Page 51 - gfs0717_Magazine

Culinary specialists aboard the amphibious assault ship USS
America (LHA 6) have their questions answered by Chef Penny
Davidi. Davidi is a celebrity chef who has appeared on many
Food Network series. Culinary specialists aboard the America
serve three meals each day to over 1,000 sailors and Marines.
(Photo by Mass Communication Specialist Seaman Apprentice
Chad Swysgood, USN)

civilian personnel endured an intense eight-hour
assessment from inspectors and met meticulous
criteria that rates overall performances.
“If there is one way to characterize the per-
sonnel involved in receiving the five-star ac-
creditation, I would say teamwork,” said Ash.
“It was a collective effort of our entire team.”
The Oasis Galley next hopes to qualify for
and compete with other regions Navy-wide as a
candidate for a Capt. Edward F. Ney Award. The
award encourages excellence in Navy food service
programs, with the objective of improving the quality of Sunday morning, followed by an afternoon presentation
life for Navy personnel and is motivating the Oasis teams. to an industry panel for critique and guidance before se-
lecting a winning team.
TRAINING Saturday was spent visiting selected exhibitors on the
Culinary teams selected as winners of the Ney award NRA exhibit floor.
were recognized May 19, 2017, during the annual Military
Food Service Awards Dinner at the Hyatt Regency in Chi- NEY HISTORY
cago, Ill. The dinner is hosted by the National Restaurant Annual competition for the Ney award dates back 59
Association Education Foundation
(NRAEF).
Culinary teams from the Air Force
(John L. Hennessy Awards), Air Na-
tional Guard (Senior Master Sgt. Ken-
neth W. Disney Awards), Army (Philip
A. Connelly), Marine Corps (Maj.
Gen. William Pendleton Thompson
Hill Memorial Awards) and Military
Sealift Command (Capt. David M.
Cook Awards) also received awards
during the dinner, which is held dur-
ing the National Restaurant Associa-
tion Restaurant, Hotel-Motel Show in
Chicago, Ill.
Military culinary specialists from
each of the services also participated
in a three-day training program at
Kendall College to sharpen awareness
about business operations. The curricu-
lum involved developing a business
plan to begin a dining facility from
scratch, plus a day spent visiting the
NRA exhibit floor.
The program began May 19 with
morning sessions on design and
marketing. In the afternoon, four
teams were created, with each asked
to develop its own business plan for
a dining facility begun from scratch.
Business plans were finalized on
GOVERNMENT FOOD SERVICE • JULY 2017 51