The two-day, 18-hour required AUXFS training course consisted of:
Day 1 Classroom training: Introduction to AUXFS, CG Culinary Specialist (CS) overview, Tools and Equipment, Sanitation Safety, Introduction in Food preparation, VIP events and other AUXFS duties and required AUXFS Performance Qualification Standards and an overview and Q&A.
Day 2 AUXFS trainees as part of their PQS food evaluations conducted hands on planning and preparing breakfast, lunch and dinner for CG assigned personnel.
We had the opportunity to work with CS Kailyn Vann who is assigned at Station Sandy Hook and since it was the July 4 Holiday weekend, our AUXFS trainees added to their already assigned menu additional specials for breakfast, lunch and dinner which included BBQ ribs and roasted potatoes with rosemary.
The CG personnel on duty brought family members to enjoy the Sunday dinner.
The AUXFS trainees and USCG personnel at Station Sandy Hook developed a good working relationship in promoting the AUXFS program and it was a good example of bringing us together. They looked forward to when AUXFS personnel could assist their CSS staff in the future. Currently, Jeanne Audino from Flotilla 04-05 is the only AUXFS Specialist that is available to assist at Station Sandy Hook.