Culinary Specialist 2nd Class Arianna Gunn is relentless. Yes, that’s a rating in the Coast Guard. And it’s no joke to the men and women who work that job. The Coast Guard, like any force in history, runs on its stomach.
Gunn’s drive to serve fresh, delicious, inventive, bar-raising gourmet meals to the crew members of her Coast Guard Cutter, Cochito, powers that vessel as surely as the twin diesels in its engine room. As it conducts long patrols of U.S. coastal waters, searching, rescuing and advancing the mission of the Department of Homeland Security, Gunn’s role in maintaining operational morale cannot be overstated.
She’s not a recipe follower so much as a recipe pioneer. She gathers her ingredients at local markets and farm stands. She joyfully invents dishes working in a galley the size of a closet. She defines the rhythm of the Cochito’s days at sea by the anticipation and delivery of each of her remarkable meals.
“There are times during this job, during a search and rescue case off shore, we don’t sleep, it’s too rough to eat, it’s almost unbearable. And coming back into calmer waters, looking forward to that amazing home cooked meal, that just brings everybody together,” said Master Chief Petty Officer Stephen Atchley, Coast Guard Cutter Cochito.
We could wax on about the culinary virtuosity of FS2 Gunn, but instead, we’ll hit you with some optics as an appetizer.
Uncle Jesse would say “Have mercy.” (Meals Ready To Eat screenshot)
