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Highlights of the May 2016 Issue


 

MILITARY CULINARY AWARDS

AIR FORCE

Closely Matched Competition

Hennessy Evaluations Set Standards for Daily Performance

In the quest for excellence in the food and customer services available to airmen, the annual John L. Hennessy and Air National Guard Senior Master Sgt. Kenneth W. Disney Awards do more than simply encourage dining facility teams to refine daily culinary skills and performance, they emphasize that teamwork is also necessary to achieve success.

Winners of the Hennessy and Disney installation awards are selected annually by evaluators who measure each participating installation across five categories representing the entire scope of each food service program.

“Paying strict attention to details made the difference in determining the winners,” said Master Sgt. Shaerica Waters, a Region 1 evaluator for this year’s Hennessy awards.

“In Region 1, we witnessed some amazing training programs and great techniques showcasing healthy options, and all locations showed excellent teamwork,” Waters said. “In addition, the motivation and tenacity we observed at the installations showed a genuine care for customers.”

 

Read more HENNESSY EVALUATIONS SET STANDARDS FOR DAILY PERFORMANCE ...

NAVY

TEAMWORK Makes Ney Winners

Annual Navy Food Service Awards Raise Performance

Evaluations for the Capt. Edward F. Ney, SC, USN, Memorial Award are as much a training event to raise culinary performance as a competition to identify the top-performing Navy Food Service teams.

Competing for the Ney Award helps improve culinary skill through the feedback the Navy teams receive from judges during the evaluation process, and by working together to achieve high scores in each category.

Winners of the 2016 Navy Ney Award are being recognized during the annual Military Food Service Awards Dinner on Friday evening, May 20, at the National Restaurant Association’s annual Restaurant, Hotel-Motel Show 2016 in Chicago, Ill.

“While these awards are presented to the most outstanding CSs (culinary specialists), all 7,300 CSs are winners when it comes to positively affecting sailors’ health, morale and fleet readiness every day,” said Naval Supply Systems Command (NAVSUP) Commander and Chief of Supply Corps Rear Adm. Jonathan Yuen, SC, USN, in a press release announcing the 2016 Ney winners.

 

Read more TEAMWORK MAKES NEY WINNERS ...

MARINE CORPS

Food Service MARINES SHINE

W.P.T. Hill Awards Acknowledge Contribution to Morale

Marine Corps food service teams share a commitment to culinary excellence and improving quality of life, whether preparing meals in a large, professionally equipped garrison mess hall or the rigor of a rugged, small field kitchen.

Recognizing that commitment, the Marine Corps rewards high-quality food service performance by identifying the best mess halls and field messes each year with the annual Maj. Gen. William Pendleton Thompson Hill Memorial award.

Since it was established in 1985, the award has encouraged food service excellence and improved quality of life through competition. Overall team performance in delivering timely, nutritious and sanitary meals is summed up through evaluations that include 11 different aspects across the entire range of food service from preparation to clean up.

 

Read more W.P.T. HILL AWARDS ACKNOWLEDGE CONTRIBUTION TO MORALE ...

MILITARY SEALIFT COMMAND

“UPPING Their Game”

MSC Cook Winners Gain Tight Victories, All Finalists Impressed Judges

The skilled culinary professionals filling seagoing food service positions aboard Military Sealift Command vessels are either former service members who gained expertise during active duty or have American Culinary Federation (ACF) certification.

Many of the former service members who continue their culinary career with the Military Sealift Command are Navy retirees, and all are either from the enlisted ranks or were commissioned officers.

Having years of military food service experience, however, means that the service members are prepared for the challenges of constantly changing requirements for meal preparation, such as adapting to nutritional guidelines and preferences for healthy eating.

 

Read more MSC COOK WINNERS GAIN TIGHT VICTORIES, AL FINALISTS IMPRESSED JUDGES ...

 

FOOD FOCUS: ETHNIC CUISINE
Fighting Menu Fatigue
International Favorites and Special Meals Reduce Menu Predictability

 

A galley at Naval Station Great Lakes Recruit Training Center. With Saint Patrick’s Day approaching, the Naval Station Great Lakes Recruit Training Center, Ill., galley wanted to add a special entrée that would commemorate the holiday’s Irish culture, as well as be popular with Navy staff and recruits.

Selected for the menu that day was not the dish most commonly associated with Saint Patrick’s Day, corned beef and cabbage, but a more traditional comfort food that has long been part of Irish culture: shepherd’s pie.

Great Lakes created a special house-recipe variation on the traditional shepherd’s pie casserole of mashed potatoes topping a layer of cooked meat and vegetables that is seasoned with Worcestershire sauce, garlic, pepper and oregano before being baked.

Dishes commonly associated with particular national origins, such as Italian, Mexican and Chinese, are staples of the American diet and are regularly featured on Great Lakes Recruit Training Center (RTC) galley menus.

“All RTC galleys serve Asian-Pacific Heritage-, Hispanic Heritage- and African-American Heritage-of- the-Month meals that feature dishes representing their cultural cuisine,” said Greg Wright, director, food service/logistics, Naval Station Great Lakes. ...

Read more INTERNATIONAL FAVORITES AND SPECIAL MEALS REDUCE MENU PREDICTABILITY ...