FORT CAVAZOS, Texas — Soldiers were in for a treat Feb. 13 in the Black Jack Dining Facility during the Culinary Vendor Showcase event hosted by the Fort Cavazos Food Program Management Office. During the event, Soldiers were encouraged to walk through the room filled with the vendor’s booths and sample the more than 100 food items.
Chontrelle Sturdivant, Installation Food Program manager, said the event’s purpose was to get rapid feedback from Soldiers on what type of food options they are looking for.
“The Department of the Army is moving toward action menus, which is providing food to the front of the house as opposed to the back of the house, cooking in front of the Soldiers, healthy options, vegan options and plant-based options as well,” she explained. “This is our partnering with our prime vendor to provide pre-made, readily-available and packaged items for the Soldiers of Fort Cavazos.
“We are really looking forward to changing the quality of life through the food service program for the Fort Cavazos Soldiers,” Sturdivant continued. “This is our first opportunity to do so through efforts that we’re trying to make in the food service program.
“We have a couple of items that already seem to be grabbing the attention of some of the diners,” Sturdivant said. “They have a salmon-based patty for breakfast. That is one of the alternatives when you’re looking at breakfast alternatives that are non-pork. Now you’re driven down the road of either providing beef or turkey bacon — well we have more than turkey bacon We’re trying to make sure that we are giving the Soldiers alternatives and different varieties when they come onto the dining facilities.”
She shared that the breakfast salmon patty, a plant-based granola bar and some thickly sliced turkey bacon were some of the items that piqued her interest.
“The thickness and the portion of the bacon visually looks appealing,” Sturdivant said. “No one wants to look at a plate that doesn’t have that much on it, but it’s visually appealing for the plate as well.”
Sgt. Maj. Kresassidy McKinney, III Armored Corps chief culinary sergeant major, said the event was great in helping identify ways to implement more healthy foods in the dining facilities, as well as the grab-and-go kiosk areas that are planned to be set up around Fort Cavazos.
“I think the event will be a great way to get the Soldiers’ feedback on the items that they like and what they will want to see in a facility or in our grab-and-go areas. That way we’re kind of bringing the service to the Soldier. That’s one thing we are big on — how we connect with the Soldiers on what they feel they like to consume, healthy options and things of that nature.”
Col. Lakicia Stokes, U.S. Army Garrison-Fort Cavazos commander, attended the showcase and said she enjoyed her experience.
“I thoroughly enjoyed sampling a diverse array of fresh, high protein, plant based and vegetarian food options,” she said. “The showcased offerings not only catered to a wide range of personal preferences but also aligned seamlessly with the Fort Cavazos food service strategy, emphasizing nutritional balance while also supporting the Department of the Army action menu standards. I believe the showcase was a positive step towards providing wholesome and a variety of food choices for the Fort Cavazos Community.”
Sturdivant said that diners were asked to fill out comment cards at each vendor’s table to rate the food items that the vendors brought. She and her team will use this input to determinewhich products were the most liked and then work with the Directorate of Logistics Agency to get the items added to the catalog so dining facilities can begin providing them to Soldiers.
“We’re working to change the narrative of the Cavazos food program,” she said. “I want to make sure we’re staying abreast of the changes, what is new, refreshing and exciting out there to provide to the customers. We want to make sure the quality of life through the food service program is being increased as well. It’s not just providing a service to the diners — it’s providing what they want. At the end of the day, it’s not about food service … it’s about our Soldiers — the diners.”
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