Culinary team wins Department of the Army Philip A. Connelly Award

| June 2, 2017 | 0 Comments

Seven members of the 2nd Squadron, 6th Cavalry Regiment Field Kitchen team pose for a photo with the 1st Place Trophy for Active Duty Field Kitchen Feeding at an award dinner in Chicago. The team was recognized in front of hundreds of their peers for their outsanding performance during the months long competition that tested their ability as culinary professionals and as Soldiers. (photo by Capt. Steven J. Guevara, 25th Combat Aviation Brigade, Public Affairs)

Capt. Steven J. Guevara
25th Combat Aviation Brigade Public Affairs
25th Infantry Division

WHEELER ARMY AIRFIELD — A team of culinary troops from 2nd Squadron, 6th Cavalry Regiment, 25th Combat Aviation Brigade, took home the Department of the Army’s 49th annual Philip A. Connelly Award in the category of Active Duty Field Kitchen Feeding during the 2017 Military Food Service Awards Dinner in Chicago, Friday (May 26th).

The Philip A. Connelly Award Program annually recognizes a team of culinary specialists for their excellence across all Army food service platforms, to include garrison and field environments.

“This award is indicative of the exceptional troops and leadership we have in 2nd Squadron, 6th Cavalry Regiment. Their culinary specialists contiuously set the standard in outstanding food service and support of the mission and troops of the 25th Combat Aviation Brigade,” said Col. Kenneth D. Chase, commander, 25th CAB.

The team was comprised of 10 members: Sgt. 1st Class Demarcus Tarver, culinary management noncommissioned officer; Staff Sgt. Justin Moore, shift leader; Sgt. Elizabeth Blauvelt, aministration NCO; Sgt. Kimmono West, first cook; Spc. Tarelle Jackson; Spc. Christina See; Spc. Eric Gonzalez; Spc. Rodney Masline; Spc. Ryan Salazar; and Pvt. Nykeria Hogan.

“This was the largest group of talented individuals I (have) had the pleasure of competeing with,” said Moore. “I was able to give this team direction and step back as their ingenuity and talent took over.”

The team’s competition started Oct. 14 at the division level and spaned almost seven months until the Department of the Army announced the winners, May 5.

Spc. Christinia See, a cook with the 2nd Squadron, 6th Cavalry Regiment Field Kitchen team, prepares food during the Department of Army level inspection of the Philip A. Connely competition Jan. 18. The team was announced as the winners of the Active Duty Field Kitchen Feeding category at the Philip A. Connelly Program. (Photo by Sgt Ian D. Morales, 25th Combat Aviation Brigade, Public Affairs)

“The hardest part of the competition was the length of the program,” said Moore. “The team understood the obligation required and stepped up. Many of them, including myself, sacrificed personal time trying to ensure we met our overarching goal.”

The Department of the Army’s culinary representatives came to Wheeler, Jan. 18, to judge the team’s field containerized kitchen and field feeding. The judges graded a wide variety of categories, to include doctrine knowledge, sanitation, field preparation and presentation of food, to list a few.

“After the team’s first division level competition, we solidified and came together,” said West. “We knew what was expected, and we just continued to execute, train and learn from every level of competition until everything became second nature to us.”

The team was the first scheduled to be judged by the Department of the Army.

“We knew we had to set the bar for all the other competitors to beat,” said Moore. “I knew it would be difficult, but I knew the team was more than capable of stepping up to the challenge.”

The team was recognized for their efforts in front of hundreds of their fellow culinary peers during the Military Food Service Awards Dinner in Chicago.

“This team far exceeded the standard by preparing complex meals with a culinary twist, setting up a field site for the ages and flawless execution of team work,” said Master Sgt. David Hall, the culinary senior NCO for the 25th CAB.

More Details

For more information on the Philip A. Connelly Program, visit

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