By: Dick Hynes, Director, Consultant Services & Healthcare
Hobart Corporation
The Hennessy Award is the oldest Military foodservice award established in 1957 and named for the late John L. Hennessy, a hotel and restaurant executive who lead a special Hoover Commission Task Group advisory of Military Food Service and Commissaries board to improve military foodservice. The John L. Hennessy Award is named in his honor promoting foodservice excellence between the military and industry experts.
The Experience:
I was fortunate to represent SHFM, then SFM, on the 50th Anniversary tour in 2006. Our team met for training at Air Force Services Headquarters in San Antonio, Texas on January 28, and returned to the U.S. from Spain on March 2; covering 28,000 miles but feeling wonderful about our country and the men and women who defend it.
Our team consisted of me and three other individuals. None of us had ever met before, and we were going to spend 18 hours a day together for the next 5 weeks.
Our first base visit was Kirtland Air Force Base in New Mexico. When we got to the baggage claim there were 20+ chef-coated staff to meet us. Our luggage was whisked away not to be seen again until we arrived on base. The trip took about 15 minutes, and every fast food restaurant we passed had “Welcome Hennessy Travelers” on their marquis signs.
When we got to the main gate, the gate guards were dressed in chef’s coats and toques (and M-14’s of course!). Once inside, we were escorted to our quarters by base fire trucks and police cars, all with the sirens blaring to lead us to our quarters where a mariachi band and traditional Spanish dancers entertained us. Wow, would it be like this at every base? For the most part, the answer was yes.
Each base does its best to impress the evaluation team, although NONE of the hoopla has an impact on the 1038 scoring system. Our tour took us to missile bases in Wyoming, numerous refueling bases, Yakota Air Base in Japan for 4 days, a central base for supplies headed to the war zone, to Andrews AFB in Virginia, a United Nations base in Spain, and the winning base in 2006 was Travis Air Force base in California.
The Process:
You might wonder, of the hundreds of items on the 1038 how the team decides on who will provide what area of expertise. The senior enlisted and officers know all the Air Force Protocols and systems. They spend most of their time reviewing record keeping, inventory procedures, training documentation and readiness (after all these Air Force cooks are trained to fight as well!) and a host of other areas.
Given that the civilian team members are not as familiar with these areas, we spend much of our time on sanitation, cooking procedures, following production logs, observing all kitchen techniques, evaluating receiving and storage procedures and a host of other areas. At the conclusion of each day and again at the end of the evaluation for that base, the team checks and rechecks their individual scores so that the team leader can submit one scorecard, which the whole team signs.
The team submits their suggestions for improvement as part of their submittal, but also offers suggestions, always in a positive manner, throughout the evaluation. At the conclusion of an evaluation, an Out-Brief is held, where each member of the team will talk about their observations to the entire dining facility team as well as base command staff, again, always keeping it positive.
The Reward:
On most bases, about 30 percent of the force was deployed at any one time leaving the remainder to cover for them as well as maintain their fitness levels, training levels, and readiness to fight. Many are married with kids, yet their dedication as war-fighters is remarkable.
We witnessed airmen who looked like they should be in high school flying billion dollar jet fighters, refueling fighters at 30,000 feet, completely running the air control tower at Travis AFB, and just doing things that would never happen in the civilian world. It was an honor just to be able to spend time with them.
The Importance:
The HTA program now provides a connection, a connection from the civilian world to the military world in foodservice. Great relationships are developed through this program. Generals connect with leaders of our industry and the exchange ideas benefit both parties. It is amazing to see what happens as our traveler members experience this connection.
From the onset, our organization has been a Hennessy partner, right from that first tour providing Travelers, and funding per diems for them years ago. When I traveled, I saw a number of SHFM plaques awarded to bases many years ago which they still display.
These folks do what we do! They feed hundreds of thousands of meals each day, and try to make the food and dining experience as great as they can. Their hot buttons are the same as ours. While some may only have 4 years’ experience, others will have 20 or more. These folks are prime management material. Are we accessing them for our positions?
Lastly, and perhaps most importantly, we are giving them a little something back. If you don’t get a little shiver when you hear the Star Spangled Banner, or feel the sorrow that goes with a 21 gun salute followed by the presentation of a coffin flag to a loved one at a military funeral, or feel pride when you see a military color guard go by, then maybe I am speaking to the wrong group, but I know SHFM. I have been here a very long time. We are a highly patriotic organization and I believe that our members feel that serving those who serve us is important to do.
View the SHFM members who have served as Traveler’s
SHFM is proud to have been a part of the Hennessy Traveler Program since its inception through the legacy associations who merged to create SHFM. Our first traveler participated in 1957!
Traveler History
2018 – Bernadette Ventura, QVC
2017 – Harold L. Ritchie, Ritchie International/Core Concepts
2016 – Mark Freeman, Ford Motor Company
2015 – Jim Wulforst
2014 – Jay B Silverstein, Credit Suisse
2013 – Richard L. Hynes, Hobart – Traulsen
2012 – Ted Mayer, The Rochelle Group, Ltd.
2011 – Richard L. Hynes, Hobart – Traulsen
2010 – Rob Geile, CFSP, Ali Group
2009 – Arthur Ritt, CFE, A Ritt Corporation
2008 – Ron Tremper, FMP, Compass Group
2007 – Arthur Ritt, CFE, A Ritt Corporation
2006 – Richard L. Hynes, Hobart – Traulsen
2005 – Russ Benson, FMP, DayOne Hospitality Consulting
2004 – Charnette Norton, The Norton Group, Inc.
2003 – Robert E. Whitcomb, FMP Whitsons Culinary Group
2002 – James Wulforst, FMP
2001 – Ronald Ehrhardt, FMP, Compass Group, NAD
2000 – David Davidson, Harvard University Hospitality & Dining Services
1999 – Debi Benedetti, Beyond the Possible
1998 – Nancy Wright-Schual
1997 – Richard Kresky
1996 – David Tucker
1995 – William C. Lembach
1994 – Julie Flik, FMP
1993 – Doris David-Melzarek
1992 – Amy Greenberg
1991 – Gary Gunderson
1990 – Lease Plimpton
1989 – Richard A. Hardin
1988 – Lawrence Appleton
1987 – Patricia L. Habermeyer
1986 – L. Michael Barclay
1985 – Deanna R. Hormel
1984 – Harlowe R. Kehoe
1983 – Kay Stammers
1982 – Richard Ysmael
1981 – Robert C. Trumbore
1980 – Margaret A. Gowetz
1979 – Robert W. Cook
1978 – William J. Linder
1977 – William F. Furgason
1976 – Gerald C. McDonnell
1975 – Roberta Bennett
1974 – Bernard J. Fischer
1973 – Robert Horn
1972 – Charles Wagner
1971 – Joseph M. Danchak
1970 – Peter J. Roboti
1969 – Fred J. France
1968 – L.E. Tradewell
1967 – Odis Masters
1966 – Arthur M. Pula
1965 – Fred E. Dorlon
1967 – Fred E. Dorlon
1963 – Dorothy Larsson
1962 – Roy Schwinn
1961 – Fred J. France
1960 – Herbert N. Flaster
1959 – Peter J. Roboti
1958 – John Courchaine
1957 – Dan C. Robertson