21 Air Force food service professionals win culinary honors |
10/21/2009 - RANDOLPH AIR FORCE BASE, Texas (AFNS) -- Twenty-one Air Force food service professionals were honored at the 2009 Hennessy Travelers Association Educational Foundation Armed Forces Forum for Culinary Excellence Oct. 4 to 10.
The forum at Culinary Institute of America Greystone Campus in Napa Valley, Calif., recognized a total of 25 members of the armed forces serving in food operations around the world. The Air Force winners are:
Tech. Sgt. Tanya M. Sweeney, 104th Fighter Wing, Westfield, Mass.
Staff Sgt. Nicole Sevigny, Tyndall AFB, Fla.
Staff Sgt. Kiana Mobley, Royal Air Force Lakenheath, United Kingdom
Staff Sgt. Andrew P. King, 193rd Special Operations Wing, Middletown, Pa.
Staff Sgt. Sherry L. Fossett, 914th Services, Niagara Falls, N.Y.
Staff Sgt. Quincy A. Cope, 104th FW, Westfield, Mass.
Staff Sgt. Wendell Bowles II, Eglin AFB, Fla.
Staff Sgt. Melissa Bolden, Youngstown Air Reserve Station, Ohio
Staff Sgt. Gary Adamoyurka, Ramstein Air Base, Germany
Senior Airman Angel L. Ramirez, Elmendorf AFB, Alaska
Senior Airman Tamie Murdock, Shaw AFB, S.C.
Senior Airman Eunice J. Mims, Duke Field, Fla.
Senior Airman Kenneth D. Fuller, Pittsburgh ARS, Pa.
Senior Airman Jeffery L. Demers, 165th Air Refueling Wing, Sioux City, Iowa
Senior Airman Claribel Najera Torres, Tyndall AFB, Fla.
Senior Airman Sterling Jackson, Little Rock AFB, Ark.
Airman 1st Class Ciara J. Horn, McChord AFB, Wash.
Airman 1st Class Isylma Edge, Fairchild AFB, Wash.
Airman 1st Class Bryant Davis, Scott AFB, Ill.
Airman 1st Class Jason Sugimoto, Spangdahlem AB, Germany
Airman 1st Class Alexandra Burgeson, Fairchild AFB, Wash.
Honorees are nominated by evaluation teams during a month-long worldwide tour to select the "best of the best" in military food service operations. The evaluation teams consist of members from the National Restaurant Association Board of Directors, the Society for Food Service Management, the International Food Service Executives Association and military headquarters staff.
Each year since its inception in 2006, service men and women nominated during the evaluation process are invited to attend the forum where the honorees are provided hands-on classes, seminars, tours and a roundtable discussion with leaders of the restaurant and food service industries.