Minot Airman competes in Food Network Challenge 3/23/2006
MINOT AIR FORCE BASE, N.D. (AFPN) -- The smell and taste of cookies hot from the oven for many evokes happy memories of childhood. For one
Airman here, his fresh-baked cookies landed him on national television.
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Pacific Northwest Coast Guard Food Service Specialists to receive culinary awards 4/7/2006
SEATTLE - A Port Angeles, Wash., based cutter crew will receive the Coast Guard's Excellence in Food Service of the Year Award during a ceremony
Saturday in Miami.
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Good eats means happy troops 1/4/2006
Napoleon Bonaparte said, and believed, that in 1812. Truth is he might have been thinking more about the importance of a good supply line.
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Food for thought: Dining facility continues to break records 3/29/2006
SOUTHWEST ASIA (AFPN) -- Thirty-five tons of apples, oranges, bananas and plums, 1,600 gallons of milk, 16 tons of grilled chicken breasts and
39,040 candy bars. The list of food consumed here in one month goes on and on.
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The hands that feed you 01/25/2006
Three times a day, Soldiers and civilians can fill their stomachs, have their conversations and drive on with their individual missions without
second-guessing the process that created their meals.
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Risk of foodborne illnesses higher in summer 8/1/2006
FORT RUCKER, Ala.  – Around 76 million people become ill, more than 300,000 are hospitalized and 5,000 Americans die each year from foodborne
illness, according to the Centers for Disease Control and Prevention.
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Team Korea tops culinary contest 3/20/2006
FORT LEE, Va. Nearly 140 of the Army’s best Soldier-chefs waged a variety of culinary battles to see who could make the best dishes and displays at the
31st Annual U.S. Army's Culinary Arts Competition, Fort Lee, Va., March 6-17.
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Battlefield kitchens ready for rapid deployments 3/24/2006
FORT LEE, Va.,  – Napoleon Bonaparte once said that “an army fights on its stomach.” On today’s battlefields, Soldier-chefs deploy a mobile food service
system that meet the challenge presented by Soldier’s stomachs in a matter of hours.
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Making the Army birthday cake 6/13/2006
WASHINGTON – It’s not just any birthday party, and this is not just any cake. The recipe calls for 540 eggs, 100 pounds of flour, 30 pounds of butter, 30
gallons of milk and 30 pounds of sugar.
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2nd MLG Marines compete for Chef of the Quarter 3/21/2006
MARINE CORPS BASE CAMP LEJEUNE, N.C. -- Two food service specialists with Food Service Company, Headquarters and Service Battalion, 2nd
Marine Logistics Group, competed in the Chef of the Quarter competition March 17 at Dining Facility 411.
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Mess hall serves up success 3/23/2006
MARINE CORPS AIR STATION CHERRY POINT, N.C. -- The Cherry Point mess hall offers the Marines and Sailors of Cherry Point an opportunity to have
a delicious meal at a low cost.
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New England’s Own Marines acquire a new taste 5/7/2006
Sgt. Michael Beauton, with 1st Battalion, 25th Marine Regiment, enjoys his first meal at Camp Baharia’s new chow hall. The new chow hall is run by a
civilian service company and can support more than 300 service members with everything from a main line to an ice cream bar.  
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Ready for inspection 8/16/2006
Master Gunnery Sgt. Manuel Oquendo and Capt. Patrick Grosso, Marine Corps Installations West mess hall inspectors, look over the station mess hall
and discuss the amount of points to be given during the first phase of inspections conducted Aug. 16.  
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Marines enjoy field chow in Korea 8/22/2006
Sergeant Wayne R. Cliffe, chief cook, Headquarters and Support Battalion, MCB Camp Pendelton, heats the sauce before evening chow at Camp Baran,
Republic of Korea. Cliffe enjoyed the opportunity to work with Marines from bases around the world.  
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2nd MLG food service specialists compete for top award 9/8/2006
MARINE CORPS BASE CAMP LEJEUNE, N.C. - Marines with Food Service Company, Combat Logistics Regiment 27, 2nd Marine Logistics Group, stand
behind their award-winning field dining facility at Training Zone Owl, Aug. 14.
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Cooks put new Mobile Kitchen to Test  8/1/2006
Novo Selo, Bulgaria - Coming together to support Immediate Response 2006, Army Reserve Soldiers from the 7th Army Reserve Command received the
opportunity to put their cooking skills to the test on the Army’s new Containerized Kitchen.
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Navy’s Culinary Specialist “A” School Relocates to Great Lakes 4/14/2006
GREAT LAKES, Ill. (NNS) -- The Navy’s Culinary Specialist (CS) “A” School has relocated from Lackland Air Force Base in San Antonio, Texas, to Training
Support Center (TSC) at Great Lakes, Ill., after three years of planning.
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Reagan's Supply Department Recognizes Mothers with Special Meal 5/12/2006
ABOARD USS RONALD REAGAN, At Sea (NNS) -- Mothers aboard USS Ronald Reagan (CVN 76) received a warm embrace from Sailors from the
Supply Department as a special luncheon celebration was prepared for them on the aft mess decks May 10.
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Tarawa Sailors Feed Needy 7/17/2006
SAN DIEGO (NNS) -- Sailors from USS Tarawa (LHA 1) volunteered their time at St. Vincent De Paul Village in downtown San Diego July 6 as part of their
ongoing series of community relations (COMREL) projects.
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Navy Region NW Sailors Learn the Sweet Stuff 7/30/2006
KEYPORT, Wash. (NNS) -- Culinary Specialists from throughout Navy Region Northwest gathered at Naval Base Kitsap (NBK) Keyport to advance their
skills in culinary artistry July 27.
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USS Nevada Culinary Specialists Win “Iron Chef” Competition 8/29/2006
BREMERTON, Wash. (NNS) -- Team Nevada of USS Nevada (SSBN 733)(Blue) were declared the victors of the 2nd Annual Iron Chef competition held at
the Evergreen Inn on Naval Base Kitsap, Bremerton, Aug 25.
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Marines get a little taste of home 6/8/2006
GHARMAH, Iraq -- Every day Cpl. Tommy T. Nguyen prepares hot meals for the Marines of A Company, 1st Battalion, 1st Marine Regiment.
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Marine brings southern-style cooking to the Middle East 9/22/2006
OBSERVATION POST FALCONS, Iraq -- Cpl. Melvin D. Carson Jr., isn’t one of those fancy television cooks. He’s just your regular Marine food service
specialist, with a little kick.
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Navy Culinary Specialist 'Stirs' Interest in Cooking for Yokosuka Students 10/11/2006
YOKOSUKA, Japan (NNS) -- Senior Chief Culinary Specialist Lester Griffith, of U.S. Fleet and Industrial Supply Center Yokosuka, has volunteered his
time since Sept. 25 to teach local students the finer points of preparing select dishes.
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Kitty Hawk Strike Group Chefs Broaden Cooking Skills 9/15/2006
USS KITTY HAWK, At Sea (NNS) -- More than two dozen USS Kitty Hawk (CV 63) and USS Cowpens (CG 63) Culinary Specialists (CS) were given the
unique opportunity to train with chefs from the Marriot Hotel Sept. 3-5 in Laem Chabang, Thailand.
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U.S. Soldiers Share Thanksgiving Tradition With Iraqis 11/24/2006
YUSUFIYAH, Iraq, – In 1620, natives of England sailed to the Americas in hopes of a better future, but suffered a devastating
first winter. At the beginning of the following fall, 46 of the original 102 pilgrims who sailed on the Mayflower to America had
died, making the harvest of 1621 a special occasion to the survivors.
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Combat Feeding Directorate improves MREs 5/16/2006
NATICK, Mass. – Driven by Warfighter preferences, DoD Combat Feeding Directorate keeps improving and adding items to Meals, Ready-to-Eat.
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Combat Cooks: the hidden workers 9/7/2006
You roll over, hit the alarm clock and get up ready to start your day. You don’t have to worry about chow because you’re going to get three square meals a
day provided in a nicely furnished mess hall with televisions and a variety of food. The preparation and time put into the food is probably the last thing on
your mind as you chow down.
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Marines showcase grill skills 05/25/2006
NEW YORK CITY -- The aroma of grilled steaks greeted pedestrians in New York’s famous Times Square during morning rush hour May 25 as 10 U.S.
Marines competed against each other in a nationally televised cook-off.
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Chef Spices up Tarawa Cuisine 7/7/2006
San Diego, CA. - USS Tarawa’s (LHA 1) crew experienced new spices in July thanks to Chef Nydia Ekstrom, visiting corporate chef.
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Emeril sponsors military-only cooking contest 9/22/2006
WASHINGTON – If you're currently a chef on active duty, TV cooking-show icon Emeril Lagasse wants your favorite recipe.
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Food Service Company wins best field mess in Marine Corps 12/01/2006
MARINE CORPS BASE CAMP LEJEUNE, N.C.  -- In light of their Oct. 4 first place finish in the Marine Corps-wide Maj. Gen. W.
P. T. Hill Memorial Award for Food Service competition, Food Service Company, Combat Logistics Regiment 27, 2nd Marine
Logistics Group, celebrates the well-earned victory and prepares for next year’s event.
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Maxwell NCO selected as top junior enlisted aide 10/25/2006
MAXWELL AIR FORCE BASE, Ala. (AFPN)  -- The Air University commander's aide here was presented the 2006 Air Force
Junior Enlisted Aide of the Year award during a ceremony Oct. 12 at Bolling Air Force Base, D.C.
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Dining facility boosts Soldier morale in Iraq 10/24/2006
CAMP LIBERTY, Iraq - Napoleon Bonaparte is credited with having first uttered the famous words: "An Army travels on its stomach."
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Emeril Lagasse Visits NAS Jacksonville 12/4/2006
JACKSONVILLE, Fla. (NNS) -- Renowned culinary chef and national television personality Emeril Lagasse visited the Naval
Air Station Jacksonville
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Service members share Thanksgiving in Taqaddum 10/27/2006
AL TAQADDUM, Iraq -- Service members from Camp Taqaddum and surrounding areas crammed into the main-side dining
facility here November 23 to celebrate Thanksgiving.
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Galley Star Shines at Sector Long Island Sound 02/21/06
Warm melted chocolate flowing from a fountain.  Ornate ice sculptures.  Delicate renditions of flowers and animals carved from fruits and vegetables.  
These images may bring to mind pricey restaurants, gourmet cooking shows and culinary competitions.  
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