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COMMANDER’S UPDATE

Chef Scott Cooper, center
and holding a yellow pad,
oversees the food preparation
of Team Mid-Atlantic Region
from Naval Weapons Station
Yorktown, Va., during a Culi-
nary Training Event held at Naval
Station Great Lakes in July 2017.
Pictured from left to right are team
members: CS1 Kiana Gadsden, CS2
Tony Burnett and CS2 Jason Burlew.

George: CNIC sponsors a culinary training event at George: Funding for the operation of ashore galleys
Naval Station Great Lakes, Ill., each year in July. We chose remains the same. We have funding to support the general
Great Lakes as the host because of the available kitchen operation; however, updates to equipment and facilities are
space and enormous support we receive from the installa- routinely deferred until later in the year. Often procurement
tion and local community. This is the only formal event for policies prevent end-of-year spending, so when funding
competitions within CNIC other than any local or regional becomes available, it is not executable.
competition leading up to this event. Last year we added This year will be particularly challenging with the ex-
a day to the training curriculum so each member receives tended continuing resolution. Overseas contract costs have
three full days of training, setting aside the first day for increased and we have a new galley scheduled to open at
administrative and general information. On the fifth day, Naval Support Activity Bahrain later this year. We cannot
each team has the opportunity to demonstrate the skills and afford to reduce sanitation or safety standards, so when
culinary techniques acquired during the training sessions. funding is not sufficient to meet all requirements, usually
We have continued to grow and improve on this event. it is the customer that will suffer. Menu choices are reduced
Many chefs offer to volunteer their time to work one-on- to adjust for less labor and/or working equipment. Fewer
one with our culinary teams. Local chefs introduce their cashiers and custodians increase wait times.
products and demonstrate new uses for common ingre- Training is one area that is non-negotiable for funding
dients. Equipment manufacturers also send their chefs to cuts. It is imperative that the culinary specialists have the
demonstrate how to more effectively use equipment that skills they need to perform their jobs. Ashore we have the
is currently used in our galleys. luxury of hiring skilled labor through contracts as required
A great deal of planning and coordination goes into this to support the operation. At sea, the culinary specialists are
event each year and to replicate this more often would be on their own to perform. If they didn’t learn the proper
beyond our current means. Other competitions do exist and sanitation, food service preparation and food safety while
are sponsored by Naval Supply Systems Command (NAVSUP). in “A” School or at the shore command, the entire crew
Although not formalized, the food service managers will on-board the ship will suffer.
often coordinate special chef visits from local restaurants to
share culinary expertise with the military cooks. The galleys Government Food Service: A new galley was due to open
also look forward to visits from the Navy Entertainment by the end of fiscal 2017 at Naval Support Facility, Redzikowo,
Messlords, who bring not only skill training, but fun and Poland. Please update us on that facility and anything it may
excitement to the cooking experience. indicate for future construction or renovations.

Government Food Service: The tight federal budget and George: The galley facility construction was delayed
the need to keep operating expenses low are recurring themes and is now forecast for an April 2018 opening. Food ser-
of Commander’s Update responses the past few years. How vice is currently provided at a temporary site. The original
does the year ahead look with regard to funding and ac- plan was for this to be a remote facility serving just the
complishing goals? few military on the base. Limited options in the local area
have increased the numbers of planned patronage. For now,

16 GOVERNMENT FOOD SERVICE • MARCH 2018