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Captain Edward F. Ney Memorial Awards Program

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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 expe- rience 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 travel- ers, 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 sanita- tion. 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 estab- lished 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.
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