The Army is transforming in contact, building and sustaining combat readiness for large-scale combat operations (LSCO). The role of culinary specialists in the Army is undergoing a profound transformation, driven by a shift in focus from traditional garrison feeding operations to enhanced field feeding proficiency. This evolution is not merely a response to changing needs. It is a strategic redefinition aligned with the Army Warfighting Concept, aimed at preparing 92G food service specialists for LSCO while simultaneously improving their battlefield readiness.
Embracing Change: Modernizing the Army’s Food Service Program
The Army’s food service program has embraced modern trends and innovative strategies to meet the evolving expectations of Soldiers. Recent initiatives, such as the launch of the Army’s Culinary Outpost Food Trucks, the introduction of kiosks, and the implementation of credit card machines in dining facilities, reflect a commitment to modernization. Perhaps most notably, the Army Meal Prep Program has emerged as a significant advancement that uses a hub-and-spoke method, allowing Soldiers to order and pick up meals at centrally located dining facilities or kiosks, offering greater flexibility and convenience. It aims to improve Soldier nutrition and readiness by providing healthy, pre-made meal options.
However, these enhancements have also highlighted core proficiency gaps in field feeding operations. Time constraints have hindered training opportunities, leading to gaps in the abilities of 92Gs to effectively manage their responsibilities in the field. These field feeding proficiency gaps raise critical questions about the dual roles of 92Gs: the provision of food service in garrison versus the essential task of battlefield feeding.
Addressing Gaps: Leadership and Realignment
The Army Food Program strategy, overseen by a board of directors (BOD), including the U.S. Army Materiel Command (AMC), Headquarters, Department of the Army G-4, and the U.S. Army Combined Arms Sustainment Command, is actively addressing these challenges.
The BOD aims to refocus 92Gs’ priorities on field operations by emphasizing the field-specific skills of culinary Soldiers. This strategic focus is designed to enhance the competencies of 92Gs and provide them with the necessary skills and confidence to succeed in combat situations. The BOD produced a comprehensive plan that has initiated changes in phases to transform the culinary specialist culture. This gradual approach aims to shift the mindset of culinary Soldiers away from traditional practices toward a more adaptive and responsive operational framework.
Phase I: A Cultural Shift
The first phase of this transformation involved a subtle yet significant cultural shift. The renaming of Culinary Labs to Culinary Arts Readiness Training Centers invites all culinarians to engage in training and development. This move encourages a departure from the outdated mindset of “we have always done it this way.”
Phase II: Tactical Field Readiness Training Centers
The most impactful change occurred in Phase II with the establishment of the Tactical Field Readiness Training Centers (TFRTCs). These centers are designed to hone skills related to squad-level mission-essential tasks that may have been overlooked in everyday garrison operations. By fostering battle-focused training, 92Gs practice their skills under realistic conditions, preparing them for various conflict scenarios.
This tactical approach emphasizes the importance of real-time training, supported by resources and Soldier training publications, which guide 92Gs through both theoretical instruction and practical execution. Performance measurement tools will further ensure that Soldiers are proficient in their tasks, providing commanders with confidence in their food service teams’ capabilities.
A Future-Oriented Vision
CSM Jimmy J. Sellers, an AMC senior enlisted sustainer, expressed optimism about the future of sustainment within the Army, stating that TFRTCs will significantly enhance field feeding operations. By certifying field feeding teams in equipment handling and the logistical elements of military operations, the Army is investing in a more capable and confident culinary force in preparation for LSCO.
However, this evolution will not happen overnight. It requires a commitment to continuity and an understanding that growth is a process. Five divisions were originally selected to pilot the transformation, with lessons learned being communicated to ensure a successful rollout to the broader force. The rollout of the TFRTCs has begun across the Army.
Conclusion: Redefining the Role of Culinary Specialists
The evolution of culinary specialists within the Army signifies a crucial shift in how food service is approached in garrison and combat settings. By redefining their roles and enhancing training, the Army is preparing its culinary personnel to excel in challenging environments.
As the new culinary specialists are trained to navigate the complexities of LSCO and adapt to future battlefield demands, they will embody a renewed vision of readiness and service. This transformation will not only improve individual competencies but will strengthen the Army’s overall operational effectiveness in the face of evolving challenges. The future of Army food service operations looks promising, with a focus on adaptability, proficiency, and a commitment to excellence in every meal served.
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SGM Kelvin E. Windham is the Army Food Service Sergeant Major at the Joint Culinary Center of Excellence at Fort Lee, Virginia. He previously served as the Deputy Chief of Staff G-4 Sergeant Major of U.S. Army Materiel Command at Redstone Arsenal, Alabama. He is a graduate of the Sergeants Major Academy, the Battle Staff Noncommissioned Officer Course, the Mountain Warfare School Winter Instructor Course, and the Action Officer Logistics Course. He holds a Master of Science degree in management and is an alumnus of the Industry Based Broadening Logistics Course at the University of North Carolina, Chapel Hill, North Carolina.
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This article was published in the fall 2025 issue of Army Sustainment.
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