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Hurlburt DFACs get evaluated

  • Published
  • By Airman 1st Class Jeff Parkinson
  • 1st Special Operation Wing Public Affairs
A team of evaluators for the John L. Hennessy Award visited Hurlburt’s two dining facilities Feb. 9 and 10, here.

The team evaluated the Riptide and Reef Dining Facility management effectiveness, force readiness support, food quality, employee and customer relations, resource conservation and safety-awareness training.

The results of the evaluation will determine which base will win this year’s Hennessy Trophy.

The John L. Hennessy Award is the oldest military food service award. Established in 1957, it is named for the late John Hennessy, a hotel and restaurant executive who served on advisory boards to improve military food service.

“Military members dining at Hurlburt Field are treated to award-winning food prepared by honored personnel,” said Staff Sgt. Kim Hayes, 1st Special Operation Force Support Squadron, contracting officer representative. “Hurlburt’s dining facilities believe a team dedicated to excellence can achieve amazing results.”

Hurlburt’s dining facilities have won the award seven times in the past, the most recent being in 2012.

Although the results of the Hennessy Award will not be announced until later this year, one Air Commando was chosen for the Hennessy Travelers’ Association Award for Excellence.

For exhibiting the highest standards of professionalism, attitude and culinary skill, Airman 1st Class Jonathan Martinez, 1st SOFSS services apprentice, will attend a week of training on a continuing education scholarship at the annual Armed Force Forum for Culinary Excellence.

“Winning the award was a blessing, an accomplishment that I was selected out of everyone who did extremely well,” he said. “It made me feel real good about myself and my team.”

This specific training is held each year at the Culinary Institute of America at the Greystone campus in St. Helena, Calif.