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MILITARY CULINARY AWARDS

Scaling a Steeper Hill

W.P.T. Hill Award Competition Demands Higher Performance than Ever

he Marine Corps established the Maj. Gen. William
Pendleton Thompson Hill Memorial Award in 1985 with W.P.T. HILL AWARDS
Tthe intension of motivating food service excellence and EVALUATORS
achieving a higher quality of life.
Each successive year, Marine Corps food service teams
competing for the award strive for a higher standard and ACTIVE DUTY:
steadily raise the level of performance. Lt. Col. Gary Spinelli
Now, the constant commitment Marine Corps culinary Director, Marine Corps Food Service, G-4 MCICOM
teams have made over more than three decades results in Master Gunnery Sgt. Derrek Steele
better-trained food service teams, and a more challenging Marine Corps Food Service School, Ft. Lee, Va.
competition.
“This year’s award evaluation was extremely competi- Jack Kleckner
tive, which makes the honors even more impressive for National Restaurant Association

RESERVE:
Marine Corps 2017 Winners of the Major Chief Warrant Officer 4 Derrick Scott
Gen. W.P.T. Hill Memorial Awards for Food MARFORRES Food Service Officer
Service Excellence:
Gunnery Sgt. Joshua Ameible
MARFORRES Food Technician
BEST MILITARY/CONTRACTOR
GARRISON MESS HALL National Restaurant Association
Chef Brad Peters
***WINNER***
Mess Hall 4417, Camp Courtney, our winners,” said Lt. Col. Gary Spinelli, director of the
MCIPAC-MCB Camp Butler, Food Service Subsistence Program at Headquarters Marine
Okinawa, Japan Corps. “Marine Corps Installations Command extends its
congratulations to Marine Corps Installations Command
Commanding Officer: Col. George Gregory Malkasian Pacific, Camp Courtney (Okinawa) and Marine Corps In-
* * * stallations Command East, Camp Lejeune.”
Mess Hall Officer: Capt. Tyler A. Mach This year, mess halls and field messes were selected
* * * as winners in four Hill Award categories: Best Military/
Mess Hall Manager: Gunnery Sgt. Edgardo E. Del Valle
Contractor Garrison Mess Hall; Best Full Food Service
Mess Hall; Best Active Field Mess; and
Best Reserve Field Mess.
Teams are evaluated in the course of
regular daily mess hall activity by two sets
of Hill award judges. One set of evaluators
reviews active-duty culinary teams, while
another focuses on reserve units. Each set
of evaluators comprises three members,
including two from Headquarters Marine
Corps, plus a military corporate chef from
the National Restaurant Association.
Each food team is evaluated across vari-
ous aspects of daily operations, such as
financials, food prep, sanitation and cus-
tomer service.
Evaluations for the Hill represent the
34 GOVERNMENT FOOD SERVICE • MAY 2017