^ Personnel, United States Bureau of Naval (1959). Commissaryman 1 and C.
  8. ^ "Commissaryman/Steward Ratings Now Consolidated;Other Functions Change" (PDF). All Hands. January 1975. Retrieved 26 January 2017.
  9. ^ Parker, Evan (12 August 2014). "Cranking". All Hands. U.S. Navy.
  10. ^ "Name change of the mess Management Specialist (MS) rating to Culinary Specialist (CS). - Free Online Library". www.thefreelibrary.com. Retrieved 2021-06-20.
  11. ^ R, Travis (2019-06-27). "Navy Culinary Specialist (CS): Career Details". Operation Military Kids. Retrieved 2021-06-20.
  12. ^ Lewis, Dana (December 2016). "U.S. Coast Guard enlisted ratings rating specialty marks & distinguishing marks 1915 ~ 2009" (PDF). U.S. Department of Defense. p. 40.
  13. ^ "Culinary Specialist (CS) Rating Roadmap" (PDF). US Navy. February 2016. Archived from the original (PDF) on January 3, 2018. Retrieved January 1, 2018.
  14. ^ Fisher, John C.; Fisher, Carol (2010-11-10). Food in the American Military: A History. McFarland. ISBN 9780786461738.
  15. ^ COMDTINST 4061.7A (September 2022). "The Forrest O. Rednour Memorial Award Program for Excellence in Culinary Operations" (PDF).{{cite web}}: CS1 maint: numeric names: authors list (link)
Wikimedia Commons has media related to Culinary specialist (United States Navy).
Retrieved from "https://en.wikipedia.org/w/index.php?title=Culinary_specialist_(United_States_Navy)&oldid=1208375106"