Captain Edward F. Ney Memorial Awards Program

Military Travel Teams Excel

e had a wonderful year. All travelers were able to make their assigned trips and they all reported an amazing experience Wand their desire to do it again and again. Truly this is an experience of a lifetime. We welcome new travelers first, then those who did it once, and then multiple year travelers.

Now that I’ve been there as a traveler (Air Force Hennessy 1982), then as the conference organizer for 18 years, and now as the one who selected and then monitored the travelers, I would like to salute the outstanding military HQ travel coordinators and travelers. Coordinating all the inspections, air, hotel, etc., is a huge effort and they do it so well every year. On the road they take such good care of our IFSEA travelers, be that to find us when we’re lost, shop for us when we forgot something, train us when we first start, etc. Thank you everyone!!!!

If you’ve ever been a traveler, bless you for taking the time and trouble to travel. It isn’t a luxury cruise. You have done a consistently excellent job and provided important service to our military.

It was my pleasure and honor to serve this year. Because of other com- mitments, we will have a new Military Chairman after the conference. I urge you to consider a trip.

Edward H. Manley IFSEA Military Chair

• 2 • IFSEA and the Military Food Service Excellence Awards Program

ased upon the ideas of Past International assessed the ships financial and administrative capabili- Presidents Philip A. Connelly, Walter ties. IFSEA provided three Navy Afloat evaluators. The BPienkowski, and Samuel Martone, among others, Ashore program recognizes food service operations IFSEA began its association with the Military Services’ attaining accreditation as a Five-Star operation. Ashore Excellence of Food Service Awards in 1957 with the Five-Star accreditation is awarded to food service oper- establishment of the United States Air Force John ations that successfully meet a set of operational stan- Hennessy Award Program. Named for an executive in dards. These Five-Star general messes then compete in the hotel and restaurant business who had devoted time the ashore Ney com petition based on established cate- and effort to the improvement of military food service, gories. At this year’s ceremony, IFSEA will award bowls the Hennessy Awards have continued each year since and plaques to the Ashore first place winners and 1957 and determine the outstanding plaques to the runners-up. IFSEA pro- units amongst the Air Force’s single vided one evaluator to participate in MENU and multiple feeding active unit facili- the Navy ashore evaluations. ties, as well as their reserve facilities. Chilled Bibb Lettuce & Spinach Several years after its inception, the Leaves, Artichokes, Tomatoes, The United States Army Philip A. Hennessy Awards Ceremony was Cured Olives, Sweet Potato, Connelly Awards Program began in transferred from the IFSEA’s Annual Shaved Parmesan Cheese, 1968 and has continued each year Convention to the National Restaurant Virgin Olive Oil Vinaigrette Dressing since its inception. The Connelly Association Annual Food Show, where Program recognizes the winner and Freshly Baked Dinner Rolls & Butter it continues today. Each year IFSEA runners-up in three Active Army provides one traveler to accompany Dining Facility categories, as well as Combination Entrée the Air Force Evaluation Team. New York Strip Steak the Army Reserve and Army National and Grilled Shrimp Guard Field Kitchen categories. In 1958, the United States Navy’s with Chipotle Barbecue Glaze, IFSEA provides five travelers to assist Captain Edward F. Ney Awards Corn Pudding, Grilled Sweet Potato, the Army Evaluation Team each year. Program was established to recognize Eggplant, Squash & Peppers excellence in food service. At this The United States Navy Military year’s ceremony IFSEA will award Bananas Foster Cake Sealift Command Awards Program bowls and plaques to the afloat first with Rum Anglaise began in 1992 and is the only program place winners and plaques to the run- that requires that the IFSEA traveler Freshly Brewed Columbian Coffee, ners-up and honorable mention com- Regular & Decaffeinated be a Certified Executive Chef. The mands representing the Navy’s Selection of Herbal & Regular Teas program was officially renamed in Undersea Enterprise (USE), Surface 2002 to honor Captain David M. Cook, Warfare Enterprise (SWE), and Naval SC, USN who was instrumental in Aviation Enterprise (NAE). Presentations will be made enhancing all aspects of the food service operations to afloat food service operations that competed in the aboard MSC ships. He was the driving force behind Submarine, Small Afloat, Medium Afloat, Large Afloat implementation of improved operational procedures for and the Aircraft Carrier categories. Afloat competition shipboard food service functions and for creation of the standings were based on the results of a one day Healthy Heart food preparation concept for Civilian announced evaluation of the overall dining experience, Mariners sailing with MSC. customer satisfaction and quality of service, with con- sideration for safety and sanitation. Continuous moni- Tonight we honor the awardees from the United States toring by the applicable Navy Fleet type commander Army, Navy, and Military Sealift Command.

• 3 • Philip A. Connelly Award

roviding sustenance for battle-weary troops can be a deciding factor in any conflict. The food service personnel recognized Phere have demonstrated their ability in keeping the Army strong.

The program is named in honor of the late Philip A. Connelly, past pres- ident of the International Food Service Executives Association, highly regarded as the driving force behind obtaining IFSEA sponsorship for the Department of the Army’s recognition of excellence in Army food service.

The program is co-sponsored by IFSEA and the Department of the Army. IFSEA representatives participate in the evaluation of finalists in five dining facility categories – Small Garrison, Large Garrison, and field kitchens in the Active Army, U.S. Army Reserve and U.S. Army National Guard.

U.S. Army Center of Excellence, Subsistence and IFSEA evaluators traveled the globe over the last few months to obtain first-hand knowl- edge of how Army food service personnel perform their jobs.

The food service staff and their facilities were evaluated in a number of areas including food preparation, taste, nutrition, service and sanitation.

United States Army

• 4• United States Army

Brigadier General Jesse R. Cross Commanding General/Commandant United States Army Quartermaster Center and School The 50th Quartermaster General of the United States Army

LTC Robert L. Barnes, Jr. Mr. Frederick M. Jackson MSG Elijah Mitchell ACES Director Executive Officer/Chief, DA Philip A. Connelly Awards Special Programs Program Manager

• 5 • United States Army

Evaluation Team Philip A. Connelly Award

Mr. James D. Riddle CW5 Jack C. Van Zanten SGM L’Tanya Y. Williams Large Dining Facility Category Large Dining Facility Category Large Dining Facility Category IFSEA U.S. Army Food Advisor ACES SGM

Mr. William L. May CW5 Jeff L. Moore SGM Andrea Farmer Small Dining Facility Category Small Dining Facility Category Small Dining Facility Category IFSEA CASCOM USAQMC&S

• 6 • Mr. Thomas C. Kuch CW4 Verona A. Williams SGM James A. Lee Active Army Field Kitchen Category Active Army Field Kitchen Category Active Army Field Kitchen Category IFSEA DA Executive Food Program Manager USAQMC&S

Mr. David S. Mitchell CW4 Paul Gilmore MSG Franklin Booker US Army Reserve Category US Army Reserve Category US Army Reserve Category IFSEA U.S. Army National Guard USAQMC&S

Mr. Gary J. Bedsworth CW5 Daniel W. Ormsby MSG Derek S. Rivers US Army National Guard Category US Army National Guard Category US Army National Guard Category IFSEA U.S. Army Reserve Food Advisor USAQMC&S

• 7 • Philip A. Connelly Award

Small Garrison Winner Large Garrison Winner

82nd Combat Aviation Brigade Dining Facility AAA-0 Dining Facility 82nd Airborne Division 2nd Battalion, 39th Infantry Regiment Fort Bragg, North Carolina Fort Jackson, South Carolina “Anything, Anywhere, Anytime—Bar Nothing”

Small Garrison Runner-up Large Garrison Runner-up

11th Signal Brigade Dining Facility CSM Lawrence T. Hickey Dining Facility US Army NETCOM, 9th Signal Command USAG Grafenwoehr Fort Huachuca, Arizona Grafenwoehr, Germany

U.S. Army • 8 • Active Army Field Kitchen Winner U.S. Army Reserve Winner

2nd Brigade Combat Team 282nd Quartermaster Company 82nd Airborne Division Montgomery, Alabama Fort Bragg, North Carolina

Active Army Field Kitchen Runner-up U.S. Army Reserve Runner-up

Headquarters and Headquarters 298th Maintenance Company (SMC) 402nd Brigade Support Battalion Altoona, Pennsylvania 5th Brigade, 2nd Infantry Division Fort Lewis, Washington U.S. Army • 9 • Philip A. Connelly Award

U.S. Army National Guard Field Kitchen Winner

1032nd Transportation Company Gates City, Virgina

U.S. Army National Guard Field Kitchen Runner-up

Charlie Company 422nd Expeditionary Signal Battalion Las Vegas, Nevada

U.S. Army • 10 • Captain Edward F. Ney Memorial Awards Program

he Captain Edward F. Ney Memorial Award Program was established in 1958 by the Secretary of the Navy and the International TFood Service Executives Association (IFSEA) to improve and recognize the quality of food service in the Navy.

Named in honor of Captain Edward F. Ney, Supply Corp, United States Navy, Head of the Subsistence Division of the Bureau of Supplies and Account from 1940-1945. He was born in Newport, Rhode Island on November 16, 1892.

Captain Ney enlisted in the Navy in 1912, and was appointed to Acting Pay Clerk during World War I, advancing to the rank of Captain in 1942. Captain Ney handled the multiple problems incident to determine the requirements and supervise the procurement of food for the United States Navy. Captain Ney contributed to the high morale, comfort and well-being of officers and men in the United States Navy. Captain Ney served from July 1938 to November 1940 as Supply Officer of the USS ARIZONA, one year before the bombing of Pearl Harbor. For World War II service Captain Ney was awarded the Legion of Merit. In addition to the legion of Merit, he had the Mexican Service Medal, the Victory Medal, Yangtze Service Medal; American Defense Service Medal, Fleet Clasp, American Campaign Medal and the World War II Victory Medal. Captain Ney died in Oakland, California on August 8, 1949. He was sur- vived by his wife, the former Mary Ellen Croughan of Newport, Rhode Island, to whom he was married in Hong Kong in April 1933, and two daughters, Dorothy Frances and Margaret June Ney. Captain had a brother, Lieutenant Commander George A. Ney, USN, Retired.

The first afloat winner in 1958 was the USS FRANKLIN D. ROOSEVELT (CV 42) and the first ashore winner was Naval Station Guantanamo Bay. Ney through the years identifies many different categories, ships and ashore galley winners. United States Navy

• 11• United States Navy

RADM Michael Lyden RDML Robert Bianchi CAPT George DeVries Commander, Commander, CEO, NEXCOM Deputy Commander Naval Supply Systems Command Assistant Commander for Navy Navy Family Support Family Support

Aaron Morrison CDR T. M. Dailey Roxanne Hauman Assistant Deputy Commander, Director, Food Service Ney Program Manager Navy Family Support Navy Family Support Navy Family Support

• 12 • United States Navy

Evaluation Team Captain Edward F. Ney Memorial Award

LCDR Michael Dube CWO5 Cedric Davis CWO5 Paul Jones MSCM David Robertson Ney Evaluation Team Ney Evaluation Team Ney Evaluation Team Ney Evaluation Team

Ms. Margot King-Prine, Mr. Willard (Bill) Leonard, Mr. Alfred Rudolph, CFE Mr. George Macht, CFE MCFE CFE Ney Evaluation Team Ney Evaluation Team Ney Evaluation Team Ney Evaluation Team

• 13 • Captain Edward F. Ney Memorial Award

Submarine

USS PROVIDENCE Supply Officer: LT Ryan Stickel, SC, USN (SSN 719) Leading Culinary Specialist: CSC(SS) Gerald Davis, USN USS PROVIDENCE is a Los Angeles class submarine homeported in Groton, Connecticut.

Small Afloat

USS ROBERT G. BRADLEY Supply Officer: LT Patrick Stacey, SC, USN (FFG 49) Leading Culinary Specialist: CSCS(SW) John Palermo, USN USS ROBERT G. BRADLEY is an Oliver Hazard Perry class frigate homeported in Mayport, Florida. U.S. Navy • 14 • Medium Afloat

USS COLE Supply Officer: LT Andrew Henwood, SC, USN (DDG 67) Leading Culinary Specialist: CSC(SW) Garfield USS COLE is a Arleigh Burke AEGIS class destroyer Christie, USN homeported in Norfolk, Virginia.

Large Afloat

USS NASSAU Supply Officer: CDR M.W. WERNER, SC, USN (LHD 4) Food Service Officer: CWO3 Bernice V. Williamson, SC, USN USS NASSAU is a Tarawa class amphibious assault ship Leading Culinary Specialist: CSC(AW) A. A. Young, USN homeported in Norfolk, Virginia. U.S. Navy • 15 • Captain Edward F. Ney Memorial Award

Aircraft Carrier

USS ABRAHAM LINCOLN (CVN 72) USS ABRAHAM LINCOLN is a Nimitz class aircraft carrier homeported in Everett, Washington.

Supply Officer: CDR Martin F. Fields, SC, USN Food Service Officer: CWO3 Michael A. Hull, SC, USN Leading Culinary Specialist: CSCM(SW) Neftali Monzon, USN

U.S. Navy • 16 • Conus Ashore

NAVAL REGION MID-ATLANTIC NAVAL STATION Supply Officer: Mr. William Dorris Norfolk, Virginia Food Service Officer: Mr. David Luca Leading Culinary Specialist: CSCS(SW) Marshall Adkins, USN

Overseas Ashore

NAVY REGION SOUTHEAST NAVAL STATION Supply Officer: CDR Toby Swain, SC, USN Guantanamo Bay, Cuba Leading Culinary Specialist: CSC(SW) Albino Palomo, USN

U.S. Navy • 17 • Captain David M. Cook Award

he Food Service Management Excellence Award was established in 1992 by Military Sealift Command and the International Food TService Executives Association (IFSEA) to improve the quality of MSC shipboard food service operations and to formally recognize the civilian mariners responsible for outstanding management of shipboard food service operations. These food service professionals are identified annually as the best of the best by the MSC/IFSEA Food Service Excellence Assessment Team.

As MSC Logistics Director from 1995-1998, CAPTAIN DAVID M. COOK, SC, USN, helped improve all aspects of food service operations aboard MSC Ships. He was the driving force behind improved operational procedures for shipboard food service and for the Healthy heart Program for MSC's Civilian Mariners.

Captain Cook, a visionary, recommended restaurant quality, advanced foods in MSC menus to improve the quality of life for MSC Crews. He instituted programs to ensure that food service personnel receive up-to- date training, maintaining the highest quality food service to the fleet.

Due to his vision, leadership and commitment to the food service program, the Food Service Management Excellence Award was officially re-named the Captain David M. Cook Food Service Excellence Award in 2002.

Military Sealift Command

• 18• Military Sealift Command

Evaluation Team Captain David M. Cook Award

RADM Robert Reilly Pete Budi Roberta C. Jio, MSC Commander Director of Logistics Foodservice Policy and Military Sealift Command Military Sealift Command Procedures, and Systems

Roberta Jio, CEC, CCE Nydia Ekstrom CEC, CFE HMC Enrique Pallesco, MSC MSC Foodservice Award IFSEA Evaluator/Foodservice Foodservice Award Team Member Evaluation Team Leader Award Team Member

• 19 • Captain David M. Cook Award

Large Ship Category East

USNS LARAMIE (T-A0 203)

LARAMIE’s Foodservice Division: Chief Steward: Joselito Vasquez Chief Cook: Franklin Adona

Military Sealift Command • 20 • Large Ship Category West

USNS YUKON (T-AO 202)

YUKON’S Foodservice Division: Chief Steward: Victorino Damasco Chief Cook: Reynaldo Ordonez

Military Sealift Command • 21 • Captain David M. Cook Award

Small Ship Category Overall

USNS GRASP (T-ARS 51)

GRASP’s Foodservice Division: Steward Cook: Jerry Latin Cook/Baker: Mack Russell

Military Sealift Command • 22 • • 23 • Service Songs

“The Army Goes Rolling Along” “Anchors Aweigh”

Original Lyrics Intro: March along, sing our song, [Verse 1] with the Army of the free Stand Navy down down the field, sails set to the sky. Count the brave, count the true, We'll never change our course, who have fought to victory So Army you steer shy-y-y-y We’re the Army and proud of our name Roll up the score, Navy, Anchors Aweigh We’re the Army and proudly proclaim Sail Navy down the the field And sink the Army, sink the Army Grey. Verse: First to fight for the right, [Verse 2] And build the Nation’s might, Get underway, Navy, Decks cleared for the fray, And The Army Goes Rolling Along We’ll hoist true Navy Blue Proud of all we have done, So Army down your Grey-y-y-y Fighting till the battle’s won. Full speed ahead, Navy; Army heave to, And the Army Goes Rolling Along. Furl Black and Grey and Gold And hoist the Navy, hoist the Navy Blue Refrain: Then it’s Hi! Hi! Hey! [Verse 3] The Army’s on its way. Blue of the Seven Seas; Gold of God’s greal sun Count off the cadence loud and strong Let these our colors be, Till all of time be done-n-n-ne, (TWO! THREE!) By Severn shore we learn Navy’s stern call: For where e’er we go, Faith, courage, service true You wlll always know With honor over, honor over all That the Army Goes Rolling Along.

Verse: Valley Forge, Custer’s ranks, Revised Lyrics San Juan Hill and Patton’s tanks, by George D. Lottman And the Army went rolling along (It is Verse 2 that is most widely sung.) Minute men, from the start, [Verse l] Always fighting from the heart, Stand, Navy, out to sea, Fight our battle cry; And the Army keeps rolling along. We’ll never change our course, (refrain) So vicious foe steer shy-y-y-y. Roll out the TNT, Anchors Aweigh. Sail on to victory Verse: Men in rags, men who froze, And sink their bones to Davy Jones, hooray! Still the Army met its foes, And the Army went rolling along. [Verse 2] Faith in God, then we’re right, Anchors Aweigh, my boys, Anchors Aweigh And we’ll fight with all our might, Farewell to college joys, we sail at break of day-ay-ay-ay As the Army keeps rolling along. Through our last night on shore, drink to the foam, (refrain) Until we meet once more, Here’s wishing you a happy voyage home.

• 24 • In Appreciation

Ceremony Supporters

Staff Personnel of the Philip A. Connelly Program, U.S. Army US Army Quartermaster Center and School Chaplain – Major David V. Green The United States Army Drill Team U.S. Army Forces Command Band United States Reserve Command Honor Guards

Staff Personnel of the Captain Edward F. Ney Awards Program, U.S. Navy Navy Supply Corps School Athens, GA Naval Submarine Base Kings Bay

Staff Personnel of the Captain David M. Cook Food Service Awards Program, Military Sealift Command

The International Food Service Executives Association

The Military Food Service Management Teams

IFSEA Military Awards Program Sponsors

Quantum Foods The Coca-Cola Company

Dinner Sponsors

Quantum Foods • Ocean Direct • Hobart - Traulsen

The United States Army Drill Team

• 25 •