Anyways, on the Essex, like all ships even today, the junior enlisted
crew perform for periods as assistants with the galleys. Food Service Attendants or 'FSA' is the general term.
That young man was a natural cook! Today my daughter says FSA's
He proceeded to show some outstanding soups and fast skillet type
foods based on his Latina Mother then use the grill top to make us
stir fry dishes over Hispanic rice blends with curried rices. He was simply gifted at making the best with whatever we had. His own
Department Chiefs saw it all and he went off with recommendation for conversion to what was the MS rate, now CS rate. He left the Fort
Mchenry off to the A school to become a Navy cook.
He came back to Japan though while I was still there. Smile, MS3 on
the Essex. He served in the Chief's mess then the Officers stole him
for the Officers mess. They in turn had him stolen for the Flag
Officers mess when embarked. When I left he was MS2(E5).
I had one final encounter with him 11 years after I retired. I was helping out a fellow GS who handled all the beginning entry training
for Navy enlisted. I called a a CSCM (E9) with only his first name
and a reference that he was the POC for training. Yup. It was not
only him, but he remembered me!
Now how's that for cool!
Hi Carol,
Anyways, on the Essex, like all ships even today, the junior enlisted crew perform for periods as assistants with the galleys. Food Service Attendants or 'FSA' is the general term.
Interesting, never heard of that with any of the other services.
That young man was a natural cook! Today my daughter says FSA's
Makes you wonder why he didn't enlist as a cook to begin with. BTW, I presume Charlotte is still active duty? Our daughter in the National
Guard hit her 20 (active) last summer but was asked to stay on longer to help the unit train up for a deployment; she doesn't have to go,
however.
He proceeded to show some outstanding soups and fast skillet type
foods based on his Latina Mother then use the grill top to make us
stir fry dishes over Hispanic rice blends with curried rices. He was simply gifted at making the best with whatever we had. His own Department Chiefs saw it all and he went off with recommendation for conversion to what was the MS rate, now CS rate. He left the Fort Mchenry off to the A school to become a Navy cook.
Sounds like he made a good move and did well for himself.
He came back to Japan though while I was still there. Smile, MS3 on the Essex. He served in the Chief's mess then the Officers stole him for the Officers mess. They in turn had him stolen for the Flag Officers mess when embarked. When I left he was MS2(E5).
I had one final encounter with him 11 years after I retired. I was helping out a fellow GS who handled all the beginning entry training for Navy enlisted. I called a a CSCM (E9) with only his first name
and a reference that he was the POC for training. Yup. It was not only him, but he remembered me!
Now how's that for cool!
Quite so, and just goes to show that it's a small world in the military. When we got to Fort Hood (Steve's first duty station), he was assigned a different unit than the one he'd been initially told he'd been going to.
He met a soldier who, with his family, became good friends with us. A
couple of years later, he went to Germany, assigned one place but was
moved to where we would be assigned a year later. Long story short, we
moved on, eventually settling at Fort Huachuca. He and his family were assigned there 6 months after we got there. They retired out there, and
yes, we've kept in touch.
Interesting, never heard of that with any of the other services.
That young man was a natural cook! Today my daughter says FSA's
Makes you wonder why he didn't enlist as a cook to begin with. BTW, I presume Charlotte is still active duty? Our daughter in the National
Guard hit her 20 (active) last summer but was asked to stay on longer to help the unit train up for a deployment; she doesn't have to go,
however.
He proceeded to show some outstanding soups and fast skillet type
foods based on his Latina Mother then use the grill top to make us
stir fry dishes over Hispanic rice blends with curried rices. He was simply gifted at making the best with whatever we had. His own Department Chiefs saw it all and he went off with recommendation for conversion to what was the MS rate, now CS rate. He left the Fort Mchenry off to the A school to become a Navy cook.
Sounds like he made a good move and did well for himself.
He came back to Japan though while I was still there. Smile, MS3 on
I had one final encounter with him 11 years after I retired. I was helping out a fellow GS who handled all the beginning entry training for Navy enlisted. I called a a CSCM (E9) with only his first name
and a reference that he was the POC for training. Yup. It was not only him, but he remembered me!
Now how's that for cool!
Quite so, and just goes to show that it's a small world in the military. When we got to Fort Hood (Steve's first duty station), he was assigned a different unit than the one he'd been initially told he'd been going to.
He met a soldier who, with his family, became good friends with us. A assigned there 6 months after we got there. They retired out there, and
yes, we've kept in touch.
Yes, It can be a very small world out there! Even as a contractor and later a GS, I'd run into people I knew or who I taught in 'A' school. Charlotte is taking the E5 exam for the second time (almost made it
first time). She says she wasn't sure what to study so didn't really.
This time, she's ready.
On FSA time, all US Navy ships do that and some commercial ones plus I know the Canadians do. It's probably common in a lot of other fleets.
Army calls it 'KP' duty. Marines on ships do it too.
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