Is fast food the model military food service will adopt as it gradually transitions troop feeding into the next phase? ...
Traditional dining facilities are not replaced. Instead, the plan is to create flexibility with an expanded menu of additional on-demand meal options that service members can quickly pick up on the go at complementary sites.
Strategies for the future of military food service on base, and in the field, were among the topics during the Research and Development Associates for Military Food and Packaging Systems (R&DA) 69th Spring Meeting and Exhibition.
Under the theme, “The Whole New World of Military Dining,” R&DA scheduled three days of presentations and workshops April 13 to 16 at the Kingsmill Resort and Conference Center in Williamsburg, Va. ...
During the spring meeting, the military detailed progress being made with plans to revise its foodservice strategy. “They'll still have the larger dining facilities to accommodate larger numbers, but they're moving more in the direction of college and university feeding,” R&DA Executive Director McNulty said. “And, they did provide more detailed information on that, and that was useful to everybody in industry. ...
A MARK OF EXCELLENCE FOR TOP PERFORMERS—
Hennessy and Disney Awards Go
to Air Force Foodservice Teams
Air Force installations that evaluators judged to have the best foodservice programs are recognized each year with either the John L. Hennessy or Air National Guard Senior Master Sgt. Kenneth W. Disney award for excellence.
Intended at its origin in 1956 as recognition from respected hospitality peers of the training and commitment required to achieve culinary excellence, as well as the contribution made to morale, the Hennessy award has remained true to that purpose since it was first presented in 1957.
Since debut of the active-duty award 58 years ago, the Hennessy collection has grown. The Air National Guard founded the Senior Master Sgt. Kenneth W. Disney award in 2000 to promote excellence in guest service and meal quality, as well as to inspire high morale, motivation, mission support and a professional image through pride and spirited competition. In 2005, an Air Force Reserve Command award followed.
This year, in addition to the achievement of being acknowledged with either the Hennessy or Disney award, the talented and highly trained airmen, reservists and Air National Guardsmen also participated in an extensive training program that included two days of culinary arts instruction at Kendall College in Chicago, Ill. ...
Evaluations of Air Force foodservice teams do not end with the selection of winners for the John L. Hennessy and Air National Guard Senior Master Sgt. Kenneth Disney awards, as individuals are also recognized.
Judges select nominees for the Hennessy Travelers' Association (HTA) Award of Excellence throughout the weeks of evaluations that determine the foodservice team award winners. Nominees for this prestigious individual award have to wait until the winner is determined and announced during the Armed Forces Forum for Culinary Excellence, a weeklong training and education program at the Culinary Institute of America (CIA) in Greystone, Calif.
This year, a group of 36 outstanding culinary specialists are invited to attend the Forum, the third consecutive year of growth. This year, four more culinary specialists are invited to the Forum than the 32 nominees included last year and up from 25 in 2013.
Only the eight Air Force Hennessy nominees compete for the Award of Excellence. The Air National Guard also has three nominees attending the Forum, who are up for the Senior Master Sgt. Kenneth W. Disney Food Service Excellence Award.
Otherwise, the Forum is a unique educational opportunity for culinary specialists from the Air Force, Army, Navy and Marine Corps to develop their foodservice and management skills, as well as earn certification that can be applied to a career in the hospitality industry....
W.P.T. HILL AWARDS — SAVORING AN ACCOMPLISHMENT
Top Marine Corps Foodservice
Teams Receive Hill Awards
For the next year, four Marine Corps foodservice teams can enjoy the distinction of being considered the best performers among all contenders for the 2015 Marine Corps Maj. Gen. William Pendleton Thompson Hill Memorial award for excellence.
Whether in garrison or in the field, Marine Corps foodservice teams are committed to performing at the highest standard when preparing meals. That commitment to excellence in support of the military mission, as well as morale, is recognized annually when the Hill trophies are presented during the National Restaurant Association (NRA) Restaurant, Hotel-Motel Show in Chicago, Ill.
The awards were presented during the annual joint military culinary awards banquet, which was held May 15 at the Sheraton Chicago Hotel and Towers.
Also recognized during the banquet were culinary teams from the Army, Air Force, Air National Guard, Navy and Military Sealift Command. Army foodservice teams came to Chicago for the first time to receive their culinary awards during the banquet. The Navy and Military Sealift Command have participated since 2014. ...
CONNELLY AWARDS — ARMY CULINARY TEAMS CELEBRATE
Training Component Sharpens Skills and
Helps Raise Performance
The soldiers and civilians who worked together on the foodservice teams that were selected as winners of the 2015 Philip A. Connelly Awards for Excellence received recognition for their accomplishment and set the standard of performance for next year's competition.
Award-winning teams selected in each of the Connelly Award's four categories demonstrate a commitment to excellence and to raising the standard of culinary performance when preparing meals in support of service members carrying out the mission.
This year the Army presented the Connelly Awards during the annual joint military culinary awards banquet, which was held May 15 at the Sheraton Chicago Hotel and Towers.
It is the first time Army joined with the other services to recognize military foodservice teams with culinary awards in Chicago. Other services presenting awards recognizing the performance of culinary teams during the banquet were the Air Force, Air National Guard, Navy, Marine Corps and Military Sealift Command. ...
NAVY CAPT. EDWARD F. NEY AWARDS —
AWARD MOTIVATES HIGHER PERFORMANCE
Navy Food Service Teams Make a Judge's Decision Difficult
The annual competition that selects the top Navy Food Service teams in six categories is as much a training opportunity to improve culinary skills as motivation to raise the quality of meals served in galleys ashore and afloat.
The Capt. Edward F. Ney, SC, USN, Memorial Awards were introduced to the Navy Food Service program 57 years ago to encourage culinary excellence through training and support.
Each foodservice team competing in the Ney Awards is evaluated for how well it demonstrates culinary skills across the entire range of operations, from preparation to administration.
A veteran Ney evaluator considers it harder each year to single out one Navy Food Service team over another as the winner in each category because the program has had such a positive influence on performance.
“This year's competitors went the extra mile to ensure their operation maintained the requirements, and surpassed the Ney checklist requirements, by 'Thinking Ney Every Day' and training their teams to operate and maintain all administrative processes: sanitation standards, financial management, and inventory control,” said Chief Warrant Officer 5 Alicia Lawrence, a Navy Food Service warrant/training officer at Naval Supply Systems Command (NAVSUP). ...