25th CAB DFAC places first in Connelly, Best DFAC of 3rd Quarter contests

| September 8, 2011 | 0 Comments
Command Sgt. Maj. Jesus Ruiz (right), senior enlisted leader, 25th CAB, 25th ID, talks to DFAC personnel about the Phillip A. Connelly Award, which the 25th CAB DFAC won, recently.

Command Sgt. Maj. Jesus Ruiz (right), senior enlisted leader, 25th CAB, 25th ID, talks to DFAC personnel about the Phillip A. Connelly Award, which the 25th CAB DFAC won, recently.

Story and Photo by 

Sgt. Daniel Schroeder
25th Combat Aviation Brigade Public Affairs, 25th Infantry Division
WHEELER ARMY AIRFIELD — Competitions are around every corner that the 25th Combat Aviation Brigade Dining Facility turns.

Recently, the 25th CAB, 25th Infantry Division’s DFAC was named the Best DFAC of the 3rd Quarter for 25th ID and U.S. Army Garrison-Hawaii, and it received Installation Management Command-Pacific’s 2011 Philip A. Connelly Award.

The Philip A. Connelly Award recognizes excellence in the preparation and serving of food in Army troop DFACs and during field kitchen operations.

“This DFAC has come a long way since I first joined this team,” said Sgt. 1st Class Nathaniel Barthell, noncommissioned officer, food operations management, 209th Aviation Support Battalion, 25th CAB. “For example, upon my arrival to the CAB, we were serving less than 70 people per day. Now, the head count is over 250 people, per day.

“(The increase) is all due to the motivation, dedication and pride of the Soldiers working in the DFAC to produce good, quality food,” he said.

Once 25th CAB DFAC raised its head count, the Soldiers turned their attention toward participating in competitions.

“I felt very confident in the Soldiers’ capabilities, dedication and motivation going into this competition,” said Sgt. 1st Class Toby Vereen, assistant DFAC manager, 2nd Squadron, 6th Cavalry Regiment, 25th CAB. “The Soldiers are new arrivals to the unit and are eager to learn. They are taught the basics of every job and are continuously rotated through the different positions, so they can gain experience and knowledge on how the DFAC functions as a whole.”

Minor changes throughout the facility contributed to the 25th CAB DFAC’s success.

“I believe the increase in the head count is due to a couple different reasons, such as the wide variety of foods offered, the quality of the food served, the service the customers receive and the referrals of the people that eat here,” Vereen said.

The 25th CAB DFAC pulls inspiration from the Soldiers it serves.

“We recently added the new ‘aviators’ way’ section for our signature burgers and sandwiches,” Barthell added. “For instance, the ‘Blackhawk Diamond Head Chicken Burger,’ the ‘Chinook Hammerhead Burger’ and the ‘Lobos Dog’ are some of our new, signature-name meals.”

All the credit for the success the DFAC has received is due to the Soldiers who put in the long and hard hours to prepare and serve the food the customers keep coming back for, he said.

 

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