Eagle Culinary Team: 101st CAB Cooks Train, Compete in Philip A. Connelly Program
Fort Campbell Public Affairs Office - Fort Campbell, KY Food service specialists assigned to E Company, 6th Battalion, 101st General Support Aviation Battalion, 101st Combat Aviation Brigade, 101st Airborne Division, competed May 11, 2017, in the Army’s Philip A. Connelly Program at the Corps level for field feeding.
After nearly two months of preparation, evaluators from the XVIII Airborne Corps inspected the unit’s field feeding operation. The Soldier’s performance will d
McChord Club Chef- Journey to Success
62nd Airlift Wing - Joint Base Lewis-McChord, WA What do Bobby Flay, Emeril Lagasse and Rachael Ray all have in common with Derek Torrence? Like Torrence, they are all professional chefs. Torrence may not have the million-dollar television contract, but he does cook delicious and healthy food for members of the Armed Forces.
Derek Torrence, McChord Club executive chef, has been serving up great food at the McChord Club since May 2015. "Since I’ve been here, we’ve been trying
It’s a First – In the Ribs at the Culinary Arts Competition by Naval Hospital Bremerton Sailor
Naval Hospital Bremerton - Bremerton, WA When Naval Hospital Bremerton’s (NHB) Culinary Specialist 2nd Class Christopher Wojcik agreed to participate in the 2017 69th Annual Armed Force Festival’s Culinary Arts Competition, he was ready.
Somewhat.
He had approached a family member and asked for his secret recipe to use in preparing for the ‘Ribs’ portion of the highly-contested event.
“I told my uncle that I really needed his recipe, the one that’s a winner! With a lot
Olympic College Hosts 25th Annual Armed Forces Culinary Arts Competition
Navy Public Affairs Support Element, Det. Northwest - Bremerton, WA Olympic College hosted the 25th annual Armed Forces Culinary Arts Competition at the college’s Bremer Student Center in Bremerton, Washington, May 6.
Each year service members from Naval Base Kitsap (NBK), Joint Base Lewis-McChord (JBLM), Naval Station Everett (NSE), Naval Air Station Whidbey Island (NASWI) and other commands throughout the Pacific Northwest come together to compete in a battle of culinary
Baking, Breaking Bread: SPMAGTF Food Service Marine Teaches Valuable Skills to Iraqi Soldiers
5th Marine Expeditionary Brigade - Iraq It was a blistering 90 degrees and as we walked in, the aroma of fresh bread filled the room as white speckles fell down like snowflakes. Those speckles were actually flour from forming dough to make khubuz, a traditional Iraqi flat bread with simple ingredients of flour, water, salt and yeast, then skillfully baked in a domed clay oven.
Making khubuz would be the culminating moment to a week-long training session between a U.S. Marin
A Day in the Life of a Culinary Specialist
Navy Public Affairs Support Element, Det. Northwest - Silverdale, WA “Reveille, Reveille, All Hands heave out!” the announcement that wakes shipboard Sailors and Marines. After the routine wake-up motions and a clean shave, service members head toward the galley to partake in the “most important” meal of the day. While Sailors are sleeping in their racks or at the barracks, culinary specialists had already been at work for hours.
The culinary specialist, or CS, rate was est
Humble Culinary Specialist Competes Nationally
311th Signal Command (Theater) - Fort Shafter Every October, culinary service members from across Oahu try out for a position on the Hawaii Culinary Arts Team: Joint Team Hawaii.
The judging panel consists of previous Hawaii culinary team members, and the tryouts last about two days. With a total of 10 positions, made up with a mix of different branches of service, stakes are high.
Spc. Anne Nicole Yapcengo, 307th Expeditionary Signal Battalion, meets with judges to crit
Food Specialist of the Quarter 2017
Marine Corps Installations Pacific - Okinawa Japan Marines from Camp Foster, MCAS Futenma and Iwakuni compete for the Food Specialist of the Quarter Award. Cpl. Samantha Hanson, the winner, will compete for Food Specialist of the Year in a couple of months. #chef #discipline #culinary #CulinaryArts #cook #foodservice #CampFoster #MarineoftheQuarter #CplHanson #FoodSpecialistoftheYear #MarineCorpsFoodSpecialists #FoodSpecialistoftheQuarter
Soldier, Judges; Philip A. Connelly Awards More Than Just a Competition
Texas Military Department - Camp Bullis, TX Under the heat of the Central Texas sun, the culinary specialists with the 536th Brigade Support Battalion, chopped salad, grilled potatoes, boiled beans and frosted chocolate lasagna in the tight space inside the Mobile Kitchen Trailer. Outside, Department of the Army and DoD judges stood with their notepads in hand, jotting down notes and exchanging comments.
It was Texas’ turn to turn up the heat and represent Region V for a s
Reserve Soldiers Compete Army-wide in Culinary Arts
200th Military Police Command - Camp Blanding, Fl Several Soldiers stood in an open field in northern Florida, casually conversing on the warm weather. Less than 15 feet away, U.S. Army Soldiers chopped vegetables, boiled water,s immered meat, baked bread and used every possible minute to prepare to feed several dozen hungry Soldiers the morning of March 17, 2017.
Their menu, along with their food preparation and knowledge of Army food service operations, were all being car
