The food truck craze is riding a wave of popularity on a major cable network where teams of chefs across the U.S. lure customers with
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Culinary Specialist Seamen Erick Tapia (left) describes what hot food is being served for the day from the Mobile Canteen to Cmdr. Danny King, Director of Navy Food Service, Naval Supply Systems Command. King was here inspecting the Admiral Nimitz Hall for the highly-sought-after Captain Edward F. Ney Award.
enticing ethnic specialties while competing to win their own food truck.
Naval Air Station Whidbey Island has been ahead of this craze, operating its own food truck for years to provide Sailors a variety of hot food on the flight line when they can’t get away to the base dining facility, Admiral Nimitz Hall, for lunch or dinner.
According to Cmdr. Danny King, Director of Navy Food Service, Naval Supply Systems Command, NAS Whidbey Island is the only naval air installation with its own active-duty operated food service truck.
During a visit to inspect the Admiral Nimitz Hall for the competitive Navy-wide Captain Edward F. Ney Award, King thanked Whidbey’s culinary specialists for their hard work and in providing this daily service to their shipmates.
“The galley is in compliance with Secretary of the Navy’s 21st Century Sailor and Marine initiative to ensure healthy, well-balanced, nutritious meals,” said King. He said other air stations may have similar food trucks but those are overseen by contractors or the Navy Exchange system.
The 21st Century Sailor and Marine initiative is a set of objectives and policies, new and existing, across a spectrum of wellness that maximizes each Sailor’s and Marine’s personal readiness to hone the most combat effective force in the Department of the Navy.
When 11 a.m. rolled around on the clock, King joined Culinary Specialist Seamen Erick Tapia, Sherrode McCain and Culinary Specialist Recruit Joel Urban on the food truck during their lunch hour run to see the flight line layout and meet customers. On the menu for the day was hot turkey a la king, roast beef, and burgers, along with egg noodles, mashed potatoes and green beans. Salads, brownies and fresh fruit rounded out the meal.
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Culinary Specialist Seaman Sherrode McCain delivers a hot meal while aboard the Galley’s Mobile Canteen to a flight line customer from the Tactical Support Communication Detachment.
“We serve between 75 to 100 personnel daily (flight line),” said Culinary Specialist 2nd Class (AW) Diana Chavez. “And about 50 at night.”
King spoke with customers at a couple of the stops, wanting their input for improvements. One Sailor remarked it would be nice if they had a scanner for debit cards as many Sailors don’t carry cash nowadays. He said that would be something to consider.
“Our Culinary Specialists are very proud of this food truck, and the Sailors here at NAS Whidbey Island love it, too,” said Lt. Jason Story, NAS Whidbey Island Food Service Officer. “We’re serving the same high quality, nutritious hot food that we serve at the galley, and we bring it right to the Sailors on the flight line.”
When a metallic silver food truck with a painted aircraft carrier on its side panels drives up to your area, give it a try. “At four dollars and some change, nobody can beat this value; it’s a fantastic deal,” said Story.