• FORT GEORGE G. MEADE, Md. - Army Staff Sgt. Michael Griffis (right) examines Sgt. Kareem Abdul Aziz's hands as part of formation procedures before the Soldiers begin the day's events. Griffis and Abdul Aziz, both of Baltimore, are members of the 611th Quartermaster Company and are among the Soldiers competing in the Philip A. Connelly competition here, June 26. The 611th QM Co. is a Reserve unit out of Baltimore competing against 12 other teams to become one of the top four food service units in the U.S. Army Reserve Command competition. (U.S. Army photo by Spc. Sophia Lopez, 316th ESC Public Affairs Office)

    Food service unit cooks their way to top honors

    FORT GEORGE G. MEADE, Md. - Army Staff Sgt. Michael Griffis (right) examines Sgt. Kareem Abdul Aziz's hands as part of formation procedures before the Soldiers begin the day's events. Griffis and Abdul Aziz, both of Baltimore, are members of the 611th...

  • FORT GEORGE G. MEADE, Md. - Army Spc. William Randall, a power generator repairer, assists Staff Sgt. Michael Griffis, of Baltimore, in starting the camp generators. Griffis and Randall are members of the 611th Quartermaster Company, out of Baltimore, and are among the Soldiers competing in the Philip A. Connelly competition here, June 26. Generators are the only thing powering the mobile kitchen trailer and two tents during this competition as they are simulating a field environment as part of the competition requirements. Units that place in the top four at the U.S. Army Reserve Command level will go on to compete at Department of the Army level. (U.S. Army photo by Spc. Sophia Lopez, 316th ESC Public Affairs Office)

    Food service unit cooks their way to top honors

    FORT GEORGE G. MEADE, Md. - Army Spc. William Randall, a power generator repairer, assists Staff Sgt. Michael Griffis, of Baltimore, in starting the camp generators. Griffis and Randall are members of the 611th Quartermaster Company, out of Baltimore...

  • FORT GEORGE G. MEADE, Md. - Army Staff Sgt. Willis Glass (left), of Pittsburgh, Private 1st Class Rackita Salters (center) and Sgt. Omyni Harrell (right), of Philadelphia, work together in the mobile kitchen trailer preparing a meal for the Philip A. Connelly competition here June 26. Glass and Salters are cooks for the 326th Quartermaster Company, out of New Castle, Pa., and Harrel is a cook for the 818th Maintenance Company here. The Soldiers from these two units joined the 611th Quartermaster Company to help compete in the competition and experience the team work required for field environments such as this. (U.S. Army photo by Spc. Sophia Lopez, 316th ESC Public Affairs Office)

    Food service unit cooks their way to top honors

    FORT GEORGE G. MEADE, Md. - Army Staff Sgt. Willis Glass (left), of Pittsburgh, Private 1st Class Rackita Salters (center) and Sgt. Omyni Harrell (right), of Philadelphia, work together in the mobile kitchen trailer preparing a meal for the Philip A...

  • FORT GEORGE G. MEADE, Md. - Army Staff Sgt. Willis Glass, of Pittsburgh, first cook, 326th Quartermaster Company, prepares a chocolate cake made from scratch as part of the Philip A. Connelly competition here June 26. Glass and two other cooks work together in the mobile kitchen trailer assisting the 611th Quartermaster Company in the competition preparing a meal to be presented later that day for evaluation. Units that place in the top four at the U.S. Army Reserve Command level will go on to compete at Department of the Army level. (U.S. Army photo by Spc. Sophia Lopez, 316th ESC Public Affairs Office)

    Food service unit cooks their way to top honors

    FORT GEORGE G. MEADE, Md. - Army Staff Sgt. Willis Glass, of Pittsburgh, first cook, 326th Quartermaster Company, prepares a chocolate cake made from scratch as part of the Philip A. Connelly competition here June 26. Glass and two other cooks work...

  • FORT GEORGE G. MEADE, Md. - Army Sgt. Omyni Harrell, of Philadelphia, first cook, 818th Quartermaster Company, prepares coffee on a field stove inside the mobile kitchen trailer as part of the meal for the Philip A. Connelly competition here June 26. All the items of the menu were prepared in the field from scratch and presented for evaluation the same day. Units are evaluated not only on the quality of the food, but include factors such as safety, field set up and tactical aspects. Units that place in the top four at the U.S. Army Reserve Command level will go on to compete at Department of the Army level. (U.S. Army photo by Spc. Sophia Lopez, 316th ESC Public Affairs Office)

    Food service unit cooks their way to top honors

    FORT GEORGE G. MEADE, Md. - Army Sgt. Omyni Harrell, of Philadelphia, first cook, 818th Quartermaster Company, prepares coffee on a field stove inside the mobile kitchen trailer as part of the meal for the Philip A. Connelly competition here June 26...

  • FORT GEORGE G. MEADE, Md. - Army Private 1st Class Rackita Salters, a cook for the 326th Quartermaster Company, cuts vegetables for the soup that will be a part of the meal presented for the Philip A. Connelly competition here June 26. Salters and two other cooks work together in the mobile kitchen trailer assisting the 611th Quartermaster Company in the competition preparing a meal to be presented later that day for evaluation. Units that place in the top four at the U.S. Army Reserve Command level will go on to compete at Department of the Army level.  (U.S. Army photo by Spc. Sophia Lopez, 316th ESC Public Affairs Office)

    Food service unit cooks their way to top honors

    FORT GEORGE G. MEADE, Md. - Army Private 1st Class Rackita Salters, a cook for the 326th Quartermaster Company, cuts vegetables for the soup that will be a part of the meal presented for the Philip A. Connelly competition here June 26. Salters and two...

  • FORT GEORGE G. MEADE, Md. - Army Spc. William Randall, a power generator repairer for the 611th Quartermaster Company, out of Baltimore, works to sanitize kitchen items during the Philip A. Connelly competition here, June 26. The sanitation tent is constructed separately from the military kitchen trailer as required in the field. Sanitation is an important part of the evaluation process of the competition as well as the quality of the food. Units that place in the top four at the U.S. Army Reserve Command level will go on to compete at Department of the Army level. (U.S. Army photo by Sgt. Stephen Crofoot, 316th ESC Public Affairs Office)

    Food service unit cooks their way to top honors

    FORT GEORGE G. MEADE, Md. - Army Spc. William Randall, a power generator repairer for the 611th Quartermaster Company, out of Baltimore, works to sanitize kitchen items during the Philip A. Connelly competition here, June 26. The sanitation tent is...

Page last updated Tue June 29th, 2010 at 09:34