Kevin D’Onofrio, Executive Director of Cobleskill Auxiliary Services (CAS), the food service provider of SUNY Cobleskill, recently completed a three-country tour as part of the United States Air Force Hennessy Travel Award program. Established in 1957, the award program is the oldest military food service award, originally created to provide educational opportunities to service members in hospitality assignments. It recognizes excellence in food service management, force readiness support, food quality, and more.
D’Onofrio traveled alongside Mark Bucher, an accomplished chef and restaurateur, and two experienced Air Force personnel, Senior Master Sergeant Willy Hart and Chief Master Sergeant Charity Grant. Over twenty days, they evaluated four Air Force base food service locations in Turkey, Italy, and Germany.
Their mission: to share industry knowledge, offer support and recommendations, and identify outstanding military dining operations. Through discussions with airmen, they found that many challenges in military dining mirror those in civilian food service, particularly at universities. Both sectors aim to hire and train top-tier staff while delivering high-quality, nutritious meals.
The importance of proper nutrition in the military cannot be overstated. Just as athletes require the right fuel to perform, military personnel need well-rounded meals to maintain strength, health, and readiness. Many airmen assigned to food service are young and new to the Air Force, and striving to uphold the same level of excellence as their civilian counterparts.
D’Onofrio’s experience began with a three-day training course at Lackland Air Force Installation and Mission Support Center (IMSC) in San Antonio, Texas. The training included orientation, an overview of the evaluation process, and mock evaluations. Participants were introduced to the AF Form 1038 checklist, which assesses bases in kitchen operations, dining services, training, personnel readiness, sanitation, and management. With training complete, the team proceeded to Incirlik Air Base in Turkey, home of the 39th Air Base Wing, which supports NATO missions in the region.
“Our evaluations at each base were extensive, spanning multiple days and covering everything from breakfast to late-night meals and flight kitchens,” said D’Onofrio. “We started as early as 0600 and often worked past midnight. Each visit began with an in-briefing to outline the evaluation process and wrapped up with an out-briefing and an award ceremony, recognizing airmen for their culinary service.”
Evaluators provided positive feedback and constructive criticism, all well received by airmen eager to improve their processes. But, as D’Onofrio points out, the team was there to do more than just evaluate.
“The program works to create meaningful connections between the civilian and military food service and open an exchange of ideas. We spent time with airmen individually and in small groups, helping them see how their skills translate to the civilian food service industry and possibly opening doors to future career opportunities,” said D’Onofrio.
The Evaluation Team continued their work at Aviano Air Base in Italy, home of the 31st Fighter Wing, known for its F-16 Squadrons. They then visited Spangdahlem Air Base in Germany, home of the 52nd Fighter Wing, another F-16 base. Their journey concluded at Ramstein Air Base, the headquarters for the U.S. Air Forces in Europe, supporting over 52,000 personnel. Senior commanders, including Colonel Jamil Musa and Colonel James Cunningham, welcomed the team.
Each base provided unique experiences and insights into military operations rarely seen by civilians. Some bases allowed the evaluators to interact with military equipment, including an F-16, a C-130J, and even nuclear munitions. They also observed “Bonnie and Clyde,” the Chemical Biological Radiological & Nuclear (CBRN) AI dogs, in action—once-in-a-lifetime experiences.
Participating in the Hennessy Travelers Award requires several weeks of commitment, extensive travel, and long evaluation hours with little rest. Despite the demanding schedule, D’Onofrio found the experience immensely rewarding.
“I was truly honored to be selected as an evaluator,” said D’Onofrio. “This experience gave me a deeper appreciation for the dedication of our service members and new insight into Air Force operations. Having previously worked with the Army at West Point, this was my first time engaging with the Air Force, and it left a lasting impression. I’m incredibly grateful to my professional community at SUNY Cobleskill and the Cobleskill Auxiliary Services team for their support during my time away.”
