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MILITARY CULINARY AWARDS

A Commitment to the Highest Standard

Galleys Earn the 2018 Capt. Edward F. Ney Memorial Award

ulinary teams compete for the annual Capt. Edward F. Results in the afloat categories are under the Naval Sup-
Ney Memorial Award partly to honor a tradition, but ply Systems Command (NAVSUP) and represent the Navy’s
C mostly to demonstrate a commitment to performing Undersea Enterprise, Surface Warfare Enterprise and Naval
their food service responsibilities and achieving operational Aviation Enterprise.
excellence. Ashore general mess Ney awards represent Commander,
The teams perform their duties daily and contribute Navy Installations Command (CNIC) and are given in two
to keeping morale high under a variety of circumstances, categories: Large General Mess, Ristorante Bella Etna Din-
whether during deployments to logistically challenging ing Facility, NAS Sigonella, Italy; and Small General Mess,
areas of responsibility or on shore when back in port. Cross Hall Galley, NSB New London, Conn.
Culinary specialists aboard the USS Carl Vinson (CVN “It is a pleasure to announce the results of the 2018
70), for example, who participated in the 2018 Ney evalu- Captain Edward F. Ney Memorial awards program for food
ations, prepare and serve an average of 18,000 meals a day. service excellence,” said Secretary of the Navy Richard Spen-
When needed, they also were asked to help strengthen cer in a release. “My personal congratulations to all the
foreign relations by providing hospitality during receptions outstanding food service teams.”
in Singapore and Korea.
The Carl Vinson earned the 2018 Ney award in the TRAINING
Aircraft Carrier afloat category. The other three Ney afloat Evaluations to determine winners from among more than
categories and winners are: Submarine, USS Minnesota (SSN 300 galleys afloat and over 90 ashore locations in each of the
783); Small-Medium, USS Ardent (MCM 12); and Large Afloat annual Ney award categories are a training opportunity intend-
USS America (LHA 6). ed to improve essential culinary skills and raise performance
to a higher standard.
THE 2018 CAPT. EDWARD F. NEY WINNERS: Participating culinary
specialists benefit from
professional develop-
ment by working with
SUBMARINE CATEGORY the judges who select

***WINNER***
USS MINNESOTA (SSN 783)

Commanding Officer: Capt. Brian J. Tanaka
Executive Officer: Lt, Cmdr. Lewis J. Patterson
Supply Officer: Lt. Kathrine Black
Leading Culinary Specialist: CSSC Orlando Galarza
Total number of Culinary Specialists: 7
Total number of Food Service Attendants: 3
Total number of Meals Served Per Day: 270

SMALL-MEDIUM AFLOAT CATEGORY

***WINNER***
USS ARDENT (MCM 12)

Commanding Officer: Lt. Cmdr. Samuel Hoard Jr.
Executive Officer: Lt. Cmdr. Cat Reppert
Supply Officer: Lt. j.g. Thomas Stone
Leading Culinary Specialist: CS 1 (SW) Braulio Muñoz

Total number of Culinary Specialists: 5
Total number of Food Service Attendants: 3
Total number of Meals Served Per Day: 300

12 GOVERNMENT FOOD SERVICE • MAY 2018