GFS CoverGovernment Food Service

Highlights of the May 2012 Issue



• Air Force's Finest in Food Service
  Hennessy and Disney Awards
  Recognize Individuals and Programs


Weeks of evaluation and judging to select Air Force foodservice programs of the highest quality and airmen with the finest culinary skill culminate each year by selecting winners of the John L. Hennessy and Air National Guard's Senior Master Sgt. Kenneth W. Disney Awards.

The Air Force is set to recognize winners of this year's Hennessy and Disney awards during a joint breakfast 8 a.m. to 10 a.m. on Saturday, May 5, at the Sheraton Chicago Hotel and Towers in Chicago, Ill. At this breakfast, the Marine Corps also acknowledges winners of its W.P.T. Hill Memorial award.

It is the fifth consecutive year that the Hennessy, Disney and Hill winners receive their respective awards together during the annual National Restaurant Association (NRA) Hotel-Motel Show.

Established in 1957, the Hennessy trophy is presented annually to Air Force installations judged to have the best foodservice programs. Awards are presented in the single- and multiple-facility categories. ...



• Experience of a Lifetime
  Time with Airmen Exceeded Hennessy Travelers' Expectations


The Hennessy Travelers Association (HTA) comprises past Hennessy travelers who are chartered with the overall responsibility of recognizing the youth within Air Force Food Service with the hope they will become the foodservice industry leaders of tomorrow.

As the founding organization of the Hennessy Travelers Award of Excellence, HTA annually recognizes the best in military food service through their travels worldwide. HTA was conceived in 1982 and recognized its first two recipients in 1983. Since then, with dedicated support primarily of dues paying members, it has continually recognized the dedicated youth in the Air Force industry annually.

The HTA's charter further provides a conduit for both industry and Air Force members to exchange ideas and seek follow-on employment with industry.

Committed to recognizing culinary skills and improving foodservice program quality, teams of experts work over several weeks to evaluate and select winners of the annual Air Force John L. Hennessy Awards and the Marine Corps W.P.T. Hill Memorial Awards. ...


Winners Encourage Excellence, Demonstrate Expertise


Each year, the Marine Corps recognizes the culinary skill and capabilities of food service specialists by selecting winners of its W.P.T. Hill Memorial Award.

Winners are recognized at the National Restaurant Association (NRA) Hotel-Motel Show during a joint breakfast 8 a.m. to 10 a.m. on Saturday, May 5, at the Sheraton Chicago Hotel and Towers. The breakfast also includes recognition for winners of the Air Force John L. Hennessy Awards and the Air National Guard's Senior Master Sgt. Kenneth Disney Awards.

It is the fifth consecutive year for the joint breakfast recognizing Hill, Hennessy and Disney winners at the NRA Show.

Established in 1985, the W.P.T. Hill Memorial Awards is sponsored by the Hennessy/Hill Travelers Association in cooperation with the NRA. It rewards highquality food service and recognizes the best mess halls throughout the Marine Corps. ...

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• Committed to Raising the StandardMilitary Culinary Awards and
  Training Highlight 111th Annual IFSEA Conference


The notion that excellence in food service is closely tied to enhancing the service member's quality of life and boosting morale is recognized perhaps more now than ever before, and the commitment to raising that standard is evident in the competition to evalu-ate winners for this year's military culinary awards presented at the International Food Service Executives Association (IFSEA) conference.

Held March 29, 2012, through April 1, 2012, at the Town and Country Resort in San Diego, Calif., the 111th Annual IFSEA Conference and Trade Show theme was “Waves of Change, Oceans of Opportunity,” and educational programming aimed to focus attendees on changes taking place in the industry and preparing for the future.

Overall attendance reached nearly 1,000, including military, IFSEA, guests and exhibitors. The trade show on Friday, March 30, 2012, comprised 150 exhibit booths and a total of 205 vendors, as some booths were shared.

The event culminated on Saturday, March 31, 2012, with the Joint Services Excellence in Food Service Awards dinner where the Army's Philip A. Connelly, Navy's Capt. Edward F. Ney, SC, USN, Memorial and Military Sealift Command's Capt. David M. Cook awards were presented. Attendance for the awards dinner was 640. ...



• Motivating the Best in Food Service
  At IFSEA, Army Presents Connelly Trophies to Winners


The Philip A. Connelly Awards Program of Excellence is an incentive motivating soldiers and Department of the Army civilians to achieve the best-quality food service in support of service members.

Begun 44 years ago, the Connelly program recognizes the Army's best in food service in five categories: Military Garrison; Civilian Garrison; Active Army Field Kitchen; U.S. Army Reserve and U.S. Army National Guard.

The foodservice professionals, whether soldiers or Department of the Army civilians, are selected as Connelly winners for rising above the standard and continually demonstrating excellence in providing nutritional meals and creating morale-boosting environments. ...



• Ney Award Winners Celebrate
  Navy Recognizes Chefs for Commitment to Excellence


The Navy annually presents the Capt. Edward F. Ney, SC, USN, Memorial Awards to encourage culinary excellence in Navy Food Service programs and recognize the best performers with the objective of improving the quality of life for its personnel.

Established in 1958 by the Secretary of the Navy and the International Food Service Executives Association (IFSEA), the award is named in honor of Ney, who was head of the Subsistence Division of the Bureau of Supplies and Accounts from 1940 to 1945 and supervised food procurement for the United States Navy during World War II.

The award recognizes best performers from a field of more than 300 messes and is presented in each of seven categories: Aircraft Carrier; Submarine; Small Afloat; Medium Afloat; Large Afloat; CONUS Mess; and OCONUS Mess. ...



• Legacy Motivates Food Service Excellence
  Military Sealift Command Recognizes Cook Award Winners


The excellence in foodservice skills aboard ships operated worldwide by the Military Sealift Command (MSC) are recognized annually with the Capt. David M. Cook awards.

Cook, who the award was named in honor of when it was established in 1992, was Military Sealift Command director of logistics from 1995 to 1998. He became a catalyst in improving all aspects of foodservice operations aboard MSC ships.

The Sealift Command operates approximately 110 noncombatant, civilian-crewed ships that replenish U.S. Navy ships, conduct specialized missions, strategically pre-position combat cargo at sea around the world and move military cargo and supplies used by deployed U.S. forces and coalition partners.

Many Cook award participants are Navy retirees, some in their 50s, and have years of foodservice experience. ...


FOOD FOCUS: SNACKS — Removing the “Unhealthy” Tag
Nutritious Snacks Becoming More Commonplace in Military


The idea that snacks are less wholesome options as compared with the healthy, nutritious three square meals a day offered in military dining facilities may not necessarily be true these days.

Sure, dietitians and nutritionists can argue that snacks, such as chips, cookies or candy, may not exactly offer the most appealing options to sustain the strenuous lifestyle of service members when compared with fruit, yogurt or granola bars.

But it is the energy boost, and convenience factor, provided by snacks that make them attractive choices for service members who want a quick pick-me-up or a hunger pain to go away. When military personnel walk to a vending machine to make a selection, or grab something from a display or rack when on the go, snacks serve the role of complementing breakfast, lunch and dinner, any time of the day.

Alphonzo “Rick” Byrd, chief of the Quality Assurance Division, Joint Culinary Center for Excellence's (JCCoE's) Operations Directorate, pointed out that the Army Food Program is typically not focused on in-between snack dining, but rather works to provide the best quality in the breakfast, lunch and dinner experience.

“Soldiers do enjoy in-between meal items, but the primary sources are the Army & Air Force Exchange Service (AAFES) vending machines and Morale, Welfare and Recreation (MWR) clubs, etc.,” he said. ...

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