Active0Army Field Kitchen winners, Staff Sgt. Grant W. Brenneka, food operations sergeant, and Spc. Julio Garcia, a representative from the cook staff, display their units trophy during the Philip A. Connlly Awards Ceremony.
Army foodservice is more than krations and canteen food. Today's army foodservice operations are branding, building food courts as well as theme cafès and diners.
The Philip A. Connelly Awards, established in 1968, recognize army units for their for providing the best food and foodservice support to their customers. The units are evaluated based on food preparation, taste, nutrition, service and sanitation.
The winners include:
Small Garrison Dining Facility—Headquarters and Headquarters Company, U.S. Army Garrison, Camp Zama, Japan (winner) and HHC, U.S. Army Europe and 7th Armny, "Any Mission Diner," Heidelberg, Germany (runner-up).
Large Garrison Dining Facility—1st Battalion, 4th Infantry Regiment (OPFOR), "Warrior Sports Cafè," Hohenfels, Germany (winner) and Company C, Troop Support Battalion, 1st Corps Support Command, Fort Bragg, NC (runner-up).
Active-Army Field Kitchen—Battery C, 6th Battalion, 52nd Air Defense Artillery, 69th Air Defense Artillery Brigade, "Cold Steel Cafè," Ansbach, Germany (winner) and 13th Maintenance Company 3rd Battalion, 2nd Air Defense Artillery, 31st Air Defense Artillery Brigade, Fort Bliss, TX (runner-up).
Army Reserve Field Kitchen—312th Field Hospital, Greensboro, NC (winner) and 461st Engineer Company (Pipeline), Fargo, ND (runner-up).
Army National Guard Field Kitchen—947th Engineer Company, Colorado Army National Guard, Centennial, CO (winner) and HHB, 263rd Army Air and Missile Defense Command, South Carolina Army National Guard, Anderson, SC (runner-up).
The award, established in 1968, is named for the late Philip A. Connelly, former president of the International Food Service Executives Association.