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.
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,
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