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Highlights of the March 2014 Issue


COMMANDER'S UPDATE 2014

 

ARMY FOOD SERVICE

Methods To Help Soldiers Receive Healthy,
Nutritious Meals

 

Lt. Col. Luis A. Rodriguez, USA, director,
Joint Culinary Center of Excellence (JCCoE)

NAVY FOOD SERVICE

Supporting Sailors Aboard Ship
Around the Globe

 

Cmdr. Danny King, SC, USN, Director of
Navy Food Service, Naval Supply Systems Command Headquarters (NAVSUP)


NAVY FOOD SERVICE

Developing Culinary Specialists, and Pride

 

Karin George, Navy Food Service Ashore Program Manager

MARINE CORPS FOOD SERVICE

Healthy Food Choices for Top Performance

 

Lt. Col. Richard D. Kohler, USMC, Director Marine Corps Foodservice and
Subsistence Program

 

FOOD FOCUS: CONDIMENTS
The Personal Touch – Condiments Enhance the Flavor of Foods

 

Condiments Service members have a growing repertoire of flavor profiles to rely on when using condiments to personalize the taste and enhance the flavor of foods available in dining facilities from familiar favorites to bold and spicy.

Use of sauces and salsas, as well as items considered an ingredient or a spice, are expanding the category beyond the traditional favorites ketchup, mustard and mayonnaise. ...

“Any type of sauce that is added by the customer to enhance the flavor, including: hot sauce, salsa, barbeque sauce, cocktail sauce, tartar sauce,” said Tina Reddington, director of wellness, sustainability and procurement at Sodexo, when asked to define the category. “In addition to condiments, making herbs and spices available is a healthier way for patrons to personally add flavor to dishes, especially pasta and pizza.” ...

Almost any edible substance that enhances the flavor or taste of foods used during cooking or available in the dining facility falls into the condiment category, including onions, tomatoes and pickles.

“We have spices on the table, vegetables at the end of each line; we also have dispensers for ketchup, mustard, mayonnaise, chili and cheese sauce,” said Tech. Sgt. Anna Powers, USAF, production manager, Desert Inn dining facility, 355th Force Support Squadron, Davis-Monthan AFB, Ariz. ...

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FOOD FOCUS: PIZZA
A Larger Pie – Pizza's Growing Menu Adds Entrée Options

 

Pizza Dining facilities follow a cyclical menu long enough to ensure service members have a set of daily entrée options unique and extensive enough to keep from becoming predictable and routine.

Then there is pizza, a favorite option available in dining facilities regularly found on the short-order or specialty line menu to supplement mainline entrées and bolster customer satisfaction.

Pizza comprises a growing diversity of toppings and styles that reflect many geographic regional preferences and popular ethnic cuisines.

Vandenberg AFB goes beyond the traditional cheese, sausage and pepperoni toppings with variations that include spinach and mushroom, Hawaiian, bacon cheeseburger, cheeseburger, Buffalo chicken, vegetarian, meatlover's feast and supreme stuffed.

Even more unusual are the new ethnic-cuisine pizza varieties Sodexo creates at dining facilities it operates for the Marine Corps under the Regional Garrison Food Service (RGFS) Contract II program.

“Our more ethnic varieties include Hawaiian, Mexican, Italian, and Greek and Mediterranean style pizzas,” said Tina Reddington, director of wellness, sustainability and procurement, at Sodexo. “Sodexo has already rolled out pizza with barbecue toppings and is now experimenting with Asian flavors, too.”

Specialty and other varieties of pizza are always being developed, for the military and the civilian market as well. The two newest toppings available from Sodexo are baked potato and roasted vegetables.

“The newest pizza on military menus is a mainstream favorite,” Reddington said. “Breakfast pizza by Sodexo is sweeping the nation at most every installation. There are few customers who can resist the familiar flavors, when paired up with a good 'cup of Joe.' It's a great breakfast combination.” ...

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