"This is a great event to introduce the culinary art schools, high schools and the individuals in the community to the Washington National Guard and what we do for our entity," said Chief Warrant Officer 4 Frank Gibson. "We are a small group of people that do a big job when it comes to feeding our soldiers."

The Washington Army National Guard's (WAARNG) Fiscal Year (FY) 14 Food Service Menu Board review and approval event was held in the 66th Aviation building at Joint Base Lewis-Mcchord this weekend. The purpose of the event was to select the FY14 menu option for the WAARNG throughout the year and specifically during drill weekends.

This event gave dozens of vendors the opportunity to showcase their food, as well as giving service members the opportunity to try the meals that they will be enjoying for the next year.

"This is a chance to see what's available in the marketplace, to get menu ideas and get to experience a lot of different flavors," said Dale Holland of Coastal Marketing Consultants, Inc. "Knowledge is powerful and if they don't know about it, how can they broaden their food knowledge."

>>> A food demonstration showed the proper way to prepare ahi as well as how to conduct large prep for large fish orders. Photo credit: Gary Lott

Along with a plethora of available food selection items such as bacon pancakes, fresh salads and freshly-sliced roast beef, food demonstrations were held, including deconstructing meat, bulk fish prepping, omelet cooking and dessert making.

>>> Culinary students from Heritage High School in Vancouver explain their craft before Washington National Guard judges. One school will be selected to provide menu options for drilling servicemembers in fiscal year 2014. Photo by Gary Lott

A WAARNG Culinary Competition also was held during the weekend. Students from the Northwest Culinary Institute, Steilacoom High School, Heritage High School, Bates Technical College's culinary arts program and the Art Institute of Seattle had two hours to prepare their competing dishes for judging command staff members, who score based on appearance, taste and enhancements.

>>> Students from Bates Technical College Culinary School cooked for the Washington Army National Guard over the weekend. Photo credit: Gary Lott

The food was the star of the show, but that didn't stop the WAARNG from still taking some time to connect with the youth. 1st Lt. Chris Herring (168th) took the high school students on a tour of the flight line on JBLM. 

"It's important to show the kids the many opportunities of the Guard," said Herring.  "They did a great job feeding us so we figured we'd show them a little of what we do."

>>> The Washington Army National Guard dissected many at JBLM over the weekend. Photo credit: Gary Lott