WASHINGTON — The U.S. Army continues its mission to modernize and revolutionize the way its soldiers are fed with a visit from Chef Robert Irvine to the Pentagon on July 26. Deputy Chief of Staff G-4, Lt. Gen. Heidi Hoyle — the Army’s chief logistician — and several food service officials met with Irvine to discuss commercial industry best practices.

Irvine began with a challenge: “Who is ready to make a burger worthy of the President right now?” Several people responded immediately. “Now The is the kind of enthusiasm you should bring to the table every day,” Irvine said. Everyone nodded as the group hurried back to the kitchen to get to work.

Hoyle and Irvine observed Army culinary specialists preparing the kitchen for the lunch rush in the Pentagon’s dining hall. They assessed the dining hall’s operations and discussed recommendations and opportunities for improvement.

Hoyle said: “We are confident that Chef Irvine will bring fresh, revolutionary ideas to the Army’s catering operations, and my team will ensure that the effort meets the latest commercial industry standards and technologies.”

Irvine serves as special advisor for the Army’s efforts to modernize its food program, working with senior Army leaders, Department of Defense and food supply industry partners, university food service experts and Soldiers to develop an enterprise-wide approach.

The message from soldiers is loud and clear: they prefer flexible meal options that are freshly prepared and easily accessible. Army leadership has recognized the need for change and is doing something about it. Hoyle adds: “We are committed to improving overall meal operations and incorporating direct feedback from soldiers across the Army.”

As part of this strategy, the Army is now offering grab-and-go food kiosks and freshly prepared meals to go. There are currently 16 kiosks in operation, serving more than 665,000 meals between October 2023 and June 2024, with 11 kiosks scheduled to open by fall 2025. 19 facilities are participating in the Army Meal Prep Program, and more are expected soon.

The Army Food Program Board is focused on exploring innovative, commercial industry strategies for implementation while developing new business practices for the Army’s food supply. The AFP Board met with Irvine at Fort Gregg-Adams in January 2024 and expects continued dialogue throughout the modernization effort.

Motivated by his previous military service as a chef in the British Royal Navy, Irvine has traveled the world volunteering his culinary skills to the Department of Defense for over a decade. His long-standing support of the Department of Defense made him a natural choice for this unpaid special advisor role. Irvine is familiar with the rigors of military kitchen life and regularly volunteers his time to provide advice to culinary specialists in the U.S. Armed Forces.

“I just visited Fort Liberty and met the (kitchen specialists) who are working wonders, producing meals despite limited food and crazy schedules,” Irvine said. “The food we provide to our soldiers is the fuel that gets them through their rigorous and demanding schedules. If we don’t provide soldiers with high-quality, appetizing and attractive meals that are easily accessible, they will go elsewhere.”