Rethinking military kitchens
The dining room is a central point in every military base, serving
soldiers three meals a day, seven days a week, throughout their entire
period of service. The base of the Southern Command of the Home Front
Command has taken this fact a step further - and created a dining room
the soldiers could never have imagined before.
"When we created the sketch of the dining room before we began to sit
with the contractors on the renovation process, we knew that the goal
was first and foremost to turn it into a kitchen of the [21st century],
one that was suited to our soldiers," said Major General Gil Naor, the
district logistics officer. "We took out all the furniture and the old
dishes, and we changed everything - from the windows, to the cooking
utensils and the kitchen to a combination of Jerusalem stone and marble
in the serving stations."
"The soldiers first eat with their eyes and senses," he added. "The
compound is air-conditioned, furnished in a modern and comfortable way.
The food is heated and cooled on the spot - the soldiers see that their
needs are addressed as soon as they enter for lunch."
After the renovations, the dining room at the base became a pleasant
place to sit, relax, and even to have fun, and now the time has come to
refine the center of attention - the food. "We have added a pastry stand
from a professional bakery located in the kitchen, a health corner for
soldiers who prefer to make their own salad, and we have spread chef
positions in which the kitchen staff prepares different dishes for them -
directly and efficiently."
"There are a few things that make our dining room different from the
rest," he says proudly. "We added shwarma for our soldiers once a week,
where they prepared their dishes, different flavors of drinks, and even
an ice machine that will be installed in the coming weeks."
"In the new kitchen, wedo not leave the vegans and vegetarians behind.
We make sure to add vegan and vegetarian options to every meal,"
emphasized the logistics officer. "From pies to fresh focaccia, no
soldier will remain hungry because of his preferences."
And, of course, during the time of the holidays, they are also making
sure to raise the level of the holiday meals. "In the upcoming holiday
of Sukkot, all the soldiers who stay on base will enjoy a rich and
varied meal that the head of the kitchen has prepared especially for the
holiday, and will be served in the succah adjacent to the dining room."
Even kitchen staff conditions have improved remarkably in the district
base. "Suddenly soldiers see the kitchen staff enjoying themselves and
the joy of the work is felt," said Major Naor with a smile. "Except for
the fact that the lines outside the dining room have become long during
the day, now even kitchen duty does not look so bad."
The food department in the Technology and Logistics Division, which is
responsible for all the renovations of the dining rooms and kitchens,
also sees the quality, tasty and pleasant response to all the servants,
the rear bases and the field, and trains its personnel in a variety of
fields and types of cooking.
"We fought hard with the commander of the district, Colonel Yossi Cohen,
for this move, and we did not give up on him," Maj. Naor summed up. "A
soldier who eats well and feels that we are looking out for him will
function well, and judging by the number of soldiers and the amount of
time they are in the dining room In recent weeks, this feeling has been
quite evident."
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