Spring • 2008

Contents spring Issue ★ 2008

Tips from the Top ...... 6 IFSEA International A message from your new leadership Board of Directors Inside Scoop ...... 9 Chairman of the Board What’s happening inside your association Peter Pao, MCFE, CHM, CPFM Pao and Associates Branch News ...... 16 808-837-0030 Membership-building success stories Chairman of the Board-Elect Rick Diaz, MCFE, CBM, CEC Military News City of Arvada, CO 720-898-7332 Culinary Competition . . . . . 19 International Treasurer Enlisted Aide Awards ...... 20 Bill Leonard, DODG, CFE Symposiums ...... 22 PMS, Inc. 505-453-7856

IFSEA Conference & Trade Show . . . . 27 Directors Professional Education, Awards, and Patrick Beach, MCFE, William Rainey Harper College Networking in Denver 847-925-6874 Christian Block, MCFE, Student, J&W University Trade Show Yellow Pages . . . . . 29 704-578-5581 Conference Schedule ...... 32 Dr. Eloise Cantrell, MCFE, L. A. Mission College Conference Education . . . . . 33 818-366-6737 Lorri Davidson, Southwest Gas Corp 702-365-2445 Special Conference Issue: ■ John Frank, CFE, Southern Aluminum See centerfold for conference schedule 954-389-3054 ■ Flip over Hotline for Military Awards Jeff Jones, MCFE, CFBE, Hawthorne Inn 336-397-8308 David Kinney, DODG, CFE, Cash Management Solutions 505-867-9744 Rachel Korob, MCFE, L. A. Mission College 818-576-9719 Editor IFSEA Headquarters (new) Ed Manley, MCFE, CHM, 8155 Briar Cliff Drive Jack Kleckner, MCFE, Ecolab CPFM Castle Pines North, CO 80108 651-293-2312 IFSEA Headquarters Office: 720-733-8000 Peter Lam, RD, CFE, President, CAFP Art Director Toll Free: 800-893-5499 604-527-4288 Anna Jelstrom Fax: 720-733-8999 Stephanie Luros, Computrition Ann Sorosky & Associates E-mail: [email protected] 800-222-4488 x250 Orlando Web: www.ifsea.com Barbara Sadler, MCFE, Arvada Center Printing Contact Freddie Templeton 720-898-7334 Countywide Printing for dues, materials, questions Fort Lauderdale and requests. Virginia Schroeder, CFE, Preferred Brokerage Co. 505-842-5996 Hotline is published quarterly. Single and multiple ad rates E-mail [email protected] Fred Wright, MCFE, CEC, Washoe County School District available on request. 775-337-8666

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It Was a Very Good Year he International Food Service Mountain Event Consultants. groups to help in the decision making TExecutives Association national IFSEA is in situations we have not processes of IFSEA. Helping our conference is fast approaching. That seen recently. We are growing—our Executive Committee and Board of means that my term as International membership is growing—in many Directors are our Branch Presidents Chairman is nearing its close. This year ways. We have existing branches which Council, Past Chairman’s Council and has been full of opportunities, and I are growing their membership, such as Student Advisory Councils. All are now hope that the future and you, the mem- Northern Illinois, who can and should involved and welcome. bership, deem my time as a success and be the benchmark for us all. There are The military partners we have are a positive time for IFSEA. new branches that have recently start- now, more than ever, involved with We have seen a few challenges, met ed, and grown exponentially, such as IFSEA. When we go to conference in them moving forward, and have risen the Texas Lone Star Branch. We have Denver, we will be assured that we above them. I am extremely proud of new branches started in the interna- have done everything we could have to our leadership team. I know that the tional arena, such as in Taiwan. We make a positive experience for our next few years will be even better than have interest from other new countries, service personnel. I am happy for the my time as Chair. I am confident the such as the Phillipines and Ghana. We programs we have instituted this past leadership coming in to term is one of are truly the International Food Service year. We have many more opportunities the best I have ever seen, and I am organization. ahead of us. I am more than sure our happy for IFSEA because of it. One of the greatest fund growth incoming leadership will achieve the In less than a year, we have had to avenues is Certification, and we have goals set before them. find a new location for our conference had a great year with them. The next Mahalo to all those who worked so (city and hotel) and have a great loca- year looks like it will even surpass the hard during the past year; your work tion in our Denver conference coming past year. Our conference and trade will have long-term, positive impact on up in April. We have had to leave our show are our largest funds raising func- IFSEA and our members. former management company, find an tions, and we have a great conference interim solution immediately, and planned. With one of our best trade Peter Pao, MCFE, CHM, CPFM search out a new management com- shows ever, and record setting confer- Chairman of the Board pany. We have done that, and have an ence attendance, we have exceeded our excellent company on board to steward expectations. our organization into the future, Rocky We have started new advisory

Peter Pao Rick Diaz Bill Leonard Ed Manley Chairman of the Board Chairman-Elect Treasurer IFSEA HQ

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New management Company

By Keith and Freddie Templeton Rocky Mountain Event Consultants, LLC (RMEC) is very excited to have been chosen as the new Management Company for the International Food Service Executives Association (IFSEA) starting in April of 2008. RMEC owners, Keith and Fredrica (Freddie) Templeton, look forward to meeting as many members as possible at the IFSEA Annual Conference this April in Denver! We value your mem- bership and want to hear from you on how we can further enhance and grow Corporate this great association while helping Memberships you get the most out of your member- ship. We welcome any feedback you instrumental in helping us start our have in the coming months so please own event planning company that YOUR COMPANY can provide its employ- feel free to call or email us at the below grew into a full-service Association ees with VERY special membership contact information. Management Company twelve years pricing by paying a modest sum ($300 Freddie Templeton, CFE, and soon ago. We look forward to bringing the or $500 for operators, $500 or $1000 to be MCFE, has been involved with expertise we have learned over the for supply chain). For information IFSEA through the Colorado years to IFSEA in the coming years! check www.ifsea.com under the Centennial Branch since 1993 and Membership tab. served on their Board for six-years. Rocky Mountain Event She was awarded the distinguished Consultants, LLC Current companies include: honor of the International Certificate 8155 Briar Cliff Drive • Anton Airfood of Merit and Presidents Award for Castle Pines North, CO 80108 • Arvada Center Humanitarian Efforts twice in those Phone (720) 733-8000 • CareOne of New Jersey years among other awards. The Fax (720) 733-8999 • Central New Mexico C. C. Colorado Centennial Chapter was [email protected] • Ecolab • Enlisted Aide Community • Farmer Brothers Coffee • Great Lakes Naval Training Center • Johnson & Wales University • King’s Bay Submarine Base • Madison County Tourism • Morrisville Auxiliary Corp. • Morrisville State College • Navy Region Hawaii • Nick-n-Willy’s Pizza • North Carolina Schools • Personal Touch Food Service • Piedmont Natural Gas • Robert Morris College • Sara Lee Coffee & Tea • SUNY at Delhi • Virginia - All military (l-r) Donald McIntosh, Bea and Edgar DeGasper and Bob Mathews (the artist) • Warner Sysco showing off the new DODG award, which goes with a medallion. It is IFSEA's highest • Work Services Corp. award, which the three gentlemen have won. Continued on page 11

For a vast array of information visit IFSEA’s Web Site at www.ifsea.com • 9 10 • Reach HQ by e-mail at [email protected] his experiences in most line positions INTERNATIONAL DIRECTORS (2) to his management capabilities. He Three-Year Positions obtained his MCFE in 2007. He has been a member of many ad-hoc com- Dr. Eloise Cantrell, MCFE mittees within various organizations Los Angeles County Branch and was the N. Illinois Branch Dr. Eloise is a professor and was President and Chairman of the IFSEA Department Chair at Los Angeles Branch President's Council in 2007- Mission College. She owned a catering 2008. He has also served on the boards business for 25 years. Having served 3 and committees of CHRIE, Heartland years as Branch President, and 2 years and the local CVB. on the International Board, Dr. Cantrell is pleased to continue to sup- INTERNATIONAL TREASURER (1) port the student programs offered by IFSEA. With a Bachelors and two Lorri Davidson, CFE Continued from page 9 Masters Degrees, she received her PhD Las Vegas Branch in Development of Learning Having served for 3 years as Branch Communities in Hospitality. Candidates President of the Las Vegas Branch, and an Int'l Board member since 2006, Fred Wright, MCFE For 2008 Lorri looks forward to helping us build Reno-Tahoe Branch a stronger organization. Lorri is From Dishwasher to Culinary Arts International Manager of the Food Service Instructor, where his students have Board Demonstration Center at the won regional culinary awards, Fred has Southwest Gas Corp. in Las Vegas. She focused on the ethics of food service. also serves on the Board of the Nevada Since he joined, in 1998, Fred has been Restaurant Association and the ACF CHAIRMAN OF THE BOARD very active in the Branch, now back for Las Vegas Chapter, where she was his second tour as Branch President No vote required Purveyor of the Year. and 8th year on the Board. He is an International Board member and the Rick Diaz, MCFE Elliot Katz, CFE, AOE Chairman of the Technology Colorado Centennial Branch Global Membership Branch Committee. Rick Diaz is the General Manager of After 38 years in the coffee business, the Food Service Division of the City of retiring from Sara Lee, Elliot now con- Arvada. He supervises, trains and sults to the industry. His 39 year When we were founded directs over 200 Food Service employ- IFSEA membership has included terms ees at the Arvada Center, West Woods on the San Francisco Branch and 100 years ago: Golf Club and Restaurant and the Lake International Boards; he won the • The average life expectancy in the Arbor Golf Club and Restaurant. Rick IFSEA Food Service Industry Award of US was 46 is a Certified Executive Chef, Certified Excellence, and has attended and spo- • Only 14% of homes had a bath- in Advance Ice Carving Techniques, a ken at many conferences. His volun- tub, 8% had phones Master Certified Food Executive, and a teer projects included Chairing a golf • A 3-minute phone call from Certified Bar Manager. tournament for the U. of San Denver to NY was $11 Francisco, which raised over $500,000 • 90% of doctors hadn't attended CHAIRMAN OF THE in 10 years. He also created a Chef's college BOARD-ELECT Auction that raised over $375,000 over • 6% of adults were high school 6 years. He is a Trustee of the Hotel & grads Patrick Beach, MCFE Restaurant Foundation and several • 10% were illiterate Northern Illinois Branch state restaurant associations, and is a • Sugar cost 4 cents, a lb, coffee 15 Pat received a BS fromGrand Valley former national Trustee for the cents and eggs were 14 cents a State U and an MS from Central Leukemia & Lymphoma Society, where dozen Michigan U. He is a Professor at he helped raise over $14 million. He is • Anyone know what IFSEA dues William Rainey Harper College. He has an honorary member of the American and conference fees were in 1901? served as an administrator and manag- Academy of Chefs. er in the restaurant industry, bringing

Continued on page 13

For a vast array of information visit IFSEA’s Web Site at www.ifsea.com • 11

INDUSTRY AWARD OF EXCELLENCE

DOUGLAS B. MCALISTER

WE ARE HIGHLY HONORED to have Doug that “every man in uniform will get a McAlister join a prestigious list of bottle of Coca-Cola for five cents wher- AOE winners from the past, which ever he is and whatever the cost to the include J. Willard Marriott, George T. company.” Coca-Cola helped quench Baggott and Lewis J. Minor. Like them, the thirst of soldiers during World War Continued from page 11 Doug and The Coca- II and continued to Cola Company have bring a taste of home been very special to U.S. service men IFSEA: The Best friends to IFSEA and and women during the food service indus- the Korean War, Deal in Town try in general. Back in Vietnam War, Gulf 1996, Coca-Cola saw War, and today in By Ed Manley that what IFSEA was Iraq and Afghanistan doing with the mili- and many other loca- RESPONDING TO A QUESTION I’ve fielded tary awards program tions around the 100 times over the years, I recognized fit perfectly in to their world. And just as that the playing field has changed over corporate philosophy Coca-Cola helps sus- those years. I like to deal from facts, so of support excellence tain the U.S. Armed I got some, and I think you should in all endeavors, with Forces, we also work know that comparing IFSEA to another special attention at to sustain our world organization many of us belong to, yes that time to the and our environ- including me, and which we respect Douglas B. McAlister Atlanta Olympic ment. Our environ- highly – but that wasn’t the question – Games. mental commitments I found the following: After graduating from DePauw are focused on the areas where we ■ Our new member dues are $49 and University, Doug went to Navy OCS have the most significant and visible renewals are $99, and served as Gunnery Officer on the impacts – water stewardship, sustain- theirs are $220 for either. USS Procyon and USS Wilson, depart- able packaging, and energy and climate ■ Our student dues are $20, ing to take over as assistant football protection. While our business cannot theirs are $80. coach at DePauw. Since 1996, Doug alter the forces of nature, we can work ■ Our military dues are $49, has been a military sales specialist, first in partnership with others to play a theirs are over $125. with P&G, and since 2002 as Director role in protecting and preserving the ■ Our full conference fee is $430, Worldwide Military Sales for Coca-Cola planet for our generation and genera- theirs is $675. North America. Doug serves on the tions to come. ■ Our student conference fee is $349, American Logistics Association Board, Coca-Cola is proud to serve the men theirs is $525. and chaired the 2004 annual conven- and women who defend our country's ■ Our retired conference fee is $349, tion, and became Chairman of the freedom and will always be prepared to theirs is $425. Board in 2005. He also serves on the offer them refreshment and a reminder ■ You get 7 meals included in our fee, Georgia USO Board. So Doug knows of home wherever they serve in the you get a couple in theirs. associations and Doug knows the mili- world! I love that “other group,” speak highly tary. And, an interesting factoid from IFSEA thanks Douglas B. McAlister of them all the time, work with them his bio, www.barbie.com is managed by and The Coca-Cola Company for their regularly. There’s good reason to go to his daughter Maggie. decades long committment to sponsor- both conferences, good reason to belong Legend has it that the bond between ing IFSEA and providing the highest to both. I am only pointing out that The Coca-Cola Company and the U.S. quality beverages to our conferences. IFSEA is a good deal, and I hope our Armed Forces dates back to 1941, We are honored to have them listed members recognize and appreciate that. when former Coca-Cola Chief among the distinguished winners of IFSEA provides excellent value. Executive Robert Woodruff proclaimed our Award of Excellence! Continued on page 14

For a vast array of information visit IFSEA’s Web Site at www.ifsea.com • 13 In Memoriam

Edgar E. DeGasper, DODG, CFE, LIFE 1923-2007

Until 2003, at 80 years of service education, manag- age, Edgar flew his own ing various restaurants and airplane and traveled the clubs. Peter Gust Economou world to evaluate Army of the Park Lane had given field kitchens. Edgar summer work while he was in college. Edgar He spent thirty-three years took to heart Peter Gust Continued from page 13 as Director of Food Economou’s motto “A good Service for the Buffalo reputation is gained by GONE BUT Board of Education. He many acts, and lost by graduated from the one.” NEVER Cornell School of Hotel Administration in 1948 At the suggestion of Peter FORGOTTEN and took graduate student courses in Gust Economou, Edgar applied for the history of education and adoles- and became Director of Food ■ In addition to our beloved Edgar cent psychology at Canisius College. Service for the Buffalo School sys- DeGasper, we lost two other IFSEA Only one person in the world could tem, a position he held for 33 years, luminaries, one of which was a celebri- fit that description and that’s Edgar retiring in 1990. ty chef before we had celebrity chefs. De Gasper. Walk down the NRA show aisle with Edgar joined IFSEA in 1948, was Joe Amendola, DODG, CFE, and you He entered food service at age 11 elected International President on were in for a slow walk because Joe at the Riviera Restaurant owned by three separate occasions and knew and was LOVED by EVERY- his father. When Edgar was 17, his received the highest award, the ONE. Paul Prudhomme called him the, father came back to the restaurant Dignified Order of the Dinner Gong. “teacher that teaches the teachers.” after hearing a speech by the head The initials DODG were to be Joe was the CIA's first baking instruc- of the hotel and restaurant school at engraved on the medal he received tor in 1948. He started with the CIA Cornell University and asked him when stepping down from the inter- when it started, was acting president at how he would like to go to Cornell. national one point, and for almost 20 years, it's While there Edgar and a friend presidency, but the engraver made a senior ambassador. Joe was a 50+ year signed up for the Civilian Pilot mistake and left out the second D, so IFSEA member and frequent military Training Program and in 1941 it reads Edgar DeGasper, DOG. traveler. In your life you never met Edgar became a Captain in the They wanted to have it corrected for anyone nicer and more genuine than U.S.M.C. After the war he became a him but he wouldn’t hear of it. “I’ll Joe Amendola. We will surely miss commercial airline pilot but returned be the only one with a dog tag” he him. to Cornell to finish his food service said. That medal was an amusing ■ Not around for a number of years education. He kept up his flying as a conversation piece for him due to retirement and health issues, hobby. from that day forward. Larry Procopio, DODG, CFE and his wife Bev were super active in IFSEA In 1970 Edgar met and later mar- Indeed. Edgar DeGasper made for decades, running conferences in ried Beatrice Keenan. Both Edgar many contributions to his fellows and Rhode Island, on the board, and always and Beatrice had children from pre- the Food Service Industry. Thank checking in with HQ to see what was vious marriages, so they now have you, Edgar, for a lifetime of service. going on. Larry was also a 50+ year six children, all grown up, and five You will be greatly missed by those member and on the list with Joe for the grandsons. of us that had the honor of meeting nice, most genuine people you would and knowing you as will those that ever meet. Our condolences to Bev and Except for his years in the Marines, wish they had. the family. DeGasper always utilized his food

14 • Reach HQ by e-mail at [email protected] For a vast array of information visit IFSEA’s Web Site at www.ifsea.com • 15 University of Houston Branch Japan Branch Donald McIntosh, DODG, CFE, represented IFSEA at the grand Yakota Air Base hosted the Japan Branch, FSD Mark re-opening of the University of Houston IFSEA Branch. The student D'entremont (lt holding banner) and BP Chef Katumi officers pictured have plans for a huge branch as they've had close to Ubukata (rt holding banner) with his new Air Force 200 in the past. Dr. Karl Titz (not pictured) leads the charge. chef jacket. Wonderful hospitality on both sides. Japan is VERY proud to lead IFSEA's international presence!

Texas Lone Star Branch With the fastest start in the history of On September 22, 2007, Sheppard AFB IFSEA, 6 to 106 in a few weeks, I guess it celebrated the AF 60th Anniversary. The is true, things ARE bigger in Texas. event featured Chef Robert Irvine from Congrats to BP Margo King and the the Food Network Show Dinner group. (below) Impossible. He accepted the challenge to prepare dinner for about 1000 guests attending the gala. What an unforget- table event this turned out to be. 30 mem- bers of the Texas Lone Star Branch of IFSEA put in well over 235 volunteer Charlotte Branch hours. BP Margo King with Chef Irvine The students of IFSEA hosted a Thanks- (r) and Robert Hamilton (l). giving Celebration luncheon for 80 patients, family & staff at the Presbyterian Hemby Children’s Hospital. With food provided by Chris Jones and Sysco, the students and advisors prepared the food at Johnson and Wales U. Advisors Agnew and LeeAnn Hopkins felt that this event truly captured the meaning “thanksGIVING” and it touched each of their hearts.

Northern Illinois Branch Maybe more remarkable than a 400% increase in paid members since 2005, is that 25% of the 225 members hold an IFSEA certification, including more Certified Bar Managers than the rest of IFSEA combined. Hotline salutes Emlyn Thomas, Pat Beach,and the dynamic lead- ers in Chicagoland. Da Bears would have WON the Super Bowl with such stars.

16 • Reach HQ by e-mail at [email protected] HeaterMeals Plus Self-Heating Meals come with everything needed for “A Hot Meal Anytime, Anyplace,” thanks to the patented food heater in every box.

HeaterMeals Plus are used world- wide by the US Military and include a 3/4 pound Self-Heating Entrée and fixings such as raisins, applesauce, breadsticks, trail mix, cookies and a beverage.

Contact our sales office at 800-503-4483 for more information.

For a vast array of information visit IFSEA’s Web Site at www.ifsea.com • 17 18 • Reach HQ by e-mail at [email protected] CULINARY COMPETITION

HEARTY CONGRATULATIONS to CNN was with us and we were on the 2007 First Place Team from the both it and CNN International all day, Commandant’s Office and Combat in fact you can still see a clip on Development Center. CNN.com. What we liked the most was seeing people, sometimes five deep, GySgt William Allison, GySgt crowding around the teams watching Andrew Atkinson, GySgt Dennis them work and asking questions. It HUGE O’Leary, SSgt S. A. Reed. BIG 1 was really mind-blowing. We were a THANK YOU THEY WON: Two weeks training pro- key part of an Octoberfest held by gram at Disneyland (2) or Disney Barracks Row Main Street, so there ■ Rational (the World (2), a $1100 course at the were 9000 people on hand. Culinary Institute of America, a $2500 Congratulations to all the teams that TO: world’s best ovens) course at Dale Carnegie and a chef competed. They just did a terrific job, for $5,000 plus five ovens jacket from New Chef Fashion. and had fun doing it, or so it seemed. used in the competition, train- ing and organization help. CONGRATULATIONS to second CONGRATULATIONS to third place ■ Competition Chairman place winners, Navy and Army from winners, from the Army Chief of CMSgt Steve Ray. ■ Competition the University of Missouri Staff, Joint Chiefs, Secretary of the Host MSgt Jesse Camacho and Reserve/Guard unit. Army, and Army Jet Detachment. his staff, especially SSgt Ensign Leslie Jett, 2nd Lt Colt SFC Kathleen Willis, U. S. Derrick Oliver. ■ Marine Baxter, Midshipman Mic Army, SFC Charles Johnson, Smith, Sgt Wade Ramirez. Barracks 8th and I - the culi- 2 U. S. Army, SSgt Joshua nary staff, security, public rela- They took home a check for $1000 Pallardy, U. S. Air Force, SFC tions, CO, and General and each thanks to contributions by 3 Michelle Carville, U. S. Army. Mrs. Conway. ■ Those who ($1000 each) Kellogg’s, Rich Products, McCrae Marketing, ($500 They received a check for $500 each helped before and during the each) Insinger and the Military thanks to the ($2000) generosity of event – Cristina Amoroso with Evaluators Alumni Association. Rose Packing Co. Barracks Row, CMSgt William Garner, Chef Wally Davenport, Phuc Pham, Atheena Le, Bob Struckman, Rick Diaz, CS1 Murphy Greene, Kitty Whittington. ■ Hubert Corporation which provided a $100 set of culinary knives for each of the 56 competitors. ■ Texas Best who gave $500 for the medals and other expenses. ■ Those who contributed the Marine Corps team with Commandant of the Marine products and supplies – Beltway Corps, General James Conway and Miss Teen DC. Restaurant Supply, Calico Industries, DC Rental, Ferrante Brothers, Hearn Kirkwood, New Chef Fashion, Six Points.

For a vast array of information visit IFSEA’s Web Site at www.ifsea.com • 19 Enlisted Aide Award

NAVY WINS ENLISTED AIDE AWARD CSC Benny Brockington, Senior Enlisted Aide to Admiral William Fallon, the Commander, CENTCOM, won the 2007 Enlisted Aide of the Year award. Held in conjunction with the USO Salute to Military Chefs dinner at the Ritz Carlton in Pentagon City, the event had a room full of the highest ranking military personnel in DC. Chief Brockington won an engraved silver tray and a $2500 class from Starkey Inter- national (Mary Starkey); $1000 from Otis Spunkmeyer (Judy Cherel); and an IFSEA Food Safety Symposium from EHMA and IFSEA.

In a star-studded room at the USO Salute to Military Chefs din- ner at the Ritz-Carlton, Pentagon City, our Enlisted Aide of the Year candidates are pictured with some of the most senior military personnel in the room, and in a few cases with the officer they work for. (l-r) Starkey's Gary Smith, RADM Raymond Spicer, Winner CSC Benny Brockington, SSgt Charles Cox, General James Cartwright, General Richard Code and his Aide, MSgt Kathleen Willis, FS1 Eric Williamson, Vice Admiral Robert Papp, SSgt Lori Kelly, General John Corley, IFSEA's Ed Manley, CMSgt Steve Ray.

The EA of the Year from the other services were: ■ Army – MSgt Kathleen Willis, Enlisted Aide for the Vice Chief of Staff of the Army ■ Marine Corps – SSgt Charles Cox, Enlisted Aide to the Commanding General, MCRD, San Diego ■ Air Force – SSgt Lori Kelly, Enlisted Aide to the Vice Chief of the Air Force ■ Coast Guard – FS1 Eric Williamson, Enlisted Aide to the Superintendent of the Coast Guard Academy. Each received $500 thanks to contributions of $1500 from PepsiCo Foodservice (Richard Muller) and $500 from IFSEA’s Military Evaluator’s Alumni Association (Alfred Rudolph). The selection board consisted of RADM Moira Flanders- Board President, CMSgt OB Davies, MSgt Jesse Comacho, SGTMAJ (Ret) Don Johnson, and Mrs. Tracy Boutelle. HUGE thanks to the USO Metro President Elaine Rogers and our hero, Kathy Carroll, who takes such great care of us.

20 • Reach HQ by e-mail at [email protected]

NAVY VOUCHERS DOD Credentialling Program Funded WHY YOU SHOULD DO IT by Navy—Others to Follow? The credentials won't just help sailors after the Navy. (Certification) Used to be, if a sailor wanted to earn a IFSEA SYMPOSIUMS translates to great knowledge of his civilian certification to set himself up As of Feb 22nd IFSEA Food Safety own rating, meaning high test scores for a high-paying job after the Navy, Symposiums had received 360 of these on his semiannual advancement exams. he'd have to pay out of pocket or pull vouchers. For information go to Also, Navy Times reports it will give from his education benefits to get it. www.ifsea.com. The path to MCFE him a boost on his evaluations. It gets Now, the Navy is footing the bill. and HACCP certification is through entered in your evaluations just like “CivCerts,” as many in the Navy call these programs, which are currently off-duty education, and that can only qualifications received outside the serv- scheduled for the following dates: help your performance marks too. ice, are now seen by leaders as an April 21-25, 2008 Officials said there’s no big plans to essential part of a sailor’s career path. Spangdahlem Air Base, Germany require sailors to get certifications. But rather than worrying that sailors (Bitburg) Still, there are many who see the pro- will leave the fleet as soon as they've May 5-8, 2008 gram growing fast as the word gets out. been certified (Capt. Connie Frizzell King's Bay, GA “Spending the time on rating-relevant said) “Offering these qualifications to (Navy Submarine Base) certifications can only make sailors sailors for free will not only help May 12-15, 2008 better in their jobs,” (a Master Chief supercharge their careers, they’ll stay Mayport, FL said). “Not all sailors work in every in as a result too. It’s just good busi- (NFMT, Navy Base) part of their rating every day, so study- ness practice.” May 19-23, 2008 ing for certifications can really help Chicago, IL them come exam time.” He also said he Right now, the program is for enlisted (Great Lakes Naval Training Center) sees civilian certifications growing in only. Sailors can thank the now- June 2-5, 2008 popularity and thinks that sailors will delayed “five-vector model” online Albuquerque, NM soon figure out that those who get career management tool as part of the (Hilton) them tend to succeed. That’s how it reason the Navy is even doing this at June 9-12, 2008 was in the early days of getting warfare all. Though not dead, officials have San Diego qualifications, the Master Chief said, temporarily pulled the plug on the (Naval Station 32nd Street) “It was something the hot-running 5VM until all the databases needed to June 16-19, 2008 sailors tended to seek out because it support the tool are put into place — San Diego helped their careers.” a process that could take until 2015. (Naval Amphibious Base) “In the civilian world, certifications Having a robust civilian certification June, 2008 are everything.” For example, a certifi- program is one of those building USS Kitty Hawk at sea cation can make the difference in walk- blocks, officials say, and as a result August 4-7, 2008 ing out of the Navy and into a job that sailors will benefit now from a long- Ingleside, TX pays $24 an hour instead of the $17 term goal. This year, according to the (Corpus Christi area) you'd get without it. Don't think a lot Navy Times article this page was August 25-28, 2008 of sailors realize how easy it is to get extracted from, the Navy has $5.2 mil- Norfolk, VA (NFMT, Navy Base) these civilian sector quals — it's not lion to spend on certifications. September 8-11, 2008 really that hard. It’s just putting in the Mayport, FL time and sticking with it.” (Hotline (NFMT, Navy Base) adds that a CS1 got $14,000 more to November 17-20, 2008 start than a CSC, with Aramark, San Diego because of a BS degree, HACCP, CFE (Naval Station 32nd Street) designations.)

22 • Reach HQ by e-mail at [email protected] LANDMARK CERTIFICATION SYMPOSIUMS AT THE WHITE HOUSE

Presidential Food Service at the White House has put over 60 people through our Symposiums. The November class, shown outside the West Wing, got the first $1 out of the $5.2 million program. SFC Lashonda Jackson received $100 for being the 3000th certification achieved. Held at Fort Riley, Kansas, this was the 70th symposium since they began in 2004.

For a vast array of information visit IFSEA’s Web Site at www.ifsea.com • 23

MAKING THE MOST OF THE CONFERENCE IN DenverDenver

WHY GO OUT WHY STAY IN Denver is one of America’s most beautiful cities. And one of Contacts – We tell trade show exhibitors, you’ll spend the the most fun. Boasting 300 days of sunshine a year, Denver is next year figuring out how to find all these people to get an a lively city with a great love of the outdoors. Denver has the appointment with them. Stand in one spot and everyone you tenth largest downtown in the U.S. — a bustling area cen- want to meet will walk by at some point. More than a trade tered around a mile-long pedestrian promenade that is lined show, this is customer and vendor networking at its best. with outdoor cafes and flower baskets. Down every street Education – We have at least four speakers whose job in life there are mountain views. Denver brews more beer than any is public speaking—even Celebrity TV Chef Robert Irvine other city with 80 different beers brewed here. LoDo is and Radio Host Dale Davidson, The Restaurant Doctor, and Denver’s hip downtown historic district where restored Neil Culbertson. Still other speakers have special expertise Victorian buildings now house more than 90 sports bars, while holding down other jobs. Those who attend these ses- brew pubs, jazz clubs and restaurants. sions will leave Denver with useable knowledge, both person- Getting around the Mile High City is easy. Denver al and professional. International Airport is the fifth busiest in the nation, tenth Friendships – To renew and to make. 850 food service peo- busiest in the world. Downtown Denver is a walkable, pedes- ple, whose REAL job in life is to entertain; that’s our busi- trian area, best seen on foot. Free shuttle ness. How fun is that to hang out with them for four days. buses travel up and down the mile long Couldn’t you learn something from a 16th Street Mall, stopping on every cor- few of them? Couldn’t you find some- ner as often as every 90 seconds. WHAT'S EXTRA SPECIAL one you can help? Or someone who THIS YEAR? can help you? Maybe not today, maybe If you didn’t see enough of Denver dur- a month or four years from now. Ed ing the Mall Crawl on Friday night, The 50th Ney and 40th Connelly. Beyond Manley says, “I’m 66 and I guarantee there’s plenty going on in town for any- an anniversary, a reason to celebrate a you I’ll meet some 20 year olds and one either skipping an IFSEA event, project that is at the core of what IFSEA is some 70 year olds that will remain coming early or staying late. Some and does. Every year, over 20 civilians friends for life. I do every year and you favorites: take time off from work and family to travel can to, if you extend your hand! And • My Fair Lady at the Denver Center for the world in search of the best military food then one day, like me, you’ll be able to Performing Arts service operators. And waiting for them at say you’ve known some of these folks • Alvin Ailey Dance Theater at Colorado each command or ship is a staff that has for over 30 years.” Ballet worked tirelessly, sometimes since they got Trade Show – While we focus on • Denver Nuggets vs Phoenix Suns back from the prior conference. Travelers military sales and products, other than (Shaq) - April 1 report people who don’t care from time to MRE’s the military eats the same • Rockies vs Diamondbacks - April 6 time, but guess who doesn’t win. More fre- things the rest of us do. So there’s • Avalanche vs Minnesota - April 6 quently, they find outstanding Americans plenty at our 110 booths to entice your • Rockies vs Braves - April 7 serving without regard to hours or glory, in interest and appetite. For military per- • The Coors Brewery tour the service of their fellow warriors. For sonnel, you won’t find 110 booths out • Rent a car for a day — those who never were one of the 20 people of the 2000 at the NRA show that are The Rockies are spectacular who traveled, this is the chance to find out specific to your needs and have staff The Air Force Academy is fascinating what it is all about and put it on your future that is knowledgeable about your Hot air ballooning is breath-taking “to do” list. needs. Thus we sell out every year.

For a vast array of information visit IFSEA’s Web Site at www.ifsea.com • 27

Conference Trade Show Yellow Pages

4C FOODS CO. BOJA’S FOODS CONAGRA FOODS FESTIVE FOODS HUBERT COMPANY Bob Crimi Kay Kramer Scot Evans Bob Buchanan Diana Nash 941-809-7179 251-824-4186 706-282-0844 757-490-9186 800-543-7374 [email protected] [email protected] [email protected] [email protected] [email protected] Powered Beverages Shrimp Ketchup, Entrees, Potatoes Buffalo Bob’s Meat Sauces Smallwares, Food Service Equipment, Props, Decor ADVANCE FOOD COMPANY BRIDGFORD FOODS CORP CRAB WORKS FIRST FOODS Del Van Horn Ed Esinhart Eddie & Nick Crabtree Dial Hogan IFE MARKETING 918-369-1534 704-907-2058 919-820-0338 214-637-0214# 15 Misty Perinne dvanhorn@advancefood [email protected] [email protected] [email protected] 760-436-3598 company.com FZ Bread dough, Pre-baked Premier Military Seafood [email protected] FONTANINI Value-Added Meats, Pizza, Buttermilk Biscuits, Micro Provider GSA Food Service Equipment John Simon Bakery items ready sandwiches, Meal & Smallwares CUISINE INNOVATONS 773-890-6900 AFM-ACM BUNGE OILS Stan Levinson [email protected] INSINGER MACHINE Darrell Cole Chris Palmieri 609-304-3951 Italian Meats & Sausage COMPANY 407-296-2911 732-528-0748 [email protected] Products Robert Struckman [email protected] [email protected] Hors D’oeuvres & Value- FOODSERVICE 267-251-3028 Smithfield, China Blue, Shortenings and Oils added seafood [email protected] Carrington Foods, Atkins WAREHOUSE.COM BUTTER BUDS Dishwashing machines Desserts, Giorgio Foods, CUSTOM CULINARY John Fisher Jim Dodge Wampler Farms, Moon Pie, Paula Brown 877-877-4379#1672 JACK LINK’S BEEF JERKY 800-361-7074 Rossina Foods, H. Walker 360-568-8673 [email protected] John Beibighauser [email protected] Foods, Wanchese Fish Co., [email protected] Restaurant Equipment 952-693-1084 Butter Buds Dairy-No Fat Soup bases, Gravies, Sauces [email protected] Hebrew National, Carbatrol, GA FOOD SERVICES Dairy Mixes Meat Snacks FPL Foods, Uncle Ray’s DAN’S PRIZE “SUNMEADOW” Potato Chips, Bunge Oil CARGILL KITCHEN Rick Szabo John Mitchell JTM FOOD GROUP AMERICAN LAMB BOARD SOLUTIONS 770-503-1881 843-556-8686 Diana Hook Mary Humann Jennifer Quick [email protected] [email protected] 800-626-2308 970-663-0994 763-271-5739 Roasted Meats “SunMeadow” assorted self [email protected] [email protected] [email protected] DAWN FOOD PRODUCTS heating meal kits and fz Fully cooked Heat-in-the- Pasteurized Egg Products Bag entrees Lamb products Sean O’Roarke Hoagie sandwiches AZAR NUT COMPANY CARLA’S PASTA 724-263-8629 GLACEAU-VITAMIN WATER KELLOGG’S FOOD AWAY Kim Williams Sandro Squatrito [email protected] Tim Steed FROM HOME 915-877-1110 860-436-4042 Bakery items 678-714-6532 Mike Strauss [email protected] [email protected] DENNIS FOOD [email protected] 757-685-3324 Pasta & Pesto Nuts, Snack mixes, Trail GROUP, LLC Vitamin water, Smartwater, [email protected] Vitamin energy drink Cereal, Grab & Go items, Mix, Dried fruit CITRUS GROUP Steve Luccchi Waffles BABCO INTERNATIONAL Ruth Rice 501-529-5984 GPS MARKETING Betsy Marco 757-499-5726 [email protected] Elmer Manarang KRAFT FOODSERVICE 520-628-7596 [email protected] Chicken 619-274-6478 Joseph Kruszewski Juice, Cappuccino, Slush [email protected] DINNER: IMPOSSIBLE [email protected] 757-410-4201 Ventura Product lines [email protected] Food Service items, Gasser THE COCA-COLA Chef Robert Irvine Shortenings, oils, margarines, A.I, Nabisco, Oreo, Oscar Chairs COMPANY 610-248-4365 butter blends, spreads, salad Mayer, Crystal Light BALSAM CREEK Lionel Edouard [email protected] Dianne Struse 404-676-3806 Mission: Cook!: My Life, My HEATERMEALS LAND O’ LAKES 303-233-4219 [email protected] Recipes, and Making the Tim Hartlage Bob Culp Impossible Easy [email protected] COLEMAN NATURAL/ 513-772-3066 651-481-2090 [email protected] [email protected] Seasonings & Special blends, KINGS DELIGHT ECOLAB Lighted and Custom signs Shelf stable, self-heating meals Dairy products Joanne Willis Jack Kleckner BARBER FOODS 770-536-5177 612-293-2312 THE HOMER LAUGHLIN LASKO FOODS Phyllis Haenichen joanne.willis@colemannatural [email protected] CHINA CO. Tom Polito 315-635-6352 .com Cleaning & Sanitation Dan Williams 614-792-8033 [email protected] FZ. protein Products & services 800-452-4462#489 [email protected] FZ Stuffed Chicken products COMPUTRITION Eureka Enterprises, Inc [email protected] LIGHTHOUSE FOODS Dinnerware BERKS PACKING CO. Stephanie Luros Larry Peterson Scott Summersby Scott McMillan 800-222-4488 702-346-7506 HOUSE OF RAEFORD 813-864-4762#104 410-284-8696 [email protected] [email protected] Jaclyn Jones [email protected] [email protected] Hospitality software Daily’s Premium 910-875-5161 Personalized Sauces Hot dogs & Deli meats solutions Meats/Food Broker [email protected] Turkey & Poultry products Continued on page 31

For a vast array of information visit IFSEA’s Web Site at www.ifsea.com • 29

LOGGINS MEAT COMPANY NEW CHEF FASHION PLUMROSE USA RUIZ FOODS TRIDENT SEAFOODS Steven Boehmfeldt Magali Morfin Dan Kelly Edward Shabaz Mike Kater 800-257-8610 323-581-0300 732-257-6600 847-486-0899 603-893-3368 [email protected] [email protected] [email protected] [email protected] [email protected] Protein, Center of the Plate Hospitality Fashion Wear Bacon, Ribs, Deli Prepared Mexican Foods USA seafood products LOVE AND QUICHES NEW CHEF FASHION QNC INC S & D COFFEE TYSON FOODS Jeff Purdy Lucien Salama Paul Artt Mark Hepp John Vaillancourt 480-473-3188 323-581-0300 972-669-8993 714-840-2620 479-290-7124 [email protected] [email protected] [email protected] [email protected] john.vaillancourt @tyson.com Hospitality Fashion Wear Fryers, Quik n’ Crispy Coffee, Iced tea, Cappuccino, Poultry, Beef, Pork LYONS MAGNUS Greasless fryers Iced Coffee, fresh shelf Kelly McDonald OCEAN DIRECT UNILEVER FOOD stable good Cow Milk 360-405-0677 Pat Melendy QUANTUM FOODS SOLUTIONS [email protected] 323-972-1065 Joe Mancini SARA LEE FOODSERVICE Joe Renta Dispensed beverage’s, Ice [email protected] 630-679-2300 Bob Falconer 687-360-2981 Cream Toppings, Pie Fillings Frozen Seafood [email protected] 847-516-5489 [email protected] Raw Steaks, Fully Cooked [email protected] Hellman’s Mayo, Dressings, MERCER CUTLERY OREGON FREEZE DRY INC Entrees Bakery, Meat, Coffee Lipton Tea Barbara Cotter Lynda Freeman 800-221-5202 541-967-6528 RALCORP FZ BAKERY SHASTA SALES/NATIONAL US GENERAL SERVICES [email protected] [email protected] PRODUCTS BEVERAGES ADMINISTRATION Chef Knives, Custom knife kits Freeze-dried products Daniel Barzanti Marianne Brown Cheryl Allen MERIT MARKETING OTIS SPUNKMEYER 850-682-8832 803-750-9244 817-574-2310 [email protected] mabrown@nationalbeverages. [email protected] Laurie Butler Phillip Kirk Frozen bakery products com Food Service Equipment 757-490-9396 704-855-9256 Beverages [email protected] [email protected] RANDOLPH PACKING CO VALLEY FOODS Hope’s Cookies, Edy’s Ice Baked goods Angelo Petrungaro SIX POINTS Jeff Valley Cream PANSAVER 630-830-3100 Tate Johnson 800-228-4053 MICHAEL ANGELOS Heidi Rausch [email protected] 800-894-9191 [email protected] Ethnic & Specialty Sausages [email protected] Shelf stable & frozen meal ITALIAN GOURMET FOODS 267-498-4000 Portion cut steaks, Diced kits Randy Mendoza [email protected] RASTELLI GLOBAL beef & primals, Ground beef 512-970-1723 Ovenable pan liners Rick Goodman VENTURA FOODS patties & bulk, pork chops, [email protected] 512-626-2529 Larry Kapp PAR-WAY TRYSON diced pork & loins Frozen Italian Entrees & Dry COMPANY [email protected] 858-487-7354 Pasta Meat and Prepared foods [email protected] Debi Wright THE SQWINCHER CORP Mary Warren Shortenings, Oils, MICHAEL FOODS 636-629-4545 RATIONAL COOKING 662-328-0400 Margarines, Butter Blends, John Padula [email protected] SYSTEMS [email protected] Spreads, Salad Dressings 352-205-3250 Pan Coatings, Pan sprays, Vinod Jotwani Electrolyte beverage for high [email protected] Flavor sprays VIP FOOD SAFETY 847-273-5017 heat & stress conditions Egg Products - Fz and Rfg PAULA’S PEPPERS [email protected] Ed Manley STARBUCKS COFFEE 702-43-0-927 MICHAELS COOKIES AND SAUCE Cooking Systems Tom Reid [email protected] Susan Mantos Rich Colman RED CLOUD FOOD SERVICE 206-318-6899 IFSEA Food Safety 858-578-0888#122 818-612-4247 Paul Cyr [email protected] Symposiums, Restaurant U. [email protected] [email protected] 804-895-5176 Coffee, tea, cocoa, retail in a Binder Frozen cookie dough Peppers and Sauces [email protected] cafes VITALITY FOODSERVICE MOUNTAIN CITY MEAT CO. PEPSICO FOODSERVICE Pre-prepared foods STERLING FOODS Jeff Woods Joel Stevensen Richard Mueller RICH PRODUCTS CORP Brad Hockman 888-863-6726x6393 800-937-8325 845-942-1825 Anita Eccliss 210-669-0996 [email protected] jstevenson@mountaincitymeats. [email protected] 610-454-0752 [email protected] Dispensed beverages, com Frito-Lay, Tropicana, Quaker [email protected] Bakery products Juices, coffee, cappucino Portion Control Steaks and Foods, Gatorade, Pepsi/ Toppings,Desserts, Bakery, Gr. beef Frito-Lay Pizza, BBQ STURM FOODS WORLD MARKETING Mark Matlock COMPANY MRS. T’s PIEROGIES PIERRE FOODS ROSE PACKING COMPANY 865-927-8920 Jeff Bolduc Michael Truax Tom Kuch Dennis Eis [email protected] 360-830-5092 570-462-2745X 350 757-636-0178 847-381-5700 Nutritional Drink Mixes, Hot jbolduc@worldmarketing mtruax @pierogies.com [email protected] [email protected] cereal & Bev. company.com Frozen Pierogies Center of the Plate, sandwiches Value Added Processed Pork SupHERB FARMS Food broker NESTLE FOODSERVICES PIZZA BLENDS & Poultry Products Michael Banks ZIPFIZZ CORP Chris Galivan Tamara Guilbault ROSINA FOOD PRODUCTS 678-319-0970 Josh Ramirez 540-371-8656 800-826-1200 Steve Walters [email protected] 425-478-4405 [email protected] [email protected] 315-458-6707 Fresh & FZ Herbs, Pastes & [email protected] Stouffers, ChefMate, Cocoa, Flour blends, Dry, Frozen, [email protected] Vegetables ZipFizz Health, Sports & Minor’s Bases Custom Meat Balls, FZ Filled Pasta, Energy Mix Eggplant

For a vast array of information visit IFSEA’s Web Site at www.ifsea.com • 31 IFSEA DENVER CONFERENCE SCHEDULE

Thursday, April 3, 2008 ...... 7:30 – 5:00 IFSEA MCFE Certification Class & Test Ed Manley, MCFE, CHM, CPFM 8:00 – 10:00 Friends of Worthy Goal Meeting 10:00 – 11:00 Past Chairman’s Council Meeting 1:00 – 2:00 Virtual Groups Meet – Global & MHA Joint Annual Meeting 2:00 – 5:00 IFSEA Business, Leadership, and Candidates Forum 4:00 – 5:00 Student Fellowship (Networking) 4:00 – 5:00 “Nuts and Bolts of Selling to the Military” Larry Pederson 5:00 – 6:00 First Time Attendees/Student/Student Advisor Meeting 5:00 – 6:00 Military Evaluators Alumni Association 7:00 – 11:30 Meet the Vendors Welcome Reception and Dinner

Friday, April 4, 2008 ...... 8:00 – 9:15 Partner Recognition Breakfast – Keynote Dale Davidson 9:30 – 10:30 “Fresh Food Technologies – Yesterday’s Science Fiction Rob Malky, CFE Is Today’s Reality” 9:30 – 10:30 “Control Your Costs Through Your Employees” Jackson Lamb 9:30 – 10:30 “What’s Hot in Las Vegas? Trends in the Nation’s Lorri Davidson Hottest Dining Destination” 11:00 – 4:00 Trade Show of food service products is Lunch 4:00 – 5:00 “Winning in a Challenging Economy” Neil Culbertson 4:00 – 5:00 “MCFE Knowledge Bowl” – $750 Prizes 4:00 – 5:00 “The U. S. Olympic Team – It’s Not Every Four Years, Terry Moreman It’s Every Day “ 6:00 – 6:45 Reception 6:45 – 9:30 IFSEA’S Celebration Dinner 9:45 – 1:15 Hospitality Suite hosted by the U. S. Military 10:00 – 1:00 Mall Crawl lead by the Colorado Centennial Party Crowd

Saturday, April 5, 2008 ...... 8:00 – 9:00 Scholarship Breakfast 9:15 – 11:45 Student Culinary Competition 9:15 – 10:15 “Winning Attitudes Produce Winners” Robert Vick 9:15 – 10:15 “Employment Law – Trends and Impact” Carol Buhlman 9:15 – 10:15 “How to Build Your Branch” Emlyn Thomas, MCFE, CFBE, CBM, CBJ 10:30 – 11:30 “My Life with the Presidents” CSCM Glenn Maes 10:30 – 11:30 “Everything I Learned as a Foodservice Manager” Paul Deignan, CFE 11:45 – 2:00 Membership Accolades Luncheon 2:15 – 3:15 “No Dinner Is Impossible” Chef Robert Irvine 3:30 – 4:30 “Making Yourself Competition-Proof: How to Own The Restaurant Doctor, Your Market, Restore Your Peace of Mind and Improve Bill Marvin Your Golf Game” 5:30 – 6:30 Reception 6:30 – 10:00 U.S. Military Awards Dinner - all services

Sunday, April 6, 2008 ...... IFSEA DENVER CONFERENCE SCHEDULE 8:30 – 10:00 Farewell To Your New and Old Friends & Installation Breakfast

32 • Reach HQ by e-mail at [email protected] SPEAKERS

The Restaurant Doctor Bill Marvin

Lorri Davidson Employment Law — Southwest Gas Foodservice Trends and Impact Bob Malky Demonstration Center Carol Buhlman located one mile from the Carole has been an Las Vegas Strip. Her other Employee Relations duties for the Gas compa- Advisor for Jefferson ny include acting as a liai- County, a government son between Southwest Gas and the Southern agency with 3300 employ- Terri Moreman ees for almost ten years. Nevada foodservice com- She spent eight years munity. Thus she is the Dale Davidson working for large corpora- Chef Robert Irvine best person to tell you tions as Human Resources what is going on in the Director. Carole will speak “City of Lights.” on changes to employment [Fri. 9:30 am] laws and trends and their IFSEA impact on the food service What I Didn’t Learn industry. in College about [Sat. 9:15 am] EDUCATION Foodservice Paul Deignan, CFE, Winning in a MPS, RD Challenging Economy PROGRAM The take aways will be up Neil Culbertson to twenty-five “Tricks of President of Growth the Trade” to work Partners in Greenwood 2OO8 smarter, not harder, and Village, Colo., Neil is a get things done. These marketing and merchan- ideas have come from dising expert, formerly Be Your Own of your life! He’ll teach working over 45 years in with Taco Bell, and VP of Success Coach you how to be your own primarily the hospital and Marketing at Boston Dale Davidson “Success Coach.” college foodservice fields. Markets. He consults with With 30 years experience [Fri. 8:00 am] As recipient of the Ivy individuals and corpora- as a writer, broadcaster, Award and the Silver Plate tions to help them figure trainer and keynote speak- What’s Hot in Las Award, and as National out how to increase their er, his addresses include Vegas? Trends in the President of ASHFSA and market share and in some proven methods for over- Nation’s Hottest Dining HFM, Paul was one of the cases, how to stay alive in coming adversity and Destination top healthcare managers these trying times. You will ever. [Sat. 10:30 am] secrets for achieving happi- Lorri Davidson walk away with ideas. ness and success every day Lorri supervises the [Fri. 4:00 pm] Continued on page 34

For a vast array of information visit IFSEA’s Web Site at www.ifsea.com • 33 No Dinner Is Impossible celebrities, international using very simple but “high- program, The Restaurant Chef Robert Irvine leaders, politicians, kings tech” methods to keep fresh Doctor will help you under- Chef Robert, a native of and queens. He will engage products fresh. Learn what stand how to win the mar- England, began his culinary you with great stories. may be ahead down the keting war before the first training at the age of fifteen [Sat. 10:30 am] road. battle is even fought. upon entering the Royal Currently working with Among other things, he will Navy. Working on the royal Fresh Food Technologies United Airlines and the discuss the following: yacht, Britannia, his travels — Yesterday’s Science Arvada Center, Rob was for- • why the best way to be took him all over the world. Fiction Is Today’s Reality merly owner of a Nick-N- competitive is not to He spent three years as Rob Malky, CFE Willy’s Restaurant and compete Exec. Chef at Trump Taj As a benefit of today’s Hospitality Personnel • the competitive advan- Mahal, and then Caesars world economy, we can Services. [Fri. 9:30 am] tages you don’t even Atlantic City. Robert is now the president of his own consulting firm, Irvine Group. He was the chef at STUDENT CULINARY COMPETITION the Inaugural Dinner for Presidents George H. W. The Colorado Bistro Challenge is a competition for the Bush and George W. Bush! Junior Executives to prepare a menu with a minimum of four [Sat. 2:15 pm] entrees in 90 minutes. The competitors will face an unknown pantry, limited appliances, in a less than ideal prepping and Control Your Costs cooking environment. With limited tools they must produce a Through Your Employees complete table setting for one with dinner plates provided by Jackson Lamb the contest. Aside from the presentation they must produce Chef Jackson Lamb has two tasting plates for the judges along a verbal presentation. been active in the Denver This will be a serious challenge for future hospitality community for food service individuals who can think over 25 years, including creatively on their feet. A special treat Chef Instructor at the Art for the contestants and the audience is Institutes. His personal chef the attendance of Chef Robert Irvine with Chef Robert Irvine and consulting business, who has kindly agreed to serve as one Jackson Lamb Hospitality, of the judges. has a vast number of clients. He specializes in custom- made seminars for industry actually buy virtually ANY Making Yourself know you have ... and clients, as well as event types of fresh products Competition Proof — how to cash in on them planning and catering. He is regardless of a growing sea- How to Rule Your • how to create bulldog-like currently the Director of son locally or nationally. Market, Restore loyalty with your guests ... Culinary Management at What may not be available Your Peace of Mind and your staff Metropolitan State College here is now available from and Improve Your • the three-word mindset that can transform your in Denver. [Fri. 9:30] somewhere else. We can Golf Game! restaurant from just have most products year The Restaurant Doctor, My Life With the round, and chefs are another place to eat into Bill Marvin an institution [Sat 3:30] Presidents demanding and paying for Competition is a fact of life. CSCM Glenn Maes these products to satisfy The higher your sales, the The U. S. Olympic Team Navy Master Chief Glenn their patrons. more likely that someone — It’s Not Every Four Maes worked in the Oval What kinds of technolo- else will want to get a piece Office with Presidents gies have been pioneered of your action. They will Years, It’s Every Day Reagan, Bush (39) and recently to keep fresh food steal your guests, your staff, Terri Moreman Clinton, moving then to his fresh without altering the your bottom line — and Associate Director Food and current position as Asst. product in any way? Can we perhaps your livelihood — Nutrition Services for the Director of Presidential put fresh food into “sus- unless you take a few sim- United States Olympic Food Service. His experi- pended animation”? Well, ple steps right now to guar- Committee, Terri Moreman ences included traveling the answer today is antee a bright and prosper- directs a global staff of 67, with the President world- “almost”…. :-). Dole, Fresh ous future. In this no-non- serving 800,000 meals com- wide, hosting countless Express, and Starbucks are sense, politically-incorrect bined at Olympic Training

34 • Reach HQ by e-mail at [email protected] Centers. She is honored for he is willing to concentrate accomplishments, and more. of the year award presented the opportunity to provide his lessons learned for our His techniques will help you by the SBA and delivered by America’s Olympic hopefuls members. [Thu. 4:00 pm] in your work as well as President Bush. Ed Manley an Amazing Awaits dining your IFSEA Branch. calls him the best operator experience world wide. How to Build [Sat 9:15 am] and Kirtland the best opera- A 20 year USOC employ- Your Branch tion he ever saw. Robert ee, Terri serves as liaison to Emlyn Thomas, MCFE, Winning Attitudes will share his programs and the USOC on athlete meals CFBE, CBM, CBJ Produce Winners encourage you to duplicate and special event functions A twenty-year restaurant Robert Vick them in your operations. such as the Olympic Games industry veteran, Emlyn Robert E. Vick Jr. is the [Sat. 9:15] and Pan American Games. was the GM at Luciano’s on CEO of Vick’s Vittles and is Terri is now working on her Rush from 1996 to 2005. currently the food service MCFE Knowledge Bowl ninth Olympic Games, from Recently, he joined Marcus contractor for Kirtland Air — $750 Prizes Barcelona to Beijing. She co- Hotels & Resorts as Force Bases Thunderbird This always popular pro- authored the first Olympic Director of Restaurants at Dining facility in gram is being taken up a Training Table cookbook. the Hilton Milwaukee City Albuquerque. With 50 few notches with $$$$ for [Fri. 4:00 pm] Center. The Northern employees, he serves 1200 the winners. Questions Illinois Branch grew from meals a day in a 24 hour from the MCFE/CFE test Selling to the Military under 100 to over 240 mem- operation. At press time, will help prepare contest- Larry Pederson bers in about six months they had just competed as a ants and audience members Using IFSEA as a spring- thanks to numerous tech- finalist in the Air Force for MCFE. Come cheer on board for contacts, he niques employed by Emlyn, Hennessy Awards program, your favorite competitors. worked extremely hard and including broadcast emails, which they won in 2005. [Fri. 4:00 pm] extremely smart for an certification training, recog- Robert received the 2006 extremely long time—and nition of membership Small Business Administrator

For a vast array of information visit IFSEA’s Web Site at www.ifsea.com • 35

International Food Service Executives Association

his was my fourth and final year as the IFSEA military chairman. It has been as rewarding as the first three! Of the 14 teams that went out to evaluate din- Ting facilities for the Army, Navy, Coast Guard, Military Sealift and the Air Force, seven of the evaluators were “first timers”. We do enjoy sending out newbies, to enjoy the marvelous experience of traveling around the world to our military bases and ships. The education received and the exposure to our young men and women who are serving our troops on a daily basis, preparing their meals, is a chance of a life time.

Many of the travelers have contacted me following their travels, to exclaim their excitement for having participated in these all- important evaluations. It brings a new perspective to the magnificent job our troops are doing, serving our troops! It is often a tiring, exacting job, but is very personally rewarding as they interact with the mili- tary personnel performing their duties as food service staff.

The staffing, organizing and making arrangements for these travels is oft-times a super human job. It is not without the occasional problem both on the military side and on the IFSEA perspective. We always manage to surmount those temporary obstacles. I applaud the military and civilian coordinators for their dedication and cooperation in accomplishing this task.

I thank you for the opportunity to serve as military chair for these past years. It has been personally rewarding for me. Tonight we applaud our winners. They are the “best of the best”. We are pleased to host this joint military awards ceremony. I offer my thanks to the staff of each military branch coordinators. I also offer my heartfelt congratulations to those we honor tonight, for their outstanding achievements.

Mr. Ed Manley will be my replacement as military chair. I extend to him my congratu- lations on accepting such a rewarding position and offer him any assistance I can offer in this transition.

Don McIntosh IFSEA Military Chair

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

ased upon the ideas of Past International Presidents Ashore Five-Star accreditation is awarded to food service Philip A. Connelly and Walter Pienkowski, among operations that successfully meet a set of operational stan- Bothers, IFSEA began its association with the dards. These Five-Star general messes then compete in the Military Services' Excellence of Food Service Awards in ashore Ney competition based on established categories. 1957 with the establishment of the United States Air Force At this year's ceremony, IFSEA will award bowls to the John Hennessy Award Program. Named for an executive in Ashore first place winners. IFSEA provided two evaluators the hotel and restaurant business who had devoted time to participate in the Navy ashore evaluations. and effort to the improvement of military food service, the Hennessy Awards have continued each year since 1957, The United States Army Philip A. Connelly Awards and determine the outstanding units amongst the Air Program began in 1968 and has continued each year since Force’s single and multiple feeding its inception. The Connelly Program active unit facilities, as well as their recognizes the winner and runners-up in MENU reserve facilities. Several years after its three Active Army Dining Facility cate- inception, the Hennessy Awards Field of Greens Salad gories, as well as the Army Reserve and Ceremony was transferred from the with Red Pear Vinaigrette Army National Guard Field Kitchen cate- IFSEA's Annual Convention to the Hydro Watercress, gories. IFSEA provides five travelers to National Restaurant Association Annual Crisp Romaine Hearts, assist the Army Evaluation Team each Food Show, where it continues today. Mandarin Oranges, Bartlett Pears, year. Each year IFSEA provides one traveler Toasted Almonds & Red Raspberries to accompany the Air Force Evaluation The United States Navy Military Sealift Beef Tenderloin Team. with Brandy Peppercorn Sauce Command Awards Program began in * in combination with * 1992 and is the only program that In 1958, the United States Navy's Grilled Shrimp with a requires that the IFSEA traveler be a Captain Edward F. Ney Awards Program Tomato Basil Relish Certified Executive Chef. The program was established to recognize excellence was officially renamed in 2002 to honor in food service. At this year's ceremony Dauphene Potatoes Captain David M. Cook, SC, USN who IFSEA will award bowls to the afloat Asparagus with Summer Squash was instrumental in enhancing all first place winners representing the aspects of the food service operations Navy's Undersea Enterprise (USE), Chocolate Flourless Cake with aboard MSC ships. He was the driving Raspberry Cream and Surface Warfare Enterprise (SWE), and force behind implementation of Mixed Berry Coulis Naval Aviation Enterprise (NAE). improved operational procedures for Presentations will be made to afloat shipboard food service functions and food service operations that competed in the Submarine, for creation of the Healthy Heart food preparation concept Small Afloat, Medium Afloat, Large Afloat and the Aircraft for Civilian Mariners sailing with MSC. Carrier categories. Afloat competition standings were based on the results of a one day announced evaluation of The United States Coast Guard Awards Program began in the overall dining experience, customer satisfaction and 1995 and can require as many as six travelers from IFSEA quality of service with consideration for safety and sanita- to help conduct the evaluations. Awardees are selected tion. Continuous monitoring by the applicable Navy Fleet from nine afloat and ashore categories, and three contract type commander assessed the ships financial and adminis- facilities. trative capabilities. IFSEA provided three Navy Afloat eval- uators. The Ashore program recognizes food service oper- Tonight we honor the awardees from the United States ations attaining accreditation as a Five-Star operation. Army, Navy, Military Sealift Command, and Coast Guard.

• 3 • U.S. Army Philip A. Connelly Awards Program

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

The program is named in honor of the late Philip A. Connelly, past president 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 cate- gories – 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 knowledge 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.

• 4 • Philip A. Connelly Award U.S. 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 David K. Allen Mr. Michael J. Damico SGM L’Tanya Y. Williams ACES Director ACES XO/Chief, Special DA Philip A. Connelly Awards Programs Program Manager

• 5 • Philip A. Connelly Award U.S. Army

Evaluation Team

Mr. Kenneth Kuscher, CFM, MBA CW5 Jack C. Van Zanten SGM Raymond L. Arnold Small Dining Facility Category Small Dining Facility Category Small Dining Facility Category IFSEA U.S. Army Food Advisor Aces SGM

Mr. James D. Riddle, CFE CW5 Michael O. Gillis SGM L’Tanya Y. Williams Large Dining Facility Category Large Dining Facility Category Large Dining Facility Category IFSEA USASOC USAQMC&S

• 6 • Mr. Paul B. Deignan, MPS, RD CW5 Jeff L. Moore, CFE SGM Michael A. Dixon Sr. Active Army Field Kitchen Category Active Army Field Kitchen Category Active Army Field Kitchen Category IFSEA USACASCOM USAQMC&S

Mr. David S. Mitchell, MCFE CW5 Daniel W. Ormsby SGM Larry J. Harington US Army Reserve Category US Army Reserve Category US Army Reserve Category IFSEA U.S. Army Reserve Command USAQMC&S

Mr. Stanley C. Gibson, CFE CW5 Ronald Correira SGM David E. Green US Army National Guard Category US Army National Guard Category US Army National Guard Category IFSEA U.S. Army National Guard USAQMC&S

• 7 • Philip A. Connelly Award U.S. Army

Small Garrison Winner Large Garrison Winner

Main Post Dining Facility ASG-Qatar Dining Facility Headquarters Garrison Third Army, Forces Central Command Fort Riley, Kansas Camp As Sayliyah, Qatar

Small Garrison Runner-up Large Garrison Runner-up

1st Battalion, 10th Special Forces Group 501st Military Intelligence Brigade (Airborne) Dining Facility Camp Humphrey, Korea Stuttgart, Germany

• 8 • Philip A. Connelly Award U.S. Army

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

94th Military Police Battalion 143rd Sustainment Command (Expeditionary) 501st Sustainment Brigade Orlando, Florida 19th Sustainment Command (Expeditionary) Camp Walker, Korea

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

Headquarters and Headquarters Troop 376th Personnel Services Battalion Regimental Support Squadron Long Beach, California 11th Armored Cavalry Regiment Fort Irwin, California

• 9 • Philip A. Connelly Award U.S. Army

U.S. Army National Guard Winner

Troop E 192nd Cavalry Puerto Rico Army National Guard Salinas, Puerto Rico

U.S. Army National Guard Runner-up

110th Maintenance Company Massachusetts Army National Guard Devens, Massachusetts

• 10 • U.S. Navy 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 Food Service TExecutives 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 han- dled 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 survived 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.

■ In commemoration of the 50th anniversary of the Ney Program, a free luncheon for 100 guests hosted by the International Food Service Executives Association will be held Saturday 5 Apr 08,1130-1330, at the Adams Mark Hotel, Denver Colorado. Thank you to IFSEA and its sponsors for hosting this event for the Navy. Bravo Zulu!

• 11 • Captain Edward F. Ney Memorial Award U.S. Navy

RADM Alan Thompson RDML Robert Bianchi CAPT David Fitzgerald Commander, Commander, CEO, NEXCOM Deputy Commander, Naval Supply Systems 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 • Evaluation Team

CAPT David Fitzgerald CDR T. M. Dailey Ney Evaluation Team Ney Evaluation Team

CWO5 Cedric Davis CWO5 David Anspach CWO5 Gordon Keith William Hashey, MCFE Ney Evaluation Team Ney Evaluation Team Ney Evaluation Team Ney Evaluation Team

Mr. Alfred Rudolph, CFE Mr. Robert Winn, CEC, Mr. Franklin Mills, CEC, Ms. Sandra Holiday, CFE Ney Evaluation Team CFE, CFPS MCFE, CHM, CPFM Ney Evaluation Team Ney Evaluation Team Ney Evaluation Team

• 13 • Captain Edward F. Ney Memorial Award U.S. Navy

Submarine

USS LOUISIANA (BLUE) Supply Officer: Ens Ryan Dipaolo, SC, USN (SSBN 743) Leading Culinary Specialist: CSCS (SS) James Willis, USN USS LOUISIANA is a Ohio Class Trident Submarine homeported in Bangor, Washington.

Small Afloat

USS JARRETT Supply Officer: Lt Thomas Hess, SC, USN (FFG 53) Food Service Officer/Leading Culinary Specialist: USS JARRETT is an Oliver Hazard Perry Class Frigate CSC (SW/AW) Francisco Reyes, USN homeported in San Diego, California.

• 14 • Captain Edward F. Ney Memorial Award U.S. Navy

Medium Afloat

USS GERMANTOWN Supply Officer: LCDR Walter B. Mowery, SC, USN (LSD 42) Food Service Officer: CSCS (SW) Roy L. Guillermo, USN USS GERMANTOWN is a Whidbey Island Dock Landing Leading Culinary Specialist: CSCS(SW/AW) Edgar Ship homeported in San Diego, California. Moreno, USN

Large Afloat

USS BLUE RIDGE Supply Officer: LT Frederick Skinner, SC, USN, (LCC 19) Food Service Officer: CWO3 Herman F. McCrary, USN, USS BLUE RIDGE is a Blue Ridge Command Ship Leading Culinary Specialist: CSCS(SW/AW) Paul C. homeported in Yokosuka, Japan. Marshall, USN

• 15 • Captain Edward F. Ney Memorial Awards U.S. Navy

Aircraft Carrier

USS NIMITZ (CVN 68) USS NIMITZ is a Nimitz Class Aircraft Carrier home- ported in San Diego, California.

Supply Officer: CDR Kevin C. Head, SC, USN Food Service Officer: CWO3 Teresa Cullipher, SC, USN Leading Culinary Specialist: CSCM(SW/AW) Nolly Dizon, USN

• 16 • Captain Edward F. Ney Memorial Award U.S. Navy

Conus Ashore

NAVAL WEAPONS STATION Food Service Officer: LT Danny J. Headrick, SC, USN Charleston, South Carolina Leading Culinary Specialist: CSCS(SW/AW) Nelson A. Rainbow Row Sanpedro, USN

Overseas Ashore

COMMANDER, FLEET ACTIVITIES Food Service Officer: CWO3 Arnulfo Agpaoa, SC, USN Yokosuka, Japan Leading Culinary Specialist: CSC(SW) Randy Clift, USN Jewel Of The East

• 17 • Military Sealift Command Captain David M. Cook Food Service Excellence Award

he Food Service Management Excellence Award was established in 1992 by Military Sealift Command and the International Food Service TExecutives Association (IFSEA) to improve the quality of MSC ship- board 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.

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

RADM Robert Reilly James R. George, MSC Roberta Jio, MSC Commander Program Manager Foodservice Policy and Military Sealift Command Navy Auxiliary Force Procedures

Roberta Jio, CEC, CCE Nydia Ekstrom, CEC, CFE HMCS (SW/AW) Gregory Peck Team Leader, Captain Cook Captain Cook Assessment Captain Cook Assessment Team Assessment Team Team, IFSEA Traveler MSC Medical

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

Large Ship Category East

USNS LARAMIE Chief Steward: Joselito Vasquez (T-A0 203) Chief Cook: Franklin Adona

Large Ship Category West

USNS YUKON Chief Steward: Victorino Damasco (T-AO 202) Chief Cook: Reynaldo Ordonez

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

Small Ship Category Overall

USNS GRASP (T-ARS 51)

Steward Cook: Jerry Latin Cook/Baker: Dennis Lee

• 21 • U.S. Coast Guard Excellence in Food Service Award

United States Coast Guard Food Service Specialist Mission Statement

The Food Service Specialist rating is comprised of a diverse, multi-cultural work- force that reflects the best of our great nation.

We are team players. By working together, we promote unit morale and enhance unit effectiveness.

We demonstrate culinary arts excellence through professional development, talent, personal creativity and resourcefulness.

We ensure the existing and replacement workforce is prepared for current and future mission requirements.

We deliver superlative service on every platform, in any environment, at any time, through sacrifice and strong adherence to Coast Guard Core Values.

We are dedicated and devoted to support through customer service.

We are mission enablers, committed to mission execution through mission readiness.

We thrive in our unique role within the United States Coast Guard.

We are the preeminent food service professionals of the Armed Forces of the United States of America.

We are United States Coast Guard Food Service Specialists.

• 22 • Excellence in Food Service Award U.S. Coast Guard

Rear Admiral Mark Tedesco Mr. Robert Skewes Director of Health and Safety Chief, Office of Work Life Coast Guard Headquarters Coast Guard Headquarters

Ms. Stephanie Zidek-Chandler CWO4 Jerry Bukowski FSCM Philip Garrett Chief, Health Promotions Division Food Service Program Manager Food Service Rating Force Master Chief Coast Guard Headquarters Coast Guard Headquarters Coast Guard Headquarters

• 23 • FSC Dena Reagan FS1 Ian Weiss FSCS Timothy Lemelin FSCM Maryann O'neill Food Service Professional Dining Facility Automation Food Service Subject Food Service Specialist Development Specialist Management Specialist Matter Specialist School Chief Coast Guard Headquarters Coast Guard Headquarters Training Center, Petaluma, CA Training Center, Petaluma, CA

FSCM Robert Stage FSCM Stacey Zimmerman FSCS Luis Bello-Leon CWO2 Michael Carpenter Food Service Assistance and Food Service Assistance and Senior Enlisted Special CG Personnel Command Training Team Section Chief Training Team Section Chief Command Aide MLC, Atlantic Area MLC, Pacific Area Coast Guard Headquarters

CWO2 Michael Mr. Robert Lawrence, CFM Ms. Lyn Woodruff, MCFE Mr. Agnew Hopkins Duchossois CG Personnel Command

• 24 • Excellence in Food Service Award U.S. Coast Guard

Large Ashore Winner Medium Ashore Winner

USCG CAMSPAC USCG SECTOR ST. PETERSBURG Point Reyes, California St. Petersburg, Florida Commanding Officer: CDR Thomas Miele Commanding Officer: CAPT Joseph Servidio Food Service Officer: FSC Robert Goble Food Service Officer: FSC Brian Boyd

Large Ashore Runner Up Medium Ashore Runner Up

USCG AIR STATION CLEARWATER USCG SECTOR SAN JUAN Clearwater, Florida San Juan, Puerto Rico Commanding Officer: CAPT Todd Sokalzuk Commanding Officer: CDR Todd Offutt Food Service Officer: FSC Richard Kuffler Food Service Officer: FSC Christopher Roberts

• 25 • Excellence in Food Service Award U.S. Coast Guard

Small Ashore Winner Large Afloat Winner

USCG STATION SIUSLAW RIVER USCGC SENECA (WMEC-906) Florence, Oregon Boston, Massachusetts Officer in Charge: BMCM Fred Bowman Commanding Officer: CDR William Kelly Food Service Officer: FS1 Dale Eisenbeisz Food Service Officer: FSC Daryl Jochimsen

Small Ashore Runner Up Large Afloat Runner Up

USCG STATION POINT JUDITH USCGC POLAR SEA (WAGB-11) Narragansett, Rhode Island Seattle, Washington Officer in Charge: BMCS Chad Curth Commanding Officer: CAPT Carl Uchytil Food Service Officer: FS2 Melissa Olson Food Service Officer: FSCM Kenneth Sylvester

• 26 • Excellence in Food Service Award U.S. Coast Guard

Medium Afloat Winner Small Afloat Winner

USCGC DILIGENCE (WMEC-616) USCGC MONSOON (WPC-4) Wilmington, North Carolina San Diego, California Commanding Officer: CDR Douglas Fears Commanding Officer: LCDR Troy Hosmer Food Service Officer: FSC Jason Burgener Food Service Officer: FSC Leopoldo Flores

Medium Afloat Runner Up Small Afloat Runner Up

USCGC ACUSHNET (WMEC-167) USCGC KATHERINE WALKER (WLM-552) Ketchikan, Alaska Bayonne, New Jersey Commanding Officer: CDR Andrew Sugimoto Commanding Officer: LT Amy Florentino Food Service Officer: FSC Eugene Moran Food Service Officer: FS2 Dean Berkovics

• 27 • Excellence in Food Service Award U.S. Coast Guard

Contract Facility Winner Food Service Specialist of the Year

USCG INTEGRATED SUPPORT COMMAND KETCHIKAN Ketchikan, Alaska Commanding Officer: CAPT Karl Calvo The Avery Group, Project Manager: Ms. Mary Agostine Contracting Officer’s Technical Representative: FS2 Jose Castro-Pagan, MCFE FSC Mark Cushing USCG Sector San Juan Contract Facility Runner Up

United States Coast Guard Silent Drill Team

The United States Coast Guard Silent Drill Team is comprised of Honor Guard members who have excelled in military weapons’ drill. Positions on the Drill Team are open to all Honor Guard members. The Silent Drill Team performs at numerous functions in the Washington D.C. area and throughout the country. The Drill Team also participates in USCG INTEGRATED SUPPORT COMMAND ALAMEDA recruiting tours, usually once a year, to assist Alameda, California Coast Guard Recruiting in raising awareness about the Coast Guard to the public. The Coast Commanding Officer: CAPT Pamela Russell Guard Silent Drill Team exemplifies the Calidad Industries Inc., Project Manager: Ceremonial Honor Guard’s time-honored Ms. Eileen Phillips values of pride, poise, and perfection. Contracting Officer’s Technical Representative: The Ceremonial Honor Guard is located in FSC James Hodge Alexandria, Virginia.

• 28 • In Appreciation Ceremony Supporters

Staff Personnel of the Philip A. Connelly Program, U.S. Army Staff Personnel of the Captain Edward F. Ney Awards Program, U.S. Navy Staff Personnel of the United States Coast Guard Awards Program 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 United States Coast Guard Silent Drill Team 2008 Navy Operational Support Center Denver Coast Guard District 7 Chaplain United States Navy Band Southwest

IFSEA Military Awards Program Sponsors The Coc-Cola Company Rational Quantum Foods

Dinner Sponsors

Hobart - Traulsen (Commemorative Coins) Lighthouse Foods (Shrimp) Quantum Foods (Beef Tenderloin) Rastelli Global (Potatoes)

Performing tonight—United States Coast Guard Silent Drill Team

• 29 •