Field Connelly Victory

Photo By Sgt. 1st Class Kelsey Miller | Once the meal was prepared, Soldiers were able to test the competitor’s skills in a field environment. Meal card holders were bussed form the dining facility out to the field site for the taste-testing portion of the competition.  

FORT BLISS, TX, UNITED STATES

05.03.2017

Story by Sgt. Kelsey Miller 

1st Armored Brigade Combat Team, 1st Armored Division

The journey started with the installation- level Field Competition held earlier this year, in which the team was evaluated by leadership here. After that victory, they prepared for the most recent competition at the III Corps level held at the beginning of May, in which the team was evaluated by food service leadership from III Corps.
In a competition normally taking months to prepare for, these competitors prepared and performed in only six days, said Sgt. 1st Class Cornelius Harris, the noncommissioned officer in charge of the competition.
They were trained on all of the equipment, their jobs and especially on the field portion of the competition. They did a great job, he said.
The areas evaluated included administration, field sanitation, appearance, command support, kitchen site set-up, and food preparation and quality.
“I learned a lot form this competition,” said Pfc. Silaumea Turituri, a culinary specialist and competitor. “When we go to the field we cook straight from what we know. For this competition we made different kinds of meals. We added new menu items.”
A large part of the competition was creating unique food options that can be created and served in the field using only the supplies and utensils included in a field kitchen. The culinary specialists who competed had to learn to make the food items chosen for the competition by the NCOIC.
“When you are in the dining facility you learn something basic,” said Spc. Calrin Xavier, a culinary specialist and competitor. “When you go out there and compete, you learn all new skills. You learn things that you’ve never imagined about your job.”
Phillip A. Connelly became a leader in food service management. He worked diligently throughout his life to promote professionalism in food service. He has catered to both the civilian and military, and because of this, he has bridged the divide between the two sides. Now both have unfirmed goals in education and training, career development and job opportunities. The competition is completed in his honor.
“The best part of this competition was presenting the meal and setting up the line, said Spc. Le Carter, a culinary specialist and competitor. “It’s a good feeling when you know you’ve done your part and you get to see people’s reactions if they like the food and our performance.”
“The competition is a great tool to teach, coach and mentor in a way that enhances the readiness of the Soldiers in the brigade,” said Harris. “It gives them the knowledge needed to take back to their peers, so now they are charged with teaching others. With the knowledge they have gained from this, they can enhance the meals for the Soldiers which will increase morale.

• Date Taken: 05.03.2017
• Date Posted: 09.14.2017 12:12
• Story ID: 248243
• Location: FORT BLISS, TX, US