Striving to be the best

  • Published
  • By Tech. Sgt. Christopher Bolen
  • 301st Fighter Wing Public Affairs
NAVAL AIR STATION FORT WORTH JOINT RESERVE BASE, TEXAS --  Team members from the 301st Sustainment Services Flight (FSV) turned up the heat as they competed for the Hennessy Trophy, which is awarded to the Air Force installation with the best food services program, during the August unit training assembly at Naval Air Station Fort Worth Joint Reserve Base, Texas. 
       
       The Department of the Air Force, National Restaurant Association, Society for Food Service Management, and International Food Service Executives Association established the Hennessy Trophy Program in 1956. The award is designed to improve foodservice operations and to recognize the best dining halls in the Air Force.

       The Hennessy Trophy is named in honor of the late John L. Hennessy, a respected hotel and restaurant executive, who encouraged a competition among military food service facilities to inspire better management and support of food services.

       "This is a really good opportunity for us to get recognition for our base," said Master Sgt. Treka Bunkley, facility manager for the 301st competition team, and Non-Commissioned Officer In Charge of the FSV. "Coming off our Operational Readiness Inspection performance, our Airmen have the right mindset and motivation to go after this award."

       Many of these team members were recognized as outstanding performers during the wing ORI earlier this year.

       For this competition the FSV was evaluated by Technical Sgt. Shakela McNeill, 951st Force Support Squadron, Dobbins Air Reserve Base, Ga., and R. Steven Watson, representing the National Restaurant Association.

       "We are now including field kitchen operations in the competition due to the limited number of actual dining facilities in the Reserves," said McNeill. "We are looking to find the talent and the best teams out there."

       Watson, who manages the food services department at the Mendakota country club in St. Paul, Minn., adds his civilian experience to the evaluation.

       "It is a really cool thing for a private sector type like me to watch the camaraderie and team work of these young Airmen." said Watson. "In addition to observing, I try to reinforce to them that what they do is important because when you are down range it may be 12 to 18 hours before you get another meal."

       "Timing is a big point," said Staff Sgt. Robert Hughes, services journeyman and a team member. "The main thing is to get the timing down and then step up and get that first meal out for our Airmen."

       Readiness applies to all deployed Airmen, whether inside or outside the wire, to successfully accomplish the mission.

       "After the pallet inspection we have only an hour and a half to erect the Single Pallet Expeditionary Kitchen (SPEK) tent including 32 feet of flooring and install all the equipment," said Senior Master Sgt. Grace Vargas, 301st FSV superintendent. "After that we have to get the first meal out in just two and a half hours."

       "Exciting," is how team member Senior Airman Monica Noorhasan describes the competition. "I've heard a lot about the Hennessy Trophy and our squadron is very excited to be in consideration," said Noorhasan. "We are all working hard to stay on time and make sure everything runs smoothly."

       The attitude and teamwork reflected the team's score in this competition.

       From the competition, there were four superior performers who received coins for their outstanding effort. Senior Airmen Brandon Wyrick, Gabriel Flores, Angel Agusto and Airman Selina Saenz all received coins in recognition of their performance.

       "The evaluators gave our team very high marks," said 1st Lt. Julian Glover, Sustainment Services Flight commander. " They noted the exceptional team spirit, great attitude and camaraderie. The support of our senior management was huge for us in this competition ...and Sergeant Vargas is a large part of that success."

       "Our team was and still is excited," said Vargas. "We came in on Saturdays, ran through our process and it paid off."

       Additionally, Senior Airman Agusto was selected as a nominee for the Hennessy Travelers Association Award. If chosen Agusto has the opportunity to represent the wing at the Hennessy Traveler Award presentation in Chicago, Ill. in May of next year during the National Restaurant Association show. He will also attend the Culinary Institute of America in Napa Valley, Calif.

       Overall Hennessy Trophy winners will also be announced during the NRA show in Chicago, Ill.