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MILITARY CULINARY AWARDS

the food being served on board ship. MEDIUM SHIP
“Good food equals good morale,” said Gregory Garza,
chief steward, USS Mount Whitney, last year’s Large Ship USNS RICHARD E. BYRD (T-AKE 4)
category Cook Award winner. “This is a hybrid ship and the
success of the ship’s mission depends on team effort from SHIP’S LEADERSHIP
all hands. The culinary team provides a nice break during Captain: Lee Apsley
Supply Officer: Kelvin Thomas
meal times when good food is served during high-tempo Chief Steward: Danilo Puniesto
exercises.”
All of last year’s Cook winners share
Garza’s enthusiasm for and commitment to
achieving a high level of customer service
for the sailors aboard ship.
“After a long day at work, our crew de-
serves the best meal and service they can
have, and this is where our food service
excels,” said Julian Estacio, chief steward,
USNS Pecos, which won its first Cook award
last year when it finished first in the Small
Ship category. “We solicit our crew on what
they want to see on our serving line and,
if it is within our “range” (availability and ing in the Cook awards program compete in a three-step
budget), we try our best to accommodate them.” program to win the award that begins once the ship is
USNS Richard E. Byrd’s culinary team earned the Me- nominated for evaluation by its captain. When all nomi-
dium Ship category title last year, its third consecutive nations are received, a first-round assessment is scheduled
Cook award. Consecutive victories, however, only motivate for each ship and a Training Support Analyst conducts an
the team to raise performance for next year’s evaluations. initial evaluation.
“It is a great honor for the culinary team of USNS Richard Next is a review of the eligible ship’s financial performance
E. Byrd to be awarded the Captain David M. Cook Food- during the cycle year through monthly financial returns
service Excellence Award for the third consecutive year,” submitted to MSC TYCOM [Type Commands]. Second in
said Chief Steward Danilo Puniesto, of the ship’s culinary the evaluation cycle is the first round of evaluation of the
team. “It took hard work and perseverance to earn the ship’s food service operations.
award. Our culinary team just did a great job every day by “When the evaluators conduct the initial round, we
cleaning the spaces daily, outstanding service to crew and, strive to nominate one candidate from the East Coast and
based on MSC’s Healthy Heart Menus, served outstanding one candidate from the West Coast in each category,” said
quality food to crew daily.” Jerry Holly, MSC’s Food-service Operations. “The East and
Support received from the sailors on board the Byrd West Coast nominations compete head to head for the
make the effort even more satisfying. “The entire crew is final award.”
appreciative of their culinary team’s remarkable everyday The final step is inspection on board ship by an evalua-
thought and care,” said Capt. Lee Apsley, the Richard E. tion team comprising an MSC government representative
Byrd’s captain. “The culinary team continues to seek original and an NRA representative.
and innovative ways to keep the menu fresh and exciting.” Evaluation team members review results for each ship
and make a determination that is forwarded to MSC lead-
EVALUATIONS ership, which formally announces the Cook winners in
Nomination for the Cook award is open to all ships each category.
operated by the Military Sealift Command. Ships participat- The judging for the award is based on a ship’s culinary

SMALL SHIP

USS WALTER S. DIEHL
(T-AO 193)

SHIP’S LEADERSHIP
Captain: William Hartman
Supply Officer: Ronald McCann
Chief Steward: Ricardo Bautista

52 GOVERNMENT FOOD SERVICE • MAY 2017