On Saturday, May 17, I met with Air Force Brigadier General (select) Patrick Doherty, the Director of U.S. Air Force Food Service at Kraft Headquarters in Chicago. There were representatives from all five branches of the military present as well as the Assistant Secretary of Defense. At the event, I gave a Food Cost Control seminar to an enthusiastic group of military culinary specialists that highlighted three key points:
• How to manage portion control by using the proper tools;
• the importance of advanced preparation techniques and pre-staging to avoid overproduction; and
• 100 percent utilization of produce ingredients to increase yield and reduce food waste.
The students were selected from various bases across the country for their professionalism, teamwork and outstanding food service achievements. They were invited to Chicago for the National Restaurant Association (NRA) Show and Military Awards Banquet hosted by the NRA Military Foundation.
Sysco Corporation is a proud sponsor of the NRA Military Foundation whose mission is to link industry and educators with military foodservice personnel to improve feeding operations, share industry best practices and increase awareness of industry career opportunities after leaving the military. Overall we had a great turnout and the time was very well spent with an excellent response from both the students and leadership. This was an absolutely fantastic experience and we’re looking forward to working closely with the NRA Military Foundation in the future. How truly exhilarating to be able to give back to those who have done so much for the U.S.!
Cheers and have a flavorful day!
Chef Neil Doherty
Sr. Director of Culinary Development