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Improving Round by Round

25th Sustainment Brigade Culinary Team Closes in on Connelly

rmy culinary teams have to make an impression at each
level of evaluation while progressing through the Philip
AA. Connelly Awards program in order to reach and win
at the Department of the Army level final round.
Culinary arts specialists with the 25th Sustainment Bri-
gade, 25th Infantry Division at Schofield Barracks, Hawaii,
competed in and won the U.S. Army Pacific level of the
Phillip A. Connelly Awards Program on Aug. 30, 2016, at
the 25th Infantry Division Consolidated Dining Facility
“Sustainment Bistro.”
That victory enabled the 25th Sustainment Brigade team Sgt. 1st Class David Marcelli, right, the noncommissioned officer in charge
to advance to the Connelly’s Department of the Army level of the 25th Infantry Division Consolidated Dining Facility “Sustainment
as one of six finalists in the Active Garrison category. Each Bistro,” discusses with Sgt. Cyd Leslie, a culinary arts noncommissioned
officer with Headquarters and Headquarters Company, 130th Engineer
finalist in the Connelly’s Department of the Army level Brigade, 8th Theater Sustainment Brigade, how the kitchen staff is per-
undergoes another round of evaluation by judges from the forming. (Photo by Sgt. Ian Ives, USA, 25th Sustainment Brigade, 25th
U.S. Army Quartermaster School and the National Restau- Infantry Division Public Affairs)
rant Association.
Connelly, however, is more about training and improv-
ing performance than it is a competition to defeat other
teams. “When you are competing in this competition you
really aren’t competing against other units, you are compet-
ing against the standards,” said CW4 Curtis Steineke, the
402nd Army Field Support Brigade Regional Food Program
manager and evaluator for the competition. “The thing that
sets units apart from the rest is their attention to detail.”
The 25th Sustainment Brigade culinary team did well in
setting themselves apart from the rest of their competitors Spc. Symone Harden, a culinary specialist with Headquarters and Headquar-
by serving a menu that comprised mainly fresh unprocessed ters Company 25th Sustainment Brigade, 25th Infantry Division, prepares
meats, vegetables and fruits. The meals they prepared not several desserts. (Photo by Sgt. Ian Ives, USA, 25th Sustainment Brigade,
25th Infantry Division Public Affairs)
only met the standard, but were comparable to that of a
civilian restaurant.
“This has been a great experience,” said Spc. Symone
Harden, a culinary arts specialist with Headquarters and
Headquarters Company, 25th Sustainment Brigade. “In the
real world, this palate would be served every day. We can’t
just meet the Army standard and expect to be successful;
we had to go above it.”
Harden, who had experience working in a five-star res-
taurant prior to joining the Army, contributed her skillset
by preparing the desserts during the competition. She was
asked to prepare desserts that would be served at five-star Spc. Tashani Streeter and Spc. Tasia Grandville, culinary specialists at the
restaurants and was able to complete that task with ease. 25th Infantry Division Consolidated Dining Facility “Sustainment Bistro,”
“The key in making the pastries that I served is mak- prepare a chicken entrée. (Photo by Sgt. Ian Ives, USA, 25th Sustainment
Brigade, 25th Infantry Division Public Affairs)
ing them colorful and vibrant,” said Harden. “As hard as
it is to make them healthy, I was able to cut back a lot on Leslie, a culinary arts noncommissioned officer with Head-
processed food and use fresh fruits.” quarters and Headquarters Company, 130th Engineer Bri-
Making it this far into the Phillip A. Connelly Awards gade, 8th Theater Sustainment Command and the first chef
Program competition took more than just fresh foods. The during the competition. “We built our shift in a way that
entire kitchen staff had to come together as a whole in order encouraged soldiers to work together fluidly. We wouldn’t
to cook the caliber of food that they served. have made it this far in the competition without every
“Teamwork is the reason for our success,” said Sgt. Cyd soldier that we have on our team.” —GFS
GOVERNMENT FOOD SERVICE • MAY 2017 43