EBM EBM
GFS CoverGovernment Food Service





Highlights of the August 2012 Issue


NAVY FOOD SERVICE:
STARTING FROM SCRATCH

 

Navy Lets Culinary Specialists
Practice Their Art

 

Navy culinary specialists are eager to sharpen their skills, but had limited opportunity to practice those talents and prepare for careers as most of the preparation done in the galley until recently involved reheating rather than cooking.

Galleys are becoming a better training environment. The Chief of Naval Operations, Adm. Jonathan Greenert, USN, together with the Chief of the Supply Corps decided to step up cooking from scratch in response to meetings with culinary specialists, who expressed their desire to keep up their skill sets, and sailors, who asked to see more fresh, not processed, items.

“A lot of what they asked for was they want to do more cooking, they don't want to do as much reheating,” said Navy Corporate Chef/Instructor Michael Harants, referring to the culinary specialists. “There is a desire to keep up their skills and still be marketable individuals as they progress through their career.”

Most of the Navy menu became populated with items prepared using advanced- and speed-scratch recipes that were developed with the U.S. Navy Type Commands (TYCOMs) in response to diminishing manning requirements, including culinary specialists. ...

Read more NAVY FOOD SERVICE ...

 

FOOD FOCUS: BREAKFAST — START THE DAY OFF RIGHT!

 

Find Smart Choices on Hot Lines or in Alternatives

 

The color-coded nutrition education systems guiding service members to choose lower-in-fat, nutrientdense “performance” foods might be more closely associated with lunch and dinner entrées, but are just as applicable to breakfast.

Throughout the day, the meals available in galleys, mess halls and dining facilities reflect the emphasis on high-value nutrients and reasonable calories over low-performance choices.

“The breakfast meal is getting 'healthier,'” said Navy Capt. Linda Sue Hite, USN, a registered dietitian at the Marine Corps Food Service and Subsistence Program. “The revised DoD (Department of Defense) Menu Standards contain guidance specifically for breakfast items.”

As an alternative to whole eggs, for example, the DoD guidance suggests egg whites or egg substitute as alternatives to reduce cholesterol and offering DHA-enhanced eggs when available and if subsistence funding is available, she explained.

Another DoD suggestion is serving two or more 100 percent fruit juices at breakfast and making either 1 percent or skim milk the primary milk option. ...

Read more FOOD FOCUS: BREAKFAST ...


MARKET TRENDS — Subsistence Prime Vendor Sales in 35 Categories

 

• SPV Sales By Category At A Glance

 

• Breakouts of Sales In The 35 Categories

 

Read the complete MARKET TRENDS and BREAKOUTS ...