The 63rd BSB competes in DA Connelly Competition

Photo By Capt. Fernando Ochoa | Col. Gaspare Magaddino, 311th Expeditionary Sustainment Command chief of staff, is served lunch during the 47th Annual Phillip A. Connelly Awards Program at Camp Cobra, in a desert setting, on Nellis Air Force Base March 2. 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.  

LAS VEGAS, NV, UNITED STATES

03.02.2015

Story by Capt. Fernando Ochoa 

311th Expeditionary Sustainment Command   

LAS VEGAS – Col. Gaspare Magaddino, 311th Expeditionary Sustainment Command chief of staff, supported the 63rd Brigade Support Battalion during the 47th Annual Phillip A. Connelly Awards Program at Camp Cobra, in a desert setting, on Nellis Air Force Base March 2.

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, Sloan, Nevada, competed by cooking and serving a meal in this higher 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 always enjoy coming to these cooking competitions, where I get to met the next generation of food service specialist. These Soldiers have met the standard in every category," said Magaddino. "My favorite part is when I get to taste the delicious food they prepare."

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.

To simulate a down range environment, the unit’s operation was set in the Nevada desert, where a real life scenario could reflect a deployment to Iraq.

“This is an opportunity for units to not only train to standard but to showcase the talents of their unit,” said Chief Warrant Officer 4 Alan Owens, 79th Sustainment Support Command senior food adviser. “These Soldiers have reached a level where they will be recognized as the best of the best.”

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.

“We are a brand new unit who was stood up almost two years ago,” said 1st Lt. Teresa Gonzalez, 63rd BSB on ground officer in charge. “This is our opportunity to engage in a high level competition and show how much we have learned in such a short time.”

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.

The 63rd Brigade Support Battalion is one of three U.S. Army Reserve units that are structured to support the Maneuver Enhancement Brigades with all classes of supply, field maintenance and transportation in a constantly changing environment. The battalion support can rapidly mobilize and deploy anywhere in the world and provide sustained logistical support to organic the theater of operation.

The 63rd BSB officially conducted its activation ceremony Oct. 21, 2012, at Nellis Air Force Base in Las Vegas.

• Date Taken: 03.02.2015
• Date Posted: 03.04.2015 13:38
• Story ID: 155919
• Location: LAS VEGAS, NV, US