R 021502Z MAY 12

ALCOAST 207/12
COMDTNOTE 1650
SUBJ: COAST GUARD CULINARY TEAM (CGCT) COMPETITION RESULTS
1. The CGCT, comprised of 16 food service specialists from around the
Coast Guard, competed in the 37th Annual Culinary Arts Competition at
Fort Lee, VA which is the largest culinary competition in North
America.  Military teams representing all the armed services competed
for the best U.S. military culinary team in the world.  The CGCTs
accomplishments were extremely impressive and well deserved after
enduring 2 weeks of some of the most intense culinary training and
competition the U.S. has to offer.
2. While many of the teams in attendance had trained together prior
to the competition, the CGCT did not have this advantage.  The CGCT
hit the ground running with competition training starting
immediately.  The CGCT competed in several American Culinary
Federation sanctioned categories including field cooking, student
skills, cold food, cake decorating, tallow sculptures, ice carving,
pastries, and contemporary cooking.
3. In the two week competition, the CGCT earned several gold, silver,
and bronze medals and placed an impressive 4th place overall for
Military Installation of the Year. Additionally, the CGCT took home
Judges Best Award for Team Buffet/Cold Food Display and Judges Best
Nutrition Hot Food Challenge.  Individual awards are listed below:
    a. FSC Jason Stagnitto, D7 SCA, Team Manager.  Gold Medal:
Nutritional hot food challenge, mystery basket.  Silver Medal: Team
buffet/cold food table (8 varieties of tapas/finger foods presented
cold). Bronze Medal: Enlisted aide hot food challenge. Bronze Medal:
Field cooking competition.
    b. FS1 Edward Fuchs, DHS EDF, Team Captain.  Gold Medal:
Nutritional hot food challenge, mystery basket.  Gold Medal: Cold
food table (cold platter of fish/shellfish). Silver Medal: Chef of
the Year, mystery basket. Bronze Medal: Field cooking competition.
    c. FS1 Scott Manfre, D5 SCA. Gold Medal: Cake. Silver Medal:
Cake.
Bronze Medal: Field cooking competition. Bronze Medal: Enlisted Aide
hot food challenge.
    d. FS1 Katie Heitman, DHS EDF, Assistant Team Captain. Gold
Medal:
Six different hot/cold desserts displayed cold. Silver: Tallow
showpiece (CGC Eagle). Bronze Medal: Field cooking competition.
    e. FS1 Derrick Dolan, CGC Cheyenne. Silver Medal: Hot food
challenge, professional. Silver Medal: Team buffet/cold food table.
    f. FS2 Jason Rohrs, CGC Eagle. Gold Medal: Hot food challenge,
professional. Gold Medal: Team buffet/cold food table (one, five
course gastronomic). Bronze Medal: Field cooking competition.
    g. FS2 Clark Lauer, CGC Bonito. Silver Medal: Team buffet/cold
food table (6 plated appetizers). Silver Medal: two block ice
carving.
    h. FS2 Noel Gray, CGC Maui/PATFORSWA. Siler Medal: three block
ice
carving. Bronze: Student Chef of the Year. Bronze Medal: Single block
ice carving.
    i. FS2 Jason Kellogg, STA Sand Key. Silver Medal: Student team
skills.
    j. FS2 John Jeffries, CGC Elm. Silver Medal: Student team skills.
    k. FS2 Mason Champlin, STA Grand Haven. Silver Medal: Student
team
skills.
    l. FS2 Justin Pearl, CGC Bertholf. Silver Medal: Student team
skills.
    m. FS2 Andrew Masi, CGC Blue Shark. Gold Medal: Hot food student
challenge. Gold Medal: Three block ice carving.
    n. FS2 Ivana Juhas, CGC Kittiwake. Silver Medal: Hot food student
challenge.
    o. FS2 David Blonn, CGC Forward. Gold Medal: Hot food student
challenge.
    p. FS3 Karla Reynoso, CGC Thetis. Silver Medal: Student team
skills.
4. The CGCT represented the Coast Guard well and has brought credit
to themselves and the food service rating.  Bravo Zulu. A special
thanks to FSCS James Swenson, COMDT (CG-00), for providing
leadership, mentorship, and safety advice throughout the competition.
5. RADM Maura K. Dollymore, Director of Health, Safety and Worklife,
sends.
6. Internet Released Authorized.