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    Navy Supply Corps School hosts food training show

    Navy Supply Corps School hosts food training show

    Photo By Chief Petty Officer Shawn Graham | Students from the Navy Supply Corps School (NSCS) participated in its quarterly food...... read more read more



    Story by Chief Petty Officer Shawn Graham 

    USS Harry S Truman

    NEWPORT, R.I. - Navy Supply Corps School (NSCS) hosted its quarterly food training show, giving perspective supply corps officers in the New England area a taste of different foods that could be served aboard ships Nov. 1.

    Another purpose of the food training show is to allow prime vendor companies an opportunity to showcase new and existing food products.

    "The food show is a great venue, we get to test products that will probably be used in the fleet," said Chief Culinary Specialist (SS) Fred Butts, culinary specialist training manager assigned to Center for Service Support (CSS). All of the products featured today are in the Navy’s Prime Vendor Program.”

    The Prime Vendor Program which is a method of food distribution that employs commercial food distributors who offer exceptional food services for military and civilian customers.

    According to Butts, many of the featured products are nutritious and easy to prepare.

    “Our society is becoming much more conscious of what they eat,” said Butts. “They also have a lot of organic and whole foods. They also have good ideas for preparing good, nutritious food. A lot of their food helps make healthy choices easier for our sailors.”

    There were more than 20 different food companies represented at the show, offering everything from soups to cakes, pot roast to pizza with various drinks. Many of the vendors that were in attendance have been working with the Navy for many years.

    Chief Logistics Specialist (AW/SW) Mike Faulk, NSCS senior enlisted leader said the food shows were especially important to the junior officers that NSCS trains.

    “It’s important for the new accessions to get acquainted with these vendors and learn the facts about the products,” said Faulk. “New officers gain first-hand knowledge of taste, preparation, quality and nutritious content of the food that sailors throughout the fleet will eat. Supply training provides junior officers with the knowledge they need when they get to their permanent duty station. Our students see a broad spectrum of products and can make informed decisions when they purchase their command’s supplies.”

    "Every new Navy Supply Corps officer meets our vendors. It allows them to become familiar with what they have to offer,” said Faulk. “It lets them know that they have options and flexibility when changing their ship’s menus. It is a huge benefit for the fleet and any sailor who has ever eaten in a galley.”

    The more than 3,000 active duty and reserve officers of the Navy Supply Corps are responsible for supply and logistics support for the ships of the active fleet and hundreds of Naval shore installations worldwide, providing combat capability through logistics.



    Date Taken: 11.01.2013
    Date Posted: 11.04.2013 09:13
    Story ID: 116233
    Location: NEWPORT, RI, US 

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