JOINT BASE SAN ANTONIO-LACKLAND, Texas -- Congratulations to Joint Base Elmendorf-Richardson, Alaska, and Patrick Air Force Base, Florida, winners of 2016 John L. Hennessy Awards for active-duty U.S. Air Force food service operations.
Earlier this year, installations from six major commands were nominated from each region: the Eastern Hemisphere (Region 1) and the Western Hemisphere (Region 2). Teams of food industry experts then visited those installations to observe all aspects of their food and beverage program.
Each team of evaluators, known as Hennessy travelers, included an Air Force senior NCO food services expert. In addition to determining Hennessy Award winners, each team chose outstanding Airmen from military-run operations to attend the Armed Forces Forum for Culinary Excellence hosted by the National Restaurant Association Military Foundation at the Culinary Institute of America at Greystone in St. Helena, California.
“The John L. Hennessy competition is not just about the award,” said Master Sgt. Joseph Youngs, a Region 2 evaluator. “It is about embracing a 60-year tradition of food service excellence. This program offers a tremendous opportunity for teamwork, something the military and hospitality industry know is critical to success. Hennessy also provides a forum for industry leaders to interact with the military and offer expertise, advice and counseling at all levels. Food service is essential to the Air Force mission; as Col. Marc Piccolo, commander of the Air Force Services Activity says, we are ‘fueling the fight.’”
The Hennessy Awards Program was established in 1956 to promote excellence in customer service and food service support within the Air Force. Food service operations are under the direction of the Air Force Services Activity.
“The competition was very close since the bases had already been selected as the ‘best of the best’ in their respective regions,” said Master Sgt. Shaerica Waters, a Region 1 evaluator. “Paying strict attention to details made the difference in determining the winners.
“In Region 1, we witnessed some amazing training programs and great techniques showcasing healthy options, and all locations showed excellent teamwork,” she said. “In addition, the motivation and tenacity we observed at the installations showed a genuine care for customers.”
Youngs agreed, saying only a few points separated the different operations in Region 2 noting all MAJCOM nominees are winners.
“Being a part of the final group is a prestigious honor for an installation. This competition is tough, and not every base has the opportunity to compete at this level. As evaluators, it’s important to recognize them as champions for getting this far in the competition,” Youngs said. “What I’m most proud of is that every installation was up to the challenge and provided five-star service to their Airmen.”
Hennessy Travel Award individual winners were judged on professionalism, dress and appearance; leadership; knowledge, teamwork and attitude. These elite military professionals will attend the weeklong Armed Forces Forum for Culinary Excellence, hosted by the National Restaurant Association Military Foundation, at the Culinary Institute of America July 30 – Aug. 6.
“They cook side-by-side with culinary chefs and receive instruction and interaction with industry veterans. These industry leaders describe and highlight the opportunities that the participants’ experience in military foodservice is preparing them for the civilian sector,” Youngs said.
Congratulations to Region 1 Hennessy Travel Award winners (with evaluator comments):
Senior Airman Michael Adamson, Little Rock AFB, Arkansas: “He is known as the resident ‘pizza guy.’ Customers and leadership said they love it when he is on pizza zone. He interacted with customers very well and always assisted them with their selections. There wasn't anything he couldn't tell us about the ingredients or preparation for that zone. Adamson had a very infectious, positive attitude.”
Airman Cristian Narino Garcia, Tyndall AFB, Florida: “Airman Garcia works the midnight shift at the flight kitchen. He was born in Colombia and expressed to us how he wanted to go to culinary school, but had to join the military. At the time of joining (the Air Force) he didn’t know he would be a ‘cook.’ He really loves his job and wants to expand his culinary knowledge. He was very emotional when we presented him with the HTA award.”
Staff Sgt. Gretchen Manalo, Hurlburt Field, Florida: “Sergeant Manalo displayed exceptional professionalism and job knowledge as the storeroom NCO in charge. Her Airmen had a great understanding of their roles in the food service operation. The fact that she takes pride in her job really stood out to the team.”
Congratulations to Region 2 Hennessy Travel Award winners (with evaluator comments):
Senior Airman Quentin Cole, Ellsworth AFB, South Dakota: “Cole showed a particular passion for cuisine, dedication to perfection and an interest in staying in the Air Force and continuing his education.”
Airman 1st Class Trevor Boutin, Peterson AFB, Colorado: “He works the storeroom, which is the heart of the dining facility. His attention to detail and positive attitude is second to none.”
Senior Airman Brennan Duhe, Travis AFB, California: “He displayed a passion for the industry that began with three years at (a fast food restaurant) prior to enlisting. He joined at 22 and is not sure if he’ll stay in for 20, but knows he will be in the industry regardless. You see, he wants to own his own restaurant. What he’s learning here and will experience at Greystone will certainly help him on his way.”
Airman Ruta Bartkute, JBER: “She is a new member of the Air Force, just seven months. She set herself apart with her passion, hunger for knowledge and wonderful attitude. She was selected to join JBER’s culinary team comprised of both Army and Air Force personnel. They just finished competing at Fort Lee, Virginia. In the student chef competition, Bartkute received a silver medal for making chicken roulade, topped with spinach, feta cheese and bell peppers.”
Installation awards will be presented May 15 in Chicago during the National Restaurant Association show. The travel awards will be presented during training at the Culinary Institute of America at Greystone in August.