Page 14 - gfs0318_Magazine

COMMANDER’S UPDATE

Culinary Specialist
2nd Class Andrew
Macias looks on as ce-
lebrity chef Pete Blohme,
center, also known as “Pa-
nini Pete,” Celina Tio and
Sikey Vlahos prepare to serve
a meal during a Messlords
event at Naval Base Kitsap-
Bangor’s Trident Inn Galley.
The event, hosted by Navy En-
tertainment, included Blohme, Tio
from her Kansas City restaurant
Julian, and Voula’s Offshore’s Vla-
hos. The chefs, collectively known as
the “Mess Lords”, have been featured
on popular cooking shows like Food
Network’s “The Next Iron Chef” and
“Diners, Drive-ins and Dives.” (U.S. Navy
photo by Mass Communication Specialist
2nd Class Vaughan Dill.)

sonnel. Every single employee plays a key role in providing System (NOFFS) is already in place and is utilized by most
the galley customer with a positive experience. In the spirit sailors afloat and ashore. The goal of this program is to create
of continuous improvement, investment in the workforce a culture of “Fitness for Life.” Educating the sailors on how
will be the emphasis for the upcoming year. nutrition and exercise work together for optimal performance
is essential. The physical demands vary widely between field
Government Food Service: The Navy finished implementing and office positions. Having all of the information available
the Go for Green nutrition-education program and saltshaker will help create an individualized performance plan to include
symbol for sodium content last year. Has anything been learned the nutrition piece. Leveraging the expertise of the Navy
from using it the past year or so, and are any changes or revi- fitness dietitian, I hope that the ashore galleys can develop
sions being planned to improve it or raise its effectiveness? a nutrition training program for the cooks.

George: The Go for Green education program is part Government Food Service: The Tactical Advances for the
of DoD’s overall plan to establish a healthier lifestyle for Next Generation (TANG) event in 2016 developed ideas to
all service members. The program focuses on identifying modernize the dining experience in galleys afloat and ashore.
food items that, in general, are better choices. The addition Outcomes indicated interest in having more convenient op-
of the saltshaker indicates the sodium content of the item, tions to the dining facility, such as mobile feeding or food
which assists the customer in making better decisions. trucks, and fresh-prepared station feeding. Are any changes
Go for Green has been a success, but our customers and planned in response?
our military chefs want more information. We’re hearing
from our customers that they want nutritional content, not George: The TANG event provided a myriad of pos-
just the saltshaker. This information can be provided if the sibilities for how ashore galleys could reach their patrons.
customer asks, but it is not readily available for all to see. One of the most popular ideas was to bring back food trucks.
Prior to this initiative, food labels were required to state Today’s commercial food trucks are not the “roach coaches”
portion size, calories, fat and carbohydrate information. of the past. These food trucks provide specialty items and
Because DoD has mandated the use of specific labels, we are very popular with today’s diversified Navy population.
aren’t able to modify the information provided. We currently have three food trucks in our ashore portfolio
The military cooks are also looking for more detailed of operations. Naval Air Station Whidbey Island, Wash., has
information. They receive minimal nutrition training dur- had an operational truck for many years. This operation is
ing “A” school, where the focus is primarily on sanitation, really an extension of the galley. All items that are available
safety and food preparation. Our cooks are requesting train- in the galley are available on the truck. The high operational
ing on the science of food and how modifying ingredients tempo of the Air Station limited the time that the sailors
can enhance nutritional content. Go for Green provided were able to get away from their workplace for meals. The
information to the customer; now we need to provide better truck provides the ability to reach the target patrons (those
information to the culinary specialists. not receiving a meal allowance), so they do not have to
I would like to see the Navy take an extra step and tie miss meals.
the nutritional value of food to the individual’s fitness and The other two trucks are located at Naval Air Station
health routines. The Navy Occupational Fitness and Fueling Fallon, Nev., and Naval Air Station Lemoore, Calif. Both

14 GOVERNMENT FOOD SERVICE • MARCH 2018