FOOD FOCUS BREAKFAST
to the Day
Breakfast Energizes Marines
for Top Performance
Breakfast is simply defined as the first meal of the day, but in the military that initial pit stop gives service members the kick-start needed to achieve maximum performance, whether in the field or on base.
To deliver the strongest first push and maintain steady momentum throughout the day, the military is revising recipes and educating service members about selecting healthier meal choices with the Department of Defense Go for Green program.
“The U.S. Army Natick Soldier Research, Development & Engineer Center and the services have jointly been updating and adjusting recipes to provide improved nutritious offerings that appeal to today’s war-fighters,” said Sharlene Holladay, warfare performance dietitian, Headquarters Marine Corps.
“The focus of evaluation is on the less-processed, more nutrient- dense items,” Holladay said. “Whole-grain, ready-to-eat cold cereals with at least 2.5 grams fiber, and whole-grain breads that offer a minimum of 2 grams fiber, are offered in accordance with the DoD menu standards. Additionally, a minimum of two juices are offered that contain 100 percent fruit juice.”...
MILITARY CULINARY AWARDS
Cook Awards Sustain a Legacy
MSC Continues to Improve Foods and Quality of Life for Civilian Mariners
Civilian mariners responsible for food service operations aboard Military Sealift Command (MSC) ships compete annually for the Capt. David M. Cook awards with top performers recognized for their commitment to culinary excellence and achieving a higher standard.
Skilled culinary professionals typically fill seagoing food service positions aboard Military Sealift Command vessels. They are either former service members who gained culinary expertise during active duty or earned American Culinary Federation (ACF) certification.
Many of the civilian mariners responsible for MSC food service programs and competing for the Cook awards are Navy retirees. Service members choosing to continue their career path with the Military Sealift Command include former enlisted members or commissioned officers.
Seasoned professionals, however, draw on their years of experience to demonstrate the skills and commitment required to win a Cook award. Complying with changing nutritional guidelines and dietary requirements, along with the growing preference for healthy eating, are further signs of that commitment to excellence that Cook evaluators look for.
Judges evaluating teams for a Cook award give a thorough, detailed analysis to all the culinary teams on ships participating in the competition. Evaluations observe meal preparation during breakfast, lunch and dinner, ensuring compliance with MSC requirements that menus be varied and well balanced. ...
The Coast Guard is congratulating the food service specialists and culinary teams working in galleys ashore and afloat that demonstrated a commitment to excellence and professionalism and were selected as winners of the annual Forrest O. Rednour Memorial Award.
Competing for the annual award motivates Coast Guard food service teams to continue the training and practice required to improve their culinary skills while preparing meals for their units.
In addition to team awards, the Rednour selection board also recognizes individual culinary specialists. Nominations made for the food service specialist of the year are reviewed by the board, which selects a winner and a runner-up.
The 2015 food service specialist of the year winner is Food Service Specialist First Class Nichol E. Billow of Coast Guard Cutter Monomoy.
Serving as the independent duty food service officer onboard the Monomoy, Patrol Forces Southwest Asia (PATFORSWA), Petty Officer Billow was instrumental in cultivating an exceptional dining experience and enhancing the morale of her crew and various ship riders. ...