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MILITARY CULINARY AWARDS

U.S. NAVY NEY AWARD

Naval Supply Systems Command
(NAVSUP)

Commander
Rear Adm. Jonathan A. Yuen, SC, USN

Vice Commander
AIRCRAFT CARRIER CATEGORY Michael T. Madden
Chief of Staff
***WINNER*** Capt. Mark C. Rice, SC, USN
USS CARL VINSON (CVN 70)
Supply Operations and Logistics Policy Fleet
Commanding Officer: Capt. Douglas Verissimo Services Support Division Director
Executive Officer: Capt. Brian Schrum Capt. Jose Feliz, SC, USN
Supply Officer: Cmdr. Justin Lewis
Food Service Officer: CWO4 Dan Ayars Director of Navy Food Service
Leading Culinary Specialist: Butch Lobos Lt. Cmdr. Scott Wilson, SC, USN

Total Number of Culinary Specialists: 116 Ney Program Coordinator
Total Number of Food Service Attendants: 60 Cheryl Hernandez
Total Number of Meals Served Per Day: 18,000
Evaluation Team
Cmdr. Danny King, SC, USN
Winners of the Chief Warrant Officer 5 Alicia Lawrence, SC, USN
2018 Navy Ney Chief Warrant Officer 5 Theresa Payne, SC, USN
awards are being
recognized dur-
ing the National
Restaurant Asso-
ciation Education
Foundation (NRAEF) Military Food Service Awards Dinner on
Friday evening, May 18, at the Hyatt Regency in Chicago, Ill.
Team members also are participating in a three-day
training program at Kendall College in Chicago in which
they complete an educational program while working to King Lawrence Payne
propose the design of an “ideal” military dining facility
from scratch for implementation at Joint Base McGuire-
Dix-Lakehurst, N.J. Navy military food service evaluators traveled extensively to
Other military culinary teams from each service branch complete 18 Ney evaluations around the world in 2017. They
participating in the training and being recognized during traveled the globe to Guantanamo Bay, Cuba; Athens, Greece;
the dinner are the Air Force (John L. Hennessy Award), Souda Bay, Crete; Yokosuka, Japan; Sigonella, Italy; Guam;
Air National Guard (Senior Master Sgt. Kenneth W. Disney Kings Bay, Ga.; San Diego, Calif.; Norfolk, Va.; Groton, Conn.;
Award), Marine Corps (Maj. Gen. William Pendleton Thomp- and other locations. These Navy general messes were evaluated
for menu planning, preparation, acceptability, management,
son Hill Memorial Awards and Military Sealift Command training, safety, sanitation, shipboard solid and plastics waste
(Capt. David M. Cook Awards). management, and facilities, equipment and utensils.
The recognition is the highest honor a military food
service team can receive, and considers performance across
all aspects of daily operation, including customer service,
sanitation, safety, fiscal accountability and food quality. (ATG) and Navy Food management team arrange regular
training sessions.
TRAINING Training sessions led by qualified, active-duty Navy ex-
Steady culinary training is available throughout the year ecutive chefs also contribute to raising the skill level of
for Navy Food Service teams afloat and ashore. Training is culinary specialists.
under the supervision of officers and advanced colleagues; Food Management Teams in each of the eight Fleet Logis-
and the Type Commands (TYCOMS) Afloat Training Group tics Centers (FLC) across NAVSUP Global Logistics Support
14 GOVERNMENT FOOD SERVICE • MAY 2018