Recipe for Success: FS1 Sammy Paone

Throughout the year, we’re featuring food service specialists in the Coast Guard. Each profile will come with a recipe so let us know if you want to see a particular recipe in the comments below. Enjoy this “recipe for success” and bon appétit!

Written by Petty Officer 2nd Class Grant DeVuyst

Petty Officer 1st Class Sammy Paone seasons a pan of vegetables before cooking them at the Coast Guard 17th District representational facility in Juneau, Alaska, Oct. 23, 2014. Paone serves as the special command aide for the 17th District commander. U.S. Coast Guard photo by Petty  Officer 1st Class Grant DeVuyst.

Petty Officer 1st Class Sammy Paone seasons a pan of vegetables before cooking them at the Coast Guard 17th District representational facility in Juneau, Alaska, Oct. 23, 2014. Paone serves as the special command aide for the 17th District commander. U.S. Coast Guard photo by Petty Officer 1st Class Grant DeVuyst.

If there’s one misconception that exists about the Coast Guard’s food service specialists, it’s probably that their only responsibilities are in the galley, cooking. For Petty Officer 1st Class Sammy Paone, the special command aide at Coast Guard 17th District in Juneau, Alaska, firing up the range to make homemade meals is only a fragment of his overall job.

As a special command aide, Paone manages the representational facility, which is both lodging for the district’s commander and a space designated for representing the Coast Guard to government, agency or tribal representatives. While cooking meals for formal dinners and receptions is part of Paone’s job, it also extends to other parts of running the facility. He maintains the building and furnishings, manages the accounting records for the facility and serves as the safety and security manager for the grounds.

“I enjoy customer service, and this is one of the rates that you can offer that,” said Paone. “I also like the finance side of the job; it’s not always just cooking.”

What prepared Paone to be a special command aide? A 12-year career full of variety. He’s worked aboard the Coast Guard cutters Dauntless and Munro, and has been land-based at Integrated Support Command Miami and Training Center Petaluma.

Prime Rib and Cheese Sauce, served with roasted vegetables and gnocchi.

Prime Rib and Cheese Sauce, served with roasted vegetables and gnocchi.

“Working this unique job has been rewarding,” said Paone. “I’ve been able to go to different schools, meet some very important people and, at the end of the day, I get to be creative in the kitchen and see immediate results.”

Paone’s hard work recently paid off, when he was recognized as the Coast Guard’s Special Command Aide of the year! Soon after, he headed off to Washington, D.C., to compete with those from the other services, and he was named as the winner.

Working at the representational facility, Paone caters to distinguished guests from all over the state of Alaska. Here is one of his favorite, simple crowd-pleasers.

Prime Rib and Cheese Sauce

Prime Rib
salt
pepper
1 tablespoon olive oil
1 tablespoon butter

Turn stove to high heat. Mix butter and olive oil in pan. Season both sides of steak with salt and pepper, to taste. Cook on both sides, flipping once. Internal temperature should reach 140 degrees. Remove from pan, cover steak with foil and let rest for 10 minutes.

Cheese Sauce
1/2 cup unsalted butter
2 cups heavy cream
2 garlic cloves (crushed)
3 cups sharp cheddar (grated)
1/2 cup parsley (chopped)

Melt butter over medium heat, then add heavy cream and garlic. Cook for 5 minutes. Add cheese and parsley, stir until melted. Serve cheese sauce with steak, or toss with cooked gnocchi.

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