Page 12 - gfs0318_Magazine

COMMANDER’S UPDATE

Emphasizing Training

and Contemporary Menus

Karin George, Navy Food Service Ashore Program Director,
Commander, Navy Installations Command (CNIC)

Government Food Service: increasing missions. Facility design criteria reflect a caf-
Please describe how the last year eteria style, while the demand is driving single-station or
George
has unfolded. Discuss the chal- campus-style dining.
lenges ahead, and any accomplishments or unrealized goals. We are seeing a change in the customer demands. They
want healthier items, but are not willing to eliminate the
Karin George: In 2017, the CNIC [Commander, Navy traditional fast foods. Customers are requesting more choices
Installations Command] galleys were once again able to pro- in beverages, snack items and salad bar condiments.
vide nearly 30 million meals at over 90 locations around the Our cooks are seeking more challenging menus. The days
globe. A new operation opened in Poland, and construction of heat-and-serve pre-made foods are no longer acceptable.
began for a much needed facility in Bahrain. Funding the Culinary specialists are pursuing training opportunities to
operations is historically a management challenge; however, enhance their skills. They embrace the challenge of prepar-
the past year was sustainable with no pending closures. ing a meal from scratch and take great pride in the items
Reviews and studies over the past five years have identi- that they create.
fied that food service operations are located where needed. One of the CNIC Guiding Principles is: “Live a Culture
The greatest challenge for many of the ashore galleys is of Continuous Improvement.” Food service is a customer-
the infrastructure. Many buildings are old and not energy driven function. The focus is on meeting the customer
efficient. Electrical load capacities aren’t able to support needs, often at any cost. This year, not only will we continue
new equipment. The capacities to excel at meeting customer demands, but also focus on
Navy culinary specialists are pursu- of some dining areas far exceed workforce development. Navy Ashore galleys are manned
ing training opportunities to en-
hance their skills. They embrace the need, while others have not by military members, U.S.- and foreign-
the challenge of preparing a meal been renovated to keep pace with national civilians, and thousands of CWO5 (ret.) Kathy Wise-
from scratch and take great pride contract-support per- man, right center, teach-
in the items that they create. ing a culinary skills class
to the cooks from NAS
Jacksonville, Fla.

12 GOVERNMENT FOOD SERVICE • MARCH 2018