FORT BRAGG, N.C. - A legacy built on a sound foundation of experience has been growing at Fort Bragg dining facilities. Now Soldiers are eating the fruits of their labor.
In six years, Fort Bragg DFACs have won nine times in three different categories, including this year's winners, 82nd Airborne Division Special Troops Battalion and U.S. Special Army Special Operations Command.
Behind all the chefs, tasty dishes and customer service is a dedicated team from the Supply and Service Division of the Directorate of Logistics to help them rise to the top.
"The DOL staff provides the institutional knowledge, years of experience and continuity at this high tempo post. When combined with a solid partnership of elite Soldiers and dedicated civilians, the dynamic result is food service excellence," said Robert Franks, chief of Directorate of Logistics.
Rodney Price, DOL Supply and Services Division quality assurance specialist, heads up the Phillip A. Connelly program at the installation.
"We create a team of subject matter experts to go into the facilities and identify any shortcomings." DOL also provides monetary resources to competing units to bring their DFAC up to where it needs to be, Price added.
These enhancements can include dAfAcor packages, themes, upgrading equipment and furniture.
"We want to create a restaurant atmosphere," said James Ramey, DOL Supply and Services Division food manager. Ramey is Price's supervisor.
After DFACs are identified as installation winners each year, Price and the Connelly team start working with them to get ready to compete. Last year's competition was a little different.
"Most of the military dining facilities were deployed (in 2009)," said Price. "Once (the contractors) stepped up to the plate and said they would compete, that's when we established a team," he said.
Six to eight weeks before each level of evaluation, the Connelly team trains, teaches and mentors the competing DFACs.
For last year's competition, the team worked with the USASOC DFAC on one entrAfAe, spiced stuffed fish. "Each week as we prepared it, we improved on it. We had them increase the marinade a little bit longer. The following week, I suggested they put it on a bed of rice. It enhanced the presentation," said Price.
"We had a critique after every meal. This is a great product but what could we do to make it better' We would ask the client in the dining room 'what do you think of this'' Ultimately it's a win-win for them," said Ramey.
"Alberto Cordew (USASOC DFAC chef) just got better and better with the product. It was mouth-watering," said Price.
"If you want to be the best the Army has, you got to do the right thing every day. That's the difference between winning and losing," said Ramey.
"We think every day is a Connelly day," said Price. "That's the only way you're going to win. We proved it every year."
Military training and discipline rubbed off on everybody, said Ramey. "At Fort Bragg, we have a goal and we all have that same goal in mind in food services. That is kind of unique."
Regardless of who is competing for the next level of competition, the DOL food service staff steps in and provides service to everyone. "They get the same treatment and service whether they're a military or contractor dining facility," said Price.
Besides quality and presentation, proper temperature and timing are very important in judging DFACs, said Price. "It has to be hot, look good, taste good and most of the time, you do that right, you're going to be all right," he said.
"The Soldiers eat with their eyes. Presentation is the most important thing in our business. It may be a great product, but if it doesn't look good, they're not going to take it - point blank," said Ramey.
Competition benefits not only the food preparer's skills but their clients' food choices as well. "People are driving across Fort Bragg, bypassing the mini mall and other dining facilities on their way to come to those establishments. That says it all right there," said Ramey.
"You want to have a good selection of main entrees and the complements that go with it. The clientele will come from all over post if they know it's good. They don't care how far they have to drive," said Price.
"Instead of a meal, we're trying to offer a dining experience - something memorable, something worth returning for," said Darryl Larry, DOL chief of Supply and Services Division.
"Our predecessors have gotten us to this point where we're able to capitalize on all their hard work. (Robert) Dozier and McKinley Graham set the foundation." Dozier and Graham recently retired from DOL. Each had more than 40 years of both military and civilian food service experience.
Ramey and Price knew Dozier and Graham when they were in Ramey and Price's positions now.
"You couldn't ask for anybody better to work with. That's what we want to do. We want to do the same. We're here to support the Soldiers, the client and in that case, it was the contractors," said Ramey.
"It's a team effort," said Price.
Social Sharing