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Highlights of the April 2012 Issue


IFSEA 2012 CONFERENCE PREVIEW:
Trophies Pay Tribute to Excellence — IFSEA Focuses 2012 Conference and Trade Show on Preparing for the Future

 

Trophies being presented by the Army, Navy and Military Sealift Command at this year's International Food Service Executives Association (IFSEA) Conference and Trade Show acknowledge the culinary achievements of each foodservice program.

While the Army's Philip A. Connelly, Navy's Capt. Edward F. Ney Memorial and Military Sealift Command's Capt. David M. Cook awards each recognize foodservice excellence, there is more to celebrate with IFSEA this year. ...

Under the theme “Waves of Change, Oceans of Opportunity,” IFSEA is “focusing on the changes taking place in the industry and preparing for the future,” explained Michelle Hackman, IFSEA coordinator. ...

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MILITARY FOODSERVICE AWARDS — CONNELLY:
Demonstrating Excellence in Food Service —
Connelly Awards Program Motivates Aiming for Higher Standards

 

The professionalism and commitment to quality associated with Army Food Service can, to a large degree, be attributed to the competition encouraged by the Philip A. Connelly Award for Excellence.

Managed by the U.S. Army Quartermaster School, which is part of the Combined Arms Support Command, through the Joint Culinary Center of Excellence (JCCoE), the Connelly Award honors those professionals, whether soldiers or Department of the Army civilians, who rise above the standard and continually demonstrate excellence in food service.

The International Food Service Executives Association (IFSEA) and Department of the Army G-4 cosponsor the Connelly program. ...

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MILITARY FOODSERVICE AWARDS — NEY:
Encouraging Excellence, Boosting Morale —
Navy Ney Awards Combine Training and Competition

 

The Navy's Capt. Edward F. Ney, SC, USN, awards is a program as much about participants training to improve their culinary skills as recognizing the best performers in food service.

In support of the Naval Supply Systems Command's (NAVSUP) primary mission of providing U.S. naval forces with high-quality supplies and services, the best performers in Navy Food Service are recognized each year from a field of more than 300 messes in seven categories: five afloat and two ashore (CONUS and OCONUS).

These annual awards encourage excellence in Navy foodservice programs with the objective of improving the quality of life for Navy personnel. ...

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MILITARY FOODSERVICE AWARDS — COOK:
Improving All Aspects of Food Service —
Sealift Command's Cook Award Recognizes the Challenge of Achieving High Standards

 

The Military Sealift Command (MSC) established the Capt. David M. Cook awards to recognize several of its East and West Coast ships for excellence in foodservice operations.

Established in 1992, the Capt. David M. Cook award is named in honor of Capt. David M. Cook, a former MSC director of logistics from 1995 to 1998 and a catalyst in improving all aspects of foodservice operations aboard MSC ships.

Since 1992, the Sealift Command annually recognizes several of its ships for excellence in foodservice operations. For the last 14 years, winning ships are presented with awards as part of the International Food Service Executives Association program. ...

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FOOD FOCUS: POTATOES — Providing Healthier and Nutritious Options
Preparation is Key When Conforming To Military Standards

 

Potatoes and vegetables are considered to be standard fare on menus in military dining facilities worldwide.

How these staples of a nutritionally balanced diet are prepared, however, influences whether or not they rank as healthful, nutritious options for all service members. This is receiving even more careful review with the recent launch of an initiative by the Department of Defense (DoD) to improve nutrition standards. ...

Naval Supply Systems Command (NAVSUP) Registered Dietitian Jennifer Person-Whippo explained that the Joint Recipe Service Committee collaborates quarterly on recipe development and revision for all services.

“Potato recipes will be considered as a result of the new standards with nutrition as a primary focus,” she said. “The committee will engage Natick Labs to identify prepared potato brands that have a lower sodium and fat content for future potato recipes. Prepared potatoes have a role in sailor's diets when culinary specialists need to produce a large quantity of product and manning is low. They also may be used when storage constraints are prevalent and fresh potatoes are not able to meet endurance requirements.

“Potatoes are extremely versatile and very nutritious, so we expect that even more interesting ways of incorporating them will be included in our recipe system update, and then make their way into the repertoire of entrees and sides offered to our military diners.” ...

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