George L. Miller, chief of the Air Force Food and Beverage Operations for the U.S. Air Force, Lackland AFB in Texas, took home the gold Monday night during IFMA’s Gold & Silver Plate celebration.
Miller was chosen from among the nine 2011 Silver Plate winners honored for their career achievements by the International Foodservice Manufacturers Association during the closing evening of the National Restaurant Association's Restaurant, Hotel-Motel Show here.
“Many of my fellow airmen know that I’m rarely at a loss for words, but this is one of the finest honors of my life,” Miller said. “I’d like to thank the friends who honored me at Hobart; the Almighty Father; and Mary, my spouse of 47 years, for putting up with me and moving around the world with me.”
Miller was active in the military for decades before taking on his current responsibilities in 1996. Today, he is responsible for 36,000 employees who serve 255,000 meals a day.
“I’m truly grateful for the time up here, for you being here and I’m grateful for the United States of America,” he said. “God bless you all.”
The announcement that Miller had won the Gold Plate capped an evening of festivities at Navy Pier, including a reception featuring food from Chicago chefs Nick Lacasse of The Drawing Room, Rick Gresh of David Burke’s Primehouse, Sara Nguyen of Sprout and Carol Wallack of Sola.
Chef Robert Irvine, host of Food Network’s “Dinner: Impossible,” emceed the program, during which he announced a $10,000 contribution to the Wounded Warrior Project, which aids injured service members.
Before Miller was revealed as the Gold Plate recipient, all nine 2011 Silver Plate honorees, each representing a different foodservice segment, were recognized. They are:
• Independent restaurants: Buzz Beler, owner of The Prime Rib, with locations in Washington, D.C., Baltimore and Philadelphia,
• Chain full service: Jerry Deitchle, chairman, president and chief executive of BJ’s Restaurants Inc. in Huntington Beach, Calif.
• Elementary and secondary schools: Lora Gilbert, senior director, food and nutrition services, Orange County Public Schools, Orlando, Fla.
• Colleges and universities: Dee Hardy, associate vice president for campus services, University of Richmond in Virginia
• Specialty foodservice: George L. Miller, chief, Air Force food and beverage operations, U.S. Air Force, Lackland AFB, Texas
• Hotels and lodging: C.W. Craig Reed, director of food and beverage, Broadmoor Hotel, Colorado Springs, Colo.
• Foodservice management: Steve Sweeney, president and chief executive, Chartwells, Rye Brook, N.Y.
• Health care: Bruce Thomas, associate vice president of guest services, Geisinger Health Systems, Danville, Pa.
• Chain fast service: Joe Tortorice Jr., founder and chief executive, Jason’s Deli Management Inc., Beaumont, Texas
Contact Robin Lee Allen at robinlee.allen@penton.com
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