What You Don't See: The Untold Story of SLO Mes Hall Meal Prep

 

Behind the Scenes of Meal Preparation at the SLO Mes Hall

A Glimpse into the Culinary Operations

At the SLO Mes Hall, the largest dining facility of the US military spanning an impressive 60,000 square feet, a dedicated team of cooks diligently prepares thousands of meals daily. Serving army soldiers, Air Force Airmen, and Navy sailors training at Fort Sam Houston in San Antonio, Texas, this culinary operation is nothing short of remarkable.

The Scale of Operations

• 4,500 meals are prepared daily, with breakfast alone ranging from 3,500 to 4,000 servings.
• The lunch service sees a staggering 4,500 trainees being fed in just 90 minutes.

The Menu: Balanced and Nutritious

• The menu aims to provide balanced and nutritious meals to fuel the trainees' activities.
• Three main courses take center stage: 600 lb of Ginger pot roast, 1,400 lb of Bombay chicken, and 210 lb of cheese tortellini with marinara.
• Alongside the main courses, an assortment of vegetables, short-order food, and a salad bar cater to the diverse preferences and dietary needs of the trainees.

The Legacy of Sergeant First Class Wayne Slagel

• The dining facility was named in honor of Sergeant First Class Wayne Slagel, a distinguished Army Combat Medic, reflecting the respect and admiration for his service.
• Slagel Hall serves approximately 66,000 meals weekly, with a significant portion allocated to Army soldiers, Navy sailors, and Air Force Airmen.

The Culinary Process

• Meal preparation is a meticulous process spanning two shifts: the night crew and the lunch crew.
• The night crew begins preparation at 8:00 p.m. the night before, while the lunch crew takes over at 6:00 a.m. the next day.
• From cooking and slicing meats to preparing sauces and desserts, every step is carefully orchestrated to ensure efficiency and quality.

Meeting the Challenge

• Despite the immense scale of operations, the experienced staff at Slagel Hall operates seamlessly, drawing from years of expertise.
• Managing the logistics of food procurement, storage, and preparation presents a significant challenge, requiring meticulous planning and coordination.

Encouraging Healthy Choices

• The menu follows the DOD-implemented program "Go for Green," categorizing food into green, yellow, and red groups to encourage healthier eating habits among service members.
• This initiative underscores the importance of providing nutritious meals to support the trainees' rigorous training regimen.

The Fuel for Service

• As trainees dedicate themselves to defending their country, Slagel Hall ensures they receive the fuel and energy needed to perform at their best.
• Beyond mere sustenance, each meal serves as a vital component in the trainees' journey towards readiness and excellence.

Conclusion

The behind-the-scenes operations at the SLO Mes Hall exemplify the dedication and precision required to sustain the men and women serving in the armed forces. From the early hours of meal preparation to the bustling lunch service, every aspect is meticulously managed to provide nourishment, sustenance, and a taste of home for those who serve their nation with honor and commitment