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Sunset aboard the CGC Vise |
CLEARWATER, Fla. – The question was posed, “Sector St. Petersburg needs a volunteer to fill in with food service on their cutters while underway. Are you interested?"
When the cutter's food service petty officers are on leave, they usually do not have a food service specialist on board. They have a crew member fill in, and based on the bellyaching (pun intended), it's obvious the substitute isn't usually versed in the ways of cooking for a full cutter crew.
Jeff Lawlor, a member of Flotilla 11-1 in Clearwater, Fla. is one of a group of Division 11 Auxiliarists training to earn Operations Excellence qualifications at Station Sand Key. Part of their training involves spending holiday weekends on site. They participate in underway and shore-side training and assist in the galley after meals to relieve the Station's personnel.
Don Hoge, Auxiliary Sector Coordinator- St. Petersburg, observed Lawlor's role in leading their team of "Galley Rats" and noting his culinary experience, asked him if he was interested in filling the food service void at Sector St. Petersburg.
Previously, Lawlor served in the Coast Guard Reserve as a food service Petty Officer and spent the majority of his business career as a marketing executive in the restaurant business. He also enjoyed guiding hunters and cooking camp meals at his hunting ranch in West Texas, feeding 8-15 hungry hunters per meal.
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| Jeff Lawlor aboard the CGC Vise |
With a passion for preparing good food, Lawlor didn’t have to think very long about the question of helping on the Sector's cutters. After getting a clean bill of health from Sector health service specialist, Petty Officer 1st Class Shawn Meyer and speaking with Sector staff, it was only a few short weeks before Lawlor received orders.
The need arose on the “Vise,” a 143' including its barge construction tender. The “Vise” was scheduled to get underway during the last week of September to service, replace and repair Aids to Navigation (ATONS) starting in Tampa Bay, and proceeding north in the Intracoastal Waterway up the Gulf coast all the way to Crystal River.
Before they got underway, Lawlor met with the vessel's cook, Petty Officer 2nd Class Brandon Cochran. They discussed needs and toured the galley and storage areas. He then prepared menus for three meals a day for five days with an additional back up for three more days (Semper Paratus) and submitted a list of food needed. Brandon secured menu approval and was gracious enough to procure everything before he left to go on leave.
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Jeff Lawlo |
The next step was to meet the Executive Officer, Chief Petty Officer Ronald Johnson, and take a closer look at the galley's facilities to determine what equipment he needed to take on board. The facilities were outstanding. The only thing Lawlor brought along was his own knife sharpener.
During his two meetings on board, Lawlor began questioning his decision to volunteer since the air conditioning system was down waiting for a part to arrive. The only relief from the heat was from a few window air conditioner units that kept the temperature a few degrees below the typical balmy 90 plus degree Florida weather.
Lawlor reported on board Sunday evening to prepare for breakfast prior to getting underway in the morning. This was his first time meeting the cutter's Commanding Officer, Chief Warrant Officer Michael Popelars.
The first full day started at 5 a.m. and ended after dinner around 7 p.m. After being on his feet the whole time, he again began to question his decision and sanity. After all, it was over 36 years since he worked that long and hard in a Coast Guard galley, but by the second day, he planned his schedule better, was acclimated to the galley and became more efficient.
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| Jeff Making Up the Heaving Line |
By now you probably are curious what was served: SOS, canned beans and sea rations? No, not quite. A sampling of the meals included fresh baked gulf grouper and bay scallops, asparagus with hollandaise sauce, Cuban pork marinara sauce with angel hair pasta, tossed salad and garlic bread, grilled steaks from the cutter's new wood burning grill, baked potatoes and garden fresh salad.
Lunch menus included pressed Cuban sandwiches with slaw, quesadillas with ham, chips, salsa, guacamole and jalapenos. For one dessert he served Godiva double chocolate brownies. One breakfast was French toast flavored with vanilla and orange, bacon and sausage, while another meal included hotcakes, bacon and eggs to order with fresh fruit.
Their mission was extended two extra days for a total of seven days underway to Cedar Key to replace two more ATONS. Fortunately, the planned extra provisions and meals came in handy. As an additional benefit, Lawlor had the opportunity to sharpen his underway skills. Between meals and when not in the galley, he spent his time on the bridge. He had the opportunity to steer the vessel and observe and learn additional navigation plotting skills in addition to assisting as a lookout.
The crew was extremely impressive, smart, squared away and well trained in their jobs, motivated, enthusiastic, polite, and appreciative, and they always volunteered to help, even in the galley.
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Jeff taking a food order |
As a special treat to the crew and as a show of his gratitude, the Skipper decided to give Lawlor a break. On the last morning, he personally prepared some of his favorite breakfast recipes. He cooked delicious South Carolina sausage gravy with biscuits, baked corned beef hash with eggs accompanied by fresh fruit. The Skipper and the crew presented Lawlor with a Coast Guard Cutter Vise medallion, shirt, cover, and a case of Michelob as special thanks. These items will always be special to him- except for the beer. It is long gone!
The last night out, they moored at the American Legion in Madeira Beach and went ashore for some refreshments. While they were sitting outside, a very senior lady came over to the table to thank the crew for their service to the country. As the group introduced themselves, she looked in Lawlor's direction and asked, "Who is that old guy?" The Skipper, without missing a beat, pointed at Lawlor and said, "He's the Captain." Lawlor just stayed quiet.
Oh, by the way, when he reported back on board, the air conditioner was repaired and working well, so his choice to get underway turned out to be a cool decision after all. Even if the air conditioner were out the entire trip, it would have been well worth the experience. Lawlor was proud to be part of Team Coast Guard.
~HRW 06-28-10