U.S. Navy chefs from around the world converged at the prestigious Palmer House in Chicago to attend advanced training and receive their Captain Edward F. Ney awards for preeminence in Navy Food Service, 17-19 May.
“These annual awards encourage excellence in Navy Food Service programs with the objective of improving the quality of life for our Navy personnel,” said Honorable Carlos Del Toro, Secretary of the Navy. “I commend the Navy Undersea Enterprise, Surface Warfare Enterprise, Naval Aviation Enterprise, CNIC, and individual commands for their hard work and commitment to excellence.”
The Ney awards are significant because they the highest honor a Navy galley can receive for excellence in food service. It's a way to say their hard work is the best of the best. The award program itself was created to encourage better food service across the Navy. This means tastier, more nutritious food for Sailors, which boosts morale and overall well-being. The Ney Awards create a friendly competition between different galleys on ships and shore stations and pushes everyone to constantly improve their service, sanitation, and food quality.
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