Courtesy Photo | Army Spc. Wonnda Coats and Erica Bishop assigned to Foxtrot Company, 427th Brigade...... read more read more
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FORT DRUM, NY – Ten Army cooks assigned to New York National Guard’s Foxtrot Company of the 427 Brigade Support Battalion put their culinary skills to the test on Friday, July 26th during their annual training at Fort Drum, NY.
The Soldiers were evaluated as part of the Philip A. Connelly Awards Program, also known as the Connelly competition, which evaluates Army mess operations nationwide and selects a winner annually.
“This event is important to us as a team because it builds comeradery and cohesion,” said Spc. Wanda Coats, who is competing in the event for the second time.
“We learn to go where we are needed, to watch each other’s backs. But mostly, we want to win,” she said laughing.
The food was prepared in the unit’s containerized kitchen, or CK for short, in a tactical field feeding environment that was set up in a remote area on Fort Drum using all portable equipment.
The menu for the event included stuffed pork chops, cottage fried potatoes, and corn bread, and was served to Soldiers from the unit as well as the evaluators.
“There is a lot more that goes into this competition than just us cooks making the food,” said Sgt. David Selman, a squad leader. “There are hundreds of people, from drivers, to mechanics, to senior leaders in the unit who support us and make this whole thing possible.”
The program is named after Philip A. Connelly, who was an innovator in the food service industry and spearheaded efforts to improve the Army’s culinary operations.
While the taste of the food might seem like the focus, it’s not the priority, according to Sgt. 1st Class Michael Heroux, one of the three evaluators present for the event.
“From our perspective, this isn’t a cooking competition, it’s a logistical evaluation,” he said.
“We leave no stone unturned .Are they ordering the food correctly? Are they preparing it in a sanitary manner? We evaluate the leadership, the environment, everything. It’s a snapshot of the unit’s overall field feeding operations,” Heroux explained.
In January 2020, the Army will select the four best mess sections in the nation based on evaluations in the field.
If the cooks from Foxtrot Company make the cut, they will be evaluated again in March for a chance to become the national champions, according to the evaluators.
| Date Taken: | 07.26.2019 |
| Date Posted: | 08.04.2019 10:28 |
| Story ID: | 334467 |
| Location: | FORT DRUM, NY, US |
| Web Views: | 60 |
| Downloads: | 0 |
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