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FOOD FOCUS: CONDIMENTS

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Adding a Personal Touch Let Soldiers
Condiments

trio, at least, of colorful and flavor-filled bottles dependably stands by on dining facility Flavor Meals
A tables ready and waiting for service members who want to add a little more flavor, extra zest
or dash of spice to their meal. to Their
As it turns out, the handy and familiar tabletop lineup of ketchup, mustard and hot sauce
includes just a few of the many types of condiments dining facilities make available for service Preference
members who want to personalize the flavor of their meals.
“Condiments are used to allow adjustments to flavor
PHOTO CAPTIONS AND CREDITS profiles specific to the diner’s personal preferences,” said
David Staples, director of operations, Joint Culinary Center of Excellence. “It
(top-left): U.S. Army Reserve Sgt. Jin Ong, allows for more utility from the basic underlying selection with greater ultimate
1 nutrition care specialist, 349th Combat satisfaction across the diner population.”
Support Hospital, Bell, Calif., unpacks boxes
of condiments for the dining tent at Tactical Travel associated with military service is a big influence shaping each service
Assembly Area Schoonover to feed soldiers member’s personal flavor preference, and the assortment of condiments that dining
during Combat Support Training Exercise facilities make available for them to use. “Regional, ethnic, and the experience of
91-16-02, Fort Hunter Liggett, Calif. As the
largest U.S. Army Reserve training exercise, travel brings other desires and blends in these decisions,” Staples said. “As diners
CSTX 91-16-02 provided soldiers with unique explore other eating patterns, the traditional and non-traditional condiments be-
opportunities to sharpen their technical and come part of the investigation. And what works on one dish, may or may not work
tactical skills in combat-like conditions. (Photo
by Spc. Daisy Zimmer, 367th Mobile Public Af- on something else that is not commonly associated with an ‘ethnic’ experience.”
fairs Detachment, Fort Hunter Liggett.) Mexican, Asian and other regional ethnic cuisine spices, sauces and seasonings
are popular with service members. “I personally believe that the soldier is so well
(mid-left): Soldiers assigned to the 3rd
2 Brigade Combat Team, “Broncos,” 25th traveled in a few years of duty that regional is less important than experiences,”
Infantry Division, enjoy their Thanksgiving Staples said. “I do admit that some foods and their condiments are particularly
meal in the Bronco Dining Facility at Schofield regional given tastes that are Creole, Korean, etc. And if we consider BBQ, we know
Barracks, Hawaii, on Nov. 22, 2017. (U.S. Army
photo by Staff Sgt. Armando R. Limon, USA, 3rd that it changes from Virginia-Carolinas, to Georgia, then Texas and Memphis to
Brigade Combat Team, 25th Infantry Division) Kansas City. Exploratory dining is part of getting out of your own backyard — if
you are in New England, try the seafood. In Texas, the brisket is grand. And in
(mid-right): LRC-Irwin, Calif., serves up to
3 650,000 meals annually in two dining fa- Korea or Japan, the local foods are different, fun and take your taste buds in a
cilities. It also provides theater entry-and-closing whole different direction. That said, one size does not fit all, and each region
feeding support to various personnel who are has its own customary expectations. Our forces are a composite of people, and
initiating, supporting and ending a rotation.
(Jon Micheal Connor, USASC Public Affairs) we offer a range of experiences within our feeding programs.”
(top-right): Representative Brian Fitz- A LOCAL DECISION
4 patrick, center, a member of the House
Foreign Affairs Committee, speaks with soldiers Typically, Staples said, the decision about the condiment assortment avail-
at the Camp Arifjan, Kuwait, Zone 2 Dining able in a dining facility is made locally. The food program manager for each base
Facility during a visit to U.S. installations in the determines the assortment for use in the front and back of the house based on
Middle East alongside other legislators. (Photo
by Camp Arifjan, Kuwait) feedback collected during menu boards and a variety of other factors. He said
reviews depend on local need, and standard of grade may apply.
26 GOVERNMENT FOOD SERVICE • MARCH 2018