Page 11 - gfs0318_Magazine

Wilson: Last year, 40 sailors participated from various Government Food Service: Is there anything else about
commands throughout the Navy. There were also partici- the Navy Food Service program that you’d like to add?
pants from the other services who were recognized for
their respective culinary awards. It was only fitting that Wilson: Yes. These young men and women are the
the NRA incorporated the joint culinary award winners as real deal! I’ve been exposed to the plethora of talent across
part of the overall training program. Over three days, the the Navy via the numerous avenues that showcase their
NRA tested the services’ ability to work with one another achievements: schoolhouse training, culinary competi-
as a team. Each team spent two days at Kendall College tions, Ney award winners, etc. Their successes are also
in Chicago learning about Go for Green, dining concept recognized internationally. Two thousand and seventeen
development and the presentation of a business plan to marked the fourth year the United States Navy accepted
a panel of industry professionals for critique. and participated in the Royal Navy’s Culinary Competi-
Culinary winners also received advanced training from tion. Six culinary specialist competitors from across the
three of the top chef instructors at the Culinary Institute Navy traveled to the United Kingdom in September to
of America School at Greystone. The training consisted train and collaborate with the Royal Navy for their annual
of basic knife-handling skills, basic knife cuts, nutritional Exercise Joint Caterer Culinary Competition. The team was
menu drafting and taste-testing techniques. Participants highly successful, bringing home three “Best in Show,”
also learned about flavors of the world, olive oils, salts, two Gold, five Silver and four Bronze medals in various
and cooking for the seasons. categories. CS1 Frida Karani also took home the coveted
Senior Grand Prix Armed Forces Chef of the Year award.
Government Food Service: Has Navy Food Service been She is the first female and second American to win this
influenced by or implemented any of the dining facility coveted title. Congratulations CS1 Karani!
design ideas presented during the three-day NRA training —GFS
program in its galley operations?

Wilson: The advanced training provided by the NRA
is always a huge success amongst the sailors, and dining
facility design is one area that is quite popular with the cur-
rent generation. With the continuous
advancements in technology and an
evolving customer base, galley design
has become a focus area for the Navy.
Navy’s partnership with Johns
Hopkins University in the develop-
ment of TANG healthy innovative
eating initiatives addressed this need.
Improvements to dining facility in-
frastructure, incorporating state-of-
the-art technology, innovative food
service equipment, and a trendy
exterior/interior re-design are areas
we want to leverage to encourage
patronage and healthy eating styles.
Some improvements would include
galley lounge makeovers with Wi-Fi,
multi-purpose seating, TVs, music,
coffee/tea bars, and other amenities
to create a more desirable customer
experience. Our greatest challenge is
that modernizing a galley takes time
and money. Over the next couple of
years, and as funding becomes avail-
able, improvements will continue.

GOVERNMENT FOOD SERVICE • MARCH 2018 11