Racing Against Time - Phillip A. Connelly Competition

Photo By Sgt. Woodlyne Escarne | Culinary specialist Pvt. Alexis Fogle, assigned to the 704th Brigade Support Battalion, 2nd Stryker Brigade Combat Team, 4th Infantry Division, participates in the Phillip A. Connelly Competition against other posts to display food service excellence in both a garrison and field environment, March 21- 23, 2023, Fort Carson, Colorado. Fogle was responsible for serving the Soldiers the lunch meal that was prepared and graded based on execution and quality. (U.S. Army photo by Pfc. Dominique Mendoza)  

FORT CARSON, CO, UNITED STATES

03.23.2023

Story by Pfc. Dominique Mendoza 

14th Public Affairs Detachment

FORT CARSON, Colo. – The smell of smoke and food wafted through the air, as gusts of wind encompassed the small kitchen. Through the chaos, someone yelled that the timer had just begun. Soldiers began moving with a purpose; some cut vegetables and prepped steak, while others boiled water and prepared corn for lunch. Culinary specialist Spc. Journey Smiley, assigned to the 704th Brigade Support Battalion, 2nd Stryker Brigade Combat Team, 4th Infantry Division, moved swiftly through the containerized kitchen as he participated in the Phillip A. Connelly competition from March 21-23, in hopes to demonstrate food service excellence.
The Phillip A. Connelly competition consists of timing and grading Soldiers on their set-up of equipment while out in the field, as well as their performance and execution of cooking both breakfast and lunch meals while both in garrison and field environments.
Smiley was in charge of preparing and cooking the mashed potatoes and corn for the lunch meal at 1130. He stood over a boiling pot of water and potatoes, looking inside and stirring the mixture. A puzzled look began forming over his face as he glanced around in search of something.
“Has anyone seen the other two bags of potatoes?” Smiley asked. “The potatoes in here are not enough to make mashed potatoes, there’s too much water.”
As time passed and still no one seemed to know where the other potatoes were, and Smiley focused his efforts on trying to perfect the other parts of lunch instead.
“It was a hectic moment, and I didn’t think there was going to be any possibility of saving the mashed potatoes,” Smiley reflected afterwards. “I was worried it was ruined.”
The clock was ticking as Smiley continuously peered in the pot that contained what appeared to be potato soup, rather than mashed potatoes. He stirred the pot aimlessly, attempting to salvage whatever he could. As he stirred the heat from the pot enveloped his face, fogging up the area around him.
Smiley optimistically looked around and as he did, his eyes landed on potatoes in the corner of the kitchen. Just as he spotted the potatoes the grader called out that there was 35 minutes remaining.
His heart began to beat faster as he raced against time, trying to save his part of the meal from failing. He picked up the potatoes and hurriedly cut them and put them in boiling water. As time continued to pass, Smiley could do nothing but wait for the potatoes to boil and hope for the best.
“There was about 10 minutes left until we had to stop cooking when I was finally able to add the potatoes to the mixture,” Smiley said afterwards. “I felt so much relief knowing in the end everything worked out, and all that was left was for the judges to try the food. I’m just glad I didn't give up.”
Pvt. Alexis Fogle, a culinary specialist also assigned to the 704th BSB, 2nd SBCT, 4th Inf. Div., worked alongside Smiley through the duration of the competition. While Smiley was in charge of prepping food for the lunch meal, Fogle had the task of helping serve the food to the judges and Soldiers.
As Fogle stood waiting for the lunch line to form, she admired the food in front of her that she was about to serve. In the containers were corn, grilled cheese, fries, mashed potatoes, steak kabobs, and three different types of chicken wings.
The line started as hungry Soldiers entered the containerized kitchen trying to sneak a look at the food. Once a few people had entered and left with a full plate, more and more Soldiers began making their way in line eagerly waiting for lunch.
Fogle served each Soldier with a smile, and told them to enjoy their meal.
“It felt good to serve them the food everyone worked so hard on,” Fogle said. “It was so nice to hear all the compliments, and I was glad everything turned out great.”
As the judges of the competition made their way through the food line, they also complimented the presentation of the food at hand. They even noticed the mashed potatoes Smiley had trouble with in the beginning were also there and ready to eat.
Nearing the end of the competition the judges reviewed the Soldier's performances, and handed out coins to those they thought performed above and beyond. Both Smiley and Fogle were awarded coins by Chief Warrant Officer 4 Zachary Glathar, Senior Food Advisor, for their outstanding performances and perseverance throughout the competition.
“To be recognized by the judges was crazy,” Fogle said. “It boosted my confidence, having only been on Fort Carson for two months, and being straight out of Advanced Individual Training (AIT). It made me feel good, and very happy.”
“To get the coin was a great feeling,” Smiley said. “I’m very proud of myself, I definitely learned the importance of resilience.”
After being awarded their coins, the Soldiers listened to the judges' remarks on the overall performance of competitors and the outcome of the competition.
The unit was given a plaque to commemorate their participation in the competition and to recognize everyone’s hard work.
As they all waited expectantly, hoping to hear what points they earned, it was announced the winner will not be revealed until mid-April and that the winning team will be invited to receive the Phillip A. Connelly Award sometime this summer.
The Soldiers all celebrated the closing of the competition and said how they look forward to next year’s competition, having learned so much from this one.
“I learned time management, and team skills,” Fogle said. “This competition was very enjoyable, I had a great team, with great communication. Everyone worked together efficiently, and did their best. I was put in many positions to learn, and I can’t wait for next time.”

--by Pfc. Dominique Mendoza--

• Date Taken: 03.23.2023
• Date Posted: 03.30.2023 15:26
• Story ID: 441461
• Location: FORT CARSON, CO, US