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and go-to-war skills. Garrison evalua- CONNELL Y
tion encompasses two complete meals,
breakfast and lunch, prepared in a 24-
hour period, and examines all facets of
operation, giving the greatest emphasis
to food quality and customer acceptance.
Evaluators for the 2018 Connelly
awards in the Active-Duty category in- ACTIVE ARMY
cluded: Sgt. First Class Miguel Montero, FIELD KITCHEN
Ryan Mebane, Master Sgt. Brent Kozen
and Chief Warrant Officer 5, Quarter- Winner: Forward Support Company,
master, James Donaldson, from the Army 84th Engineer Battalion, 130th En-
and from the NRA Glenn Brady, a res- gineer Brigade, 8th Theater Sustain-
ment Command, Schofield Barracks,
taurateur, and Dave Scanlan, Sodexo. Hawaii
Army National Guard and Reserve Commander: Capt. Nicholas S. Caito
judges included Sam Stanovich, a hospi- Food Service Officer: 1st Lt. Joseph
tality businessman, Gayle Swain, Cambro, Wyatt
from the NRA. Culinary Management NCO: Staff
Sgt. Francine Talley
GARRISON CHECKLIST
Evaluators measure each garrison Runner-Up: 101st Combat Aviation
team’s performance according to a check- Brigade, 101st Airborne Division
list that comprises 10 separate catego- (AASLT), Fort Campbell, Ky.
ries, each containing a set of criteria.
Each criterion has its own point value
scale, which varies by category. In the
Supervision/Training category, judges can

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