CS - Culinary Specialist

[Mary, Proud Mom of Nick]

Note: The Navy officially changed the name of "Mess Management Specialists" (MS) to "Culinary Specialist" (CS) in Jan 2004.

General Info:

Culinary specialists are cooks, bakers, dining area and living quarters managers in the Navy. It is commonly accepted that the "mess decks," or dining areas, aboard ship are the "heart of the ship," and the role they play in the morale of the ship is very important. CSs are needed on every ship in the Navy and at every shore base. Navy mess management specialists provide food services for admirals and senior government executives and run the White House Mess for the president of the United States.

What They Do:The duties performed by CSs include: preparing menus and ordering the quantities and types of food items to prepare the food; operating kitchen and dining facilities; keeping records for food supplies and financial budgets; serving as flight attendant aircrewmen; serving as personal food service specialists on admirals' staffs and for the commanding officer aboard ship or at shore bases; operating and managing living quarters aboard ship and at shore based motel/hotel type quarters.

Detailed List of Required Duties

ASVAB Score:

VE+AR=88

Enlistees are taught the fundamentals of this rating through on-the-job training or formal Navy


Great Lakes, IL -- 4 weeks

Food preparation, nutrition, dining service Group instruction and practical application

After "A" school, culinary specialists may be assigned to all types of ships and small craft and to shore facilities in the United States and overseas. During a 20-year period in the Navy, CSs spend about 60 percent of their time assigned to fleet units and 40 percent to shore stations.

Working Environment:

Culinary specialists work in kitchens, dining areas, living quarters and storerooms where food supplies are kept. The work is primarily physical and involves working as part of a team.

[Melanie]

so kyle is in classes where right now? i dont think steve is cooking yet. ooh i love breakfast food. arent we lucky to have men in our lives to cook for us? well i dont know about you but i am because im an awful cook.

[Melanie]

Oh two weeks thats exciting! I saw Steve last weekend for his graduation which was amazing but it feels like its been a month already. oo la la breakfast in bed that sounds amazing, enjoy!

[wendym]

My son is in class but i dont know what time he goes.

[wendym]

MY son chris goes to A school in the mornings from 6am till 4 30 pm he had watch last night at 2am till 4am so i know he was tired this morning when he went to class. lol

[Cheryl (Marcin)]

My son just graduated BC today, Oct 31 on to A school for culinary!

[Nick's Mom Christine]

Cheryl, My son also graduated BC on Oct 31 and is going to A school for culinary! He said they are supposed to start school today but said it could be delayed. I am hoping to hear from him tonight. I know he has been anxious to start. He hates the waiting but is getting used to "hurry up and wait"! Does your son know where he will go after A school? Mine requested subs so he goes on to Groton for sub school after A school.

[CCR]

I RECEIVED THIS LETTER FROM SHARI CARLSON. My husband is Director of the East Tx Chef's Association, and Shari owns her own dessert company in Dallas and is a member of the TCA, has held officers positions. She mentored our culinary specialists onboard. Herewith her letter.

Hi Carol-

Congratulations!

My dad was in the navy during WWII - he was also a Fire Controlman.
When I was little I thought that meant he put out fires on board ship!!
Eventually he explained that he helped "aim" the big guns and
torpedos at targets. Totally different from now of course.

I boarded the USS Theodore Roosevelt (Carrier) in September 2003
from Norfolk and cruised down the east coast to Florida but was evavuated by
COD because of an incoming huricane.

In September 2004, I and 3 other chefs from Dallas were flown from
San Diego to the USS Abraham Lincoln (Carrier) while at sea and cruised north
up the Pacific to Seattle.

In May of 2006 I took the USS San Antonio from Norfolk to New York for
Fleet Week. What an experience that was - cruising up the harbor!

I wrote an article after my first trip for the Lone Star Chef.
If you contact the state office they probably have it on file.

Shari Carlson


I AM GOING TO LOOK FOR THAT ARTICLE AND GET BACK TO YA'LL.
Carol

[Mary, Proud Mom of Nick]

Came across this article that I thought you might enjoy if your sailor is a CS -

NNS081108-22. Culinary Specialists Bring Skills to Table
-- http://www.news.navy.mil/search/display.asp?story_id=40811

[Becky L]

this is neat, thanks for sharing. I'm glad to hear that some of the CS's actually get to cook. Kas's ship is mainly open and heat-no real cooking involved. it's nice to know not all of them are like that.
Becky
PNM of CS Kas

[Sally]

What score do you need for CS. My son wanted to be a CS but got a 35 on ASVABS now he is put on an aircraft carrier in Florida

[Becky L]

I'm not sure what score they have to get, by the info at the top of this page it looks like 88. what is his position/job? I know Kas scored higher than she needed to, but chose the CS because that was what she wanted.
Becky

[Karen]

My son is a CS in Japan and he loves it. He has wanted to become a Chef since he was helping grandma bake at 2yrs of age. This was the perfect choice for him. he was just offered a position at the White house and will be going to C school sometime this year. (If any one knows what the length of C school is and what it entails, I wuld love the info). Hopefully sooner than later as he has been in Japan since 2006. He has started a portfolio on ship (with the help of the Photographers) that will travel with him. I cannot be more proud of him. It is hard work but he is learning team work and commitment. I am completely amazed by his accomplishments.