Page 18 - gfs0718_Magazine

MILITARY CULINARY AWARDS WRAP-UP

Sharing Credit for a Connelly Prize

Nebraska Army National Guard Culinary Team Sees a Battalion-Wide Effort

hen winners of the Army Philip A. Connelly and
Wother military food service awards are announced,
the attention naturally is focused on the culinary team Headquarters and Headquarters Detachment, 110th
that prepared the meal under the watchful eyes of expert Multifunctional Medical Battalion (HHD), Nebraska
judges evaluating their performance. Army National Guard, Lincoln, Nebraska
For the 110th Multifunctional Medical Battalion (HHD),
Nebraska Army National Guard, Lincoln, Neb., being selected 2018 CONNELLY ARMY NATIONAL GUARD
the Army National Guard Field Kitchen winner for 2018, its FIELD KITCHEN WINNER.
second victory in three years, was a greater team effort than Commander: 1st Lt. Stephen Condon
just the meal preparation by five trained culinary specialists. Food Service Officer: CW3 KC Sohl
In fact, members of the culinary team agree that the Culinary Management NCO: Sgt. 1st Class Kathrine Struck
entire battalion contributed to ensuring the competition Other 110th MMB members include:
went as smooth as possible. Staff Sgt. David Cook
“We couldn’t have done it without the maintenance Sgt. Erica Sanchez
crew or the 110th Battalion,” said Sgt. Thomas Deall, a Sgt. Thomas Deall
culinary specialist with the 110th Multifunctional Medical Spc. Jason Cole
Battalion. “We have a fully-functional (Forward Operat- Spc. Kevin Boyle
Pvt. Austin Janakoski
ing Base). Anywhere that we are needed, whether it be
Nebraska or anywhere else in the country, we’re showing 2016 CONNELLY ARMY NATIONAL GUARD
you within two days we can build all of this up.” FIELD KITCHEN WINNER.
The unit maintenance crew, along with the battalion’s
support, was able to establish the entire area, ready equip- Commander: Lt. Col. Peter Hunt
Food Service Officer: Chief Warrant Officer 3 KC Sohl
ment and support other mission Food Operations Sergeant: Sgt. 1st Class Robert Ternus
Spc. Kevin Boyle concentrates requirements to ensure the cooks
on technique while preparing would only have to focus on meal
a meal during the Connelly
competition evaluation. preparation. “We all did it together,” Deall said. “That’s what I enjoyed
most and that’s the real difference we
have — a team.”
Judges select the Connelly winners
on more than just the final meal’s taste
and presentation. Each competitor is
evaluated on all aspects of prepara-
tion, including safety, sanitation and
security.
Gayle Swain, an evaluator for the
national-level competition, who rep-
resented the National Restaurant As-
sociation Education Foundation, said
she noticed the pre-planning the Ne-
braska soldiers had completed as soon
as she arrived.
“What we found as we got here
was that you could tell that this was a
totally coordinated team effort,” Swain
said. “There was a lot of support from
command level and there’s a lot of
thought and detail put into everything
from the way the tents are set up, to
all the displays that they have, to the
way the dining tent is set to motivate
(soldiers) to make good choices.”
Since all of those items play into
the overall evaluation, Swain said that
18 GOVERNMENT FOOD SERVICE • JULY 2018