Hennessy/Hill Award Winners Honored at NRA Show

May 24—The United States Air Force’s John L. Hennessy Awards and United States Marine Corps' Major Gen. W.P.T. Hill Awards were announced at the National Restaurant Association annual show in Chicago this past weekend at the third annual Joint Armed Services breakfast.

The Hennessy and Hill Awards are hosted by the National Restaurant Association Educational Foundation and recognize excellence in U.S. Air Force and U.S. Marine Corps foodservice facilities worldwide. The winners of the Hennessy awards included Keesler Air Force Base, Miss., Multiple Facility Base winner; 120th Fighter Wing, Great Falls, Mont., Air National Guard winner; 914th Airlift Wing, Niagara Falls Air Reserve Station, N.Y., Air Force Reserve Command winner; 91st Missile Wing, Minot Air Force Base, N.D.; AFGSC Best in Missile Feeding Operations winner.

The Hill awards winners included HQSVCo, 6th ESB, 4th MLG, Portland, Ore., as Best Reserve Field Mess Hall; Mess Hall #590 1st Recruit Training Battalion, Marine Corps Recruit Depot, Parris Island, S.C., as Best Full Food Service Contracted Garrison Mess Hall; and CLR – 27, 2nd Marine Logistics Group, Camp Lejeune, N.C., as Best Active Field Mess Hall.

"We at the NRAEF are very proud to continue this tradition of recognizing elite Air Force and Marine Corps foodservice operations both domestically and around the globe," Dawn Sweeney, president and CEO of the National Restaurant Association and the NRAEF, said in a press release. "We thank these dedicated servicemen and women for their exemplary service to our nation and our industry; they play a critical role in Air Force and Marine operations and it is our honor to spotlight their achievements.”

 

More From FoodService Director

Industry News & Opinion

The University of Maryland will begin offering weekly specials at all of its dining halls this semester, The Diamond Back reports.

The weekday specials will allow Dining Services to offer past menu items that students miss as well as new dishes students have been requesting, according to a spokesperson.

Students can find out which specials are being offered each week via dining hall table tents as well as through Dining Services’ social media. During select weeks, the specials may reflect a particular theme, such as Taste of the South.

Read the full story via...

Menu Development
salad chicken

Vegetables and grains have stepped into the spotlight, thanks to the “flipping the plate” trend, but protein is still an important part of a balanced diet. Sources including meat, cheese, nuts, and meat alternatives such as tofu and tempeh can and should still be on the plate—albeit as a side dish or topping rather than the main event.

“Whatever we do [as FSDs] needs to be rooted in the culture, and today’s culture is all about healthy eating and plant-focused meals,” says Chris Studtmann, executive chef at Northwestern University in Evanston, Ill. “A recipe is an idea; culture is...

Menu Development
jackfruit

It emerged as a top food trend on Pinterest’s 2017 predictions, is “the latest miracle food” according to Epicurious, and was called “a nutritional bonanza” by NPR. Jackfruit is the latest superfood garnering buzz, and Even Stevens Sandwiches has gone after the vegetarian-friendly option for a recently launched torta. Here, Culinary Director Brandon Price shares three lessons learned from adding jackfruit to the menu.

Finding the best form

Using fresh jackfruit wasn’t the answer for the chain. It has to be sourced internationally, and breaking it down cuts into labor costs. But...

Ideas and Innovation
hibachi grill cooking

We saw in 2016 that many operators were trying to have some type of display cooking in their food operation. We installed a hibachi grill this fall, and within three months we had 300 residents and guests make reservations. We also use our hibachi grill for cooking classes twice a month, where our hibachi chef Abby Kramer does an excellent job teaching different cuisines. We have received so many compliments that we have decided to get another hibachi grill for a different dining venue in 2017.

FSD Resources