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Marine Corps Food Service and Subsistence Program

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Marine Corps Food Service and Subsistence Program Smithfi eld Sausage satisfi es the heartiest of hungers. Smithfi eld offers the delicious sausage options to cater to every military need. We chop, grind and fl avor our sausage with a proprietary blend of special spices. Whether fully precooked or raw and cooked on-site, patties or links, sausage creates memorable meals to remind your guests of home. To discover how Smithfi eld can get your breakfast sales booming, call your Smithfi eld sales representative, or visit Smithfi eldFoodservice.com. Allan Smith | asmith@smithfi eld.com Tracy Boreman | tboreman@smithfi eld.com Mark Matlock | [email protected] ©2018 Smith eld SFFG743_MilitaryPrint_GFS_January_v3_OutlinedFont.indd 1 1/26/18 1:18 PM IN THIS ISSUE Vol. 25, No. 2 March 2018 SERVING FOOD SERVICE PROFESSIONALS THROUGHOUT FEATURES ALL BRANCHES OF GOVERNMENT COMMANDER’S UPDATE PUBLISHER NAVY AFLOAT Murry Greenwald 1928-2012 Shaping the future of Navy Food Service . 6 ————— NAVY ASHORE CEO Helen Scheller Emphasizing Training and Contemporary Menus . 12 [email protected] ————— MARINE CORPS COO Hard at Work on How to Best Support the Marines . 20 Fred Schaen [email protected] ————— FUELING PERFORMANCE EDITOR Fortified Snack Bar Builds Bone Strength for High Physical Activity . Ken Baglino 24 [email protected] ————— PRODUCTION DIRECTOR FOOD FOCUSES: Janet Patterson CONDIMENTS [email protected] Condiments Let Soldiers Flavor Meals to Their Preference . 26 ART DIRECTOR Gregory S. Parisi PIZZA [email protected] Smarter Foods for Better Performance and Health . 29 ————— CIRCULATION Ernesto Velasquez [email protected] ————— DEPARTMENTS CORPORATE OFFICE ON THE COVER: Commander’s Updates from the Navy Afloat, Navy Ashore and 825 Old Country Road Front Burner . 4 Marine Corps. Westbury, N.Y. 11590 (516) 334-3030 Fax: (516) 334-3059 Website: ebmpubs.com Email: [email protected] Visit us online at www.govfoodservice.com GOVERNMENT FOOD SERVICE (ISSN 1085-8849) is published nine times yearly (January, March, April, May, July, August, September, October and November) at 825 Old Country Rd., Westbury, NY 11590 by Executive Business Media, Inc. Periodicals postage paid at Westbury, NY, and at additional mailing offices. Subscriptions: U.S. and APO/FPO addresses, $40.00 per year, single issue $6.00, except Almanac and Handbook issues, $25.00. Postmaster: Send change of address form 3579 to 825 Old Country Road, Westbury, NY 11590. ©Copyright 2018 by Executive Business Media, Inc. All rights reserved. No material may be reprinted by any reproduction method without prior written permission. Printed in U.S.A. Privately owned by Executive Business Media, Inc. GOVERNMENT FOOD SERVICE is not affiliated with any supplier, manufacturer or advertising agency. The opinions expressed are those of the president and editors. Reader comment is welcome. EBM, Inc., also publishes Exchange and Commissary News, Military Club & Hospitality and On-Campus Hospitality. GOVERNMENT FOOD SERVICE • MARCH 2018 3 FRONT BURNER Restaurant Chefs Visit Sub to Provide Culinary Training and Lunch hefs from two of New Orleans’ top Crestaurants left their kitchens to come aboard the Ohio-class ballistic missile sub- marine USS Louisiana (SSBN 743) and cook lunch for its 300 Gold and Blue crew mem- bers, as well as provide hands-on guidance and training for its culinary specialists. Christopher Lusk, executive chef of the Caribbean Room, and David Whitmore Jr., the chef de cuisine for Borgne Restaurant, brought in their own ingredients to cook New Orleans-inspired cuisine for the crew. “Today we are preparing a lot of local New Orleans fair,” said Lusk. “This means a lot to me, I have a six-month-old son and I am going to be able to tell him about being Christopher Lusk, executive chef from the New Orleans restaurant The Caribbean Room, serves Louisiana- on a submarine and cooking for the crew. It inspired cuisine to the crewmembers of the Ohio-class ballistic missile submarine USS Louisiana (SSBN 743). Sponsored by the Navy League, Lusk traveled from New Orleans, La., with David Whitmore Jr., the chef is such a huge honor because of what these de cuisine for Borgne Restaurant, to donate ingredients and cook for the 300 crew members on board the sailors do for us every single day. This is our submarine. (Photo by Lt. Cmdr. Michael Smith, USN, commander, Submarine Group Nine.) way to say thank you.” Over 75 gallons of food, 300 dinner rolls and 50 pounds of shrimp were provided by the chefs for the Nov. 28 meal. DLA Meals Made the Holidays Merrier “When I see people volunteer their time eployed service members felt a little closer to home with tra- and come and cook for two entire crews Dditional holiday meals that were delivered this Christmas by of almost 300 people, it’s a big deal, and it Subsistence supply chain professionals at the Defense Logistics Agency means a lot to me and it means a lot to these Troop Support. sailors,” said Chief Culinary Specialist Carl More than 200,000 Smith. “The chefs were pretty inspired by pounds of turkey, ham, what these sailors do every single day with shrimp and more were pro- the limited space that we have. I believe vided by DLA to troops sta- that the reassurance and respect that the tioned in the Middle East. sailors received from the chefs gave them DLA Troop Support also en- even more pride in the jobs that they do.” sured that service members The menu consisted of smoked turkey at other locations around and sausage jambalaya, shrimp etouffee, red the world, including those beans and rice, spinach madeleine, smoth- at sea, were able to enjoy a ered okra, turtle soup, remoulade salad, and Air Force senior leaders serve a holiday meal to the holiday meal. airmen and Marines deployed under their charge in bread pudding. Southwest Asia, Dec. 25, 2016. This year, DLA Troop Robin Whaley, who works “They served us an amazing meal,” said Support provided more than 200,000 pounds of tur- with DLA Troop Support’s Louisiana’s Gold crew commanding officer key, ham, shrimp and more to troops stationed in the Subsistence supply chain in Middle East. (Photo by Master Sgt. Benjamin Wilson.) Cmdr. Martin Sprague. “So on behalf of Philadelphia, said the effort the USS Louisiana, we are grateful for the is satisfying, but it takes a lot of planning and coordination between authentic and amazing cuisine that was her team and its industry partners to ensure service members can served to us today.” enjoy a traditional meal during the holiday season. Louisiana is one of eight Ohio-class Tri- “Our warfighters spend a lot of holidays away from their families dent ballistic missile submarines stationed and miss out on some of their favorite family traditions,” Whaley at Naval Base Kitsap-Bangor, providing the said. “We take great pride in ensuring a taste of home is delivered most survivable leg of the nation’s strategic to every warfighter.” deterrent forces. The combined amounts of food provided through DLA Troop “Every day they’re doing a lot of work Support for service members deployed to Afghanistan, Iraq, Jordan to keep the boats up, to keep everything and Kuwait include: 112,092 pounds of turkey, 59,430 pounds of clean, and to keep everything perfect in a beef, 38,430 pounds of ham, 29,304 pounds of shrimp, 690 cases of military fashion to protect the country,” cookies, 16,002 assorted cakes and pies, 6,564 pounds of marshmal- said Whitmore. “This is what we can do to lows, 3,743 gallons of juice and 2,145 gallons of egg nog. thank them for everything that they do.” 4 GOVERNMENT FOOD SERVICE • MARCH 2018 T:8.125” How to answer the inevitable question: “WHAT’S IN THIS?” T:10.875” WHAT’S not to love about the new Ken’s Essentials? Well, NO high fructose corn syrup, NO artificial preservatives andNO artificial flavors, to name a few things. You see, today’s customers scrutinize every label and ingredient to see what they’re eating and what they’re not. And they love what they’re not seeing in Ken’s Essentials. Of course, the flavor is still Introducing Ken’s Essentials absolutely off the charts in the great All the flavor they want, Ken’s tradition. So everyone can with none of the indulge with a clear conscience. ingredients they don’t. We’re available everywhere. Just ask. Get a taste of what’s to come at kensfoodservice.com. Or order by calling 800-633-5800. Approvals KENP17033_FY18_WhatsInThis_8-125x10-875.indd Internal Print None CD Saved at 12-14-2017 3:33 PM Studio Artist Michael Maloney InDesign CC 2017 12.1 AD Job info Specs Images & Inks Job KENP17033 Live 7.375” x 10.125” Images Client Ken’s Trim 8.125” x 10.875” GettyImages-603984882_high_freshdill_4C.tif (CMYK; 2931 ppi; 10.23%), GettyImages-678817097_ CW Description FY18 “What’s in This?” Bleed 8.375” x 11.125” super_olives_4C.tif (CMYK; 1537 ppi; 19.52%), GettyImages-184404950_super_tomatoes_4C. tif (CMYK; 2768 ppi; 10.84%), GettyImages-596053834_super_bluecheese_4C.tif (CMYK; 2647 ppi; Component Print Ad Gutter None 11.33%), GettyImages-672151233_medium_peppercorn_4C.tif (CMYK; 699 ppi; 42.87%), GettyImag- Pub Various Job Colors 4CP es-686784073_high_eggs_4C.tif (CMYK; 2222 ppi; 13.5%), IN_THIS_0296_v1_A_v2_4C.tif (CMYK; 749 ppi; AE Media Type Magazine 40%), Kens_Logo_4c.eps (21.72%), A_Family_Owned_Company_CMYK.eps (29.12%), 2_ThreeBottle_no- Production Notes background_LB_R_HM_Beauty_4C.tif (CMYK; 900 ppi; 33.31%) Date Due 1/12/18 Inks File Type Due PDFx1a PP Cyan, Magenta, Yellow, Black Retouching n/a Add’l Info TM COMMANDER’S UPDATE Shaping the Future of Navy Food Service Cmdr. Scott Wilson, SC, USN, Director of Navy Food Service, Naval Supply Systems Command (NAVSUP) Government Food Service: Tell are more critical than ever.
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