Photo By Maj. Josiah Fisher | Army Reserve Spc. Jonathan Leeder prepares meatloaf during the U.S. Army Reserve...... read more read more
HASTINGS, Neb. – Army Reserve Soldiers from the 394th Combat Sustainment Support Battalion showed off their culinary expertise Aug. 26 and earned a spot in the Department of the Army’s 2017 Philip A. Connelly Awards Program competition.
U.S. Army Reserve Command evaluators chose the field kitchen team from the 394th CSSB, based in Fremont, Nebraska, as one of four units to represent the Army Reserve against Army-wide competition.
The evaluation covered all aspects of field feeding operations. The areas of concentration included food management, storage, preparation, serving, dining, and sanitation. The evaluators also judged the unit’s perimeter security during the competition.
“The importance of this annual event is to grow professionalism in the food-service realm for the Army,” said Chief Warrant Officer 5 Pamela Null, USARC’s food advisor and lead evaluator for the competition. “It’s the one opportunity that our culinary specialists have to show their skills on their assigned equipment.”
The 394th CSSB, a subordinate unit to the 451st Expeditionary Sustainment Command, was one of 10 Army Reserve units competing at the USARC level. The competition took place at different locations and times, as each unit was evaluated separately.
“I think it’s great that our Soldiers get to exhibit their skills against the rest of the competition in the Army Reserve,” said Col. Charles Hale, the 451st ESC’s chief of staff. “It shows that our units are prepared and ready to do their job at the highest level.”
The competition revolved around a lunch service in which the company had to meet numerous deadlines and criteria to feed more than 80 Soldiers. For example, if the unit wasn’t ready to serve lunch properly at the designated time, it was penalized. Null also quizzed the Soldiers on regulations and procedures during the competition.
“It puts you into a pressure situation, but it shows what you’re made of,” said Sgt. Bryan Jozwiak, a team member from Council Bluffs, Iowa. “It’s a lot of work to get ready for the evaluation, but it’s fun. It builds camaraderie, and it’s a great learning experience for junior NCOs and Soldiers.”
The 394th CSSB Soldiers trained and practiced for three days leading up to the event, and their non-commissioned officer in charge, Staff Sgt. Leif Peterson, couldn’t have been more proud of their effort.
“To see that my Soldiers can participate in the Connelly is a big deal,” said Peterson who is from Sioux City, Iowa. He added that his Soldiers did a lot of progressive cooking and really worked hard throughout the entire process.
The Philip A. Connelly Awards Program was established in 1968 to recognize excellence in Army Food Service. The program is named for the late Philip A. Connelly, for president of the International Food Service Executives Association, who was responsible for obtaining IFSEA’s sponsorship of the event.
Much of the professionalism associated with today’s Army Food Service Program is a direct result of the Connelly Awards Program and the invaluable support of the IFSEA. The program has helped to instill a sense of prestige and dignity in Army food service workers.
| Date Taken: | 08.26.2017 |
| Date Posted: | 08.30.2017 14:44 |
| Story ID: | 246596 |
| Location: | HASTINGS, NEBRASKA, US |
| Web Views: | 117 |
| Downloads: | 3 |
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