Secretary of the Navy Ray Mabus announced winners of the 2015 Captain Edward F. Ney Memorial awards program for food service excellence in an ALNAV message March 19.

The annual Captain Edward F. Ney Memorial awards encourage excellence in Navy food service programs with the objective of improving the quality of life for our Navy personnel.

Afloat results, representing the Navy's Undersea Enterprise, Surface Warfare Enterprise and Naval Aviation Enterprise:

(1) Submarine Category Winner: USS OKLAHOMA CITY (SSN 723)
(2) Small-Medium Afloat Category Winner: USS OAK HILL (LSD 51)
(3) Large Afloat Category Winner: USS BONHOMME RICHARD (LHD 6)
(4) Aircraft Carrier Category Winner: USS CARL VINSON (CVN 70)

Ashore General Messes representing Commander, Navy Installations Command:
(1) Large General Mess Category Winner: FLEET ACTIVITIES YOKOSUKA, JAPAN
(2) Small General Mess Category Winner: NAS WHIDBEY ISLAND

"Congratulations to this year's Ney award winners. They represent the best of the best and true commitment to ensuring our Sailors are served high quality, nutritious meals every day," said Naval Supply Systems Command (NAVSUP) Commander Rear Adm. Jonathan Yuen.

"Every year our Culinary Specialists (CSs) raise the bar for excellence that much higher," said NAVSUP Navy Food Service Director Cmdr. Danny King. "This program translates into top-level meals for our Sailors and top-of-the-line culinarians for the Navy. By providing our Navy chefs with state-of-the-art equipment and cutting edge training, it supports our Navy chefs' mission of delivering wholesome, nutritious meals that taste great, provide a taste of home, and, most of all, boost crew morale."

"The work and passion for excellence our culinary specialists undertake every day made selection for this year's winners a tough decision," said NAVSUP's Capt. Edward F. Ney Awards Program Coordinator Cheryl Hernandez. "I'm proud to be a part of encouraging our culinary specialists to achieve the highest levels of quality in food service."

"It's a great time to be a CS in the Navy," King added. "As I visit the fleet, I can see the passion emanating from our Navy chefs. The culinary skills our CSs possess, along with this passion for being the best, position them to move into great careers when they transition to civilian life. It's a win-win for everyone."

NAVSUP plans to provide specialized culinary instruction to winning commands. Commands will be contacted via separate correspondence for awards information.

NAVSUP provides U.S. naval forces with quality supplies and services. With headquarters in Mechanicsburg, Pa., and employing a diverse, worldwide workforce of more than 22,500 military and civilian personnel, NAVSUP oversees logistics programs in the areas of supply operations, conventional ordnance, contracting, resale, fuel, transportation, and security assistance. In addition, NAVSUP is responsible for quality-of-life issues for our naval forces, including food service, postal services, Navy Exchanges, and movement of household goods.


For more news from Naval Supply Systems Command, visit www.navy.mil/.