The 2nd Brigade Combat Team’s “Strike” MSG McCain Dining Facility strives for culinary excellence

By Bill Larson | October 24, 2012 |

Fort Campbell, KY – Feeding the soldiers of the 2nd Brigade Combat Team is something the soldiers staffing the 2nd Brigade Combat Team “Strike” Dining Facility (DFAC) take very seriously,they constantly strive to provide the soldiers with a wide variety of meal options and mix it up from time to time with the meals prepare to feed the soldiers on holidays and other special occasions.

The facility Admin office sets up the menu each week along with a projected daily headcount which is then approved by the Dining Facility Manager, in this case SFC Mendoza. The Admin office also accounts for the money spent by the facility to ensure that they stay within their budget and that waste and abuse is prevented.

Each day the individual chefs go to the ration room which is the dining facility’s dry goods storage and requisition the items they need for the recipes they will be cooking on that day. The Rations NCOIC then fills the requests. He is also responsible for ensuring that the supplies needed are on hand for each meal based on the production schedule provided by the Admin Office. The Rations NCOIC then provides a report back to the Admin Office for accounting purposes.

Soldiers of the 2nd Brigade Combat Team pass through the meal line

Spc. Burley assists the Rations NCOIC in the Dry Goods Storage

The DFAC gets in around 9 trucks a week bringing in all the frozen food, fresh produce, dairy products and dry goods that is used for feeding the soldiers of the 2nd Brigade Combat, along with several others delivery trucks bringing in  the Meal, Ready-to-Eat’s (MRE) and Ice that are provided for soldiers the out training in the field.

Once the chef has their ingredients its time to start cooking.

Giving a variety of choices to the soldiers who eat with them on a daily basis is important to those working in the facility.  They do this by having multiple meat and vegetable options for the soldiers to choose from; along with a sandwich bar; salad bar; and drink station I was a bit disappointed that they didn’t offer Iced Tea. Each dish has its own color coded serving line card which are basically like the nutritional labels you and I are familiar with; they list the Calories, portion sizes, and a rating of the nutritional content of the food are provided for each dish.

Soldiers are encouraged to follow the Go for Green Program Criteria

Braised Pork Chops fresh out of the oven

• Green cards are for high performance healthy dishes which provide premium fuel for the soldier, are fresh and flavorful, and are nutrient dense; soldiers are encouraged to eat more of these.
• Yellow cards indicate moderate performance food items which are higher in calories, and lower in minerals and vitamins.
• Red cards indicate low performance foods like heavy meats; dishes which are highest in calories, lowest in vitamin and minerals, and may hinder performance; basically your typical comfort foods.

The ultimate goal is to help soldiers to make healthy food choices by getting their plates in shape. The guidelines encourage the soldiers to make half their plates fruits and vegetables, make at least half their grains whole, to cut back on sodium and empty calories from solid fats and added sugars, to vary their protein choices; and to be physically active their way. Good advice that we should all be following.

They also have special meals which provide the soldiers even more variety including special meals including Hispanic Heritage Month, an amazing Thanksgiving Spread, a Creole Feast, a succulent whole roast pig.

A chef seasons the food as it is prepared

Spc. Albert Feeley is the 2nd Brigade DFAC Chef of the Year for 2012

Good food increases a soldier’s morale, and the MSG McCain Dining Facility is one of the best. The awards they have won include the Best Commanding Generals Mess 4th Quarter Fiscal Year 2011, Best Commanding Generals Mess 1st Quarter Fiscal Year 2012, Best Commanding Generals Mess 2nd Quarter Fiscal Year 2012, Best Commanding Generals Mess Thanksgiving Fiscal Year 2012, Division Phillip A. Connelly Competition Winner Field Category, FORSCOM Phillip A. Connelly Competition Winner Field Category, Division Cook of the Quarter 2nd Quarter Fiscal Year 2012, FMAT Best Administration Office Award, US Army Culinary Arts Competition: Bronze Medal- Field Competition.

In addition, quarterly competitions are held to give the chefs the opportunity to challenge themselves and each other.

Soldiers living in the barracks receive meals through use of an issued meal card, so no cash is needed to pay for breakfast, lunch and/or dinner.

The facility feeds between 300 to 600 soldiers per meal.

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