New ES Specialty Track

[SDF_Specialist]

This is not for real, but for fun.

Read the quote. It goes along with my 101 card.



Which, since we made this atrocity, I've added a few more real quals to my card.

Is there an age limit on the naptime supervisor?

[Michael]

I think a Mess Operations specialty track would be great. 
Few things worse than poorly prepared chow on a mission.

[W3ZR]

I think a Mess Operations specialty track would be great. 
Few things worse than poorly prepared chow on a mission.

I want to be the the "Mess Operations Inspector".

My job would be to go from unit to unit and taste all
their meals to make sure the members are being well fed !

[Walkman]

^^ I want to go on the mission that has that for breakfast! 

[Al Sayre]

Just stash an ELT at Dennys...

[Bear Walling]

What is the criteria for the Emergency Services - Basic Badge, ES - Senior, and ES - Master?

I am a Firefighter / EMT and ES is obviously gonna be my specialty. But, being a newbie (Out for seven years) I know absolutely nothing on achieving those goals.

[arajca]

The information is in CAP Pamphlete 213.

[Johnny Yuma]

Major Shaw,  your JPG of Colonel Sanders shows him out of correct uniform. That tie is not authorized. Please get Tedda to correct it.

Col. Sanders is wearing the proper attire of a respectable Kentucky Colonel, suh!

[afgeo4]

The Services (please, not "Mess") Officer track would be pretty useless. At short duration missions, the members themselves are responsible for food and cooking at an incident control post is a highly bad idea. The best idea is to get professionally cooked food as delivery/take-out and bring it to the personnel. The last think you want to do is poison everyone.

On that note, it would be fairly impossible to set standards for food safety since every State has its own.

[Tubacap]

Just came back from an FTX.  Our ESO's wife made lunch for everyone.  Homemade pizza.  It was amazing!  She definitely needs a 101, and she could be the national advisor to the CC for food services! 

Needless to say it was the best FTX I ever had.

[Dutchboy]

The Services (please, not "Mess") Officer track would be pretty useless. At short duration missions, the members themselves are responsible for food and cooking at an incident control post is a highly bad idea. The best idea is to get professionally cooked food as delivery/take-out and bring it to the personnel. The last think you want to do is poison everyone.

On that note, it would be fairly impossible to set standards for food safety since every State has its own.

It is not impossible, If you look at a previous posting  I said one of the traing requirments would be to get the Restaurant Manager Certification from the National Restaurant Association. The certification would cover you in about 95% of the United States. 

So if you had this certification, you would be considered a professional.

[afgeo4]

The Services (please, not "Mess") Officer track would be pretty useless. At short duration missions, the members themselves are responsible for food and cooking at an incident control post is a highly bad idea. The best idea is to get professionally cooked food as delivery/take-out and bring it to the personnel. The last think you want to do is poison everyone.

On that note, it would be fairly impossible to set standards for food safety since every State has its own.

It is not impossible, If you look at a previous posting  I said one of the traing requirments would be to get the Restaurant Manager Certification from the National Restaurant Association. The certification would cover you in about 95% of the United States. 

So if you had this certification, you would be considered a professional.

95% in food preparation and service doesn't cut it. You have to be 100%. Imagine if you served 300 people at an encampment and the food you prepared was 95% safe? That would mean that up to 15 cadets/seniors could be poisoned each meal!

Although some members may want to be served food at missions, there is no practical need for this and if you consider the responsibility attached, I think it becomes a pretty costly and unnecessary venture.

I generally think our members need to spend more time on changing themselves to fit our missions than changing the missions to fit them.

[Bear Walling]

I have lived in Kentucky all my life, and I still can't figure out how you become a colonel. I guess you gotta know fried chicken. 

[Dutchboy]

The Services (please, not "Mess") Officer track would be pretty useless. At short duration missions, the members themselves are responsible for food and cooking at an incident control post is a highly bad idea. The best idea is to get professionally cooked food as delivery/take-out and bring it to the personnel. The last think you want to do is poison everyone.

On that note, it would be fairly impossible to set standards for food safety since every State has its own.

It is not impossible, If you look at a previous posting  I said one of the training requirements would be to get the Restaurant Manager Certification from the National Restaurant Association. The certification would cover you in about 95% of the United States. 

So if you had this certification, you would be considered a professional.

95% in food preparation and service doesn't cut it. You have to be 100%. Imagine if you served 300 people at an encampment and the food you prepared was 95% safe? That would mean that up to 15 cadets/seniors could be poisoned each meal!

Although some members may want to be served food at missions, there is no practical need for this and if you consider the responsibility attached, I think it becomes a pretty costly and unnecessary venture.

I generally think our members need to spend more time on changing themselves to fit our missions than changing the missions to fit them.

First off sir, your thinking on this whole thing is focused on just the CAP members.

We don't go on missions in CAP to serve the members, I don't anyway. We go to serve the country(USA). Maybe it is different where your from.

What I am pondering is beyond just serving CAP members. I am thinking in a disaster relief mindset. You may think it is a

pretty costly and unnecessary venture

, thats OK, that your right to think that. But what you need to keep in mind is your in a region of the country where you can find a place to deliver no matter where you are rather easily.

Now if you have a mission out west in the desert,mountains or valleys where you can go 50-100 miles without any restaurants of any kind around , my option  is a good one. Good enough for some higher ups to seriously consider it.

I would never propose an idea that would be a budget concern. When planning something like this, it takes alot of experience. I have alot of experience and exposure to this subject. You also need to be creative and resourceful in putting this together.

I would never put or reccommend a operation like this at a incident command post


(

incident control post

is incorrect terminology). 

There are practical needs if you take the time to think about them.

I could go on but I won't. But I will say that I would never tell another CAP member their idea is a useless one. Maybe a "Bad Idea" or "not a good idea" is more appropiate thing to say.

[afgeo4]

Umm... if you have a disaster in the middle of the desert where no one lives and thus there are no restaurants, then please tell me, who are you cooking for???

The role suggested was a support role for CAP.

We aren't professional cooks. Our parent organization, USAF, isn't a pizzeria or a caterer. None of our "customers" are in the food service. Food happens to be one of the easiest things to find in the US. In fact, in times of disaster, it is one of the first things flown into the area in overabundant amounts. I know you probably have no experience in disasters, but I understand.

Usually, within 12 hours of an event there is too much food in the area and it clogs up the logistics chain. This food is almost 100% prepared and/or ready to eat. Why? Because there aren't many field kitchens available (think canned/catered/MRE).

Add to that the fact that people do just fine without food for quite a while and you'll find that in an actual emergency, COOKING isn't a concern.

[SAR-EMT1]

I have lived in Kentucky all my life, and I still can't figure out how you become a colonel. I guess you gotta know fried chicken. 

From what little material Ive read concerning Mr Saunders it was basically the same setup as the Nebraska Admirals with a little bit of the Better Business Association thrown into the equation.
The program if memory serves has since been retired.

[isuhawkeye]

mess officer. 

Don't try to  push cap outside of its box.  The organization is not capable of evolving to meet the emergency response needs at a local level

[afgeo4]

mess officer. 

Don't try to  push cap outside of its box.  The organization is not capable of evolving to meet the emergency response needs at a local level

What makes you say that? Many squadrons work with local first responders and offices of emergency management and meet their needs quite well.

[isuhawkeye]

I'm from Iowa

Someone might be able to fill you in on the details over pm

[BlueLakes1]

I have lived in Kentucky all my life, and I still can't figure out how you become a colonel. I guess you gotta know fried chicken. 

To be a Kentucky Colonel, you have to get someone who already is one to nominate you to the Governor's office. I still can't get anyone to nominate me!

The Honorable Order of Kentucky Colonels is alive and well. They perform a number of charitable functions throughout the Commonwealth. Check them out at http://kycolonels.org/.

(Don't let the tag fool you. I belong to INWG, but I've lived in Louisville almost my entire life.)