Nov 17, 2016
Food Service Specialist 2nd Class (FS2) Cheyenne Wolfe, a line chef in the Executive Dining Facility (EDF) at DHS’s Nebraska Avenue Complex headquarters, volunteered earlier this month to represent the U.S. Coast Guard (USCG) at the “Fabulous Food Show” in Cleveland, Ohio. Wolfe and fellow USCG guardsmen were on-hand to entice show attendees with their culinary expertise, as well as add potential new recruits to the USCG’s Food Services ranks.
“It was a wonderful opportunity to show what we as chefs in the Coast Guard can do, and how guardsmen can follow their career dreams while serving their nation,” Wolfe said.
A recent convert to the culinary world, Wolfe and other USCG volunteers performed a live food demonstration and had culinary samplings available to show attendees at the USCG information and recruiting booth. At the demonstration, Wolfe and her USCG culinary compatriots prepared herb injected Sous-vide turkey breast, apple cider cranberry sauce, and apple, sage, and leek bread pudding in homage to the approaching Thanksgiving holiday. At the booth, Wolfe and her USCG culinary colleagues provided samplings of such delicacies as braised turkey leg tacos with cranberry relish, sautéed Cajun shrimp on parmesan grit cakes, and glazed apple fritters with honey apple compote.
“Good food works much better than free pens when trying to get people to visit your booth,” she said with a chuckle.
After being a firefighter for a year on an 87’ patrol boat, Wolfe joined the USCG in 2013 and, with no culinary experience, decided to cook the following year. After completing Food Service Specialist school, Wolfe joined the USCG Cutter Healy where she attended shipboard baking school. She acquired advanced culinary training skills at Fort Lee, applied for a food service spot and was accepted at the EDF where she’s been a line chef under Head Chef Kevin Saiyasak since July.
The "Fabulous Food Show" is one of the nation’s largest presentations of fine food, fine art, craft breweries, wineries, restaurants and purveyors all under one roof, with live demonstrations by world-renowned celebrity chefs and culinary professionals. It’s estimated more than 30,000 epicureans of all kinds attend, including over 1,500 high school and college culinary students from across the nation.
Last Updated: 09/20/2021