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MILITARY CULINARY AWARDS

Cooking Up Morale

Military Sealift Command’s Cook Awards Weigh Culinary and Customer Service

ining areas aboard Military Sealift Command (MSC)
ships are considered a foundation for building posi- EVALUATORS
Dtive crew morale, and that gives the culinary program
an important role by creating a good dining experience. Initial Assessments
As a reminder, MSC annually challenges its food service (Completed on 12 ships to select final candidates)
teams with the Capt. David M. Cook, SC, USN, awards.
Each year since 1992, the competition focuses the culinary Alex Almazan, East Coast (five ships)
professionals working in MSC ship galleys on improving Roy Guillermo, West Coast (seven ships)
everyday performance and achieving the best meal quality.
The Cook awards recognize excellence in food service Final Assessments
and challenge the culinary professionals working aboard (Names category winners)
MSC vessels to be prepared for the challenges of constantly
Roberta Jio
changing requirements for meal preparation from menu Chef Nydia Ekstrom (NRA Traveler)
planning to meeting nutritional guidelines and preferences
for healthy eating.
“The overall feel a customer receives when they go
through the serving line, day in and day out, year-round,
is a huge aspect of the evaluation,” said Senior Executive
Chef Roberta Jio, MSC’s food service director. “The food
prepared in a galley can be outstanding, but if customer
service is poor, that ship will most likely not be a finalist

2017 Military Sealift Command
Capt. David M. Cook Food Service
Excellence Award Winners:
Cook award program evaluators score food service
LARGE SHIP teams on preparation in a galley, as well as customer
service, because both are important to satisfaction.
USS EMORY S. LAND (AS-39)

because the customers on board participate in a food-service
SHIP’S LEADERSHIP survey in which they grade their food service staffs on food
Captain: Douglas Bradley preparation as well as customer service. Providing out-
Supply Officer: Raphael Cui standing customer service is just as important as providing
Chief Steward: Junior Vermont
outstanding food. The two go hand in hand.”
Seagoing food service positions aboard MSC
vessels are filled by skilled culinary profes-
sionals, either former service members with
experience gained during active duty or chefs
who have American Culinary Federation cer-
tification.
Of the former service members who are
continuing their culinary career with the MSC,
many are Navy retirees.
Competition for the annual Cook award
nonetheless puts their skills to the test. In try-
ing to win, each team wants to be better than
the others, but also is motivated to improve
50 GOVERNMENT FOOD SERVICE • MAY 2017