Connelly Awards Presented
FORT LEE, Va. (Army News Service, April 12, 2000) - Soldiers and civilians from across the globe converged on Chicago in early April, not for battle but rather for recognition as the Army's best food service professionals.
The 2000 Philip A. Connelly Awards Program took place at the Hyatt Regency O'Hare Hotel in Chicago April 6-9. The winners were notified late last year.
The program is named in honor of the late Philip A. Connelly, past president of the International Food Service Executives Association, highly regarded as the driving force behind obtaining IFSEA sponsorship for the Department of the Army's recognition of excellence in Army food service.
The program is co-sponsored by IFSEA and the Department of the Army. IFSEA representatives participate in the evaluation of finalists in five different dining facility categories - Small Garrison, Large Garrison, Active Army Field Kitchen, U.S. Army Reserve, and U.S. Army National Guard.
U.S. Army Center of Excellence-Subsistence and IFSEA evaluators traveled the globe over the last year to obtain first-hand knowledge of how Army cooks perform their jobs in both garrison (installation) dining facilities and during field operations.
Army cooks are evaluated in a number of areas, including food preparation, taste, nutrition, service, and sanitation.
Leading up to the prestigious Connelly Awards ceremony on April 7, food service soldiers and civilians had the opportunity to participate in a number of IFSEA-sponsored seminars and special events.
An ArmyLINK news story, dated April 12, 2000