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Highlights of the May 2015 Issue


 

CULINARY TRAINING — Training Event's Leftovers

 

Taking Fort Lee's Lessons Back to Share with Units and Diners

Military chefs returned to the regular business of preparing daily meals for service members back on the base, but have a refreshed approach to the routine after experiencing the 40th annual Military Culinary Arts Competitive Training Event (MCACTE).

The training opportunity has a lasting impact on the military chefs who participate in the event each year, and they can take back the culinary experiences learned from each other and the judges to share with their foodservice staff.

An international group of 12 chefs from the American Culinary Federation (ACF) judged 588 entrees submitted by 281 military chefs from the five service branches, along with participants from the United Kingdom, France and Germany. The MCACTE is sanctioned by the ACF to better military foodservice through individual and team competition.

Individuals and teams earned 62 gold, 179 silver and 191 bronze medals during the MCACTE, which was hosted by the Joint Culinary Center of Excellence (JCCoE) at Fort Lee, Va., from March 7 to 12. ...

Read more TRAINING EVENTS LEFTOVERS ...

 

NRA SHOW PREVIEW — NRA 2015 Revises Military Culinary Arts Training
Three-Day Program Includes Hands-On Training at Kendall College

 

NRA 2015 Revises Military Culinary Arts Training Three-Day Program Includes Hands-On Training at Kendall College Military food service has come a long way from the traditional dining facilities that would be familiar to the service members of a generation or more ago, and investing in quality of life is accelerating change.

Service members no longer simply slide a tray down a serving line and assemble a meal by selecting from among the entrée, side and dessert choices available. Instead, dining facilities are supplementing or, in some cases, replacing the traditional serving-line-and-tray configuration with serving stations to increase variety.

At Marine Corps Installations- West MCB Camp Pendleton, Calif., for example, the dining facility couples college-campus-style serving stations with display cooking and fire-burning pizza ovens. The Marine Corps mess halls in the continental United States operate under the Regional Garrison Food Service contracts that are in effect through fiscal 2018....

Read more NRA 2015 REVISES MILITARY CULINARY ARTS TRAINING ...


MILITARY CULINARY AWARDS — A LEARNING EXPERIENCE
Hennessy and Disney Evaluators Raise the Standard of Performance

 

Hennessy and Disney Evaluators Raise the Standard of Performance Airmen may rate foodservice performance simply according to the look and taste of options available in mess halls, but stricter standards are used to determine winners of the annual John L. Hennessy and Air National Guard Senior Master Sgt. Kenneth W. Disney awards.

The award identifies Air Force installations that have the best foodservice programs according to evaluations across five categories, and is based on the entire scope of an installation’s foodservice program.

“Our winners displayed excellence in management effectiveness, force readiness support, food quality, employee and customer relations, training and safety awareness,” said Col. Marc D. Piccolo, commander, Air Force Services Activity (AFSVA). “The competition this year was tight with all participating teams displaying an outstanding level of proficiency in providing for the foodservice needs of our airmen.” ...

Read more A LEARNING EXPERIENCE ...


MILITARY CULINARY AWARDS — TRAINING AND PERFORMANCE
Healthy Marine Corps W.P.T. Hill Awards Improve Food Service

 

Healthy Marine Corps W.P.T. Hill Awards Improve Food ServiceFor the 30th consecutive year, the Marine Corps is rewarding high-quality foodservice and motivating a higher standard of excellence by announcing winners of the annual Maj. Gen. William Pendleton Thompson Hill Memorial awards.

Established in 1985, the W.P.T. Hill award is presented to garrison and field foodservice programs that have been determined to have the highest quality through a rigorous judging process.

Teams vie each year to defend a title earned during last year’s awards or to raise the standard of performance and defeat an incumbent to claim the honor themselves.

The Marine Corps selects winners of the Hill award each year to recognize garrison and field foodservice units for the hard work, commitment to excellence and contribution to morale accomplished by preparing nutritious meals that support performance. ...

Read more TRAINING AND PERFORMANCE ...


MILITARY CULINARY AWARDS — Enhancing Food Service
Teams Vie for Army Connelly Award Bragging Rights

 

Enhancing Food Service Teams Vie for Army Connelly Award Bragging RightsEach foodservice team competing for the annual Philip A. Connelly Award for Excellence in Army Food Service is driven by its unique motivation to win, but all recognize that the key to success is the dedication of the soldiers and civilians working together.

The Joint Culinary Center of Excellence (JCCoE) in 2014 presented awards to the best Army facility in each of there categories: large garrison, small garrison and field kitchen.

While competitors are driven mainly by the challenge of winning and the prestige that comes with being recognized as the best in a category, that is not the only satisfaction.

“Teamwork put us over the top; It couldn’t be done by just me or by any one soldier, it was a complete team effort,” said Sgt. 1st Class James Hardin, manager of the Courage Inn at JB Lewis-McChord (JBLM), Wash., after taking first place in the Large Garrison category of last year’s Connelly awards. “All of the soldiers came together and did a great job; they performed at the highest level.” ...

Read more ENHANCING FOOD SERVICE ...


FOOD FOCUS: ETHNIC CUISINE — Spicing Up The MenU
Ethnic Cuisine Adds Variety for a Diverse Military Population

 

Enhancing Food Service Teams Vie for Army Connelly Award Bragging RightsMilitary dining facilities are introducing more ethnic cuisine and flavors to accommodate the young, more adventurous service members whose taste for foods goes beyond the traditional, mainstream menu variety.

Service members coming into the military have dined out in many different restaurants and are comfortable with the variety of cuisines that have crept onto mainstream menus over decades.

More than a third of restaurant operators include ethnic cuisine items that are outside their main menu theme, and that reaches 48 percent for casual-dining restaurants, according to research by the National Restaurant Association (NRA). A majority of operators expect this to become more common in the future.

Travel around the world, which becomes part of a service member’s life once in the military, only increases that exposure to and comfort with the exotic seasonings used in ethnic cuisine. ...

Read more ETHNIC CUISINE — SPICING UP THE MENU ...