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MILITARY CULINARY AWARDS

Capper. “It gets more and more difficult each year to pick SMALL-MEDIUM AFLOAT CATEGORY
the best galleys, because so many exceed the standards of
excellence we expect from our CSs. It’s a tough competi- ***WINNER***
tion. There are more than 300 messes in the U.S. Navy. USS Ashland (LSD 48)
Making it to the finals in Ney Award selections is a huge
accomplishment.” Home Port: Sasebo, Japan
Winners of the 2017 Navy Ney awards are being recog- Commanding Officer: Cmdr. Daniel Duhan
nized Friday evening, May 19, during the annual National Executive Officer: Cmdr. Steven Wasson
Restaurant Association Educational Foundation Military Supply Officer: Lt. Dennis Pelina, SC, USN
Food Service Awards Dinner. Supply Departmental: LCPO - CSCS Christopher Shearin
Military culinary teams from each service branch also Leading Culinary Specialist: CSC Jeffery Carroll
being recognized during the dinner include the Air Force Total Number Culinary Specialists: 26
(John L. Hennessy Award), Air National Guard (Senior Mas- Total Food Service Attendants: 10
ter Sgt. Kenneth W. Disney Award), Marine Corps (Maj. Total Number of Meals Served Per Day: 2,100
Gen. William Pendleton Thompson
Hill Memorial Awards) and Military
Sealift Command (Capt. David M.
Cook Awards).
In addition to the awards dinner,
the winning food service teams partici-
pate in a three-day training program
that further enhances their culinary
skills, as well as tests their ability to
work together in groups. The teams
spend two days at Kendall College in
Chicago, learning about concept devel-
opment and present a business plan to a panel of industry galleys, I commend all our galleys and culinary specialists
professionals for critique. In between, the attendees visit (CSs) for providing more than 80 million wholesome and
selected exhibitors on the NRA Show floor and take a few nutritious meals every year, ensuring the Navy’s fighting
educational sessions. forces operate at peak performance and are ready to respond
“While these awards are presented to the most outstanding to threats worldwide,” said Commander, NAVSUP, and Chief
of Supply Corps Rear Adm. Jonathan Yuen. “I am espe-
LARGE AFLOAT CATEGORY cially proud of the work our food service teams and CSs
have done this past year to implement the Department
***WINNER*** of Defense Go for Green program, which makes it easier
USS America (LHA 6) for sailors to choose healthy foods more often.”
Team members sharing in the process of competing
Home Port: San Diego, Calif. for a Ney award also learn to work better together as a
Commanding Officer: Capt. J.R. Olson team toward a common goal. “The one thing that really
Executive Officer: Capt. D.A. Nowiki sets apart the winning teams is the camaraderie that
Supply Officer: Cmdr. Ernan S. Obellos, SC, USN bonds them; they really support each other and push
Food Service Officer: CWO2 Paul A. Arboleda, SC, USN each other to be the best of the best,” said NAVSUP’s
Leading Culinary Specialist: MCPO(SW/AW/IW) Randall L. Clift Capt. Edward F. Ney Awards Program Coordinator Cheryl
Hernandez. “It means the CSs in the galleys have worked
Total Number Culinary Specialists: 41
Total Food Service Attendants: 61 tirelessly in assuring all details of food preparation were
Total Number of Meals Served Per Day: 7,200 addressed, and they represent the Navy with utmost
precision and efficiency.”

STIFF COMPETITION
Ney awards are presented in
four afloat and two ashore gal-
ley categories. Awardees must
earn a five-star rating from a
Navy evaluation team to be
considered for the award.
“The Ney Award is the high-
est honor a galley can receive;
20 GOVERNMENT FOOD SERVICE • MAY 2017