Photo By Lt. Col. John Reynolds | Pfc. Troy Niquette and Spc. Maria Delotelle, both of Las Vegas and the 63rd Brigade...... read more read more
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LAS VEGAS – Chief Warrant Officer 5 Raymond Johnson, 311th Expeditionary Sustainment Command command warrant officer, supported the 63rd Brigade Support Battalion during the 47th Annual Phillip A. Connelly Awards Program at the U.S. Army Reserve Center on Nellis Air Force Base July 9.
Not only did the 63rd BSB compete in the Connelly Awards Program, they were selected to advance to the next round of competition. They will be one of two units in the Army Reserve that will compete in this elite level of competition.
Co-sponsored by the Department of the Army and the International Food Service Executives Association, units are evaluated by the Joint Culinary Center of Excellence standard.
The 63rd BSB competed by cooking and serving a meal in this round of competition. They are evaluated on categories that range from field food safety and headcount operations to effective use of manpower and the appearance and attitude of the food service personnel.
"I'm glad to be here to see these fine Soldiers of the 63rd compete in this important competition," said Johnson. "They are meeting the standard in every category and I 'm confident that they will do well.”
The Philip A. Connelly Awards Program is the Army’s ultimate cooking competition, which began in 1968 and takes in active Army, Army Reserve and National Guard mess sections from across the globe in order find the best Army cooking operations.
This competition offers good training for Food Service Specialist cooks, but also other sections of the unit, making this event a combined joint effort. The competition also involves maintenance, supply, administration and leadership activities and functions.
Part of the competition scenario is preparing a meal in a combat zone environment. Stations where security is observed, hands can be washed, Soldiers can be signed in, meals can be eaten, utensils can be washed and a fully functional kitchen is displayed.
"The Connelly experience is great because it keeps training current and allows everyone to better themselves in a unique situation,” said Pfc. Julie Esparaza, a resident of Las Vegas. “We get to sharpen our skills today while being evaluated at the same time. We get some honest feedback from people from United States Army Reserve Command.”
This competition is an opportunity for units to train to standard and showcase the talents of their unit. Soldiers at this stage of the program have reached a level that they will be recognized as the best of the best.
The 63rd BSB provides support to one to three multi-class supply activities, including supporting brigade combat teams with class one perishable supply support for all echelons in the area of operations.
This program was named after Phillip A. Connelly, a leader in the Food Service Management Corp and a former President of the IFSEA, who worked diligently and earnestly throughout his life to promote professionalism in food service, in both the civilian and military services.
| Date Taken: | 07.09.2014 |
| Date Posted: | 07.19.2014 04:25 |
| Story ID: | 136594 |
| Location: | LAS VEGAS, NV, US |
| Web Views: | 110 |
| Downloads: | 0 |
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