Auxiliarists participate with Active duty CG in the Culinary Specialist Symposium Sector NY

Wednesday, June 21, 2017

A yummy picture is worth a thousand (delicious) words !

Article written and pictures taken by Tom Ceniglio, Auxiliarist.

On June 5th – 9th , 2017 approximately 35 members of team coast guard assembled for the Culinary Specialist Symposium in Sector NY. There were classes, workshops, tips, best practices, habits to break, habits to start, demonstrations, competitions, and sampling of our work. Every 15 minutes or so we wash our hands and change gloves as necessary so that we do not contaminate the food with germs from our hygiene or bacteria from raw proteins. I took these pictures on my smartphone while attending the CS Symposium as a certified Auxiliary Food Service Specialist. If you are interested in more information about preparing food, cooking food, serving food, making food more nutritious, having more fun in the kitchen and the scullery then please consider taking a certification course and symposium as a culinary specialist.

The AuxFS program enhances Coast Guard and Coast Guard Auxiliary mission readiness, effectiveness, and execution by providing food services support to Coast Guard and Coast Guard Auxiliary units by:

• Promoting and maintaining food service in galleys, floating and land based deployed facilities.
• Supporting (Ready Volunteer Force) of the National Strategic Plan (2012-2016).
• Growing and maintaining a trained and ready staff to support Coast Guard operations.

All AuxFS members have been trained using the Coast Guard Approved Auxiliary Food Services Guide. Training includes both classroom lectures and hands on work. Standardized performance qualifications are required to be completed within 1 year of the initial AuxFS class. Hepatitis A vaccinations and medical screenings are also required. A yearly sanitation class and 2 year team coordination training class (TCT) is also required. No waivers will be granted, no exceptions.

Auxiliary Food Services Branch Chiefs serve as points of contact for Auxiliary Food Service (AuxFS) and Auxiliary Leadership to provide information or guidance regarding participation in authorized AuxFS programs. BCs promote the AuxFS program through the Auxiliary Chain of Leadership and Management and other means of communication to the current membership and prospective members. Each district is supported by AuxFS district chairs. The appointed district chair is the point of contract for all district AuxFS operations. Districts may be further segmented to sectors, depending on the size of the district and resources. District AuxFS Chairs support both Coast Guard and Auxiliary Food Service operations in the District. This includes the organizational assignment of staff by assigning trained staff to support the requested event.








CS Mission Statement:

The Culinary Specialist rating is comprised of a diverse, multicultural workforce that reflects the best of our great nation.

We are team players. By working together, we promote unit morale and enhance unit effectiveness.

We deliver superlative service on every platform, un any environment, at any time, through sacrifice and strong adherence to Coast Guard Core Values.

We are mission enablers, committed to mission execution through mission readiness.

We thrive in our unique role within the United States Coast Guard.

We are the preeminent food service professionals of the Armed Forces of the United States of America.

We are United States Coast Guard Culinary Specialist.






















For more information about the Culinary Specialist Symposiums please use the contacts below:


LT Matt McKenney

(347) 308-4461


CSC Noah Bray

(917) 453-7800



  1. Anne Wright says:

    I’m interested in the AUX-FS program. Who would I contact in D9 CR to find out when & where classes are held, and how I can register for them. Thank you.

    Anne Wright

    • admin says:

      Hello Anne, I visited the H Directorate Organizational Chart for AUXFS and the position at D9 CR is apparently vacant. I would suggest contacting the BC Ginger Ellis at VIRGINIA F ELLIS , (540) 894-7790. If she is not the POC any longer please let us know. Ther may also be a calendar for training in development?

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