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October 26, 2012

News

Fort McCoy dining facility to compete for Army-level honors

Story & photo by Rob Schuette, Public Affairs Staff

Personnel from Fort McCoy’s food services organization hosted an Army-level inspection team Oct. 15-16 as it competed in the Philip A. Connelly Awards Program for Excellence in Army Food Service.

PHOTO: Connelly Food Service team inspection members, discuss food service operations at Fort McCoy Dining Facility 50. Photo by Rob Schuette
Ronald Coneybeer (left to right), Sgt. Maj. Reginald Uzzell and Chief Warrant Officer 5 Princido Texidor, Connelly Food Service team inspection members, discuss food service operations at Fort McCoy Dining Facility 50 during an on-site visit. The dining facility is one of seven dining facilities in the Civilian Garrison Category competing for Armywide recognition.

Dining Facility 50 at Fort McCoy was one of seven finalists in the Civilian Garrison Category, which includes all contractor-operated dining operations of any size. Hundreds of Army dining facilities participated in the initial competition, said Connelly inspection team member Sgt. Maj. Reginald Uzzell. Uzzell is with the Quartermaster School Joint Culinary Center of Excellence at Fort Lee, Va., which oversees the competition.

The Connelly program was established in March 1968 to recognize excellence in Army food service. The competition is named for the late Philip A. Connelly, a former International Food Service Executives Association (IFSEA) president, who was responsible for obtaining IFSEA sponsorship with the Army.

Finalists in Fort McCoy’s category are from Europe, Japan, South Korea and the Continental U.S. and were the U.S. Army Garrison, Grafenwoehr, Germany; Presidio of Monterey, Calif.; Fort Jackson Drill Sergeant School, S.C.; Fort Meade, Md.; Camp Casey, South Korea; and Camp Zama, Japan.

Ronald Coneybeer, a corporate executive chef and Connelly team member, said the inspection team, which also included Chief Warrant Officer 5 Princido Texidor, the U.S. Army Forces Command Food Service advisor, said the team conducts an in-depth inspection of all aspects of an organization’s food services operation.

“We stay three to five days at each location,” Coneybeer said. “Everyone who reaches this level of the competition is already a winner.”

Dining facilities are judged on the on line presentation of products, level of service, supervision, cooking methods, production methods, adherence to Army Regulations governing food service and the overall appearance of the staff and facility. The judging includes food preparation, food taste, nutrition, service and sanitation.

“We ask questions, evaluate them and see what the service is like,” Coneybeer said. “We don’t miss a thing.”

Fort McCoy previously had won the Installation Management Command Central Region competition to represent the region in the competition.

Andrew Pisney, Fort McCoy Food Service manager, said the installation participates in the program to improve its food service capability.

“We get great experience from the program,” Pisney said. “The objective of our competition is to improve the program and offer great service to the troops training here and everyone who eats in our facilities.”

Judging in the competition is expected to be completed by the end of December and the winner and place finishers will be announced in January 2013.

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