I joined the United States Coast Guard Auxiliary in 2003. A member of Flotilla 014-05-10, I received Auxiliary Food Service (AUXCHEF) training and certificate in the 2nd original class in 2004. In 2010, with a gold side active duty Culinary Service Specialist, we started the first class in D1SR, with the idea to cross train Auxiliary Chefs with the active duty, so the Auxiliary could help in the galleys. Courses were developed as classroom and practical in the same session. In 2010, I obtained my certificate for instructing the Auxiliary Food Service Program and have served at U.S. Coast Guard Station New York and Sector New York as an AUXFS and alternate chef. I have participated and trained in Boat Crew activities and I am a past Flotilla Commander. I have also lead AUXFS teams for USCG events, where the AUXFS Program was recognized by the Coast Guard and Auxiliary alike, the Team Commendation medal twice was awarded twice to my teams and an Achievement medal.
In civilian life, I am a Licensed Geologist and Environmental Engineer and now a trained Chef and pastry Baker with a Culinary Arts certificate from Kingsboro Community College in Brooklyn, New York. Presently a night Baker for a local Stop and Shop Grocery Store, self-taught and experienced cook and baker, with making of cookies, cakes and chocolates, and savory items.
I have knowledge of cooking fundamentals, food preparation,and production and am qualified in SERVE SAFE, holding a New York City Department of Health and Safety Food Handlers Certificate, National Restaurant Association Food Production and Customer Service Certifications.
ZACHARY STRAUSS
14-5-10
Governors Island, New York