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MILITARY CULINARY AWARDS

TOP FORM “All culinary specialists work hard every day, but when
USS Ashland’s (LSD 48) win in the Small-Medium Afloat you put in that extra effort and that extra push to not just
category challenged the food service crew dedication to be good, but be the best of best, is a gratifying feeling,”
perform as if it were in mid-deployment even though said Chief Culinary Specialist Jeffery Carroll, Ashland S-2
it actually was preparing to emerge from an extensive leading chief petty officer. “I am very proud of this group
maintenance period. of CSs. They believed in themselves and they won.”
During the week of the inspection, the crew completed Ashland serves under Commander, Task Force 76/Expe-
light-off assessment (LOA) and transitioned from barge to ditionary Strike Group 7 as part of the Navy’s only forward-
ship. Food services division was only cleared to operate deployed amphibious force, headquartered at White Beach
in the galley within 12 hours of the actual inspection. Naval Facility, Okinawa, Japan.
All ratings from every department lent a hand to ensure
readiness for the inspection. TRAINING
Despite the multitude of moving parts, the food ser- Steady culinary training is available throughout the year
vice division was able to be at the top of its game for for Navy Food Service teams afloat and ashore. Training is
the inspection and work together as if they had been under the supervision of officers and advanced colleagues;
for a long time. and the Type Commands (TYCOMS) Afloat Training Group
“With the ‘cards stacked against us,’ the Ashland came (ATG) and Navy Food management team arrange regular
together and showed what teamwork and hard work can training sessions.
achieve,” said Lt. Dennis Pelina, Ashland’s supply officer. Training sessions led by qualified, active-duty Navy
“Considering the challenging FDNF (forward-deployed na- executive chefs also contribute to raising the skill level
val forces) environment, we were able to navigate through of culinary specialists.
the myriad of schedules, maintenance, and operations and Food Management Teams in each of the eight Fleet
bring home a well-deserved win.” Logistics Centers (FLC) across NAVSUP Global Logistics
Ashland’s galley comprises 26 culinary specialists and Support (GLS) were instructed on how to train culinary
14 food service attendants. Each one displayed a sense of specialists throughout the fleet.
mission accomplishment to receive the award. With nutrition awareness programs receiving greater
emphasis and Navy culinary special-
ists using better quality ingredients to
prepare more meals in galleys from
scratch, fundamental culinary skill
becomes more important.
As the Go for Green nutrition
awareness program is implemented
Navy wide, galley personnel receive
more training on how to achieve its
goals. Sailors follow three traffic-light
colors to identify and select foods
that should be eaten often (green),
occasionally (yellow) or rarely (red).
NAVSUP is also working with Com-
mander, Navy Installations Command
(CNIC) to meet sailor expectations by
modernizing galleys afloat and ashore,
including standardizing equipment
and delivery options.
The Captain Edward F. Ney Me-
morial Award was established in
1958 by the Secretary of the Navy
and the International Food Service
Executives Association, and named
it in honor of Capt. Edward F. Ney,
Supply Corps, United States Navy,
head of the subsistence division of
the Bureau of Supplies and Accounts
1940-1945, supervising the procure-
ment of food for the United States
Navy during World War II. —GFS
26 GOVERNMENT FOOD SERVICE • MAY 2017