Essex Receives Coveted Ney Award 02/04/2007
USS ESSEX, At Sea (NNS) -- USS Essex (LHD 2) Food Service Division took top honors in the “large afloat category” of the Captain Edward F. Ney
Memorial Awards for Outstanding Food Service.
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New Baghdad Area Dining Facility Feeds 9,000 Per Meal 03/22/07
CAMP STRIKER, Iraq - After months of construction and waiting, the largest dining facility on Iraq's Victory Base Complex opened to cheers and a flood of
Soldiers and civilians March 20.
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Air Force chef to appear on 'Emeril Live' 03/27/2007
ELLSWORTH Air Force Base, S.D. (AFNEWS) -- What do an award-winning chef, southern cuisine with a modern flair and a top-notch NCO all have in
common
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Food service specialists test skills in Chef of the Quarter competition 03/04/2007
MARINE CORPS AIR STATION IWAKUNI, -- The station’s top food service specialists put their skills to the test during the Chef of the Quarter Board at R.
G. Robinson Mess Hall Thursday.
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Taji Troops Enjoy Pizza from Home 01/22/2007
1st Brigade Combat Team, 1st Cavalry Division -- Soldiers from Company B, 2nd Battalion, 8th Cavalry Regiment, dined on Little Caesars pizza shipped
to them from Detroit. The coordinated effort involved the Little Caesars Pizza Kit Fundraising Program teaming with L.S.S. Consulting, a global security
consulting firm, in which both parents of a Co. B Soldier are executives. DHL shipping also worked with the unit's Family Readiness
Group at Fort Hood, Texas, to get the pizzas into the hands and stomachs of Soldiers.
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Messhall workers provide important service in new locale 01/26/2007
MARINE CORPS AIR STATION IWAKUNI, Japan  -- A sign hanging in the messhall here bears a famous quote by Lt. Gen. William G. Pagonis, “A meal
makes morale, and morale often means the difference in battle.”
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1/6 Marines fire up the grills in Ramadi 01/21/2007
AR RAMADI, Iraq -- Flowing through passageways, around walls and into the living space of Marines, the smell of home drew hundreds to the chow hall
of Camp Hurricane Point.
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4th CEB Marines host appreciation meal 01/06/2007
BETHESDA, Md. -- Marines from Headquarters & Service Company, 4th Combat Engineer Battalion, 4th Marine Division, hosted an “Appreciation Meal”
Jan. 6, for injured Marines and sailors, their families and support staff at the National Naval Medical Center in Bethesda, Md. With a generous donation
from six local grocery stores, the Marines from this Baltimore-based reserve unit cooked up a hearty meal in their field kitchen and then made the 50-mile
convoy to Bethesda.
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Support Soldiers Bring Hot Chow to Outpost  03/21/2007
FORWARD OPERATING BASE HOPE, Iraq, As the Mustang Battalion's Legionnaires found their way out of Forward Operating Base Rustamiyah and
moved up to Forward Operating Base Hope near Sadr City, they knew that relocating meant no more hot meals.
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New meal kits offer variety to commanders and troops 01/30/2007
MARINE FORCES RESERVE, New Orleans -- Reserve Marines should be able to spend more time training instead of preparing their meals. Here last
week, two new options here introduced to alleviate this problem.
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Reagan Named Top Carrier In 2007 Ney Awards 02/02/2007
USS RONALD REAGAN, At Sea (NNS) -- The Supply Department aboard USS Ronald Reagan (CVN 76) has been named the 2007 winner of the Capt.
Edward F. Ney Award for excellence in food service aboard aircraft carriers.
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Food Service Division Keeps Tortuga Fighting Trim 04/03/2007
USS TORTUGA, At Sea (NNS) -- In line with the ship’s high focus to physical fitness, the food service division aboard USS Tortuga (LSD 46) is promoting
healthy menu options for its crew during the ship’s current spring patrol.
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USS Cheyenne Earns Food Service Award 02/08/2007
PEARL HARBOR (NNS) -- USS Cheyenne (SSN 773) received the 2007 Capt. Edward F. Ney Memorial Award for Food Service Excellence on Jan. 31.
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Outstanding Food Service Ney Award Winners Named 02/02/2007
MECHANICSBURG, Pa. (NNS) -- Secretary of the Navy (SECNAV) Donald C. Winter announced the 2007 winners of the Captain Edward F. Ney Memorial
Awards for Outstanding Food Service on Feb. 2.
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Culinary Specialists Sharpen Skills With College Training Opportunity 03/14/2007
EVERETT, Wash. (NNS) -- Culinary specialists assigned to Naval Station (NAVSTA) Everett’s Supply Department had an opportunity to partner with Lake
Washington Technical College, in Kirkland, Wash., March 9, to further their culinary skills.
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Junior Naval Hospital Bremerton Chefs at Annual Clam Chowder Cook-Off 03/13/2007
BREMERTON, Wash. (NNS) -- Culinary specialists from Naval Hospital Bremerton (NHB) took second place at the Second Annual Pacific Northwest
Military Clam Chowder Cook-Off held at the Naval Undersea Warfare Center Keyport on March 9.
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NAVSTA Everett Sailors Get a Lesson in Japanese Cuisine 01/29/2007
EVERETT, Wash (NNS) -- Naval Station Everett’s liberty program offered cooking lessons Jan. 23 as part of their single Sailors program to Sailors
interested in the art of making sushi rolls.
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NAB Little Creek Galley Wins Ney Award 02/07/2007
VIRGINIA BEACH, Va. (NNS) -- The galley at Naval Amphibious Base (NAB) Little Creek was named the first place winner in the Captain Edward F. Ney
Memorial Awards Program for Food Service Excellence on Feb. 2.
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USS Curtis Wilbur Selected Runner Up in Ney Competition 02/14/2007
YOKOSUKA, Japan (NNS) -- USS Curtis Wilbur (DDG 54) was named runner-up in the medium afloat category for the 2007 Capt. Edward F. Ney Award.
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Soldier-chefs to Flaunt Culinary Talents in Competition 02/15/2007
FORT LEE, Va. (Army News Service, Feb. 15, 2007) - Some 200 Soldier-chefs from Army installations around the world will trade body armor and M-16
rifles for filet knives, spatulas and pastry bags here March 5-16 during the 32nd annual U.S. Army Culinary Arts Competition.
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Military Culinarians Serve Up Their Best for Annual Army Competition 03/12/2007
FORT LEE, Va. (Army News Service, March 12, 2007) -- For many participants in the 2007 Junior Chef of the Year competition the prospect of presenting
their best culinary creations to four gray-haired, world-renown master chefs with European accents would be daunting.
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Fort Bliss Chefs Named Installation Champs in Army Culinary Competition 03/19/2007
FORT LEE, Va. (Army News Service, March 19, 2007) - It will be a competition blissfully remembered by the Texas-based team of chefs who earned
Installation of the Year Award at the 2007 U.S. Army Culinary Arts Competition at Fort Lee, Va., March 16. It is the first in the competition's 32-year history
that Fort Bliss has won the top award.
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Fire and Ice: Coast Guard Chefs show their stuff at Prestigious Army Cooking Competition 04/12/2007
Torches, electric grinders and chainsaws are tools usually found in garages, garden sheds and hardware stores, not kitchens.
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Rushmore Holds “Iron Chef” Competition 03/24/2007
USS RUSHMORE, At Sea (NNS) -- USS Rushmore (LSD 47) held an “Iron Chef” competition March 20; an idea inspired by the Food Network’s show
where chefs compete in a one-hour cook off in which a secret ingredient must be present in all appetizers, entrées and desserts.
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Chefs At Sea Apprenticeship Program Comes to End 04/07/2007
USS DWIGHT D. EISENHOWER, At Sea (NNS) -- Fifty Sailors aboard the Nimitz-class aircraft carrier USS Dwight D. Eisenhower (CVN 69) (Ike)
completed the Chefs at Sea Apprenticeship Program after six months of dedication and hard work April 2.
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Culinary Specialist Feed the Everett’s Homeless 3/30/2007
EVERETT, Wash. (NNS) -- Culinary Specialists from Naval Station (NAVSTA) Everett took time out of their busy schedules March 23 to prepare meals and
serve the homeless at the Everett Gospel Mission.
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Executive Chef Trains Boxer Sailors to Compete 07/30/2007
USS BOXER, At Sea (NNS) -- Executive Chef James Koskiniemi visited USS Boxer (LHD 4) to train the ship’s culinary specialists (CS) while the ship
conducted operations off the coast of Southern California July 12-18.
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Big E Starts Chef-at-Sea Program 07/18/2007
USS ENTERPRISE, At Sea (NNS) -- USS Enterprise (CVN 65) (Big E) kicked off it's Chef-at-Sea program July 16. While on deployment, culinary
specialists (CS) as well as other interested Sailors can take advantage of the Chef-at-Sea program, taught by Chef Ed Brown, from the First Coast
Technical Institute in Saint Augustine, Fla.
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Gourmet Chef Adopts USS Boxer in Persian Gulf  03/06/2007
ABOARD USS BOXER (NNS) -- An executive chef visited USS Boxer (LHD 4) to train the ship’s culinary specialists (CS) with gourmet food preparation
and presentation techniques as part of the Navywide “Adopt-a-Ship” program on Feb. 19-28.
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Naval Base Kitsap Galley Takes Region Culinary Arts Cook-Off Crown 09/12/2007
BREMERTON, Wash. (NNS) -- Naval Base (NB) Kitsap Galley took first place in a culinary arts cooking competition between Navy Region Northwest
shore galleys at the NB Kitsap Bremerton Galley, Sept. 7.
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NAVSTA Everett Culinary Specialists Learn From Local Chef 07/13/2007
EVERETT, Wash. (NNS) -- Culinary specialists assigned to Naval Station (NAVSTA) Everett’s Supply Department had an opportunity to receive training
and further their culinary skills from Lake Washington Community College, in Kirkland, Wash., July 10.
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Navy Food Management Team Visits the Naval Base Kitsap Trident Galley 04/26/2007
SILVERDALE, Wash. (NNS) -- Fleet Industrial Supply Center (FISC), Puget Sound’s Navy Food Management Team visited the Naval Base (NB) Kitsap
Bangor Trident Galley to conduct training with culinary specialists
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Navy Chefs Cook Up Victory in Las Vegas Culinary Challenge 04/13/2007
NAS NORTH ISLAND, Calif. (NNS) -- A team of Navy culinary specialists (CSs) earned high-award recognition at the 8th Annual Las Vegas Culinary
Challenge in Las Vegas March 6 and 7.USS RUSHMORE, At Sea
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Navy, Army Teams Compete in Iron Chef Cook-Off 05/22/2007
BREMERTON, Wash. (NNS) -- Service members, civilians and their families gathered in the Olympic College cafeteria for the Armed Forces Day Culinary
Arts Competition on May 19.
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Sailors Receive Professional Culinary Training 02/17/2007
SAN DIEGO (NNS) -- Twenty Sailors from the Southern California area attended the San Diego Culinary Institute, Inc., for professional culinary training,
Feb. 13-16.
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Third Fleet Reception Cuisine Delights Seafair Guests, Sailors 08/05/2007
SEATTLE (NNS) -- Commander, U.S. 3rd Fleet, Vice Adm. Samuel J. Locklear III, hosted a reception Aug. 2 for distinguished visitors and guests to enjoy
Navy hospitality and culinary delights prepared by the culinary specialists from USS Cleveland (LPD 7) and other Seattle Seafair Fleet Week 2007
participating ships.
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USS Cleveland Culinary Specialists Learn from Executive Chef 08/04/2007
SEATTLE (NNS) -- A certified executive chef from Unilever Foodsolutions embarked amphibious-platform dock ship, USS Cleveland (LPD 7), to train
culinary specialists during the weeks leading up to Seattle Seafair Fleet Week.
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Army Chef Inducted into Top Culinary Society 08/21/2007
FORT CARSON, Colo - The American Academy of Chefs inducted Chief Warrant Officer 4 David J. Longstaff, senior mission command food advisor and
a certified executive chef, into their honor society July 20 at the Marriott Convention Center in Orlando, Fla.
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Army Chefs put the "brrr" in Berwyn International Food Festival 06/04/2007
CHICAGO- When most people think of food service in the Army, they picture Private Snuffy pulling Kitchen Privileges (KP), peeling hundreds of potatoes
because he was late for formation. This may be the case in basic training, but not at the Berwyn International Food Festival in Berwyn, Ill.
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Army Cooks Take the Cake in 'Iron Chef' Competition 8/20/2007
FORWARD OPERATING BASE HAMMER, Iraq - Food service personnel of the 3rd Infantry Division's 3rd Heavy Brigade Combat Team competed in their
own version of the Iron Chef competition here Aug. 16.
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TV Show Recounts Military Subsistence History 07/26/2007
FORT LEE, Va.– While researching the evolution of military subsistence, producers of the Food Network show, "The Secret Life Of...," looked no further
than the U.S. military to find the world's best-fed fighting force.
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Soldier Chefs Keep Units Fueled at Remote Outpost 07/24/2007
COMBAT OUTPOST CLEARY, Iraq - It has been said that an Army runs on its stomach, and most Soldiers would agree.
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America Supports You: Emeril Lagasse Cooks Up Some Combat Cuisine 06/08/2007
WASHINGTON, April 8, 2007 – TV cooking-show icon Emeril Lagasse offered a culinary salute to the military Friday when he filmed two episodes of
“Emeril Live” featuring servicemembers and their winning recipes.
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America Supports You: Marines Give Chef His Marching Orders 05/15/2007
When Chef Robert Irvine discovered his “mission” was to feed 850 Marines after they’d completed 30 days of desert warfare training at Camp Pendleton,
Calif., his reaction was what one might expect.
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Alaskan Coast Guard Person of the Year 02/21/2007
KODIAK, Alaska - Some would say that in life there is a recipe for success.  When it comes to those who have chosen a life of cooking for others, their
success can be directly measured by the actions of those they serve.  For one Coast Guardsman serving goes beyond food and requires attention to the
elements that make up the human recipe.  For this she has been recognized as the 2006 Alaskan Coast Guard Enlisted Person of theYear.
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Chef gets Bronze Star for convoy rescue
Chief Warrant Officer 3 David J. Longstaff, manager of the U.S. Army culinary team, has been awarded the Bronze Star Medal with
Valor for rescuing five Soldiers pinned down in an ambush.
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Services Airmen dish up real meals ready to eat  05/03/2007
NAVAL AIR ENGINEERING STATION LAKEHURST, N.J. (AFNEWS) -- Some Airmen might not think a fresh, hot meal is a big deal, but for Airmen at a bare
base a meal not named "MRE" can bring a few happy and hungry faces to the dinner table.
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Nightshift chefs create dessert delights for Airmen 04/17/2007
4/17/2007 - MOUNTAIN HOME AIR FORCE BASE, Idaho (AFNEWS) -- Sweet aromas of fresh-baked cakes, biscuits and cookies fill the air. But these
treats aren't ready to eat just yet. After all, it isn't lunch or dinner time. It's 2 a.m.
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23rd Marine Regiment brings more to chow than MRE’s 06/11/2007
SAN BRUNO, Calif. — (June 9, 2007) -- The common Meal Ready to Eat (MRE) and the occasional catered meal are usually the only two subsistence
options available during drill weekends.
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Division goes spatula to spatula with MLG in cooking competition 08/03/2007
MARINE CORPS BASE CAMP LEJEUNE, N.C. (Aug 3, 2007) -- The scent of pork chops smothered in brown gravy, potatoes au gratin, warm apple crisp
and other home-style favorites fill the air. The dining area is dimly lit with candles on every table.
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Field Food Service Support Marines brighten days with hot chow 06/22/2007
Lance Cpls. Kris V. Prieto, Divan I. Gonzales and Tyler C. Charman (left to right) enjoy a hot meal from the Regimental Combat Team 25’s Field Food
Service Support kitchen in the Shoalwater Bay Training Area, Australia, June 22.
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First LAR blurs lines between culinary cultures 06/26/2007
RAWAH, Iraq (June 26, 2007) -- The Iraqi desert has the ability to alter the perceptions of Marines, especially those who have been deployed for a long
period of time. Showers are no longer part of the everyday routine, instead they become a luxury. The same happens with food; what used to be
considered commonplace is transformed into the extra-ordinary, and the extra-ordinary becomes something else entirely.
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Marines enjoy fine dining in the desert 05/02/2007
Staff Sgt. Francisco A. Santiago, mess chief and logistics chief for Task Force Tarawa, and his Marines prepare two hot meals a day for more than 750
members of the task force.SAN BRUNO, Calif.
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Messmen ensure troops stay fed during Talisman Saber ‘07 07/24/2007
SHOALWATER BAY TRAINING AREA, QUEENSLAND, Australia (June 24, 2007) -- For many, waking up to the smell of hot coffee and waffles in the field
can be a real treat. The Marines and Sailors of the 3rd Marine Expeditionary Brigade’s 31st Marine Expeditionary Unit were able to enjoy their first hot
meal upon arriving at their Forward Operating Base during Exercise Talisman Saber 2007.
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TF 1/4 Marine cooks up morale, troop welfare in Iraq 05/18/2007
CAMP AL QA’IM, Iraq (May 18, 2007) -- A small trail of smoke rose above Battle Position Vera Cruz, or BP Vera Cruz, here. The smell of barbequed meat
filled the air while off-duty Marines milled around, avoiding the heat by finding shade wherever possible. A lone Marine stood over his grille, no matter
how hot the temperature in the unforgiving desert heat, preparing the afternoon meal for his fellow Marines.
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Courtney Marine cooks competition, earns Chef of the Quarter honors 09/21/2007
CAMP KINSER, OKINAWA, Japan (Sept. 21, 2007) -- Seven Marines put their culinary skills to the test, vying for top honors at the Chef of the Quarter
Board on Camp Kinser Sept. 13.
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Chef puts fork in language, gender barriers 07/12/2007
PATRICK AIR FORCE BASE, Fla. -- Talking to Joanie Hofer and eating her cooking are spiritual experiences.  The executive chef at The Tides Club is a
practicing Buddhist who weaves her heart and soul into every dish she prepares and into helping at least one person daily.
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Ready set cook, 52nd SVS hosts Iron Chef Contest 4/30/2007
SPANGDAHLEM AIR BASE, GERMANY -- Airmen at Spangdahlem Air Base can put their culinary skills to the test competing head to head for the title of
base Iron Chef.
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Laughlin's Iron Chef Competition 5/25/2007
LAUGHLIN AIRFORCE BASE, Texas  -- With a smell in the air that could make anyone's mouth water and sounds of people trying and enjoying new food,
judges launched the Laughlin Iron Chef competition by starting to complete the tasting.
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Spang holds first of many Iron Chef competitions 8/3/2007
SPANGDAHLEM AIR BASE, Germany -- Spangdahlem Air Base's Services Squadron held the first of many Iron Chef competitions July 25 at the Mosel
Dining Hall.
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Master Chef Embarks Kearsarge10/1/2007
USS KEARSARGE, At Sea (NNS) -- A certified executive chef from First Coast Technical Institute in Saint Augustine, Fla., embarked the amphibious
assault ship USS Kearsarge (LHD 3) Sept. 20 to teach culinary specialists some tricks of the trade.
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Visiting Chef Brings Taste of America to Sailors in Korea 10/2/2007
SEOUL, South Korea (NNS) -- A chef from Canada offered his cooking skills to Sailors from Commander, Fleet Activities Chinhae (CFAC) and
Commander Naval Forces Korea (CNFK).
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Adopt-a-Ship Chef Kicks Things Up a Notch Aboard Higgins 10/3/2007
USS HIGGINS, At Sea (NNS) -- During a weeklong Tiger Cruise hosted by USS Higgins (DDG 76) Sept. 24-30, Sailors and guests enjoyed the benefits of
having a professional chef working in the ship’s galley.
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BHR ESG Culinary Specialists Trade Talent Down Under 10/25/2007
PERTH, Australia (NNS) -- Culinary specialists (CS) assigned to Bonhomme Richard (BHR) Expeditionary Strike Group (ESG) were given a unique
opportunity during their port visit in Fremantle and Perth Oct. 16-20.
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Food Networks' America Iron Chef Visits Naval Station Mayport 11/14/2007
MAYPORT, Fla. (NNS) -- Naval Station Mayport played host to Commander, Navy Region Southeast's first Navy Iron Chef competition with renowned
guest, Chef Cat Cora from Food Networks Iron Chef America Nov. 13.
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Face of Defense: Army Chef Spices Up Pentagon Channel 12/10/2007
WASHINGTON,  – Army Sgt. 1st Class Brad Turner today served hungry Pentagon Channel audiences a new recipe for
entertainment during a half-hour cooking show called “The Grill Sergeants.”
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Face of Defense: Extra Effort in Kitchen Keeps Morale High 12/17/2007
FORWARD OPERATING BASE FORTRESS, Afghanistan,  – “The Rock believes highly that food service support improves
morale,” said Army Sgt. Joseph Smith, from Jackson, Mich.
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Station’s top cooks display skills at Chef of the Quarter Board 12/07/2007
MARINE CORPS AIR STATION IWAKUNI, Japan  -- The station’s top food service specialists created meals of their choice
and competed against their peers during the Chef of the Quarter Board at the R. G. Robinson Messhall.
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East Coast Food Management Team instructs reserves for the first time 12/12/2007
Lance Cpl. Caleb Slacum, a food service specialist from Headquarters and Support Batt., Marietta, Ga., prepares green
beans for evening chow Dec. 11. During Quantico Viper, food service support Marines received training on new food service
equipment.
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Traditional Holiday Meal Will Replace Field Rations for Many Troops 11/21/2007
WASHINGTON, – When troops stationed in the Middle East sit down to Thanksgiving dinner tomorrow, the turkey won’t come in a brown field rations
pouch.
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'Grill Sergeants' to debut on Pentagon Channel 11/14/2007
FORT LEE, Va.  -- Under the hot lights of the television studio, Sgt. 1st Class Brad Turner was the featured chef for the taping of a new Pentagon Channel
lifestyle program called, "The Grill Sergeants," which will debut later this fall.
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Why We Serve: Chef Happiest at Sea Working with Sailors 11/30/2007
WASHINGTON,  – Ask Master Chief Petty Officer Bruce “Skip” Binda why he joined the Navy nearly three decades ago and he’
ll tell you it was a matter of pride.
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