Culinary Specialists are enlisted Coast Guard members deployed on cutters at sea, and at remote stations and larger units. Their daily routines can vary, but almost always include creating recipes, procuring supplies, prepping meals and snacks for busy crews, and keeping the galley well stocked.

For Petty Officer 1st Class Jeffery Plotz, assigned to the Cutter Sockeye in Bodega Bay, Calif., a typical day starts at 6 a.m. with breakfast and continues straight through to late-night bites for shipmates serving the overnight watch. In between, he is charged with small boat operations and deck evolutions. He competed with the Army’s Culinary Arts team, which represents all branches of the military, at the world’s largest international culinary art exhibit, the IKA Culinary Olympics, in Stuttgart, Germany in 2020. The team won a silver medal for the braised pork dish highlighted here.

Main Dishes
Braised Pork Belly
Butternut Chicken Skillet
Vegan Ropa Vieja

Petty Officer 2nd Class Thomas Mildrum, assigned to the Cutter Katmai Bay in Sault Ste. Marie, Mich., shared his favorite recipe for Creme Brulee.

“Let me start by saying that this recipe is by far the most simple and easy way to impress your crew with minimal ingredients,” noted Mildrum. “I was in the food industry for more than 10 years before I joined the Coast Guard. No matter if you’re a novice or you’re an experienced chef, this recipe is tried and true like Coast Guard Blue.”

Sweet Treats and Dessert
Banana Bread
Creme Brulee
Pavlova