Page 48 - gfs0517_Magazine

CULINARY AWARDS

National Restaurant Association Representative Sam Stanovich evaluates the
U.S. Army Reserve’s 1002nd Quartermaster Company based in Beaumont,
Texas, during the unit’s Philip A. Connelly Awards Program evaluation at
Fort Polk, La., in March. (U.S. Army Reserve photo by Maj. Brandon R.
Mace, 4th Expeditionary Sustainment Command)

Carreon handled the preparation of sweet potato wedges
and the salad, while Sims poured his efforts into prepar-
ing beef barley soup.

RESILIENCY TRAINING
Adding to the test of skills, the Connelly evaluators scru-
tinized the cooks as they prepared the meal in a cramped
mobile kitchen trailer (MKT) while the rest of the com-
pany was engaged in defending a petroleum pipeline from
attacks by the exercise opposing forces as part of a field
training exercise.

TEAM EFFORT
One by one, the soldiers of the 1002nd enter the mobile
kitchen trailer and exit the other end with a plate of hot
food complete with soup, salad, dessert and fresh fruit.
“I could not be more proud of our cooks and the job
they’ve done,” said 1st Lt. Steven Drayton, 1002nd com-
mander, addressing his Soldiers. “Regardless of the outcome,
you are all winners to me and we are proud to have you
all in the 1002nd.” —GFS

Soldiers with the U.S. Army Reserve’s 1002nd Quartermaster Company from
Beaumont, Texas, are being served a hot meal by their food service team
during their Field Training Exercise in March. (Photo by Master Sgt. Dave
Thompson, USAR, 4th Expeditionary Sustainment Command)
48 GOVERNMENT FOOD SERVICE • MAY 2017