P a ge 19 t opside V olume 115, I s s u e 1
Auxiliary Food Service Specialists Support USCGC Tate
During the Change Of Watch for the US Coast Guard Cutter William Tate, the US Coast Guard Auxiliary ' s Food Service Specialists( AUXFS) were there to lend a hand and make it a success. Auxiliarists Steve Hewitt, Flotilla 07- 02, Don Gerhart, Flotilla 12-02 and Paul Casalese, Flotilla 16-08, all AUXFS qualified, spent two days aboard the TATE helping Culinary Specialist 1st Class( CS1) Daniel Ellis prepare food for the 75 guests and crew members expected for the Change Of Watch. The menu included Pulled Pork, Smoked Brisket, Pork and Beans, homemade Potato Salad and a Relish Platter. Dessert included a custom cake by CS1 Ellis, cupcakes, fruit tray with a yogurt dip, coffee, lemonade and ice tea.
The Auxiliarists were each presented with a unit ball cap and a challenge coin. This is a perfect example of Team Coast Guard in action. If you are a member in D5NR, have completed your Mandated Training, and wish to become a part of the AUXFS team, please contact Noreen Schifini, District Staff Officer-Food Services at schifiniuscgaux @ gmail. com.
Noreen Schifini District Staff Officer-Food Services
Clockwise from top left: Auxiliarist Steve Hewitt, Flotilla 07-02, CS1 Daniel Ellis, Auxiliarist Don Gerhart, Flotilla 12-02 and Auxiliarist Paul Casalese, Flotilla 16-08; Auxiliarist Don Gerhart sets up the dessert table; Auxiliarist Steve Hewett, far right, serves some potato salad to on of the guests; The cake created by CS1 Ellis
Photos taken by Noreen Schifini