Page 47 - gfs0717_Magazine

and a UGR-A lunch. Evaluators perform each active Army sionalism, as well as a commitment to quality.
team field evaluation within a 24-hour period, including Better food is considered a key to improving the health,
a breakfast and lunch. Active Army garrison evaluations morale and readiness of service members.
begin when cooks mount and end after a lunch meal. Field It effectively improved Army food service programs
evaluations begin upon arrival on site. overall through increased public interest and the result-
Reserve component unit evaluations are done during ing attention coming from command, which contributes
weekend Inactive Duty Training (IDT). During the Reserve to a greater emphasis on equipment replacement, facility
and National Guard categories one meal (lunch) is evalu- renovation programs and better operations.
ated, consisting of line item A-rations. Army National Guard Finally, the Connelly Awards Program has helped to
and Reserve evaluations are completed in a 24-hour period instill in Army food service workers a sense of prestige
during a lunch meal only. and dignity.
The Connelly is a multi-level competition that begins When conceived, the award was named for the late
at the lowest military echelon. Culinary teams in the Army Philip A. Connelly, a former president of the International
Sustainment Command, Army Service Component Com- Food Service Executives Association (IFSEA).
mand, Army Commands and Army National Guard each Born June 1907 in Framingham, Mass., Connelly became
submit finalist nominees in the appropriate categories to a leader in food service management. He worked diligently
the JCCoE, U.S. Army Quartermaster School, for evaluation throughout his life to promote professionalism in food
and selection of winners. service in civilian industry, as well as military services.
Evaluators provided by the U.S. Army Quartermaster He influenced civilian and military food service pro-
School and the NRA select winners in the Active Army, grams to be more closely aligned, and personnel in these
Reserve and National Guard Connelly award categories. The programs have uniform goals in education, training, career
Department of the Army cosponsors the Connelly program development and job opportunity, according to a biography
with the NRA, which also hosts the award recipients at its in the Army’s Philip A. Connelly handbook.
annual conference. Among his achievements are being named the father
of armed forces food service awards, founding the Navy
HISTORY Ney and Army Best mess awards, obtaining sponsorship
The Philip A. Connelly program was established on for the Air Force Hennessy Award, serving on evaluation
March 23, 1968. Since then, it has been a steady force in committees for the Air Force, Navy and Army, and receiv-
recognizing excellence in Army food service and motivat- ing the Navy Distinguished Service and Army Outstanding
ing a higher standard of culinary performance and profes- Civilian Service awards. —GFS

THE 2017 PHILIP A. CONNELLY WINNERS

BEST ARMY RESERVE FIELD KITCHEN BEST ARMY NATIONAL GUARD
FIELD KITCHEN
Headquarters and Headquarters Com-
pany, 391st Military Police Battalion, Echo Company, 1st Battalion, 169th Avi-
Columbus, Ohio ation Battalion, Windsor Locks, Conn.

Commander: Lt. Col. Cheley Gabriel Commander: 1st Lt. Jamie C. Cuticello
Food Service Officer: CW3 Charles Farran Food Service Officer: 2nd Lt. Erica Dozier
Food Operations Sergeant: Sgt. Patrick Food Operations Sergeant: Sgt. 1st Class
Laird Jeremy Avery

GOVERNMENT FOOD SERVICE • JULY 2017 47