Highlights of the May 2016 Issue
MILITARY CULINARY AWARDS
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
“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
“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 ...
Annual Navy Food Service Awards
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 ...
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
MSC Cook Winners Gain Tight Victories,
All Finalists Impressed Judges
The skilled culinary professionals
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
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 ...
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:
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 ...