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Reserves Preserve Teamwork

Connelly Evaluation Coincides with Field Training

.S. Army Reserve Culinary teams comprise soldiers and ecution, service standards, preparation and final product.
civilians who train to be as capable and combat-ready “We’re down to the last of four final teams, so at this
Uas if they work together every day, even though they level, obviously they’re all good,” said Stanovich. “We’re
are committed to limited activity. looking to see how the team communicates, how are they
A team of five U.S. Army Reserve culinary specialists from engaging one another … does it look like they’ve really
the 1002nd Quartermaster Company based in Beaumont, embraced the initiatives they’ve been shown and are tak-
Texas, nonetheless is a Reserve Component finalist in the ing it to the next level.”
Philip A. Connelly Awards program. The team competed in
the finals of the Philip A. Connelly cooking competition TEAM RESPONSIBILITIES
during their annual training field exercise March 25, 2017. U.S. Army Reserve Cpl. Enrique Vizcarra, a culinary
“The 1002nd have won at the 4th ESC [Expeditionary specialist with the 1002nd, was in charge of preparing
Sustainment Command] level, the 79th SSC [Sustainment the main entrée, roasted pork. He is a chef in his civilian
Support Command] level and at the USARC (U.S. Army occupation and brings years of cooking experience to his
Reserve Command) level to become one of the top four job in the Army Reserve.
teams competing at the DA (Department of the Army) “I’m trying to create a different experience, using dif-
level for the Army Reserve Component category,” said ferent techniques, spices and flavors,” said Vizcarra. “My
Chief Warrant Officer 3 Robert Nieves, 4th Expeditionary goal is to modify and modernize the cooking techniques
Sustainment Command food service advisor. we have in Army food service so we can present more
options to the soldiers.”
EVALUATORS’ PRESENCE Working with Vizcarra is U.S. Army Reserve Spc. Christen
Connelly evaluators watched, asked questions and took Chambers, an award-winning food operations specialist
notes as U.S. Army Reserve Staff Sgt. Richard Canales, assigned to the 1002nd who has competed and won at
culinary noncommissioned officer in charge, briefed his the highest levels in Army culinary competitions. She
team of four junior cooks on the menu, the time limits owns her own bakery catering business in Chicago, and
and cooking assignments before he turned them loose to demonstrated her poise and experience by meticulously
begin their work. measuring out ingredients for oatmeal cookies into an
Samuel Stanovich, one of the Connelly evaluators with enormous mixing bowl.
the National Restaurant Association Military Foundation, Rounding out the team are U.S. Army Reserve Specialists
who judged the competition, said his team focuses on ex- Adrian Carreon and Jamal Sims, both culinary specialists.
—Continued

U.S. Army Reserve Pvt. 2nd Class Richard Diaz, a petroleum supply special- U.S. Army Reserve Pvt. 1st Class Kaitlin Waxler, a field sanitation specialist
ist with the 1002nd Quartermaster Company based in Beaumont, Texas, with the 1002nd Quartermaster Company based in Beaumont, Texas,
sanitizes cookware during the unit’s Philip A. Connelly Awards Program places a menu board during the unit’s Philip A. Connelly Awards Program
evaluation at Fort Polk, La., in March. (Photo by Maj. Brandon R. Mace, evaluation at Fort Polk, La., in March. (Photo by Maj. Brandon R. Mace,
USAR, 4th Expeditionary Sustainment Command) USAR, 4th Expeditionary Sustainment Command)
GOVERNMENT FOOD SERVICE • MAY 2017 47