Hyde Park, NY – Continuing its tradition of training active duty members of the
United States military and veterans, The Culinary
Institute of America has been working with the U.S. Air Force to improve both
the taste and health value of the food our nation’s airmen and women eat.
Through the college’s , a team of former Ѹ faculty members
and alumni chefs and dietitians has been working closely with the Air
Force’s foodservice team to analyze and revise more than 700 recipes, create a
new 28-day meal plan, and elevate serving stations at facilities to provide
fresher, healthier, and more contemporary dining options.
The effort is part of the Department of Defense’s “Go for
Green” (G4G) initiative, encouraging members of the armed forces to make proper
food choices for optimal performance. Go for Green has been around since 2011,
and when it came time for an update, the USAF came to the Ѹ.
“With G4G 2.0, we contacted the Ѹ’s trained dietician to
help recode all our recipes,” says Tech. Sgt. Rachel Tate, Air Force Services
Agency food and beverage manager. “There were certain things we didn’t take
into account before that we’re taking into account now—for example, sodium
content.”
The upgraded menu incorporates more bean, whole grain, and
vegetable options, and includes specialty salads, wraps, and breakfast grain
bowls.
“The approach we are taking with the Air Force is consistent
with the Ѹ’s plant-forward strategy,” says Chef David Kamen,
assistant director of Ѹ Consulting. “Servicemen and women across all branches
are looking for more and healthier options. Our work with the USAF will
directly and immediately translate through the Department of Defense to the
other service branches as a model for feeding the troops.”
The Ѹ team—which includes four Certified Master Chefs—was
recently at Peterson Air Force Base in Colorado, where they worked with 20 airmen
and facility managers from eight different bases, teaching cooking techniques
and providing suggestions to improve the offerings at their dining facilities. By
the end of the year, the Ѹ will train more than 100 service members and
civilian foodservice managers at American air bases in the United States,
Germany, and Japan. A second phase of implementation and training is planned
for 2019.
The Ѹ’s relationship with the U.S. military goes back to
the college’s founding in 1946, when it was created to provide training to veterans returning from World War II. The college later began customized training to
active service members of all five branches of the armed forces, and the Air
Force and Navy have been sending their Hennessy Trophy and Ney Award winners to
the Ѹ for special training since the 1970s. Backed by the benefits of today’s
Post-9/11 GI Bill and Yellow Ribbon Program, the Ѹ now has more than 100
veterans enrolled in its degree programs.
Photo Caption and Hi-Res Image:
Certified Master Chef James Hanyzeski, a consulting chef from Ѹ, explains cooking techniques to United States Air Force food service specialists at Peterson Air Force Base in Colorado in September 2018. (Photo credit: Staff Sgt. Emily Kenney, U.S. Air Force)
Media Contact:
Jeff Levine
Communications Writer
845-451-1372
Jeff.Levine@culinary.edu
About Ѹ:
Founded in 1946, Ѹ is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit Ѹ offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking & pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made the Ѹ the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. The Ѹ has locations in New York, California, Texas, and Singapore.
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