West Memphis native Michael J. Carter retires from U.S. Navy
' Chef to Presidents' stepping down after 30- plus year career
[email protected] In a ceremony held at Naval Station Mayport, Florida, on October 23, 2020, local West Memphian Chief Warrant Officer Four Michael J.
Carter retired from the United States Navy after completing 30 years and seven months of honorable naval service. He is the son of Reverend Obra and Louise Carter of West Memphis and a 1989 graduate of West Memphis Senior High School. Carter joined the navy in April of 1990 and attended Basic Training at Recruit Training Command in San Diego, California. In July 1990, he reported to Culinary Specialist 'A' School in San Diego and graduated in September, 1990.
During his enlisted tour, he served on several ships and ashore installations including: USS Gettysburg CG 64(Plank Owner) Naval Air Station Pensacola, Sea Control 31, USS Carney DDG 64, Presidential Food Service, Fleet Logistics Center, USS IWO JIMA LHD7, Navy Supply Corps School and Naval Station Mayport.
He served as an Executive Chef/Deputy Director for Presidential Food Service, the White House from 2002-2010 under both Presidents Bush and Obama Administration. He traveled extensively with the United States Secret Service while providing 24/7 worldwide food and valet service and returned as Command Master Chief/Deputy Director at the White House. He reported to Fleet Logistics Center Jacksonville in 2010 where he served as Director, Navy Food Management Team. He provided critical leadership, mentorship and training for 71 commands across the entire Southeastern Region.
He received his commission to Chief Warrant Officer on December 1, 2012. After commissioning, he reported to Officer Training Command, Newport Rhode Island in January 2013. In February 2013, he graduated from
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Chief Warrant Officer Michael J. Carter CARTER (cont.)
LDO/CWO Academy and reported on board USS IWO JIMA LHD 7 as Food Service Officer. He played a vital rile in ISS IWOJIMA operational success.
He qualified OOD (Underway) Combat Information Center Watch Officer, Debark Control Officer, Well Deck Control Officer and Command Duty Officer (Inport).
In November 2015, he reported to Navy Supply Corps School in New Port Rhode Island as Food Service and Division Officer Leadership Instructor. In July 2017, he reported to Naval Station Mayport Oasis Galley as Department Head, Food Service Officer and Contracting Officer Representative.
He earned a Masters of Arts Degree with dual concentration in Human Resource Management/Development from Webster University, a Bachelor of Science Degree with dual concentration in Management /Marketing for the National Louis University, an Associate in Arts Degree from Coastline College with dual concentration in Human Resources and Food Service Management, an Associate of Science in Culinary Arts from St.
Augustine Technical College and a number of professional certifications He is a Certified Executive Chef and an Approved Culinary Evaluator through the American Culinary federation.
His personal awards include the Meritorious Service Medal (thee awards), Navy and Marine Commendation Medal (five awards) Navy and Marine Corps Achievement Medal (eight awards) Presidential Service Badge and various Unit and campaign awards. He is married to Shalina Collins of Pensacola, Florida. Carter has two sons Myron Carter of Jacksonville, Florida and Michael Carter, Jr. of Los Angeles, Californian.