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MILITARY CULINARY AWARDS

it recognizes outstanding customer
service, sanitation, and safety obser-
vances, fiscal accountability, and food
that tastes great,” said Karin George,
Navy Installations Command (NIC)
Ashore galley program manager. “Win-
ning the Ney Award means that the
efforts of the entire galley staff were
recognized by senior leadership. No one AIRCRAFT CARRIER CATEGORY
person wins the Ney for the operation. ***WINNER***
It takes the entire galley team to ensure that every day
the service is consistently outstanding.” USS Ronald Reagan (CVN 76)
Navy teams prove themselves worthy of the Ney by
performing consistently over an extended set of evalu- Home Port: San Diego, Calif.
Commanding Officer: Capt. Michael P. Donnelly
ations. “The Ney process begins a year prior with local Executive Officer: Capt. Paul J. Lanzilotta
and region assessments, followed by a NIC inspector’s Supply Officer: Cmdr. Michael S. Carl, SC, USN
visit and nomination,” she said. “Following those as- Food Service Officer: CWO4 Brian T. Ware, SC, USN
sessments, [NAVSUP] conducts the final round of in- Leading Culinary Specialist: CPO (SW/AW/IW) Gerald T. Paulo
spections and selects the best overall galley operation.”
Ney winners earn the award each year with top per- Total Number Culinary Specialists: 114
formers emerging from among more than 300 galleys Total Food Service Attendants: 120
afloat and 82 ashore. “We have 82 ashore galley opera- Total Number of Meals Served Per Day: 18,000
tions within NIC, so selection as the winner of the Ney
speaks volumes to the outstanding service, pride and YEAR-ROUND PERFORMANCE
professionalism demonstrated by the winning operation,” Teams enjoy the honor of winning the Ney and consider
added George. it the culmination of a job well done. This year’s Large