Military Travel Teams Exceldoclibrary.com/ASC19/DOC/HotlineforWebsite5.09sec21415.pdfMilitary Travel...
Transcript of Military Travel Teams Exceldoclibrary.com/ASC19/DOC/HotlineforWebsite5.09sec21415.pdfMilitary Travel...
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
Philip A. Connelly Award
Mr. William L. May
Small Dining Facility Category
IFSEA
CW5 Jeff L. Moore
Small Dining Facility Category
CASCOM
SGM Andrea Farmer
Small Dining Facility Category
USAQMC&S
Mr. James D. Riddle
Large Dining Facility Category
IFSEA
CW5 Jack C. Van Zanten
Large Dining Facility Category
U.S. Army Food Advisor
SGM L’Tanya Y. Williams
Large Dining Facility Category
ACES SGM
Mr. Gary J. Bedsworth
US Army National Guard Category
IFSEA
CW5 Daniel W. Ormsby
US Army National Guard Category
U.S. Army Reserve Food Advisor
MSG Derek S. Rivers
US Army National Guard Category
USAQMC&S
Mr. David S. Mitchell
US Army Reserve Category
IFSEA
CW4 Paul Gilmore
US Army Reserve Category
U.S. Army National Guard
MSG Franklin Booker
US Army Reserve Category
USAQMC&S
Mr. Thomas C. Kuch
Active Army Field Kitchen Category
IFSEA
CW4 Verona A. Williams
Active Army Field Kitchen Category
DA Executive Food Program Manager
SGM James A. Lee
Active Army Field Kitchen Category
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
Philip A. Connelly Award
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
Philip A. Connelly Award
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
Captain Edward F. Ney Memorial Award
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
Captain Edward F. Ney Memorial Award
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
Military Sealift Command
Pete Budi
Director of Logistics
Military Sealift Command
Roberta C. Jio, MSC
Foodservice Policy and
Procedures, and Systems
Military Sealift CommandEvaluation Team
Captain David M. Cook Award
Military Sealift Command
Captain David M. Cook Award
• 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
Military Sealift Command
Military Sealift Command
Captain David M. Cook Award
• 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