Camera Icon

Images: Elevating the competition [Image 1 of 2]

Photo by Sgt. 1st Class Julio NievesSmall RSS IconSubscriptions Icon

Elevating the competition

Spc. Katrina James, food service specialist with A Company, 365th Engineer Battalion, takes pride in baking her own wheat bread rolls as she adds the final buttery touches on them during the U.S. Army Reserve Command Philip A. Connelly Awards Competition, Active Field Kitchen category, Fort Indiantown Gap, Pa., July 22. The entire process from setting up an active field kitchen, cooking the meal, serving the meal and, ultimately, the quality and taste of the meal are all evaluated during this annual competition. If they win at the USARC level, they will go on to compete at the Department of the Army level.

Web Views

Podcast Hits

Public Domain Mark
This work, Elevating the competition [Image 1 of 2], by SFC Julio Nieves, identified by DVIDS, is free of known copyright restrictions under U.S. copyright law.

Date Taken:07.22.2013

Date Posted:07.27.2013 17:02

Photo ID:982824



Size:3.65 MB


Gallery Images

More Like This

  • A Mobile Kitchen Trailer, used by the 737th Transportation Company, a U.S Army Reserve unit in Yakima, Wash., during the unit's Connelly Award competition meal, June 13, 2013. The Army Reserve takes part in the field category of the annual competition.
  • Spc. Maria Barajas, of Ellensburg, Wash., a food service specialist with the 737th Transportation Company, a U.S. Army Reserve unit from Yakima, Wash., works in the Mobile Kitchen Trailer during the unit's Connelly Award competition meal, June 15, 2013.
  • Spc. Marissa Castaneda, food service specialist, 126 Transportation Company, 82nd Sustainment Brigade, puts the final touches on a hot meal during the Active Army Field Kitchen Competition, here, Nov. 9. Castaneda and her teammates are one of four teams competing for the 43rd Annual Philip A. Connelly Award.
  • The Army Reserve Culinary team plates up their menu items during the Field Kitchen (Bistro style) event at the 35th U.S. Army Culinary Arts Competition at Fort Lee, Va., Thursday, March 4. The Field Kitchen category is comprised of a five member team that prepares a three-course meal for 80 people using the equipment found in a Containerized Kitchen. The food is prepared and then served restaurant style.

Associated News

Cooking up awards


  • Army
  • Marines
  • Navy
  • Air Force
  • Coast Guard
  • National Guard




  • Facebook
  • Twitter
  • Youtube
  • Flickr