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MILITARY CULINARY AWARDS

Other categories that Army garrison dining facilities are
evaluated on under the Connelly include: supervision and
training; dining facility administration; headcount proce- 2017 Phillip A. Connelly Finalists
dures; receipt and storage; food safety; command support; Winners will be announced in May
appearance; serving and troop acceptability; equipment ACTIVE GARRISON FINALISTS
and facilities; and food preparations and quality.
25th Sustainment Brigade, 25th Infantry Division
Schofield Barracks, Hawaii
FIELD CATEGORY
Units competing in the Department of the Army Field HHC, 19th Expeditionary Sustainment Command
Category level of the Connelly program are evaluated against Camp Henry, Korea
a checklist of 10 categories. Evaluations encompass two Logistics Readiness Center, Bavaria
complete meals, consisting of a heat-and-serve breakfast Grafenwoehr, Germany (DAC Facility)
and a UGR-A lunch, within a 24-hour period. 2BCT/18FA Dining Facility, 82nd Airborne Division
Army field feeding facilities are a unique environment Fort Bragg, N.C.
with their own set of evaluation criteria, including: ad- 2nd Infantry Brigade Combat Team, 4th Infantry Division
ministration/training supervision; headcount operations; Fort Carson, Colo.
request/receipt and storage of rations; field sanitation;
command support; appearance; serving troop acceptability; 2nd Stryker Brigade Combat Team, 2nd Infantry Division
Joint Base Lewis-McChord, Wash.
kitchen site selection/layout; maintenance of equipment;
and food preparation and quality.
Similar to Garrison level, each category contains a set ACTIVE FIELD FINALISTS
of criteria covering all phases of the competition. The 1st Stryker Brigade Combat Team, 4th Infantry Division
maximum score possible a team can earn from each judge Fort Carson, Colo.
is 1,000 points. 2nd Stryker Brigade Combat Team, 2nd Infantry Division
Food Preparation and Quality is the most valuable with Joint Base Lewis-McChord, Wash.
270 total points possible. Teams earn from one to 27 points Echo Troop, 2nd Squadron, 6th Cavalry Regiment
in each of the category’s 10 criteria: Menu Adjustment/ 25th Combat Aviation Brigade, 25th Infantry Division
Nutritional Initiatives; Adherence to Production Schedule; Schofield Barracks, Hawaii
Use of Appropriate Recipes and SOPS; Meats and Sauces;
Starches and Vegetables; Salads and Dressings; Quick Breads RESERVE COMPONENT FINALISTS
and Pastries; Beverages and Soups; Proper Serving Tem- Army National Guard
peratures; and Food Palatability. E Company 1/169 Aviation Regiment
Connecticut National Guard, Windsor, Conn.
Aspects of this category that evaluators look at is if the
menu is adjusted to ensure correct quantities of subsistence 2112th Transportation Company
are prepared for the number of diners expected during the Kentucky Army National Guard, Burlington, Ky.
period, and if training is needed to assist culinary person- E Co. 536th Brigade Support Battalion
nel in implementing nutrition standards. Texas Army National Guard, Fort Hood, Texas
Serving/Troop Acceptability is second with 200 points D Co. 134th Brigade Support Battalion
possible. Teams can earn from one to 20 points in each Minnesota Army National Guard, Camp Ripley, Minn.
of the 10 criteria: Use of Operational Rations; Menu and
Serving Line Components; Arrangement of Serving Line; 1002 Quartermaster Company
U.S. Army Reserve, Beaumont, Texas
Appropriate/Sufficient Serving Utensils on Hand/In Use;
Eye Appeal; Portion Control/Plate Waste; Replenishment E Company 1-159th General Support Aviation Battalion
of Serving Line; Use of Warming and Cooling Beverages; U.S. Army Reserve, Joint Base Langley-Eustis, Va.
Use of Insulated Food Containers and Troop Acceptability. HHC, 391st Military Police Battalion
Scoring of this category verifies that the dining facility U.S. Army Reserve, Columbus, Ohio
manager and/or shift leader checked the serving lines prior HHC, 49th Multifunction Medical Battalion
to and during the meal to ensure that all food items listed U.S. Army Reserve, St. Puerto Nuevo, Puerto Rico
on the production schedule are available and properly
merchandized. The serving line should also be arranged CONNELLY EVALUATORS
to expedite service. Military Garrison/Active Field Feeding
Site setup should be on high and dry ground, and the Chief Warrant Officer 4 Charles H. Talley Jr.
field kitchen should provide the best possible support to Staff Sgt. Maj. Anthony B. Brown
troops, as well as provide smooth traffic flow. RESERVE FIELD FEEDING
During the Reserve and National Guard Field categories,
one meal is evaluated, lunch, which consists of line item Chief Warrant Officer 5 Stanley Jung, USAR
Chief Warrant Officer 4 Kim Shiner, ARNG
A-rations. —GFS

42 GOVERNMENT FOOD SERVICE • MAY 2017