The 2011 Hennessy/Hill Awards presented at NRA Show

June 2—The winners of the 2011 John L. Hennessy and W.P.T. Hill Memorial Awards, which recognize innovations in military foodservice, were announced at the NRA Show in Chicago.

The Hennessy Awards go to U.S. Air Force operations and the Major General W.P.T. Hill Awards are given to U.S. Marine Corps operations. Awards were presented in several categories. Honorees were recognized at a breakfast on the opening day of the show.

The Hennessey Award winners were:
• Multiple Facility Base: Hurlburt Field, Fla.
• Single Facility Base: Kirtland Air Force Base, N.M.
• AFGSC Best in Missile Feeding Operations: 91st Space Wing, Minot Air Force Base, N.D.
• USAFE Food Service Small Site Award: 702nd Munitions Support Squadron, Buechel Air Base, Germany.

This Hill Award winners were:
• Best Military/Contractor Garrison Mess Hall: Mess Hall 1223, Camp Kinser, Marine Corps Base, Camp S.D. Butler, Okinawa, Japan.
• Best Reserve Field Mess: HQSVCo, 6th ESB, 4th MLG, Portland, Ore.
• Best Food Service Contracted Garrison Mess Hall: Mess Hall 1660, MAGTF-TC, 29 Palms, Calif., managed by Sodexo
• Best Active Field Mess: CLR 27, 2nd MLG, II MEF, Camp Lejeune, N.C.

The Hennessy Travelers’ Association Award of Excellence was also presented at the breakfast. The award honors airmen who exemplify the highest standards of professionalism, attitude and culinary skill. This year’s winners were:

• Multiple Facility: SRA Melissa R. Caballero, Barksdale Air Force Base, La.
• Single Facility: A1C Rebecca A. LaBelle, Davis-Monthan Air force Bases, Ariz.

In addition, the NRA also presented the first Arthur J. Myers Award for Foodservice Excellence, which recognizes professionalism, attitude, commitment to service, culinary skill, team spirit and leadership qualities.

This year’s winners were A1C Jeffrey L. Peoples, Hurlburt Field, Fla., and A1C Kevin J. Pordon, RAF Mildenhall, United Kingdom.

More From FoodService Director

Industry News & Opinion

Hutchinson Middle School in Hutchinson, Minn., invited students to help serve lunch in an effort to encourage their peers to try new, healthy recipes, Hutchinson Leader reports.

The students, who are part of the school’s Students in Action Club, created posters to advertise the new meal and helped serve it to students during lunch.

The school’s kitchen manager, Janet Schmidt, said that around 37 more students than normal got in line to try the meal. The school plans to have students from the club help serve lunch once every month.

Read the full story via Hutchinson...

Industry News & Opinion

In an effort to trim costs, the country’s largest senior living company laid off 100 staff members, including regional dining services directors, reports Senior Housing News .

Not all employees who were laid off will technically leave the company, Senior Housing News notes, as some will be reassigned to alternative positions. Brookdale recently posted third-quarter earnings that fell short of analysts’ expectations and that the company’s CEO called disappointing.

At the end of last year, the Brentwood, Tenn.-based company employed 53,000 workers on a full-time basis, and...

Industry News & Opinion

After receiving mixed feedback from parents, Randolph County School District in Asheboro, N.C., is inviting parents to tour the district’s kitchens and cafeterias to see how the food for school meals is made, Fox 8 reports.

School officials say that the tours, part of the district’s first Food Day for Parents, will give parents an inside look at the upkeep of the facilities, as well as enable them to sample some food and see how the district is upholding USDA guidelines.

Officials also hope that the tours will provide them with more guidance on what parents and students are...

Industry News & Opinion

After fielding complaints from parents and students, Sodexo is launching an initiative to improve dining services at Emerson College in Boston, the Berkeley Beacon reports.

The initiative will kick off this month with an event dubbed Fresh Start, marking the start of several moves aimed at improving service—including the hiring of a new executive chef, the addition of a second sous chef, and retraining current staff on food preparation and presentation.

Members of the Emerson community will also be able to share feedback through the introduction of monthly forums, as well...

FSD Resources