MILITARY CULINARY AWARDS
Motivating Excellence: Hennessy and Disney Culinary Programs Inspire Better Performance and Raise Recognition
Air Force and Air National Guard foodservice teams manage to satisfy the airmen eating in mess halls every day, but faced a tougher set of critics when judges came through for the annual John L. Hennessy and Air National Guard Senior Master Sgt. Kenneth W. Disney award evaluations.
Judges select only the best foodservice programs for the awards, and the winners, announced by the Air Force Personnel Center (AFPC) on April 2, 2014, will be recognized during a revised military culinary awards banquet on Friday evening, May 16, at the Sheraton Chicago Hotel and Towers during the National Restaurant Association (NRA) show in Chicago, Ill.
The 95th annual NRA Restaurant, Hotel-Motel Show is May 17 to 20, 2014, at McCormick Place in Chicago.
“Our organization develops new programs to support airmen at every installation, and we ensure personnel follow and integrate industry best practices into their day-to-day operations,” said Jim Krueger, chief, business development section, Air Force Personnel Center, Directorate of Services. ...
U.S. NAVY NEY AWARDS
Rewards of Competition: NEY Award Trains Navy Food Service Teams and Raises Performance
The teams in Navy galleys aboard ship and on shore work hard together on the job of reliably providing the daily meals that hungry sailors expect, and are rewarded by the response to the choices they make available.
Satisfaction from a job well done is not the only reward. Navy food service teams gain valuable training experience and are motivated to higher performance when the teams compete for the Navy's annual Capt. Edward F. Ney, SC, USN, Memorial Awards.
The Ney award emphasizes training to improve culinary skill by recognizing the best performers in Navy Food Service, as well as the contribution to quality of life.
Navy culinary specialists are recognized for preparing high-quality food fresh daily, work that is considered one of the biggest morale boosters the Navy provides. The job is becoming more challenging as the Navy shifts toward cooking done from scratch and away from utilizing heat-and-serve foods as menus are revised and nutrition is emphasized.
Customer feedback collected through regular menu board reviews also enables galleys to tailor the choices available.
As a result, culinary training is vital to the skills required in Navy Food Service. Menu changes and nutritional requirements require culinary specialists to maintain existing, and develop new, culinary skills, which demands updated training. ...
Marines working in garrison and field foodservice programs are at work early every day preparing meals that support their units, and most often the reward comes from seeing the satisfaction in the faces passing down the serving line.
Some in the foodservice program have a love for cooking and enjoy the opportunity to put their enthusiasm and skills to work. Others are learning the ropes and eager to gain experience.
All are taking the first steps down the road that could lead toward a professional career as a chef. Whether they choose that direction or not, the training and discipline involves acquiring the basic culinary expertise required to prepare meals for large groups according to the military menu, along with learning business skills for ordering supplies.
Every year, the Marine Corps recognizes the hard work, commitment to excellence and contribution to morale that is made by garrison and field foodservice programs by selecting winners of the Marine Corps Maj. Gen. William Pendleton Thompson Hill Awards.
Established in 1985, the W.P.T. Hill award primarily aims to reward high-quality food service by identifying the best mess halls throughout the Marine Corps. ...
MILITARY SEALIFT COMMAND — COOK AWARDS
A Challenging Competition: Capt. David M. Cook Award Puts Skills to the Test
Winners of the Military Sealift Command's Capt. David M. Cook Award for excellence in food service endure challenging competition from the skilled culinary professionals working aboard the ships.
Seagoing positions available aboard Military Sealift Command vessels are filled with former service members who are skilled culinary professionals that have gained experience during active duty or have American Culinary Federation (ACF) certification.
Culinary duties vary depending on the position, but include progressive cooking techniques, menu development, healthy recipe development/preparation, preparing entrées utilizing the Armed Forces Recipe Service and local recipes and instructions, as well as familiarity with health and sanitation criteria.
Many following a career path to the Military Sealift Command have prior military service as enlisted members or as commissioned officers.
All ships operated by the Military Sealift Command are eligible for nomination in the Capt. David M. Cook Food Service Excellence awards.
Established in 1992, the award is named after Capt. David M. Cook, who is considered a catalyst in improving all aspects of foodservice operations aboard Military Sealift Command vessels. ...
Raise the subject of healthier eating in the military and what comes to mind first is educating service members to make nutritionally wise choices in dining facilities. Less notice goes to changes in the cooking methods that help make the entrées and other options available achieve nutritional goals.
Preparation methods increasingly involve choosing lean meats and phasing out frying in favor of grilling, baking, roasting and steaming, which cut down on the calories and saturated fat content in meals.
Poultry is served as a main entrée menu option with the same frequency as in previous years, but an emphasis is given to choosing and utilizing lean meat varieties, according to the Naval Supply Systems Command (NAVSUP) Fleet Logistics Center (FLC) Norfolk Navy Food Management Team (NFMT).
Choosing lean meat for entrées builds on poultry's nutritional and health advantages. “Poultry is high in protein, rich in many vitamins and minerals essential for good health, and an excellent choice for people who are dieting or bodybuilding,” said Chief Warrant Officer 5 Todd Grunlien, SC, USN, NFMT Norfolk Lead. “Poultry is free of carbohydrates, is low in saturated fat, and rich is B vitamins that are important for proper immune system function.” ...
MILITARY SEALIFT COMMAND — HEALTHY MENUS
Adapting to Challenges: MSC Rolls Out Healthy Heart Menu, Develops Accounting System, Grows Fleet
Military Sealift Command's (MSC) Healthy Heart Program is a systematic approach to healthy eating aboard government-owned and -operated ships. The program comes from the 50 strategic initiatives for employee well-being introduced in 2010, which included providing civil service mariners (CIVMARs) with food choices that allow them to eat healthier aboard ship.
The new recipes and curriculum for the Healthy Heart Program were prototyped on board USNS Supply (T-AOE 6) in early January 2012. The results of the original 35-day testing cycle allowed MSC to determine which recipes worked well, needed modification or were simply not suited to large-scale production.
A team of four people carefully developed the program in three steps. First, we created recipes that taste good, are healthy and use food products that are available at ports worldwide. Three executive chefs tested more than 3,000 recipes, settling on a final menu of more than 200 choices. Some of the recipes we created ourselves, while others are modified from recipes received from chief stewards in the fleet, giving them a sense of pride in seeing their recipes on the 35-day Healthy Heart menu. ...
An around-the-clock access, campus-style grab 'n' go strategy is becoming a solution to the problem of service members missing meals or seeking fast-food alternatives when work schedules conflict with regular dining facility operating hours.
Grab 'n' Go is the latest addition to the Cannon and Castle Dining Facility at JB Lewis-McChord, Wash., and is being done as part of a military-wide campus-style strategy being developed through Fort Lee, Va., working with the Joint Culinary Center of Excellence, to ensure service members have quick, convenient access to meals after regular operating hours.
“If you miss breakfast due to our hours, from 7:30 to 9 o'clock, it doesn't matter, the Grab 'n' Go is open throughout the day; it never closes,” said Chief Warrant Officer 2 Phillip Saunders, USA, accountable officer for the Cannon and Castle Dining Facility.
Similarly, NB Kitsap, Wash., has grab 'n' go items and snacks available in the dining facility during and between the regular meal services. “Snacks between meals provide for the quick fulfillment to ensure the body is nourished till the next meal,” said Chief Warrant Officer 4 Erick Van Hofwegen, SC, USN, NB Kitsap food service officer. “Most Navy menus have included a grab 'n' go menu item, which includes a variety of snacks available for the crew.” ...