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Feeding the masses: Airmen build kitchen, dining area from ground up

  • Published
  • By Staff Sgt. Robert Porter
  • 419th Fighter Wing Public Affairs

HILL AIR FORCE BASE, Utah – Reservists from the 419th Force Support Squadron competed in the annual John L. Hennessy competition, a four-hour event that saw eight Airmen from the sustainment services flight simulate lunch services at a forward-deployed location.

The competition included inspecting a pallet, building a tent kitchen and dining area, cooking unitized group rations, and serving meals to 100 Airmen.

“The Hennessy competition is a test that challenges our food teams to build up from a bare base and quickly feed the troops,” said Senior Master Sgt. Toni Paine, senior enlisted manager of the 419th FSS.

The FSS Airmen provided members of the 419th Fighter Wing with a meal themed around Saint Patrick’s Day. They were judged remotely on food service management, force readiness support, food quality, employee and customer relations, resource conservation, training, and safety.

Since the inspectors could not attend in person for tasting, customers filled out a survey at the end of their meals to rate the food, and inspectors conducted virtual interviews with customers and FSS Airmen.

Air Force Reserve Command chooses the top three teams among Reserve units to compete, so even being chosen to participate is an accomplishment, Paine said. The winning team is expected to be announced in May.