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    Serving Up Success: The Journey to Winning the Phillip A. Connelly Competition [Image 3 of 34]

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    A group of approximately 8-9 soldiers in U.S. Army OCP (Operational Camouflage Pattern) uniforms are standing in formation on a paved surface. A soldier with their back to the camera, wearing an Airborne unit patch, appears to be addressing or briefing the assembled troops. Military vehicles, likely HMMWVs or similar tactical trucks, are visible in the background.

    FORT BRAGG, NORTH CAROLINA, UNITED STATES

    08.25.2026

    Photo by Sgt. 1st Class Ange Desinor  

    3rd Corps Sustainment Command

    FORT BRAGG, N.C. — U.S. Army culinary specialists assigned to the 25th Quartermaster Company executed field feeding operations during the 59th Annual Philip A. Connelly Field Competition at Fort Bragg, August 25–26.
    The multi-day evaluation put participating teams to the test, rigorous in every metric: technical proficiency, logistical readiness, and culinary skill under simulated austere conditions. Evaluators scrutinized units across a comprehensive spectrum, focusing on field sanitation standards, site setup and security, tactical convoy integration, and the preparation of high-quality, nutritious meals.
    Co-sponsored by the Department of the Army and the International Food Service Executives Association (IFSEA), the Connelly program serves as the Army’s gold standard for food service excellence—reinforcing the vital role culinary teams play in driving warfighter morale and operational readiness. (U.S. Army photo by Sgt. 1st Class Ange Desinor)

    IMAGE INFO

    Date Taken: 08.25.2026
    Date Posted: 09.01.2026 16:03
    Photo ID: 9893503
    VIRIN: 260825-A-MK470-3523
    Resolution: 2048x1365
    Size: 744.22 KB
    Location: FORT BRAGG, NORTH CAROLINA, US

    Web Views: 7
    Downloads: 0

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