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HILL AWARDS

Giving Marines What They Want

Competition Focuses Marine Corps Culinary Specialists on the Mission

ith the physical performance and mental well-being Each year, the Marine Corps William Pendleton Thompson
Wof fellow Marines on the line when preparing daily Hill Memorial awards for food service excellence recognize
meals, whether in a well-equipped garrison kitchen or the that dedication to supporting the military mission.
rugged conditions of the field, Marine Corps food service Winners determined through the rigorous evaluation
teams are motivated to perform to the highest standards. process enjoy the distinction of being recognized as top
performers among competing Marine Corps food service
2017 MAJOR GEN. W.P.T. HILL teams for the Hill award. Each winning food service team
MEMORIAL AWARD WINNERS celebrates the achievement by receiving a Hill trophy at
the annual Military Food Service Awards Dinner during the
National Restaurant Association Restaurant, Hotel-Motel
Show in Chicago, Ill.
Awards were presented to this year’s winning teams May
19 at the Hyatt Regency in Chicago. Culinary teams from
the Air Force, Air National Guard, Army, Navy and Military
Sealift Command also received awards during the dinner.
In addition to the goal of improving culinary skills, the
military culinary specialists also participated in a three-day
training program to sharpen awareness about business op-
erations. The curriculum involved developing a business
plan to begin a dining facility from scratch, plus a day spent
BEST MILITARY/CONTRACTOR visiting the NRA exhibit floor (See page 16).
GARRISON MESS HALL
Mess Hall 4417, Camp Courtney, MCIPAC- INNOVATION
MCB Camp Butler, Okinawa, Japan Preparing daily meals on schedule is only part of the
mission; food service teams also are committed to improv-
Camp Commander: Col. George G. Malkasian ing quality and expanding variety to attract more patrons,
Mess Hall Officer: Capt. Tyler A. Mach save them money and compete better with alternatives on
Mess Hall Manager: Gunnery Sgt. Edgardo an installation.
E. Del Valle Mess halls at Marine Corps Air Station Iwakuni, Japan, this
year began adding some innovative options. A Mongolian
Bar recently added to the menu contributes to the mission
and helps pave the way for other special meals in the future.
“We want to give people a big bowl of entrées for them
to enjoy,” said Marine Corps Master Sgt. McAllan Magloire,
a food service technician with the Marine Corps Air Sta-
tion Iwakuni Food Service Division. “Basically a wholesome
meal combination.”
Mongolian entrées include a combination of meats such
as grilled chicken, shrimp and beef with the choice of rice
or noodles. It also includes fresh sliced grated vegetables
and sauces, such as soy and teriyaki, which are piled to-
gether and sautéed on the grill. Patrons have the options
BEST FULL FOOD SERVICE CONTRACTED of choosing and mixing the items they desire.
GARRISON MESS HALL The idea for the Mongolian Bar was conceived more
Mess Hall 227, MCIEAST-MCB Camp than five months before finally getting approval from Head-
Lejeune, N.C. quarters Marine Corps, and a test trial was conducted to
see how patrons felt.
Commanding General: “I’ve had people come up to me to say they like it,” said
Brig. Gen. Thomas D. Weidley Marine Corps Lance Cpl. Keyon Dummer Williams, a food
Sodexo Area Operations Manager: Gary Walls service specialist with the food service division. “I’ve heard
Sodexo General Manager: Andrew Besemer lots of good things about it.”

42 GOVERNMENT FOOD SERVICE • JULY 2017