Posted by: arbeam | August 27, 2013

Sept 10: Luncheon Speaker Peter Wimmer CSC (SS) (Retired)

Culinary Specialist 1st class Kwaniesha Booth does a last minute check on a dessert table for a Valentines Day bake off aboard the aircraft carrier USS John C. Stennis (CVN 74).

Culinary Specialist 1st class Kwaniesha Booth does a last minute check on a dessert table for a Valentines Day bake off aboard the aircraft carrier USS John C. Stennis (CVN 74).

“The Navy Runs on its Stomach!”

What does that mean?  Come to our September 10th luncheon to find out.  We will be presenting a Navy Culinary Arts Program and will talk about what it takes to prepare 500 meals a day in the cramped quarters of a submarine galley or what it takes to prepare meals aboard the comparative spacious galley facilities aboard an aircraft carrier, but with the challenge of preparing thousands of meals to feed a crew of 5500.  The quality of the food provided to the crew has an immediate and direct impact on overall crew morale and is absolutely essential for the effective running of the vessel.

The program will be presented from the perspective of those preparing the meals—the Navy Culinary Specialist (CS).  Our presenters will be lead by Chief Petty Officer (SS) Peter Wimmer, USN (Retired), who spent much of his career in submarine galleys.  For a present day look at the Culinary Specialist duties aboard submarines, we have CS1(SS) Timmy Maier, who has had tours of duty aboard Trident and Sea Wolf class submarines.  For the carrier perspective, USS John C. Stennis’s Food Service Officer, CWO3 Andrew Nguyen will give us a view of what it takes to prepare THOUSANDS of meals every day aboard an aircraft carrier. Warrant Officer Nguyen came up through the Culinary Specialist ranks before he was selected for the Warrant Officer Program.

Doors open at 11 am and the program begins at 11:45 at the Bangor Conference Center Trident Ball Room


  • Please call Evergreen Transfer & Storage at 360 674-2762 for your lunch registration. Please call at your earliest convenience.
  • Cut off for reservations is September 3
  • Please give your name as it appears on your driver’s license.
  • Spell your name to help make certain that it will be correct on the  gate access sheet.
  • If you do not have base access, you will need to provide your date of birth.

The CS Rating

The Navy Cook rating was one of the original ratings in 1797. The name Cook was changed to Ship’s Cook in 1838. It wasn’t until 1948 that the culmination of the various rates Commissary Steward, Ship’s Cook, Ship’s Cook (B) (Butchers), and Baker consolidated into the Commissaryman rating. In 1975, the name was changed to Mess Management Specialist, and finally, in 2004, the Culinary Specialist rating was established.

Culinary Specialists operate and manage dining facilities and living quarters established to subsist and accommodate Navy personnel. It is commonly accepted that the “mess decks,” or dining areas aboard ship are the “heart of the ship.” The role they play for the morale of the ship is very important. 

CSs are needed on every ship and shore base in the Navy. Navy Culinary Specialists provide food service catering for admirals and senior government executives and operate the White House Mess for the President of the United States. The CSS (Submarine) rating requires a 60 month (5 year) service obligation for those leaving for boot-camp in FY-2013 and beyond. Surface CS remains a 4 year obligation.


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