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NEY AWARDS
THE 2017 CAPT. EDWARD years to when the program was introduced in
F. NEY ASHORE WINNERS 1958. Since then, its influence has been so posi-
tive that evaluators find it harder each year to
select one team over another as the winner in
each of the categories.
Teams try harder each year to achieve the
highest performance in every evaluation category
from culinary to administrative, which steadily
pushes the standards higher.
Competing for the Ney Award also helps
improve culinary performance through the
feedback the Navy teams receive from judges
during the evaluation process and by working
together to achieve high scores in each category.
Competition for the Ney awards is open to
all Navy galleys afloat and ashore worldwide.
LARGE GENERAL MESS CATEGORY Teams gain valuable training through the com-
Mercer Hall Galley, Naval Base San Diego petition by being motivated to achieve higher
performance standards and learning how to
Commanding Officer: Capt. Roy Love work better together.
Executive Officer: Cmdr. Jesse A. Lankford Navy Food Service monitors the Navy’s $402.2
Food Service Officer: CWO4 Cesar P. Valencia million (fiscal 2016) food budget and served
Leading Culinary Specialist: more than 84.8 million meals prepared by 7,946
CPO (SW/AW) Xena A. Simpson culinary specialists working in 278 afloat and
ashore galleys worldwide.
Total Number Culinary Specialists ......... 36 Navy Food Service teams afloat and ashore
Total Number of Civilians ............... 19 get steady culinary training throughout the year
Total Number of Meals Served Per Day ...1,600 under the supervision of officers and advanced
colleagues. The Type Commands (TYCOM) Afloat
Training Group (ATG) and Navy Food Manage-
ment teams arrange regular training sessions.
Training sessions led by qualified, active-duty
Navy executive chefs also contribute to raising
the skill level of culinary specialists.
NEY BIOGRAPHY
Capt. Ney was head of the Subsistence Di-
vision of the Bureau of Supplies and Accounts
from 1940 to 1945. He was born in Newport,
R.I., on Nov. 16, 1892, and enlisted in the Navy
in 1912. During World War I, Ney was appointed
acting pay clerk and advanced to the rank of
SMALL GENERAL MESS CATEGORY captain in 1942.
Joint Expeditionary Base Among the many challenges he managed
Little Creek-Fort Story were problems associated with determining the
requirements of and supervising the procure-
Commanding Officer: Capt. Daniel J. Senesky ment of food for the U.S. Navy throughout
Executive Officer: Capt. Quinn D. Skinner World War II.
Supply Officer/Food Service Officer: Ney died soon after the war, on Aug. 8, 1949,
CWO3 Jeffery L. Walker in Oakland, Calif., and was survived by his wife,
Leading Culinary Specialist: the former Mary Ellen Croughan of Newport,
CSC(SW) Andrea D. Tuttle
R.I., whom he married in Hong Kong in April
1933. The couple had two daughters, Dorothy
Total Number Culinary Specialists ......... 26 Francis and Margaret June Ney. He also had a
Total Number of Civilians ............... 32 brother, Lt. Cmdr. George A. Ney, USN.
Total Number of Meals Served Per Day .... 700
—GFS
52 GOVERNMENT FOOD SERVICE • JULY 2017
