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| The Chef of the Month Brought To You By: |
"Bridging the gap
between military and
civilian food service"
between military and
civilian food service"
 |
Petty Officer First Class Stephen Bishop is the Special Command Aide to Vice Admiral Robert J. Papp, Jr., the Coast
Guard's Atlantic Area Commander . PO Bishop graduate of North Carolina Tarheel Challenge Academy June 12, 2000 at
the age of 16. He enlisted in the United States Coast Guard June 4th 2001 at the age of 17.
Upon graduating from Basic Training at Training Center Cape May New Jersey, Petty Officer Bishop attended Food
Service Specialist “A” school in Petaluma, California. He was subsequently assigned to Coast Guard Cutter RELIANCE
homported in Kittery Maine. Aboard RELIANCE, in addition to his food service duties, Petty Officer Bishop Qualified in
50 Caliber Gunner/Loader, Basic and Advanced Damage Control, and Paperwork and Management. He advanced from
E3 to E5, starting as a Duty Cook, moving up to Jack of the Dust, and then Galley Supervisor. He was awarded Sailor
of the Quarter for the 4th quarter fiscal year 2002.
He advanced to Petty Officer Second Class on July 1st 2003, and in summer 2004 he received orders to be the Food
Service Officer at Station Marathon in the Florida Keys. As Food Service Officer he submitted flawless reports and
kept a tight inventory of all subsistence items. In addition to his primary duties as FSO, he was also the Approving
Official for the units Travel Preparation Examination System (TPAX). Based upon his performance, his former Officer in
Charge at Station Marathon, Master chief Petty Officer of the Coast Guard Charles Bowen recommended Petty Officer
Bishop to Vice Admiral Papp for a Special Command Aide assignment for the Coast Guards Chief of Staff.
As the SCA for the USCG Chief of Staff, PO Bishop consistently provided high quality presentations, receptions and
dinners for numerous VIPs. He has attended the Army’s Advanced Culinary Skills Training Course in Fort Lee Virginia,
receiving a Gold Medal and placing second academically in the class. He advanced to Petty Officer First Class on
October 1, 2007. The summer of 2008 PO Bishop received orders to be the Senior Food Service Specialist on board
USCGC SENECA home ported in Boston, Ma. In addition to his primary duties as Senior Food Service Specialist he
was also Galley Training Petty Officer, Supervisor for four Food Service Specialists of varying ranks as well as five
non rated personnel, Assistant Chief Master at Arms, and Morale Committee Member. In the summer of 2009 he
received orders to his current assignment SCA for USCG Commander Atlantic Area. Petty Officer Bishop has been
privileged and had the opportunity to have worked in the executive kitchen at the White House for Executive Chef
Cris Comerford who is in charge of all functions for the First Family. He also worked the Annual Congressional Picnic
along side celebrity Chef Paul Prudhomme and his Staff at an event for 1,650 guests on the South Lawn. Petty Officer
Bishop attended several continuing education classes at the Culinary of America in Hyde Park New York and St
Helena California, and is continuing to prepare for his Pro Chef Level II certification.
Petty Officer Bishop’s personal awards include the Coast Guard Achievement Medal, Commandant’s Letter of
Commendation w/ Operational “O” Device, two Good Conduct Medals, the Presidential Unit Citation, the Coast Guard
Unit Commendation w/ Operational “O” Device, the Meritorious Unit Commendation w/ Operational “O” Device, two
Meritorious Team Commendation / Operational “O” Device the “ E” Excellence Ribbon, National Defense Medal,
Global War on Terrorism Medal, 9-11 ribbon, Sea Service ribbon, and Pistol Marksman ribbon.
EDUCATION / TRAINING
USCG FS Paperwork and Administration “C” School
USCG Leadership & Management School
USCG FS Pastry and Plated Deserts Training
USCG Food Service Specialist “A” School
USCG Health & Nutrition School
Army Advanced Culinary Training, FT Lee
CIA Techniques of Healthy Cooking
CIA Appetizers and First Courses
CIA Chocolates & Confections
CIA Vibrant Dishes of Latin America
Guard's Atlantic Area Commander . PO Bishop graduate of North Carolina Tarheel Challenge Academy June 12, 2000 at
the age of 16. He enlisted in the United States Coast Guard June 4th 2001 at the age of 17.
Upon graduating from Basic Training at Training Center Cape May New Jersey, Petty Officer Bishop attended Food
Service Specialist “A” school in Petaluma, California. He was subsequently assigned to Coast Guard Cutter RELIANCE
homported in Kittery Maine. Aboard RELIANCE, in addition to his food service duties, Petty Officer Bishop Qualified in
50 Caliber Gunner/Loader, Basic and Advanced Damage Control, and Paperwork and Management. He advanced from
E3 to E5, starting as a Duty Cook, moving up to Jack of the Dust, and then Galley Supervisor. He was awarded Sailor
of the Quarter for the 4th quarter fiscal year 2002.
He advanced to Petty Officer Second Class on July 1st 2003, and in summer 2004 he received orders to be the Food
Service Officer at Station Marathon in the Florida Keys. As Food Service Officer he submitted flawless reports and
kept a tight inventory of all subsistence items. In addition to his primary duties as FSO, he was also the Approving
Official for the units Travel Preparation Examination System (TPAX). Based upon his performance, his former Officer in
Charge at Station Marathon, Master chief Petty Officer of the Coast Guard Charles Bowen recommended Petty Officer
Bishop to Vice Admiral Papp for a Special Command Aide assignment for the Coast Guards Chief of Staff.
As the SCA for the USCG Chief of Staff, PO Bishop consistently provided high quality presentations, receptions and
dinners for numerous VIPs. He has attended the Army’s Advanced Culinary Skills Training Course in Fort Lee Virginia,
receiving a Gold Medal and placing second academically in the class. He advanced to Petty Officer First Class on
October 1, 2007. The summer of 2008 PO Bishop received orders to be the Senior Food Service Specialist on board
USCGC SENECA home ported in Boston, Ma. In addition to his primary duties as Senior Food Service Specialist he
was also Galley Training Petty Officer, Supervisor for four Food Service Specialists of varying ranks as well as five
non rated personnel, Assistant Chief Master at Arms, and Morale Committee Member. In the summer of 2009 he
received orders to his current assignment SCA for USCG Commander Atlantic Area. Petty Officer Bishop has been
privileged and had the opportunity to have worked in the executive kitchen at the White House for Executive Chef
Cris Comerford who is in charge of all functions for the First Family. He also worked the Annual Congressional Picnic
along side celebrity Chef Paul Prudhomme and his Staff at an event for 1,650 guests on the South Lawn. Petty Officer
Bishop attended several continuing education classes at the Culinary of America in Hyde Park New York and St
Helena California, and is continuing to prepare for his Pro Chef Level II certification.
Petty Officer Bishop’s personal awards include the Coast Guard Achievement Medal, Commandant’s Letter of
Commendation w/ Operational “O” Device, two Good Conduct Medals, the Presidential Unit Citation, the Coast Guard
Unit Commendation w/ Operational “O” Device, the Meritorious Unit Commendation w/ Operational “O” Device, two
Meritorious Team Commendation / Operational “O” Device the “ E” Excellence Ribbon, National Defense Medal,
Global War on Terrorism Medal, 9-11 ribbon, Sea Service ribbon, and Pistol Marksman ribbon.
EDUCATION / TRAINING
USCG FS Paperwork and Administration “C” School
USCG Leadership & Management School
USCG FS Pastry and Plated Deserts Training
USCG Food Service Specialist “A” School
USCG Health & Nutrition School
Army Advanced Culinary Training, FT Lee
CIA Techniques of Healthy Cooking
CIA Appetizers and First Courses
CIA Chocolates & Confections
CIA Vibrant Dishes of Latin America
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