Press ReleaseDate: May 17, 2010
Contact: District 5 Public Affairs
USCG Photos by PO2 Andrew Kendrick
Coast Guard cooks graduate
from Culinary Institute of Va.
Army Master Sgt. David Turcotte above left, an executive chef at Fort Lee, Va., loads up his plate with food prepared by a select group of Coast Guard cooks as their grand finale prior to graduating from the Culinary Institute of Virginia Friday, May 14, 2010. The food service specialists were chosen from around the nation to participate in the annual opportunity for advanced culinary skills development. A Coast Guard cook above right prepares sushi for her and her classmates grand buffet to showcase their new skills prior to graduating from the Culinary Institute of Virginia NORFOLK, Va. — A select group of Coast Guard food service specialists from around the nation graduated an advanced culinary course at the Culinary Institute of Virginia in Norfolk Friday.
Mike Morphew, director of culinary education at the institute; Rear Adm. Mark J. Tedesco, the Coast Guard's chief medical officer and director of health, safety and work-life; along with Master Chief Petty Officer Philip A. Garrett, the food service specialist's rating force master chief; gave out 16 certificates to the graduating students.
Coast Guard cooks above left prepare sushi for their classes grand buffet which showcases their new skills prior to graduating from the Culinary Institute . In the photo middle left, Sushi sits on a table while Coast Guard cooks finish their dishes for a grand buffet to showcase their new skills prior to graduating from the Culinary Institute . Petty Officer 1st Class Stephen Bishop middle right above, the chef for Atlantic Area Commander Vice Adm. Robert C. Parker, adds some sushi to his plate prepared by a select group of Coast Guard cooks as their grand finale prior to graduating. Petty Officer 2nd Class Anissa S. Taylor above right, was selected as the Coast Guard's food service specialist of the year and received recognition after graduating from a course at the Culinary Institute of Virginia Friday, May 14, 2010. A select few Coast Guard food service specialists were chosen from around the nation to participate at the institute for an annual opportunity for advanced culinary skills development. After the graduation was complete, Tedesco and Garrett presented Petty Officer 2nd Class Anissa S. Taylor a plaque to recognize her as the Coast Guard's food service specialist of the year.
The students had two weeks at the institute to refine their skills and learn before returning to their home units. As a finale, the group used three kitchens in the institute to create a grand buffet.
Photo Release
