Two units from Fort Bragg are competing in the Department of Army’s 51st annual Philip A. Connelly Awards Competition for Excellence in Army Food Service, taking place Feb. 21.

Participating in these field categories will be the 25th Quartermaster Company, 264th Combat Sustainment Support Battalion and the Garrison category is the 82nd Airborne Division Sustainment Brigade.

The Connelly competition program, co-sponsored by DA and the National Restaurant Association, is the Army’s preeminent food service competition and is regulated within Army Regulation 30-22 —The Army Food Program.

After competing and winning in multiple levels of competition, starting at the Fort Bragg installation and ending with FORSCOM and 406th Army Field Support Brigade-Bragg, both units are now competing in their respective categories for the top spot in the Department of the Army.

“These are exciting times with the ongoing modernization of Army Food Service Programs,” said MSG Dominic T. DiFatta, XVIII ABN Corps Chief Culinary Management noncommissioned officer (NCO).

“These units have been tried and tested while preparing for the competition for more than a year, and confident in their skills for a win” said DiFatta.

During Connelly competition events, culinarians are exposed to the highest level of expertise in military and civilian industries alike. For many, these experiences awaken a new sense of personal responsibility for professional development. The Philip A. Connelly evaluators for the field category are Chief Warrant Officer 4 Dominique Yuquimpo, Sgt. Maj. Gregory Welch, and representing the NRA is Mr. Samuel Galloway. The Garrison evaluators are Chief Warrant Officer 5 Wade Froehlich, Sgt. Maj. Sylvia Thomas and representing the NRA is Mr. Jack Kleckner. Sgt. Maj. Thomas is the Joint Culinary Center of Excellence Sergeant Major.

The Connelly evaluation is based on ten major categories, with specific subsections. The categories include supervision and training, food storage, appearance and attitude of staff, serving procedures, safety, food preparation and command support to name a few.

“This was a great achievement and you have an opportunity to permanently etch your names in Army Food Service history,” said Mr. James Ramey, Food Program Manager Supply and Services Division AFSBn-Bragg. “They need to stay focused, work hard, have a positive attitude and good things will happen”.