In the strictly regimented lifestyle of a Marine, meals have historically been served only at certain times during the day. But at Camp Lejeune, NC, Sodexo has introduced a new platform of food-court style dining on an all-day timetable at the French Creek Mess Hall Building 420.
“Feedback from the Marines at Camp Lejeune has been tremendously positive. They find the extended hours to be a huge benefit to their busy schedules and the new menu, updated design and food court dining style are elements that have created a more relaxed and comfortable dining experience,” said Chef Robert Lafond, director of concept development for Sodexo.
The dining choices for the Marines include Market Station, where beef brisket, rotisserie-style chicken, and mashed potatoes are on the menu; Fusion Station, with more spicy selections; and Grill Station, which serves burgers, franks, sandwiches and pizza.
Camp Lejeune is home to the U.S. Marine Corps' II Marine Expeditionary Force, 2nd Marine Division, several other major Marine commands, and a Naval hospital. Camp Lejeune's mission is to maintain combat-ready units for expeditionary deployment.
According to its website, it takes up 156,000 acres and 11 miles of beach. The facility began at the start of World War II, and got its name in 1942 in honor of the 13th Commandant and Commanding General of the 2d Army Division in World War I, Maj.Gen. John A. Lejeune. It has continued as a home training base for men to fight wars in Korea, Vietnam and the Middle East. Today, the base is home to a population of 150,000 people and generates $3 billion in commerce each year.