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MILITARY CULINARY AWARDS

Spirit and Hard Work Rewarded

W.P.T. Hill Award Requires A Commitment to Training

very year, Marine Corps food service teams compete
for the Maj. Gen. William Pendleton Thompson Hill
E Memorial Award to raise performance and improve the W.P.T. HILL AWARDS EVALUATORS
quality of life for Marines and sailors.
All commands participating in this year’s competition ACTIVE DUTY
demonstrated excellence in garrison and field food service, Master Gunnery Sgt. Brian Blanton
and were commended for their spirit and hard work.
The constant commitment to training made by Marine Rita Sullivan, MCICOM G-4, food service and subsistence
Corps culinary teams since the Hill awards were established branch program manager
more than three decades ago has set a higher standard of food Lt. Col. Anthony Redman
service performance and a more challenging competition. Master Gunnery Sgt. Michael McNeal
This year’s Hill winners were selected in four catego- Jack Kleckner, Ecolab
ries: Best Management and Mess Attendant Mess Hall,
Mess Hall 4417, Camp Courtney, MCIPAC-MCB Camp * * *
Butler, Okinawa, Japan; Best Full Food Service Mess Hall,
Mess Hall 227, MCIEAST-MCB Camp Lejeune, N.C.; Best RESERVE
Field Mess, II MEF, II MSB, Camp Lejeune, N.C.; and Best Chief Warrant Officer 5 Russell Johnson
Reserve Field Mess, 4th Combat Engineer Battalion, 4th
Marine Division, Marine Forces Reserve, Baltimore, Md. Gunnery Sgt. Joshua Ameible
Winners are determined through an evaluation process Bob Rice, NRA Restaurateur
in which two sets of Hill judges observe each competing Chef Brad Peters, National Restaurant Association
team during regular daily mess hall activity. One set of
evaluators reviews the active-duty culinary teams, while
the other is devoted to the reserve units.
BEST FULL FOOD SERVICE MESS HALL
Marine Corps 2018 Winners of the Major Gen. W.P.T. Hill ***WINNER***
Memorial Awards for Food Service Excellence Mess Hall 227, MCIEAST-MCB Camp Lejeune, N.C.

Commanding General: Brig. Gen. Thomas D. Weidley
BEST MANAGEMENT AND MESS ATTENDANT MESS HALL Sodexo Area Operations Manager: Gary Walls
Sodexo General Manager: Andrew Besemer
***WINNER***
MESS HALL 4417, CAMP COURTNEY, MCIPAC- Each evaluation team comprises three members, two
MCB CAMP BUTLER, OKINAWA, JAPAN from Headquarters Marine Corps, plus a military corporate
chef from the National Restaurant Association.
Commanding Officer: Col. George Gregory Malkasian The judges evaluate each team across all aspects of
Mess Hall Officer: Capt.Tyler A. Mach daily operation, including financials, food preparation,
Mess Hall Manager: Gunnery Sgt. Edgardo E. Del Valle sanitation and customer service.

18 GOVERNMENT FOOD SERVICE • MAY 2018