Entry Level/Skilled Laborer Success Stories
Edwin Rodriguez, Chief Cook
After 28 years as a chief cook with MSC, creating one of his specialties for the crew still gives Edwin Rodriguez a good feeling. “I feel like a millionaire,” he said – especially when the crew delivers rave reviews. And they often do.
Now aboard USNS Patuxent, Edwin said everyone seems to like caldo gallego the best. It’s a warm, hearty Spanish soup made with beans, greens and meat. Edwin’s other specialties that draw applause include Spanish-style chicken and rice and seafood paella.
Rodriguez enjoys cooking these special dishes, “Especially when I have the right ingredients,” he said.
Indeed, Rodriguez himself obviously has the right ingredients for building a long, successful career with MSC. He started with the command in 1972 as a wiper in the engine department. In 1976, he changed gears to work in the supply department.
“When I was a supply utiliyman, I helped out the cooks in the galley, when needed,” Edwin said. “Like peeling potatoes or cutting fresh vegetables and fruits for the salad bar.”
With this experience, he set his sights on a chief cook position – and the bump in salary that would go with it. His initial experience helping out in the galley was the beginning of his culinary training. He followed up with a full slate of classes, all provided by MSC.
Between his academic and shipboard responsibilities, Edwin worked hard – and moved up quickly. Between 1976 and 1982, he advanced from third cook, to second cook, to cook baker – and finally to chief cook.
Edwin’s success can be credited to working hard, his willingness to learn – and having an innate determination. It’s a determination driven by one primary factor – building a better life for his family.
“I was a warehouse worker and shipping clerk in New York,” Edwin said. “My cousin was sailing with a commercial company and he told me about MSC. I was drawn to the salary and benefits.”
Over the last 28 years, Edwin said he’s become more responsible and has gained a tremendous sense of pride working for the federal government. It has, of course, not come without sacrifice. “I still miss my wife and children,” he said. “But after all these years, the kids are all grown up. And I’m happy because they turned out great.”
Edwin and his wife, Lorane, have six children – the youngest is Lorena, who is still in college.
He tries to get home to his family every six months or so. He goes to the mountains and spends time on the farm. And when he’s at sea and not working, he calls home when he can. He also enjoys reading, watching TV and exercising a bit.
Edwin said, “I have fun doing my job, especially at sea.” In particular, he said “I’ve enjoyed meeting so many nice people and seeing beautiful scenery in every country I’ve visited.”
He singles out his time aboard USNS Saturn as his favorite assignment because of the variety of ports he visited, the camaraderie with the crew. And, perhaps most importantly – because it’s a supply ship, there was always a variety of ingredients available for cooking something special for the crew.
Edwin, along with the rest of his culinary team aboard USNS Saturn, was one of four ships singled out in 2003 by MSC’s food service program for an award. The honor was presented at the Food Service Executives Association Joint Military Food Service Awards.
This year, Supply Officer James Johnson recommended Rodriguez for the
“MSFSC Shipmate of the Year” award. In February, he learned he won the award.
“I really feel good that my hard work is recognized,” Edwin said. “I got an extra $1,000 in my pay – but the most important part is the award itself.”
Edwin said he eventually plans to retire from MSC and enjoy a good pension – a key ingredient in a happy retirement. However, for now, “I’m proud to be a chief cook and happy to provide good meals to the crew.”