07 April 2009

Ney Award

Slightly late, but ZUI this article from The Dolphin, the weekly newspaper for the Groton (CT) submarine base:
With a pinch of persistence and a dash of determination, culinary specialists on board USS Providence have cooked up award-winning food service that was recognized by the Secretary of the Navy.
Providence was named the submarine recipient of the 2009 Captain Edward F. Ney Award for Food Service Excellence in a message released by the Secretary of the Navy, Donald C. Winter.
This is the first time Providence and most of the Culinary Specialists on board have won the award, which was established in 1958 by the Secretary of the Navy and the International Food Service Executives Association (IFSEA) to improve and recognize the quality of food service in the Navy.


What makes this more remarkable, according to [Providence Supply Officer Ensign Allan] Hamby, the competition occurred while Providence was on a deployment.
"Other boats are competing with us while they were at the pier with all the support that brings, while our guys were getting random stuff from supplies in foreign ports."
Culinary Specialist Chief Petty Officer Gerald Davis, leading Chef Petty Officer, believes pride and focus were the recipe that put Providence on top of the competition.


The Ney award was named in honor of Captain Edward F. Ney, a United States Navy Supply Corps Officer who served as head of the Subsistence Division of the Bureau of Supplies and Accounts between 1940 and 1945.

ZUI also this article from the New London (CT) Day:
[T]he rest of the Providence crew did not need an award to tell them that their food is the best. They eat well every day, from the tacos to the lasagna to the crowd-pleasing “Wicked Chicken.”

”I don't miss many meals,” Chief Randy Gallogly, the corpsman, says, laughing.


Many credited Culinary Specialist Chief Dwayne Davis, the leading culinary specialist, with making the division the top in the Submarine Force.

”We have the best job on the ship,” Davis says.

Good food is the key to high morale, making their job on the ship essential to a mission's success, Davis adds.

”The guys coming down the line are operating millions of dollars' worth of equipment,” he says. “A good meal helps them stand the watch just a little bit better.”

Davis is the creator of Wicked Chicken, a dish inspired by boneless Buffalo wings that he serves with macaroni and cheese and vegetables.

Runner-up for the submarine award was USS Louisiana (Gold) (SSBN 743), while USS Rhode Island (Gold) (SSBN 740) received an honourable mention. Other winners include USS Abraham Lincoln (CVN 72), USS Cole (DDG 67) and Naval Station Guantanamo Bay.

BZ, Providence!

H/T to my friend Michele.

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