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Highlights of the March 2016 Issue


COMMANDER'S UPDATE 2016

 

NAVY FOOD SERVICE AFLOAT

Full Steam Ahead to an Innovative Navy Food Service Program

 

Lt. Cmdr. Keith Capper, SC, USN, Director of Navy Food Service, Naval Supply Systems Command (NAVSUP)

NAVY FOOD SERVICE ASHORE

Planning the Future of Marine Corps Food Service

 

Lt. Col. Gary Spinelli, USMC, Director, Marine Corps Food Service and Subsistence Program


MARINE CORPS FOOD SERVICE

Planning the Future of Marine Corps Food Service

 

Lt. Col. Gary Spinelli, USMC, Director, Marine Corps Food Service and Subsistence Program

MILITARY SEALIFT COMMAND FOOD SERVICE

Military Sealift Command Delivers Levels of Culinary Training

 

Roberta Jio, Military Sealift Command Program Director

 

NAVY FOOD SERVICE

RETHINKING NAVY GALLEYS:
Evaluating Each Site Toward a Goal of Lower Costs and More Options

 

The Pre-Commissioning Unit Gerald R.
Ford (CVN 78) First Class Petty Officers’
Association serves lunch to sailors in the
ship’s galley. The first class petty officers
showed their appreciation for the galley’s
food service attendants by taking over serving
and cleanup duties for the galley staff. 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.” ...

Read more RETHINKING NAVY GALLEYS ...

AN IDEAL GALLEY:
Common Equipment Cuts Training and Maintenance Costs

 

Culinary Specialist Seaman
Shanit Cooper prepares candied
yams in the aft galley
of the aircraft carrier USS
Ronald Reagan (CVN 76). 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. ...

Read more AN IDEAL GALLEY ...


FOOD FOCUS: CONDIMENTS
Final Assembly — Seasonings and Sauces That Make the Taste of a Meal

 

A growing list of flavor-enhancing condiments
is popular with service members to
personalize the taste of their meals. 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.” ...

Read more FOOD FOCUS: FINAL ASSEMBLY ...


FOOD FOCUS: PIZZA — Pizza Bar Is Anything But Traditional
Traditional Fort Bliss DFAC Tops Multi-Grain Crust with Healthy Options

 

A pizza bar that lets Fort Bliss soldiers assemble their own toppings
on a multi-grain crust and create an alternative to the familiar Italian
variety (pictured) is an innovation the 1st Armored Division Dining
Facility anticipates will contribute to higher utilization.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.” ...

Read more FOOD FOCUS: PIZZA BAR IS ANYTHING BUT TRADITIONAL ...