4th FSS tramples competition with Hennessy award win

  • Published
  • By Senior Airman Marissa Tucker
  • 4th Fighter Wing Public Affairs
SEYMOUR JOHNSON AIR FORCE BASE, N.C. --  For the first time in the history, the 4th Force Support Squadron food service specialists at both the Southern Eagle Dining Facility and the Flight Kitchen were awarded the 2010 Air Combat Command John L. Hennessy Award winners, Nov. 17.

The Hoover Commission created The Hennessy Award as a way to create competition among government food service and hospitality workers to create the best facilities and to identify and award the best teams. Always in the forefront, the Air Force was the first of the Armed Forces to implement the program in 1953.

Several factors led to the Southern Eagle and the Flight Kitchen's achievement including the cleanliness of the facilities, budget management and compliance with worldwide menus, said Tech. Sgt. Ayana Hodges, Southern Eagle Dining Facility assistant manager.

"We were evaluated on several different aspects of our daily operations in different categories and given scores," Sergeant Hodges said. "We were ranked the highest in ACC."

The highest weighted category was kitchen operations, where they were scored on areas such as storage practices, inventory control and progressive cooking. As with any food service business, proper food storage and quality is of the utmost importance.

More than 50 Air Force personnel and 38 non-appropriated funded civilians worked cohesively, showing the evaluators the way they operate on a daily basis.

There was no "show" put on for the evaluators, as the staff conducted business the way they do every day, said Staff Sgt. Tina McClosky, the production manager at the Southern Eagle Dining facility.

On an average day, both the main DFAC and the flight kitchen serve more than 800 people. To do this, Airmen complete career development courses as well as a comprehensive on-the-job-training program. There are also opportunities for some Airmen to complete an internship at a local bakery.

While the leadership at the dining facilities encourages creativity, menus and ingredients must stick to a standard. However, the staff does have the option of creating new ways to prepare the recipes.

The personnel are given other ways to showcase their skills, such as the Warrior Chef competition and the Whose Line is it contest.

"In the Warrior Chef competition, there are five teams with five chefs each including one NAF employee and they have an hour to complete a meal including a meat or protein, a starch and a vegetable while incorporating a secret ingredient," Sergeant Hodges said. "It's a good activity to showcase talent and promote team work"

With incentives to do well, supportive leadership and a talented staff, it is no wonder why the dining facilities at Seymour Johnson are the best in ACC. There were four Airmen named superior performers:

Airman 1st Class Leah Boodram
Airman 1st Class Kevin Bostian
Senior Airman Ashton Loy
Senior Airman Larden Patten

The staff will be re-evaluated by an Air Force level team in January, but not without an upgrade.

"Our reward for winning includes a $30,000 grant for upgrades in the facility," Sergeant Hodges said. "We plan on creating a grab and go line among other things we have wanted to do, but have not had funding for, until now!"