{"id":32626,"date":"2019-03-05T18:19:39","date_gmt":"2019-03-05T18:19:39","guid":{"rendered":"https:\/\/one.sightlinemg.com\/navytimes\/uncategorized\/2019\/03\/05\/this-is-where-you-need-to-eat-in-the-navy\/"},"modified":"2026-08-08T19:40:50","modified_gmt":"2026-08-08T19:40:50","slug":"this-is-where-you-need-to-eat-in-the-navy","status":"publish","type":"post","link":"https:\/\/one.sightlinemg.com\/navytimes\/news\/your-navy\/2019\/03\/05\/this-is-where-you-need-to-eat-in-the-navy\/","title":{"rendered":"This is where you need to eat in the Navy"},"content":{"rendered":"\n

If you\u2019re hungry for good chow, go west for the Navy\u2019s best.<\/p>\n\n\n\n

Secretary of the Navy Richard Spencer<\/a> last week announced the Capt. Edward F. Ney awards, which for 61 years have honored the service\u2019s best afloat and ashore dining facilities for excellence in food preparation and service. All but two of the winners this year feed sailors assigned to Pacific Ocean commands.<\/p>\n\n\n\n

The lone holdouts were the Small General Mess winner: Ristorante Bella Etna Dining Facility at Sicily\u2019s Naval Air Facility Sigonella, and the Norfolk-based aircraft carrier Abraham Lincoln, which won for best flattop food.<\/p>\n\n\n\n

But when it comes to the Lincoln, it\u2019s a movable feast. The carrier\u2019s crew is prepping to deploy on a cruise slated to sail across the Atlantic and Pacific<\/a>, ending up at its new homeport at Naval Air Station North Island in California later this year.<\/p>\n\n\n\n

\u201cCulinary specialists and food service attendants solidify the ship when it comes to teamwork and morale,\u201d said Master Chief Culinary Specialist Carlos Billingslea, a 28-year veteran serving on board the Lincoln, in a prepared statement<\/a> released Monday.<\/p>\n\n\n\n

\u201cSailors wake up in the morning and have a hot breakfast then go to sleep with a full stomach. Morale begins and ends the day with supply.\u201d<\/p>\n\n\n\t