Hawaii sustainment troops excel, lead dining facility

| June 5, 2015 | 0 Comments
Col. Gregory Boyd, commander, 45th Sust. Bde., addresses the recipients of the Philip A. Connelly Award for Excellence in Food Service, May 28, at the 8th TSC dining facility. The Connelly Award goes to only the finest Army dining facilities with the best cuisine, and the annual, Armywide competition is fiercely contested.

Col. Gregory Boyd, commander, 45th Sust. Bde., addresses the recipients of the Philip A. Connelly Award for Excellence in Food Service, May 28, at the 8th TSC dining facility. The Connelly Award goes to only the finest Army dining facilities with the best cuisine, and the annual, Armywide competition is fiercely contested.

Sgt. Erin Sherwood
8th Theater Sustainment Command Public Affairs

SCHOFIELD BARRACKS — Soldiers throughout the 8th Theater Sustainment Command and their civilian counterparts had something to be proud about May 28 at the 8th TSC dining facility, here.

The dining team placed second out of 189 Army DFACs around the world in the nationally recognized Philip A. Connelly Army Food Service Competition for food service excellence.

“We all know how important it is as Soldiers that we have the right kind of food service personnel,” said Col. Gregory Boyd, commander of the 45th Sustainment Brigade. “These folks are here even before you’re thinking about getting up for physical training, and when you are getting home, they are still here preparing for the next day and making sure our Soldiers are taken care of.”

The Connelly Award was established in 1968 and is designed to encourage professionalism in Army food service teams and recognize excellent performance. The award is named in honor of the late Philip A. Connelly, a former International Food Service Executive Association (IFSA) president, who was responsible for obtaining IFSEA sponsorship of Army food service awards.

According to the U.S. Army Quartermaster Corps website, the IFSEA is a professional organization “dedicated to raising food service industry standards.” It says its membership is comprised of management executives from all aspects of food service, including armed forces and other organizations having food service operations.

“Most of the things they were grading us on are things that we do every day,” said Master Sgt. Robin Propes, senior food manager for the brigade. “When you are competing, though, they want to know what your standard is.”

There are many factors that go into deciding the award, including the way the food is cooked, its nutritional value, the cleanliness of the building, how the rations are ordered, how much inventory of food is in the facility, paperwork and production schedules, budgeting and, of course, the actual taste of the food served.

“I think the most challenging aspect for me was balancing the budget on a month-to-month basis,” said Sgt. 1st Class Michael Brodie, dining facility manager for the 45th Sust. Bde. “I also had to make sure my Soldiers were following recipe cards and production schedules.”

The award is a first in many years for the dining facility, which has been competing since October.

“The hard work you put in, we see it when we go to the field; we see it when we deploy,” said Command Sgt. Maj. Mark Morgan, addressing the winners. “We appreciate the dedication that you put in over the last year to compete at that level.”

“In my mind, we are the winners of this competition,” said Boyd. “Every Soldier here today has done a phenomenal job.”

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