FORT STEWART, GA, UNITED STATES
Story by Pfc. Devron Bost
2nd Brigade Combat Team, 3rd Infantry Division Public Affairs
Executive Chef Wanda White and the Humane Society of the United States, partnered with 2nd Armored Brigade Combat Team, to help Soldiers incorporate more plant-based ingredients into a healthy diet during a Food Forward culinary experience, Oct. 24, at Fort Stewart, Ga.
Chef White and Food Service Specialists of 2ABCT created breakfast and lunch dishes for Soldiers at the Dining Facility Administrative Center. They used plant-based ingredients in their meals, and watched as Soldiers gobbled down pancakes. The pancakes are normally made with eggs, but this time were prepared with applesauce instead.
Modern warfare requires service members to stay versatile in challenging environments, and eating healthy helps achieve that mission.
“My goal is to persuade more people into consuming lower cholesterol items, which will result in a higher performance in their daily activities,” White said. “The hardest part of eating healthy is being disciplined enough to avoid unhealthy food groups.”
Chef White travels to over 100 locations a year, teaching others the importance of a healthy diet.
She started cooking at the age of ten. Her mother taught Wanda and her younger sibling the basic fundamentals of cooking. The Memphis, TN native wore many hats before donning one of a chef. She’s established a pattern of service throughout her life, first working as a registered nurse. White went on to contribute to the Art Institute of Dallas as a faculty member and now as an Executive Chef for the Humane Society of the United States.
“I plan to get more Soldiers eating healthier by leaving the recipes anonymous. Doing so allows the consumer to judge more effectively without knowing what’s actually in it,” White said.
The Spartan Culinary Team plans to incorporate more plant ingredients throughout the DFAC, allowing Soldiers the opportunity to experience a variety of healthy dishes across 2nd Armored Brigade
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