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Commander, Submarine Group Two


 
 
100223-N-3090M-120 GROTON, Conn. (February 23, 2010) – Culinary Specialist
Second Class Jose Rosarivas slices cookies for dessert as the award winning
USS Providence (SSN 719) team prepares for a Taco Tuesday lunch. In a repeat
performance of 2009, the Providence team collected top honors in the submarine
community, winning the 2010 Captain Edward F. Ney Award for Food Service
Excellence. U.S Navy photo by Mass Communication Specialist First Class Steven Myers.
 

USS Providence Wins Second Top Food Award

GROTON, Conn. – When Secretary of the Navy Ray Mabus announced the 2010 Captain Edward F. Ney Award for Food Service Excellence winners Feb. 19, Los Angeles-class attack submarine USS Providence (SSN 719), continued a tradition by winning its second award.

 In a repeat performance of 2009, Providence collected top honors in the submarine community.

 “It’s hard to put the feeling into words,” said Culinary Specialist First Class Emanuel Walker. “It just shows what can happen when a team comes together; the achievements are astronomical.”

 Walker and Culinary Specialist Second Class Jose Rosarivas have been aboard Providence for both awards.

 “It feels good the first time, but great the second,” said Rosarivas, who attributes their team’s success to excellent leadership and teamwork.

 “Without teamwork,” he said, “everything else is not possible, but great leadership from Chief [Culinary Specialist Gerald] Davis is what led us to the wins.”

 Davis recently left Providence’s crew to continue his career.  Culinary Specialist First Class Devin Morava stepped in to continue the tradition.

 “Knowing what is expected makes it a little easier,” Morava said. “But maintaining an award winning team is still a hard challenge.”

 Lt. Cmdr. Brett Grabbe, Providence Executive Officer, said that winning is a testament to the submarine’s long-term process.

 “We just don’t know what bad food is,” he laughed. “But it’s more than just the quality of the food. These guys have developed a method that fits in with all their other administrative and logistical requirements. It’s pretty amazing and is a huge factor in the crew’s morale.”

 The award ceremony will be held in Reno, Nev., April 17.

 The Captain Edward F. Ney Award for Food Service Excellence was established in 1958 by the Secretary of the Navy and the International Food Service Executives Association (IFSEA) to improve and recognize the quality of food service in the Navy.

 The award was named in honor of Captain Edward F. Ney, a U. S. Navy Supply Corps Officer who served as head of the Subsistence Division of the Bureau of Supplies and Accounts between 1940 and 1945.

 Providence, commanded by Cmdr. Raymond Gabriel, is the fifth ship to bear the name of the capital city of Rhode Island.  Technology has dramatically changed the size and capabilities of naval warships since the original Providence set sail against the British in 1775.  However, all these proud vessels have shared a common mission - to protect and defend the United States against all enemies.

 

100223-N-3090M-110 GROTON, Conn. (February 23, 2010) – Culinary Specialist First Class Emanuel Walker chops onions as the award winning USS Providence (SSN 719) team prepares for a Taco Tuesday lunch. In a repeat performance of 2009, the Providence team collected top honors in the submarine community, winning the 2010 Captain Edward F. Ney Award for Food Service Excellence. U.S Navy photo by Mass Communication Specialist First Class Steven Myers.

 

 

100223-N-3090M-113 GROTON, Conn. (February 23, 2010) – Culinary Specialist First Class Devin Morava grills fajita chicken as the award winning USS Providence (SSN 719) team prepares for a Taco Tuesday lunch. In a repeat performance of 2009, the Providence team collected top honors in the submarine community, winning the 2010 Captain Edward F. Ney Award for Food Service Excellence. U.S Navy photo by Mass Communication Specialist First Class Steven Myers.