Finalists Identified for Best Navy Mess Award

Story Number: NNS091011-04Release Date: 10/11/2009 7:11:00 AM
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By Debbie Dortch, NAVSUP Office of Corporate Communications

Mechanicsburg, Pa. (NNS) -- Fourteen afloat and four ashore messes have been selected from U.S. Fleet Forces Command and Commander, Naval Installations Command, as finalists for the 2010 Captain Edward F. Ney Memorial Awards, which encourage and recognize culinary excellence in Navy Food service programs.

Their next job-preparing for onsite evaluations beginning Oct. 13.

"A team of food service experts perform a one-day evaluation at the general mess. They arrive on board around 6 a.m. and are on board until 5 p.m. They evaluate the lunchtime meal using a pre-established checklist. Most evaluations are accomplished in port, but occasionally due to operational commitments, our evaluation teams must get underway with the ship or submarine to complete the evaluation," said Naval Supply Systems Command's (NAVSUP) Navy Food Service Director Cmdr. Tom Dailey.

"There are more than 300 messes in the U.S. Navy. Making it to the finals in Ney award selections is a big accomplishment," said Ney Program Manager Roxanne Hauman. "It means the 18 nominated galleys have worked tirelessly to ensure all details of food preparation were addressed and they represent the Navy with utmost precision and efficiency. They are the best of the best in Navy food service and deserve the highest honors and recognition that can be bestowed upon any command."

"The work they do truly enhances the quality of life for our Navy personnel," Dailey added.

The secretary of the Navy will announce the 2010 winners in February.

First place winners will be recognized April 17 by Rear Adm. Michael J. Lyden, Commander, NAVSUP, and Mr. Patrick Beach, Chairman of the Board, International Food Service Executives Association (IFSEA), during a special program.

Attendees to the program get hands-on culinary training in fruit and vegetable carving, cake decorating, and pasta making. They go on to an additional two-week training course the following summer where they learn advanced cooking skills, basic knife skills, culinary terminology, and production identification.

"It's a privilege and a unique opportunity to be able to have this kind of specialized training, making these culinary specialists top chefs for the Navy and well qualified for their profession once they enter the private sector," Dailey added.

Finalists in the afloat category include USS Ohio (SSGN 726) (Blue), USS Olympia (SSN 717), USS Wyoming (SSBN 742) (Blue), USS Providence (SSN 719), USS Doyle (FFG 39), USS Vandergrift (FFG 48), USS The Sullivans (DDG 95), USS James E. Williams (DDG 95), USS O'Kane (DDG 77), USS Tortuga (LSD 46), USS Wasp (LHD 1), USS Blue Ridge (LCC 19), USS Harry S. Truman (CVN 75) and USS John C. Stennis (CVN 74).

Finalist is the ashore category include Naval Air Station Pensacola, Pensacola, Fla.; Naval Station Norfolk, Norfolk; Naval Air Base Sigonella, Sigonella, Italy; and Commander, Fleet Activities Naval Base Yokosuka, Yokosuka, Japan.

"I wish the best of luck to all 18 Ney nominees," Hauman noted. "Seven of the 18 will take top honors in the spring, but, again, they're all worthy of recognition."

The Capt. Edward F. Ney Memorial Award was established in 1958 by the secretary of the Navy and IFSEA to improve and recognize the quality of food service in the Navy. IFSEA is a nonprofit food service association dedicated to enhancing the professional image and growth of persons serving the food service industry.

Evaluation teams are made up of culinary experts from Navy and IFSEA.

The award was named in honor of Capt. Edward F. Ney, Supply Corps, United States Navy, head of the Subsistence Division of the Bureau of Supplies and Accounts from 1940 to 1945, supervising the procurement of food for the United States Navy during World War II.

NAVSUP's primary mission is to provide U.S. naval forces with quality supplies and services. With headquarters in Mechanicsburg, Pa., and employing a diverse, worldwide workforce of more than 25,500 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

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