A founding member of the newly created ACF Military Task Force, Chef Marcelli hopes to “dispel myths about the ACF among new military cooks that it’s not some secret club that you can only be a part of if you are a senior rank,” he says. “The ACF has done so much for the military and military chefs that I think it’s important to share best practices and continue to help each other.” FEEDING THE NAVY Senior Chief Petty Officer Michael Edwards, CEC, joined the U.S. Navy shortly after 9/11 at the age of 30 after owning a catering company in California for several years. He started his naval career
“I think that is where the ACF really can help,” he says. “Making everyone feel like they’re professionals in their trade and helping [military chefs] like me feel like we can cook head-to-head with other chefs in the industry.”
feeding crews on aircraft carriers, providing four meals per day, 24 hours a day, for up to 5,000 people. That’s when he transitioned to a captain’s cook, which is similar to an enlisted aide position but on board a carrier.
The U.S. Coast Guard’s culinary program made history in 2022 when two of its culinary specialists (Danielle Hughes and Troy Shaw) took home not only the esteemed ACF Chef of the Year Award but also the ACF Pastry Chef of the Year Award in the same year, beating out all other members of the military as well as civilian competitors. THE COAST GUARD ’ S CULINARY PROGRAM
Chef Edwards, who says he’s currently serving the highest ranking admiral in the Navy, also acts like an “estate manager,” coordinating any work that has to be done in the house in addition to serving as a private chef-in-charge. “I’ve done events up to 3,000 people and as small an evening as two people sitting at a table. I’ve cooked everything from simple casseroles to 12- course fine dining meals.” Lately, as a member of the ACF Military Task Force, Chef Edwards has been working to try to bring back the Adopt-a-Ship program, a partnership between the ACF and U.S. Navy that brings civilian chefs aboard ships to train and work with naval cooks. “I think that is where the ACF really can help,” he says. “Making everyone feel like they’re professionals in their trade and helping [military chefs] like me feel like we can cook head-to-head with other chefs in the industry.” At one point, Chef Edwards served as secretary of the Navy mess at the Pentagon. He has taught advanced culinary arts at Fort Gregg-Adams.
ACF Chef Edward Fuchs, CEC, CCE, an E8 U.S. Coast Guard chief culinary specialist, wasn’t surprised. “We’re one of the only performance-based advancement [culinary programs] in the military,” he says. “Our training is based off of ratings, so each person who comes in and wants to be a cook has to go through a 13-week culinary program and a number of practical factors to demonstrate their understanding of the culinary arts.”
HOSPITALITY NEWS MAY | Page 11
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