Philip A. Connelly Awards Program Evaluator Workshop

By Mr. Matthew Montgomery (TRADOC)August 25, 2010

FORT LEE, Va. - Jim Riddle (bottom right) and Ronald Coneybeer (top right), large garrison food service evaluators for the Philip A. Connelly Food Service Awards Program, receive a tour of the Ordnance Campus dining facility during the Connelly Evaluator's Workshop, August 23-25. The purpose of the program is to improve professionalism in food service through recognition for excellence.  Each year, from October to December, evaluators travel the globe to obtain first-hand knowledge of how Army food service personnel perform their jobs. Winners and runners-up are recognized in the categories of large and small garrisons, along with Active Army, Reserve and National Guard field kitchens.
1 / 3 Show Caption + Hide Caption – FORT LEE, Va. - Jim Riddle (bottom right) and Ronald Coneybeer (top right), large garrison food service evaluators for the Philip A. Connelly Food Service Awards Program, receive a tour of the Ordnance Campus dining facility during the Connelly Evaluator's Workshop, August 23-25. The purpose of the program is to improve professionalism in food service through recognition for excellence. Each year, from October to December, evaluators travel the globe to obtain first-hand knowledge of how Army food service personnel perform their jobs. Winners and runners-up are recognized in the categories of large and small garrisons, along with Active Army, Reserve and National Guard field kitchens. (Photo Credit: Mr. Matthew Montgomery (TRADOC)) VIEW ORIGINAL
FORT LEE, Va. - Sgt. 1st Class Warrell D. Spence (center), Connelly Program non-commissioned officer in charge, discusses grading worksheets with  Jim Riddle (right) and Ronald Coneybeer (left), large garrison food service evaluators for the Philip A. Connelly Food Service Awards Program, while on a tour of the Ordnance Campus dining facility during a workshop, August 23-25. The purpose of the program is to improve professionalism in food service through recognition for excellence.  Each year, from October to December, evaluators travel the globe to obtain first-hand knowledge of how Army food service personnel perform their jobs. Winners and runners-up are recognized in the categories of large and small garrisons, along with Active Army, Reserve and National Guard field kitchens.
2 / 3 Show Caption + Hide Caption – FORT LEE, Va. - Sgt. 1st Class Warrell D. Spence (center), Connelly Program non-commissioned officer in charge, discusses grading worksheets with Jim Riddle (right) and Ronald Coneybeer (left), large garrison food service evaluators for the Philip A. Connelly Food Service Awards Program, while on a tour of the Ordnance Campus dining facility during a workshop, August 23-25. The purpose of the program is to improve professionalism in food service through recognition for excellence. Each year, from October to December, evaluators travel the globe to obtain first-hand knowledge of how Army food service personnel perform their jobs. Winners and runners-up are recognized in the categories of large and small garrisons, along with Active Army, Reserve and National Guard field kitchens. (Photo Credit: Mr. Matthew Montgomery (TRADOC)) VIEW ORIGINAL
FORT LEE, Va. - Jim Riddle (right) and Ronald Coneybeer (center), large garrison food service evaluators for the Philip A. Connelly Food Service Awards Program, receive a tour of the Ordnance Campus dining facility during the Connelly Evaluator\'s Workshop, August 23-25. The purpose of the program is to improve professionalism in food service through recognition for excellence. Each year, from October to December, evaluators travel the globe to obtain first-hand knowledge of how Army food service personnel perform their jobs. Winners and runners-up are recognized in the categories of large and small garrisons, along with Active Army, Reserve and National Guard field kitchens.
3 / 3 Show Caption + Hide Caption – FORT LEE, Va. - Jim Riddle (right) and Ronald Coneybeer (center), large garrison food service evaluators for the Philip A. Connelly Food Service Awards Program, receive a tour of the Ordnance Campus dining facility during the Connelly Evaluator\'s Workshop, August 23-25. The purpose of the program is to improve professionalism in food service through recognition for excellence. Each year, from October to December, evaluators travel the globe to obtain first-hand knowledge of how Army food service personnel perform their jobs. Winners and runners-up are recognized in the categories of large and small garrisons, along with Active Army, Reserve and National Guard field kitchens. (Photo Credit: Mr. Matthew Montgomery (TRADOC)) VIEW ORIGINAL