U.S. Navy announces winners of 2012 Ney Awards

Awards honor excellence in Navy foodservice, both on base and aboard Naval vessels.

Naval Base Coronado, in California, and Commander Fleet Activities Yokosuka, in Japan, are among the winners of the 2012 Captain Edward F. Ney Memorial Awards for excellence in foodservice. Coronado was chosen in the CONUS General Mess Category, for operations within the continental United States, and Yokosuka was selected as the best in installations outside the U.S.

The Ney Awards will be presented during the annual International Food Service Executives Association conference next month in San Diego. IFSEA helps sponsor the Ney Awards. The award is named after Capt. Edward F. Ney, who was head of the Subsistence Division of the Bureau of Supplies and Account during World War II.

There are five winners in the Afloat categories. The USS Michigan earned top honor in the Submarine category. The USS Rentz was chosen in the Small Afloat category, the USS Fitzgerald was selected in the Medium Afloat category and the USS Makin Island won in the Large Afloat category. The USS Abraham Lincoln received the award as the best aircraft carrier.

"Nothing impacts sailors on a day-to-day basis more than the food Culinary Specialists prepare for them. These top-quality meals contribute directly to sailor quality of life and morale of the ship," said Cmdr. Danny King, Naval Supply Systems Command (NAVSUP) Director, Navy Food Service. "These awards represent the best of the best and I am proud to be leading our foodservice professionals now as we incorporate more scratch cooking into our menus, increase training, and ensure appropriate manning levels."

More From FoodService Director

Menu Development
quinoa bowl

In a time of growing health consciousness, it might not be enough anymore for food to be merely filling. According to Technomic’s 2016 Healthy Eating Consumer Trend Report , diners are looking for food with a function, such as those with high protein content, immunity-boosting properties, antioxidants, probiotics and more. The data suggests 63% of consumers see these foods as healthier than those without any specific nutritional function—and would be more likely to buy them.

But are those stated preferences translating on an operational level? There, the answer is less clear. Baby...

Ideas and Innovation
phone bed call sick

We make people call and directly talk to their boss or supervisor if they are reporting an absence for a shift. While it is more cumbersome, it is a conscious decision. We have adapted and implemented electronic methods to obtain efficiencies in just about every other functional area, except for electronic absence reporting systems. The direct supervisor can put more pressure on an employee to show up—especially those with some form of the “Super Bowl plague”—than any electronic system can.

Menu Development
ranch dressing chicken fingers

While salad bars are often the first place K-12 operators look to incorporate more fresh produce, few go as far as making their own salad dressings. But last fall, in a continuing effort to transition from prepackaged meals to an all-scratch menu, Mark Augustine, executive chef of culinary and nutrition services for Minneapolis Public Schools, switched to concocting four varieties in-house—ranch, Caesar, Italian and Asian vinaigrette. The move, designed to eliminate artificial ingredients and lower fat and sodium, presented the biggest challenge when it came to ranch dressing, the school-...

Ideas and Innovation
business card

We get the new folks abridged business cards saying, “Hi, my name is so-and-so and I work in nutrition department.” We thought it would give them more ownership of the program and elevate their status and position in the organization. It also gives our team more self-confidence and self-worth as an employee, which can be a challenge with foodservice workers.

FSD Resources