FORT BRAGG N.C -- To the Soldiers eating at the 82nd Combat Aviation Brigade's dining facility, Pegasus Inn, it's just another meal. Behind the scenes, however, reveals a more stressful day than most. Inspectors from the Fort Bragg installation food services are critiquing their every move, testing to see if food service specialists have what it takes to move to the next level.
The Connelly Program is governed by Army Regulation 30-22, The Army Food Service Program. It is co-sponsored by the International Food Service Executives Association and The Department of the Army. The Army Center of Excellence, Subsistence administers the program.
Pegasus Inn took part in the Philip Connelly DFAC competition on March 19, Fort Bragg, North Carolina.
"This competition is a cornerstone that challenges our skills as food service specialist," said Sgt. Jason Sansom, food service specialist, 122nd Aviation Support Battalion, 82nd Combat Aviation Brigade. "Infantry has their Expert Infantry Badge, cavalry has their spur ride, and we have the Connelly competition."
The competition pits dining facilities against one another, which are evaluated in many areas including food preparation, nutrition, service, and sanitation.
"The competition today is at the installation level," said Sansom, "The winner of this will move onto the Department of the Army level."
"I think we have a real good chance to advance. We have come collectively together as a team in our preparation leading to this day."
The Connelly Awards Program was established on March 23, 1968 to highlight the abilities and to instill in Army food service specialist a sense of prestige and dignity.
"We want to show that we have the capabilities to cook at any five-star restaurant," said Sgt. Lendore. "This competition challenges our cooking abilities to shows us that we can go beyond basic cooking and show what we can do."
Not only is this competition important to these food service specialist, rather they see each day as a competition to ensure they provide the best quality food.
"My favorite part of being a cook is when customers come in and talk about how good the food is," said Lendore, who has served in the Army as a cook for over 11 years. "When they show their appreciation. It makes me appreciate my job more."
Regardless of what the evaluation results the atmosphere around the dining facility was felt with excitement among the soldiers who worked hard leading up to this event.
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