NCDA&CS brings guest chef to Camp LeJeune Mess Hall

RALEIGH – On October 27, Chef Dean Thompson will prepare a special menu for the marines at Camp Lejeune’s WC100 mess hall through a program organized by the N.C. Department of Agriculture and Consumer Services.

“This guest chef event is just one of the ways the department is connecting North Carolina’s agriculture and military industries, the two top industries in the state,” said Agriculture Commissioner Steve Troxler. “We are always looking for new ways to partner, whether it be preserving agricultural lands around military bases or finding suppliers who will use locally grown products to feed our troops.”
This is the second time the department has brought a guest chef to a Camp Lejeune dining facility. Last year, Chef Keith Rhodes came to base to prepare a special menu for the opening of French Creek, 65.