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MILITARY CULINARY AWARDS
LARGE ASHORE GENERAL MESS CATEGORY
***WINNER***
RISTORANTE BELLA ETNA DINING,
NAS SIGONELLA, ITALY
Commanding Officer: Capt. Brent A Trickel
Executive Officer: Cmdr. Patrick J. Moran
Supply Officer/Food Service Officer: CWO3 Francisco E. Marigundon
Leading Culinary Specialist: CSCS(SW/AW) Ruben Giron
Total Number of Culinary Specialists: 4 traffic-light colors to identify and select
Total Number of Local National Cooks: 15 foods that should be eaten often (green),
Total Number of Food Service Attendants: 16 occasionally (yellow) or rarely (red).
Total Number of Meals Served Per Day: 1,376 A four-week-long course of classes
for culinary specialists leading to Watch
Captain Enlisted Classification certi-
(GLS) were instructed on how to train fication is available at New London,
culinary specialists throughout the fleet. Conn., Norfolk and San Diego. Watch
With nutrition awareness programs captain is overall in charge of cooks and
receiving greater emphasis and Navy cu- attendants; it is a position equivalent
linary specialists using better quality ingredients to prepare to shift manager in a ship’s galley or base mess hall.
more meals in galleys from scratch, fundamental culinary It gives culinary specialists hands-on training in ev-
skill becomes more important. erything from the proper use of the Armed Forces Recipe
With the Go for Green nutrition awareness program Service to bakeshop, scullery, and storeroom management
implemented Navy-wide, galley personnel receive more and operations.
training on how to achieve its goals. Sailors follow three NAVSUP is also working with CNIC to meet sailor expec-
tations by modernizing galleys afloat
and ashore, including standardizing
equipment and delivery options.
The Captain Edward F. Ney Memo-
rial Award was established in 1958
by the Secretary of the Navy and the
International Food Service Executives
Association, and was named in honor
of Capt. Edward F. Ney, SC, United
States Navy, head of the subsistence
division of the Bureau of Supplies and
Accounts 1940-1945, supervising the
procurement of food for the United
States Navy during World War II.
OTHER EVALUATIONS
Evaluations of general messes are
routinely conducted throughout the
year to maintain and improve the
quality of food service operations.
Various evaluation methods used in
addition to the Ney include Navy Food
Management Team assistance visits,
supply management certification and
supply management inspection.
Supply management certification
and inspection checklists of mini-
mum standard requirements outlined
throughout NAVSUP P-486 are written
and enforced at TYCOM level, and are
used for all training visits and assess-
16 GOVERNMENT FOOD SERVICE • MAY 2018
