21 Air Force food service professionals win culinary honors Published Oct. 21, 2009 RANDOLPH AIR FORCE BASE, Texas -- Twenty-one Air Force food service professionals were honored at the 2009 Hennessy Travelers Association Educational Foundation Armed Forces Forum for Culinary Excellence Oct 4-10. The forum, held at Culinary Institute of America Greystone Campus in Napa Valley, Calif., recognized a total of 25 members of the Armed Forces serving in food operations around the world. The Air Force winners are: Tech. Sgt. Tanya M. Sweeney, 104th FW, Westfield, Mass. Staff Sgt. Nicole Sevigny, Tyndall AFB, Fla. Staff Sgt. Kiana Mobley, RAF Lakenheath, United Kingdom Staff Sgt. Andrew P. King, 193 SWO, Middletown, Pa. Staff Sgt. Sherry L. Fossett, 914 Services, Niagara Falls, N.Y. Staff Sgt. Quincy A. Cope, 104th FW Westfield, Mass. Staff Sgt. Wendell Bowles II, Eglin AFB, Fla. Staff Sgt. Melissa Bolden, Youngstown ARS, Ohio Staff Sgt. Gary Adamoyurka, Ramstein AB, Germany Senior Airman Angel L. Ramirez, Elmendorf AFB, Alaska Senior Airman Tamie Murdock, Shaw AFB, S.C. Senior Airman Eunice J. Mims, Duke Field ARB, Fla. Senior Airman Kenneth D. Fuller, Pittsburgh ARS, Pa. Senior Airman Jeffery L. Demers, 165th ARW, Sioux City, Iowa Senior Airman Claribel Najera Torres, Tyndall AFB, Fla. Senior Airman Sterling Jackson, Little Rock AFB, Ark. Airman 1st Class Ciara J. Horn, McChord AFB, Wash. Airman 1st Class Isylma Edge, Fairchild AFB, Wash. Airman 1st Class Bryant Davis, Scott AFB, Ill. Airman 1st Class Jason Sugimoto, Spangdahlem AB, Germany Airman 1st Class Alexandra Burgeson, Fairchild AFB, Wash. Honorees are nominated by evaluation teams during a month-long worldwide tour to select the "best of the best" in military food service operations. The evaluation teams consist of members from the National Restaurant Association Board of Directors, the Society for Food Service Management, the International Food Service Executives Association and military headquarters staff. Each year since its inception in 2006, service men and women nominated during the evaluation process are invited to attend the forum where the honorees are provided hands-on classes, seminars, tours and a roundtable discussion with leaders of the restaurant and food service industries.