Air Guardsmen to participate in culinary event
From press release
NAPA VALLEY, Calif., (9/30/09) -- The 2009 Hennessy Travelers Association Educational Foundation Armed Forces Forum for Culinary Excellence will be held here at the Culinary Institute of America’s Greystone Campus from Oct. 4-10.
Twenty-five honorees from our Armed Forces, including the Air National Guard, serving in foodservice operations around the world will attend the forum.
This year’s selectees from the Air National Guard are: Tech. Sgt. Tanya Sweeny and Staff Sgt. Quincy Cope from the 104th Fighter Wing in Westfield, Mass.; Senior Airman Jeffery Demers from the 185th Airlift Wing in Sioux City, Iowa; and Staff Sgt. Andrew King from the 193rd Special Operations Wing in Harrisburg, Pa.
Since 2006, the HTAEF has hosted the annual forum to recognize and honor outstanding military personnel serving in foodservice operations around the world.
The honorees are nominated by evaluations teams during a month long worldwide tour to select the “best of the best” in military foodservice operations.
The evaluation teams consist of members from the National Restaurant Association Board of Directors, the Society for Foodservice Management, the International Food Service Executives Association, and military headquarters staff.
The annual evaluation process culminates in the presentation of the US Air Force John L. Hennessy Awards, the U.S. Marine Corp Maj. Gen. W.P.T. Hill Awards, and the Air National Guard Senior Master Sgt. Kenneth W. Disney Award, in celebration of our Armed Forces foodservice personnel during the National Restaurant Association’s Restaurant and Hotel-Motel Show in May in Chicago.
Each year since its conception, outstanding service men and women nominated during the evaluation process are invited to attend the Armed Forces Forum for Culinary Excellence, an exclusive educational program at one of the world-renowned CIA campuses hosted by the HTAEF.
This week-long forum provides honorees with a customized culinary educational experience, including hands-on classes, seminars, tours and a roundtable discussion with leaders of the restaurant and foodservice industries.
It also provides for lively interaction that reaps benefits for all. Honorees broaden their culinary knowledge and skills, resulting in an immediate benefit for the men and women serving in the Armed Forces around the world. In addition, industry participants are able to share best practices and personal career experiences with the honorees, while supporting a cause that is important to our industry and our country.
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