Georgia reserve unit wins food service award 01/15/2008
Cpl. Timothy St. Clair, a food service specialist from H&S Batt., Marietta, Ga, gets beef stew ready for evening chow Dec. 11.
Food service Marines from Headquarters and Service Battalion, 4th Marine Logistics Group, who won the 2008 Major General
W. P. T. Hill Memorial Award.
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Iron Chef: Okinawa junior Marine chef wins quarterly MCBJ-wide title 01/18/2008
CAMP KINSER, OKINAWA, Japan -- At age 5, Pfc. Gabrielle Urias, a native of Grand Prairie, Texas, saw a Marine in dress
blues for the first time during a Toys for Tots drive. He was standing next to a large bundle of wrapped toys in a department
store.
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Military Sealift Command Announces Food Service Award Winners 01/23/2008
WASHINGTON (NNS) -- Fleet replenishment oilers USNS Laramie (T-AO 203) and USNS Yukon (T-AO 202), and rescue and
salvage ship USNS Grasp (T-ARS 51) are the winners of Military Sealift Command's (MSC) 2008 Capt. David M. Cook Food
Service Excellence Awards.
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USS Kearsarge Recognizes its Sailors of the Year 01/24/2008
USS KEARSARGE, At Sea (NNS) -- Amphibious assault ship USS Kearsarge (LHD 3) named its 2007 Senior Sailor of the
Year (SOY)
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Culinary Arts Competition Heats Up 03/13/2008
FORT LEE, Va  - The Army's top chefs gathered at the Army Center of Excellence, Subsistence, here this week to trade recipes,
techniques, join the Culinary Arts Team and become better chefs.
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Food Service Instructors Savor Challenge 3/12/2008
Fort Lee, Va.  -- A last minute team cancellation at the Armed Forces Field Kitchen Event March 7 provided a group of Fort Lee
food service instructors the opportunity to showcase their skills.
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Judges Ensure Military Culinarians Improve Their Craft 3/11/2008
Fort Lee, Va. - Chef judges do more than just grill the culinarians at this competition. They mentor them as much as they judge
their work.
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‘Standing Tall, Cooking Good’ 3/14/2008
The 33rd U.S. Army Culinary Competition capped two weeks of intense competition, training and camaraderie with an awards
ceremony held Friday at Mifflin Hall.
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Always Ready Coast Guard Team Returns 3/10/2008
“Semper Paratus,” or “always ready,” is the Coast Guard’s motto.  And ready was just what they were as they competed for the
first time in the Installation of the Year category during the 33rd U.S. Army Culinary Arts Competition.
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Marine chef takes care of business  3/27/2008  
MCRD PARRIS ISLAND/ERR, S.C.  — Professional chefs are well known for being highly temperamental individuals. Marines
are not exactly known for their friendly demeanor, either.
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Haditha facility serves world's finest  2/15/2008
HADITHA DAM, Iraq  — At the mere mention of a few V.I.P.s on deck for the 1st Marine Logistics Group commanding general’s
Valentine’s Day visit, almost everything here seems to be flipped upside down to prepare for their arrival. Bedlam erupts,
everything is hastily straightened out and all work is halted as an expectant feeling fills the air awaiting their arrival.
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Anderson Hall best in Corps two years running 1/19/2008
MARINE CORPS BASE HAWAII  — Marines are known for being the best of the best. But being best of the best in the Marine
Corps two years in a row is a significant accomplishment.  Marine Corps Base Hawaii’s Anderson Hall has accomplished this
feat.
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Corps' fancy new mess hall first of its kind  2/22/2008
MARINE CORPS BASE CAMP LEJEUNE, N.C.  — If you are tired of the same old mess hall food, relief has arrived in the form
of a new and improved mess hall that offers a revamped menu.
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Duncan Hall best dining facility in Corps second consecutive year  2/4/2008
Maj. Gen. W.P.T. Hill Memorial award for the second year in a row.  
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TV chef cooks up a winner for Sheppard Airmen 1/24/2008
RANDOLPH AIR FORCE BASE, Texas (AFPN) -- It took him 10 grueling hours of work, a frantic trip to a Wichita Falls retailer for
ingredients, and the help of dozens of Airmen, but Chef Robert Irvine fed 1,000 people at the Air Force's 60th Anniversary
banquet at Sheppard Air Force Base, Texas.
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Airmen featured on Food Network's 'Dinner: Impossible' 1/16/2008
SHEPPARD AIR FORCE BASE, Texas (AFPN) -- Television viewers nationwide will see a renowned chef attempt to feed 1,000
people at Sheppard Air Force Base when the Food Network airs a new episode of "Dinner: Impossible" in the coming weeks.
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EATC debuts Advanced Culinary Class 2/15/2008
ANDREWS AFB, Md. -- The Executive Airlift Training Center recently introduced an Advanced Culinary Class as part of it's
curriculum.
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Army Cooks in Afghanistan Provide a Taste of Home 4/1/2008
FORWARD OPERATING BASE SHARANA, Afghanistan, April 1, 2008 – Army cooks from Task Force Pacemaker in Afghanistan
are providing their own unique touch and a taste of home with each hot meal they serve to soldiers throughout Regional
Command East.
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Face of Defense: Navy Cook’s Innovation Improves Food Service 2/11/2008
LASHKAR GAH, Afghanistan, Feb. 11, 2008 – The Afghan kitchen opened the sailor’s eyes and the smoke made them sting.
Even fans that run 24 hours a day can’t keep up with the smoke from a dozen or more wood-burning stoves at the new Afghan
National Army dining facility here.  
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Face of Defense: Soldier Cooks up Morale in Afghanistan 1/25/2008
FIREBASE NAWA, Afghanistan, Jan. 25, 2008 – Soldiers on the front lines are used to meals, ready to eat -- high-energy, high-
calorie packaged meals with little emphasis on taste.  
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Enlisted Aides Support Mission Behind Scenes 3/15/2008
Fort Lee, Va - If the general looks sharp in his uniform, they'll beam with pride. If the admiral's official quarters are clean and
orderly, they'll gladly take credit. And if the ambassador to Japan is floored by the hors d'oeuvres, the hospitality knockout is all
theirs.
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DFACs Take Nutrition Challenge 3/9/2008
The spirit of competition continues at Fort Lee’s dining facilities. As part of March’s National Nutrition Month, four dining
facilities faced the challenge of educating patrons about nutrition as much as they provided nutritious choices.
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'The Next CG Food Network Star' 02/05/2008
Trout marinated in grape jelly and marshmallow puree smothered sole aren't dishes you would usually eat aboard Coast
Guard cutters, but these were just a few of the plates served up on the Coast Guard Cutter Escanaba on February 1, 2008.
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Outstanding Food Service Winners Named 2/29/2008
MECHANICSBURG, Pa. (NNS) -- Secretary of the Navy Donald C. Winter has announced the 2008 winners of the Navy Captain
Edward F. Ney Memorial Awards for outstanding food service.
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Navy Luncheon Honors 50th Ney Award Winners 4/8/2008
DENVER (NNS) -- Experts in Navy food service gathered in Denver, to recognize first-place winners of the 50th Captain Edward
F. Ney Memorial Awards for Outstanding Food Service.
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Naval Weapons Station Charleston Boasts Best Galley in U.S. 2/12/2008
CHARLESTON, S.C. (NNS) -- After being five-star accredited for seven consecutive years, folks from the Naval Weapons
Station (NWS) Charleston galley were presented, Feb. 6, with the 2008 Captain Edward F. Ney Award for food service
excellence.
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Military Chefs Add a Dash of Flavorful Flair to ACF Conference 4/24/2008
Salt Lake City, Utah, April 24, 2008 – For the first time in the history of military food service, the U.S. Armed Force’s top chefs
competed against each other in the first “Freedom Chef Challenge” held April 19 in Salt Lake City.
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Bulkeley's Food Service Department Ensuring Morale, Crew Satisfaction 4/4/2008
USS BULKELEY, At Sea (NNS) -- As the guided-missile destroyer USS Bulkeley (DDG 84) continues to carry out its mission
objectives as part of the Nassau Expeditionary Strike Group, the ship's Food Service Department is working to ensure that her
Sailors are well-fed and cared for.
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"Chefs at Sea" Program in Full Swing 4/1/2008
USS HARRY S. TRUMAN, At Sea (NNS) -- USS Harry S. Truman's (CVN 75) "Chefs at Sea" program is in full swing as Sailors
will complete their classroom study April 4, and begin the practical application phase.
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Bulkeley's Food Service Department Ensuring Morale, Crew Satisfaction 4/4/2008
USS BULKELEY, At Sea (NNS) -- As the guided-missile destroyer USS Bulkeley (DDG 84) continues to carry out its mission
objectives as part of the Nassau Expeditionary Strike Group, the ship's Food Service Department is working to ensure that her
Sailors are well-fed and cared for.
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USS Nevada Sailors take 3rd in Joint Chowder Cook-off 4/2/2008
LAKEWOOD, Wash. (NNS) -- USS Nevada (SSBN 733) culinary specialists competed in a clam chowder cook-off at McChord
Air Force Base's Olympic Dinning Facility, March 27-28.
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Culinary Specialists Receive Advanced Training at Corry Station 5/14/2008
PENSACOLA, Fla. (NNS) -- Ten food service professionals throughout the Navy's Southeast Region concluded a two-week
course in advanced culinary techniques and received certifications from the American Culinary Federation Inc. (ACF) at the
Corry Station Galley, May 9.
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USS Ashland Hosts Iron Chef Competition 5/23/2008
USS ASHLAND, At Sea (NNS) -- The Culinary Specialists aboard the amphibious dock landing ship USS
Ashland (LSD 48) held their first annual Iron Chef competition, May 16.
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Ashland's Culinary Specialists Cook Up American Hospitality 5/27/2008
USS ASHLAND, At Sea (NNS) -- USS Ashland (LSD 48) hosted three dignitary receptions and two VIP lunches, April 8-15,
which included serving over 700 guests in support of U.S. 6th Fleet's Southeast Africa Task Force Maritime Security
Operations.
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'Campus Dining' to transform AF food services 4/8/2008
4/8/2008 - LANGLEY AIR FORCE BASE, Va. (AFPN)  -- Air Combat Command is leading the Air Force in a study that will
change the way food service is delivered at Air Force installations.
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Combat cooks serve morale  5/11/2008
COMBAT OUTPOST PATTON, Iraq — Team Mustang, 2nd Light Armored Reconnaissance Battalion, Regimental Combat
Team 5, has high morale while engaging in operations through the vast deserts of western al-Anbar province, Iraq.
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New NFMT Integrated Training Facility Opens on NavSta Norfolk 8/30/2008
A new Integrated Navy Food Management Team (NFMT) training facility was opened in Norfolk on August 12, 2008. After three
years of planning, and 18 months of construction, Fleet and Industrial Supply Center (FISC) Norfolk Commanding Officer,
Captain Ruth A. Christopherson, and CWO5 Paul T. Jones, NFMT Norfolk OIC, cut the ribbon in Building W-143 marking the
opening of the new state-of-the-art food preparation and classroom facility.
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Military Hospitality Alliance Military Culinary Competition 8/26/2008
LAS VEGAS, NV – The Military Hospitality Alliance Branch of the International Food Service Executives Association announces
that the Military Culinary Competition will be held on Saturday, September 27, 2008, hosted by the Army, Air Force, Marines and
Main Street Barracks Row on 8th St. and I St., in Washington, DC, in front of Historic Marine Barracks.
The Commandant of the Marine Corps will present the awards. Six Washington Redskin cheerleaders will be on hand as well
as Miss DC and Miss Teen DC.
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Military Culinarians Compete in Olympics 9/30/08
ERFURT, GERMANY - Culinary masters from 50 nations united in Erfurt Oct. 18 for the opening ceremony of the World Culinary
Olympics. Thousands attended the event bearing witness to the parade of nations and the Olympic commencement.
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U.S. Team Claims Gold in Culinary Olympics 10/21/08
ERFURT, Germany (Oct. 21, 2008) - The World Culinary Olympics steamed up Oct. 20 as the U.S. Army Culinary Arts Team
participated in the Hot Food Competition, serving up the Gold for the U.S. military.
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Coast Guard Culinary Competition 10/22/08
A little background on the competition: My command and I have talked on several occasions about the possibility  of us hosting
a cooking competition. I recently received orders to the CGC Eagle and I depart on 31 Oct. I thought there was no better time
than the present to put on the competition.
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