Photo By Capt. William Stroud | Soldiers stand ready to feast during the Philip A. Connelly DA Level at Camp Cobra,...... read more read more
NELLIS AFB, Nevada — From March 6-7, 2025, the 1003rd Quartermaster Detachment (QM DET), competed in the prestigious Philip A. Connelly DA Level at Camp Cobra, Nellis Air Force Base. Selected as one of only four finalists from the entire Army Reserve, their participation at this elite level showcased their excellence in field feeding and culinary proficiency, as well as their commitment to serving soldiers in the toughest environments.
The Philip A. Connelly Competition is a highly regarded event that tests the skills and proficiency of Army food service teams in real-world, field conditions. With categories focusing on culinary expertise, food safety, sanitation, and field kitchen operations, the competition offers a rigorous evaluation for any unit involved. Competing at the DA Level signifies that a team has excelled in every aspect of field feeding, representing the top tier in Army food service.
After winning the USARC Level competition in 2024, the 1003rd QM Detachment earned their place among the four finalists representing the Army Reserve at the DA Level. This achievement alone speaks volumes about their expertise and dedication to providing high-quality meals to soldiers under challenging conditions. Their selection to compete at the DA Level reflects the commitment and skill they have honed through years of training and competition.
The competition took place in the harsh, realistic environment of Camp Cobra, located on Nellis Air Force Base. Nellis AFB is known for its demanding training exercises and provides the perfect setting for testing military capabilities. The environment challenged the 1003rd QM Detachment in every aspect, from setting up their field kitchen to preparing meals under pressure—further highlighting their skill and adaptability.
The two-day competition was intense, filled with evaluations that tested every facet of field feeding. While the 1003rd did not have other teams to compete against, they were still evaluated rigorously on their performance. The evaluators for the event came from the Office of the Chief, Army Reserve (OCAR) and included Chief Warrant Officer 5 Charles Hunter, Chief Warrant Officer 4 David Cosme, and Mr. Vincent Holland. Their expertise and attention to detail ensured that every aspect of the competition was thoroughly assessed.
"Being able to assess the 1003rd Quartermaster Detachment at this level of competition is a true privilege," said Chief Warrant Officer 5 Charles Hunter. "The professionalism and attention to detail displayed by this team are a testament to the hard work and dedication they put into their craft. We saw exceptional teamwork, from the setup of the MKT to the quality of the meal service. The level of excellence they showcased speaks volumes about their commitment to the mission and their fellow soldiers."
Day 1 was a day of preparation and planning, beginning with the arrival of VIPs and evaluators, followed by an in-brief outlining the expectations for the event. The 1003rd then participated in a sand table review to familiarize themselves with the scenario. A convoy brief was conducted to ensure the team was prepared for the convoy to the competition site.
Once on-site, the team swiftly transitioned to setting up their Mobile Kitchen Trailer (MKT)—a critical component of any field feeding operation. This setup tested the team’s organizational skills and efficiency in establishing a fully operational field kitchen under tough conditions. Evaluators were on hand to assess how well the 1003rd coordinated these tasks.
“The setup was seamless, and they worked together like a well-oiled machine,” noted Chief Warrant Officer 4 David Cosme. “The 1003rd demonstrated excellent field kitchen operations, showing that their training and experience really paid off. It’s clear they are one of the top teams in the Army Reserve.”
Day 2 focused on the core tasks of the competition: preparing and serving meals. The day began with Cook’s Mount, a critical moment where the team demonstrated their culinary readiness and set the stage for meal preparation. The team was expected to execute the full process of cooking—from raw ingredients to fully prepared meals—under the pressure of a limited time frame.
Once the cooking process began, the team worked to prepare the meals to the highest standard while adhering to strict food safety guidelines. This required meticulous attention to detail and flawless execution. The highly anticipated meal service was the highlight of the day, and the 1003rd served a menu that proved to be a crowd-pleaser: BBQ pork sliders, buffalo chicken strips with brown rice, mixed salad, sautéed green beans and potatoes, red velvet cake, vegetable soup, and freshly baked rolls.
This meal was the same one that led the 1003rd to victory during the 2024 USARC Level competition, and they once again showcased their culinary expertise, impressing evaluators with the quality, flavor, and presentation. The team’s ability to prepare and serve such a well-rounded and high-quality meal under the pressure of competition was a testament to their training and dedication.
“The meal was absolutely top-notch,” said Mr. Vincent Holland, one of the evaluators from OCAR. “From the BBQ pork sliders to the freshly baked rolls, everything was prepared with care and served on time. The consistency in their performance is what truly stood out. They demonstrated exceptional culinary skill, and it was clear they take pride in what they do.”
Throughout the day, the team’s professionalism and coordination were evident, earning praise from the evaluators for their efficiency and attention to detail in both the cooking and service phases.
The team roster for the 1003rd Quartermaster Detachment included a diverse and highly skilled group of personnel, each contributing to the success of the competition. The team was led by Staff Sgt. Susan Palmer (NCOIC) and included shift leaders and cooks such as Sgt. Fernando Villasenoralvarado, Sgt. Christopher Harris, Sgt. Agustina Gonzalez, Sgt. Jonathon Foss, and Spc. Jarron Smith. The team also had key roles filled by Sgt. 1st Class Ira Gerber (Field Sanitation NCOIC) and his team of sanitation specialists: Sgt. Wynnfred Tipon, Spc. Pedro Franco, and Spc. Estrella Valdez.
In addition, Sgt. Mejia served as the Rations/Headcount NCO, and the security for the event was provided by the Forward Support Company (FSC), which performed security duties for the operation. The FSC team included Sgt. Deshon BrooksWilson (ECP), Spc. Goodness Ebenezer (North), Spc. Esther Kusigalwo (East), Pfc. Paula Vallecera (South), and Spc. Amro Alshajaai.
“It’s been an incredible experience competing at this level,” said Sgt. Mejia, the Rations/Headcount NCO for the 1003rd. “As a team, we’ve put in a lot of hard work to get to this point. Seeing everything come together—our setup, the meal prep, and the final service—has been an amazing journey. We all take pride in what we do, and I’m just proud to be a part of this team.”
Staff Sgt. Susan Palmer, the NCOIC for the 1003rd, also shared her thoughts on the competition: “It’s an honor to lead this team, and I couldn’t be prouder of the work they’ve put in. Everyone has contributed their skills, knowledge, and dedication to get us here. Watching them perform at this level and seeing all our hard work come to fruition is incredibly rewarding. We’ve set a high standard for ourselves, and I know we’ll continue to excel.”
This event was particularly special and bittersweet, as it marked the final season for Chief Warrant Officer 3 David Luttrell, Senior Food Service Technician for the 311th ESC, with one of his down trace units. Chief Luttrell, who played a pivotal role in guiding the 1003rd through their field feeding success, will be PCSing in April 2025. His departure represents the end of an era for the unit, and his leadership and mentorship will be deeply missed.
“It's hard to believe this is my last season working with a unit that has come so far," said Chief Warrant Officer 3 David Luttrell. "The 1003rd has always had the drive and dedication to succeed, and I couldn’t be prouder of their accomplishments. Watching them compete at this level has been incredibly rewarding. They’re ready to take on any challenge, and I’m confident they’ll continue to excel.”
As a testament to their excellence, the 1003rd Quartermaster Detachment was awarded a DA Level Award plate for food service excellence. In addition, several team members received coins for excellence for their outstanding performance throughout the competition. To commemorate their participation in this prestigious event, every member of the team was presented with a Shelby Co. P-51 Can Opener as a special keepsake.
While the 1003rd Quartermaster Detachment did not have other teams to compete against at the event, their selection as one of only four finalists from the entire Army Reserve to compete at the DA Level speaks volumes about their excellence. Their hard work and dedication to perfecting the art of field feeding made them stand out as true professionals in their field. Their participation in the Philip A. Connelly Competition at the DA Level further solidified their reputation as one of the top food service teams in the Army Reserve.
The eventual winners of the DA Level competition will go on to Chicago, where they will take part in the National Restaurant Association (NRA) Expo in May—a major platform for the best in the food service industry. While the 1003rd Quartermaster Detachment has already demonstrated exceptional skill and expertise, the results will ultimately decide which of the finalists will be crowned the best of the best in the field.
If you want to learn more about the 1003rd Quartermaster Detachment and their achievements, visit https://www.usar.army.mil/79thTSC/311thESC/.
| Date Taken: | 03.08.2025 |
| Date Posted: | 03.13.2025 16:22 |
| Story ID: | 492766 |
| Location: | NELLIS AIR FORCE BASE, NEVADA, US |
| Web Views: | 85 |
| Downloads: | 0 |
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