Changes are in store that would introduce new and innovative ways for providing meals to sailors and employees aboard Navy shore installations, while also creating consistent training for culinary specialists.
Navy Food Service is charting a new course, one that moves toward a future that satisfies customer expectations for more variety and healthier options without eliminating their favorite comfort foods.
“What we are trying to do is provide military, civilians and contractors on installations with access to the same food service operations, which could provide more options for a variety of choices at a fair market price for the meals,” said Karin George, CNIC ashore galley program manager. “Additionally, a sailor who is not receiving Basic Allowance for Subsistence may still receive their meal allowance at an MWR [morale, welfare and recreation] operation rather than having to eat only at a galley.” ...
Once the Navy turned an eye toward plans for a renewed food service program with better options for sailors and improved training opportunities for culinary specialists, it became clear that success would also involve updating galley equipment.
The plan is to gradually achieve comparable culinary functionality by outfitting galleys afloat and ashore with similar equipment purchased from a catalog produced by Naval Supply Systems Command (NAVSUP), working together with Commander, Navy Installations Command (CNIC).
“Culinary specialists returning to sea will see some of the same equipment they used to prepare meals while stationed ashore, and those coming off ships will see similar systems in base galleys,” said Jim O’Connor, food service fleet readiness, NAVSUP. ...
Service members making daily meal choices from among the hot-entrée, salad bar and serving station options available are not really ready to eat until the final personal touch is applied, and that is the condiment that adds the last dash of flavor for a particularly unique taste.
Keeping up with the growing list of flavorenhancing condiments that are popular with service members to personalize their meals or used as an ingredient to flavor recipes is a challenge for dining facilities.
“Condiments are a popular choice when it comes to enhancing the flavor of foods to satisfy a personal preference,” according to written responses received from the 11th Force Support Squadron (FSS), Joint Base Andrews, Md. “Relishes, pickles, olives and tomatoes are also part of the class of condiments and used atop a burger. Condiments often found on our salad bar include dressings, chickpeas, croutons, bacon bits, crushed red peppers, olive oil and red wine vinegar to name a few.” ...
FOOD FOCUS: PIZZA — Pizza Bar
Is Anything But
Fort Bliss DFAC Tops Multi-Grain
Crust with Healthy Options
The 1st Armored Division Dining Facility at Fort Bliss, Texas, is giving soldiers a slice of the innovations being inspired as the Army food program heads toward a revised model less centered on the traditional dining facility.
Fort Bliss introduced a pizza bar in January where soldiers can top a multi-grain crust, instead of the usual white-flour variety, with a choice of salad topping options that are associated with building strength and performance.
“The real goal is to get the soldier involved,” said Terrance Tolbert, division food advisor, 1st Armored Division, Fort Bliss. “In the bar itself, we will provide them all those different types of wraps, the bread, however they want to build this thing; they literally assemble it and put it together.” ...