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Military Travel Teams Excel

We had a wonderful year. All travelers were able to make their

assigned trips and they all reported an amazing experience

and 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. ManleyIFSEA Military Chair

• 2 •

IFSEA and the Military Food ServiceExcellence Awards Program

Based upon the ideas of Past InternationalPresidents Philip A. Connelly, WalterPienkowski, and Samuel Martone, among others,

IFSEA began its association with the Military Services’Excellence of Food Service Awards in 1957 with theestablishment of the United States Air Force JohnHennessy Award Program. Named for an executive inthe hotel and restaurant business who had devoted timeand effort to the improvement of military food service,the Hennessy Awards have continued each year since1957 and determine the outstandingunits amongst the Air Force’s singleand multiple feeding active unit facili-ties, as well as their reserve facilities.Several years after its inception, theHennessy Awards Ceremony wastransferred from the IFSEA’s AnnualConvention to the National RestaurantAssociation Annual Food Show, whereit continues today. Each year IFSEAprovides one traveler to accompanythe Air Force Evaluation Team.

In 1958, the United States Navy’sCaptain Edward F. Ney AwardsProgram was established to recognizeexcellence in food service. At thisyear’s ceremony IFSEA will awardbowls and plaques to the afloat firstplace winners and plaques to the run-ners-up and honorable mention com-mands representing the Navy’sUndersea Enterprise (USE), SurfaceWarfare Enterprise (SWE), and NavalAviation Enterprise (NAE). Presentations will be madeto afloat food service operations that competed in theSubmarine, Small Afloat, Medium Afloat, Large Afloatand the Aircraft Carrier categories. Afloat competitionstandings were based on the results of a one dayannounced evaluation of the overall dining experience,customer satisfaction and quality of service, with con-sideration for safety and sanitation. Continuous moni-toring by the applicable Navy Fleet type commander

assessed the ships financial and administrative capabili-ties. IFSEA provided three Navy Afloat evaluators. TheAshore program recognizes food service operationsattaining accreditation as a Five-Star operation. AshoreFive-Star accreditation is awarded to food service oper-ations that successfully meet a set of operational stan-dards. These Five-Star general messes then compete inthe ashore Ney com petition based on established cate-gories. At this year’s ceremony, IFSEA will award bowlsand plaques to the Ashore first place winners and

plaques to the runners-up. IFSEA pro-vided one evaluator to participate inthe Navy ashore evaluations.

The United States Army Philip A.Connelly Awards Program began in1968 and has continued each yearsince its inception. The ConnellyProgram recognizes the winner andrunners-up in three Active ArmyDining Facility categories, as well asthe Army Reserve and Army NationalGuard Field Kitchen categories.IFSEA provides five travelers to assistthe Army Evaluation Team each year.

The United States Navy MilitarySealift Command Awards Programbegan in 1992 and is the only programthat requires that the IFSEA travelerbe a Certified Executive Chef. Theprogram was officially renamed in2002 to honor Captain David M. Cook,SC, USN who was instrumental in

enhancing all aspects of the food service operationsaboard MSC ships. He was the driving force behindimplementation of improved operational procedures forshipboard food service functions and for creation of theHealthy Heart food preparation concept for CivilianMariners sailing with MSC.

Tonight we honor the awardees from the United StatesArmy, Navy, and Military Sealift Command.

MENU

Chilled Bibb Lettuce & SpinachLeaves, Artichokes, Tomatoes, Cured Olives, Sweet Potato, Shaved Parmesan Cheese,

Virgin Olive Oil Vinaigrette Dressing

Freshly Baked Dinner Rolls & Butter

Combination EntréeNew York Strip Steak and Grilled Shrimp

with Chipotle Barbecue Glaze, Corn Pudding, Grilled Sweet Potato,

Eggplant, Squash & Peppers

Bananas Foster Cakewith Rum Anglaise

Freshly Brewed Columbian Coffee,Regular & Decaffeinated

Selection of Herbal & Regular Teas

• 3 •

United States Army

Providing sustenance for battle-weary troops can be a decidingfactor in any conflict. The food service personnel recognizedhere 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, highlyregarded as the driving force behind obtaining IFSEA sponsorship forthe Department of the Army’s recognition of excellence in Army foodservice.

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

U.S. Army Center of Excellence, Subsistence and IFSEA evaluatorstraveled 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 ofareas including food preparation, taste, nutrition, service and sanita-tion.

Philip A. Connelly Award

• 4•

LTC Robert L. Barnes, Jr.

ACES Director

Mr. Frederick M. Jackson

Executive Officer/Chief,

Special Programs

MSG Elijah Mitchell

DA Philip A. Connelly Awards

Program Manager

Brigadier General Jesse R. Cross

Commanding General/Commandant

United States Army Quartermaster

Center and School

The 50th Quartermaster General

of the United States Army

• 5 •

United States Army

• 6 •

United States ArmyEvaluation Team


Mr. William L. May

Small Dining Facility Category

IFSEA

CW5 Jeff L. Moore


CASCOM

SGM Andrea Farmer


USAQMC&S

Mr. James D. Riddle

Large Dining Facility Category

IFSEA

CW5 Jack C. Van Zanten


U.S. Army Food Advisor

SGM L’Tanya Y. Williams


ACES SGM

Mr. Gary J. Bedsworth

US Army National Guard Category

IFSEA

CW5 Daniel W. Ormsby


U.S. Army Reserve Food Advisor

MSG Derek S. Rivers


USAQMC&S

Mr. David S. Mitchell

US Army Reserve Category

IFSEA

CW4 Paul Gilmore


U.S. Army National Guard

MSG Franklin Booker


USAQMC&S

Mr. Thomas C. Kuch

Active Army Field Kitchen Category

IFSEA

CW4 Verona A. Williams


DA Executive Food Program Manager

SGM James A. Lee


USAQMC&S

• 7 •

82nd Combat Aviation Brigade Dining Facility

82nd Airborne Division

Fort Bragg, North Carolina

AAA-0 Dining Facility

2nd Battalion, 39th Infantry Regiment

Fort Jackson, South Carolina

“Anything, Anywhere, Anytime—Bar Nothing”

11th Signal Brigade Dining Facility

US Army NETCOM, 9th Signal Command

Fort Huachuca, Arizona

CSM Lawrence T. Hickey Dining Facility

USAG Grafenwoehr

Grafenwoehr, Germany

Small Garrison Runner-up Large Garrison Runner-up

Small Garrison Winner Large Garrison Winner

• 8 • U.S. Army


2nd Brigade Combat Team

82nd Airborne Division

Fort Bragg, North Carolina

282nd Quartermaster Company

Montgomery, Alabama

Headquarters and Headquarters

402nd Brigade Support Battalion

5th Brigade, 2nd Infantry Division

Fort Lewis, Washington

298th Maintenance Company (SMC)

Altoona, Pennsylvania

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

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

• 9 • U.S. Army

1032nd Transportation Company

Gates City, Virgina

Charlie Company

422nd Expeditionary Signal Battalion

Las Vegas, Nevada

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

U.S. Army National Guard Field Kitchen Winner

• 10 • U.S. Army


The Captain Edward F. Ney Memorial Award Program was estab-lished in 1958 by the Secretary of the Navy and the InternationalFood 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 StatesNavy, Head of the Subsistence Division of the Bureau of Supplies andAccount from 1940-1945. He was born in Newport, Rhode Island onNovember 16, 1892.

Captain Ney enlisted in the Navy in 1912, and was appointed to ActingPay Clerk during World War I, advancing to the rank of Captain in 1942.Captain Ney handled the multiple problems incident to determine therequirements and supervise the procurement of food for the UnitedStates Navy. Captain Ney contributed to the high morale, comfort andwell-being of officers and men in the United States Navy. Captain Neyserved from July 1938 to November 1940 as Supply Officer of the USSARIZONA, one year before the bombing of Pearl Harbor. For World WarII service Captain Ney was awarded the Legion of Merit. In addition tothe legion of Merit, he had the Mexican Service Medal, the VictoryMedal, Yangtze Service Medal; American Defense Service Medal, FleetClasp, 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, RhodeIsland, to whom he was married in Hong Kong in April 1933, and twodaughters, Dorothy Frances and Margaret June Ney. Captain had abrother, 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 andashore galley winners.

• 11•

Captain Edward F. Ney Memorial Awards Program

United States Navy

Aaron Morrison

Assistant Deputy Commander,

Navy Family Support

CDR T. M. Dailey

Director, Food Service

Navy Family Support

Roxanne Hauman

Ney Program Manager

Navy Family Support

RADM Michael Lyden

Commander,

Naval Supply Systems Command

RDML Robert Bianchi

Commander, CEO, NEXCOM

Assistant Commander for NavyFamily Support

CAPT George DeVries

Deputy Commander

Navy Family Support

United States Navy

• 12 •

Ms. Margot King-Prine,

MCFE

Ney Evaluation Team

Mr. Willard (Bill) Leonard,

CFE

Ney Evaluation Team

Mr. Alfred Rudolph, CFE

Ney Evaluation Team

LCDR Michael Dube

Ney Evaluation Team

CWO5 Cedric Davis

Ney Evaluation Team

CWO5 Paul Jones

Ney Evaluation Team

MSCM David Robertson

Ney Evaluation Team

Mr. George Macht, CFE

Ney Evaluation Team

• 13 •

United States NavyEvaluation Team

Captain Edward F. Ney Memorial Award

U.S. Navy


USS PROVIDENCE

(SSN 719)

USS PROVIDENCE is a Los Angeles class submarine

homeported in Groton, Connecticut.

Supply Officer: LT Ryan Stickel, SC, USN

Leading Culinary Specialist: CSC(SS) Gerald Davis, USN

USS ROBERT G. BRADLEY

(FFG 49)

USS ROBERT G. BRADLEY is an Oliver Hazard Perry

class frigate homeported in Mayport, Florida.

Supply Officer: LT Patrick Stacey, SC, USN

Leading Culinary Specialist: CSCS(SW) John Palermo, USN

Small Afloat

Submarine

• 14 •

USS COLE

(DDG 67)

USS COLE is a Arleigh Burke AEGIS class destroyer

homeported in Norfolk, Virginia.

Supply Officer: LT Andrew Henwood, SC, USN

Leading Culinary Specialist: CSC(SW) Garfield

Christie, USN

USS NASSAU

(LHD 4)

USS NASSAU is a Tarawa class amphibious assault ship

homeported in Norfolk, Virginia.

Supply Officer: CDR M.W. WERNER, SC, USN

Food Service Officer: CWO3 Bernice V. Williamson, SC, USN

Leading Culinary Specialist: CSC(AW) A. A. Young, USN

Large Afloat

Medium Afloat

• 15 • U.S. Navy

U.S. Navy


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

Aircraft Carrier

• 16 •

NAVAL REGION MID-ATLANTIC NAVAL STATION

Norfolk, Virginia

Supply Officer: Mr. William Dorris

Food Service Officer: Mr. David Luca

Leading Culinary Specialist: CSCS(SW) Marshall

Adkins, USN

NAVY REGION SOUTHEAST NAVAL STATION

Guantanamo Bay, Cuba

Supply Officer: CDR Toby Swain, SC, USN

Leading Culinary Specialist: CSC(SW) Albino Palomo,

USN

Overseas Ashore

Conus Ashore

• 17 • U.S. Navy

The Food Service Management Excellence Award was establishedin 1992 by Military Sealift Command and the International FoodService Executives Association (IFSEA) to improve the quality

of MSC shipboard food service operations and to formally recognize thecivilian mariners responsible for outstanding management of shipboardfood service operations. These food service professionals are identifiedannually as the best of the best by the MSC/IFSEA Food ServiceExcellence Assessment Team.

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

Captain Cook, a visionary, recommended restaurant quality, advancedfoods in MSC menus to improve the quality of life for MSC Crews. Heinstituted 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 pro-gram, the Food Service Management Excellence Award was officially re-named the Captain David M. Cook Food Service Excellence Awardin 2002.

• 18•

Military Sealift Command

Captain David M. Cook Award

• 19 •

Roberta Jio, CEC, CCE

MSC Foodservice Award

Evaluation Team Leader

Nydia Ekstrom CEC, CFE

IFSEA Evaluator/Foodservice

Award Team Member

HMC Enrique Pallesco, MSC

Foodservice Award Team Member

RADM Robert Reilly

Commander


Pete Budi

Director of Logistics


Roberta C. Jio, MSC

Foodservice Policy and

Procedures, and Systems

Military Sealift CommandEvaluation Team




• 20 •

USNS LARAMIE

(T-A0 203)

LARAMIE’s Foodservice Division:

Chief Steward: Joselito Vasquez

Chief Cook: Franklin Adona

Large Ship Category East

Large Ship Category West

• 21 •

USNS YUKON

(T-AO 202)

YUKON’S Foodservice Division:

Chief Steward: Victorino Damasco

Chief Cook: Reynaldo Ordonez




• 22 •

USNS GRASP

(T-ARS 51)

GRASP’s Foodservice Division:

Steward Cook: Jerry Latin Cook/Baker: Mack Russell

Small Ship Category Overall

• 23 •

“The Army Goes Rolling Along”

Intro: March along, sing our song,

with the Army of the free

Count the brave, count the true,

who have fought to victory

We’re the Army and proud of our name

We’re the Army and proudly proclaim

Verse: First to fight for the right,

And build the Nation’s might,

And The Army Goes Rolling Along

Proud of all we have done,

Fighting till the battle’s won.

And the Army Goes Rolling Along.

Refrain: Then it’s Hi! Hi! Hey!

The Army’s on its way.

Count off the cadence loud and strong

(TWO! THREE!)

For where e’er we go,

You wlll always know

That the Army Goes Rolling Along.

Verse: Valley Forge, Custer’s ranks,

San Juan Hill and Patton’s tanks,

And the Army went rolling along

Minute men, from the start,

Always fighting from the heart,

And the Army keeps rolling along.

(refrain)

Verse: Men in rags, men who froze,

Still the Army met its foes,

And the Army went rolling along.

Faith in God, then we’re right,

And we’ll fight with all our might,

As the Army keeps rolling along.

(refrain)

“Anchors Aweigh”Original Lyrics

[Verse 1]

Stand Navy down down the field, sails set to the sky.

We'll never change our course,

So Army you steer shy-y-y-y

Roll up the score, Navy, Anchors Aweigh

Sail Navy down the the field

And sink the Army, sink the Army Grey.

[Verse 2]

Get underway, Navy, Decks cleared for the fray,

We’ll hoist true Navy Blue

So Army down your Grey-y-y-y

Full speed ahead, Navy; Army heave to,

Furl Black and Grey and Gold

And hoist the Navy, hoist the Navy Blue

[Verse 3]

Blue of the Seven Seas; Gold of God’s greal sun

Let these our colors be, Till all of time be done-n-n-ne,

By Severn shore we learn Navy’s stern call:

Faith, courage, service true

With honor over, honor over all

Revised Lyrics

by George D. Lottman

(It is Verse 2 that is most widely sung.)

[Verse l]

Stand, Navy, out to sea, Fight our battle cry;

We’ll never change our course,

So vicious foe steer shy-y-y-y.

Roll out the TNT, Anchors Aweigh. Sail on to victory

And sink their bones to Davy Jones, hooray!

[Verse 2]

Anchors Aweigh, my boys, Anchors Aweigh

Farewell to college joys, we sail at break of day-ay-ay-ay

Through our last night on shore, drink to the foam,

Until we meet once more,

Here’s wishing you a happy voyage home.

Service Songs

• 24 •

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

In Appreciation

Ceremony Supporters

• 25 •

The United States Army Drill Team

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