THE VIRGINIAN-PILOT
Copyright (c) 1995, Landmark Communications, Inc.
DATE: Wednesday, August 2, 1995 TAG: 9508010099
SECTION: VIRGINIA BEACH BEACON PAGE: 04 EDITION: FINAL
SOURCE: BY DAWSON MILLS, CORRESPONDENT
LENGTH: Medium: 88 lines
Napoleon observed that an Army marches on its stomach. If he could only see them now.
The 329th (Area) Support Group of the Virginia National Guard, based at Camp Pendleton, recently won the Philip A. Connelly Award for Excellence in Army Food Service, the military's highest award for units in its class (Reserve and National Guard Field Kitchens).
The competition, in existence since 1968, is Army-wide. This marks the first time a Virginia unit has won top honors.
The award will be officially presented at a national awards ceremony Aug. 12 in Palm Springs, Calif.
The meal served at lunchtime on May 7 that put the 329th on top included a tempting array of tasty treats, starting with beef noodle soup served with soda crackers. Next came baked chicken, parsley buttered potatoes, seasoned succotash and tossed green salad with thousand island dressing (low calorie or regular). Also offered were assorted breads with margarine patties. Chocolate brownies rounded off the repast; beverages included coffee, iced tea and low-fat milk.
Such a meal would do justice to linen tablecloths, candles and soft lighting. This one didn't have any of that ambience, however, for it was prepared and served to more than 120 hungry soldiers in the field, under tents covered by camouflage netting. The chicken was brought to the site iced down in heavy coolers. Everything, including the field kitchen itself, had to be transported to the site; the meal was cooked from scratch under simulated combat conditions.
``It was in a field environment,'' said Capt. Marie D. Montalto of Norfolk, headquarters company commander for the 329th. ``Nine-tenths of it was field sanitation and hygiene.''
Montalto pointed out that it is an even more remarkable achievement because neither her food service sergeant, Sgt. 1st Class Willie L. Ducre of Chesapeake, nor any of his six cooks, all reservists, are employed in food service in civilian life. Ducre is a nuclear insulator general foreman at an area shipyard. Other occupations represented include a stock clerk, a social worker, a house cleaner and a long-haul truck driver.
The 329th's award-winning cooks are Sgt. Denise Sherrod of Portsmouth, Sgt. Curtis J. Smith of Chesapeake, Spc. Hilbert T. McCollum of Portsmouth, Spec. Crystal D. Bright of Chesapeake, Food Service Spec. Anna M. Loving of Portsmouth, and Spec. Regina Freeman Pope of Chesapeake.
According to one member of the 329th, who asked not to be identified, Ducre is passionate about food preparation for his unit. According to the soldier, even Baron von Steuben - a Prussian general who played an active role in America's revolutionary Army, including service as inspector general - would have been proud of this honor.
The award was the culmination of hard work by the 329th's food service personnel. Since 1982 they have taken nine food service awards, including state, group and regional honors in previous Connelly competitions, which are held annually.
The meal that won them their 10th, the top award, was served at the State Military Reservation at Camp Pendleton. Three evaluators were present to rate it: two from the Army based at Fort Lee, the center for Army food service operations, and a civilian member of the International Food Service Executives Association.
As luck would have it, when final notification of the results of this year's competition was received in late June, the 329th was at Fort Lee for annual training. It gave them an opportunity to bask in the limelight among the experts.
The award bears the name of Philip A. Connelly (1907-1967), a leader in civilian and military food service management. A president of the IFSEA, he established food service awards for both the Army and the Navy. He also was the recipient of numerous awards and honors including Navy Distinguished Service and Army Outstanding Civilian Service awards, and an Air Force Certificate of Appreciation. ILLUSTRATION: Sgt. 1st Class Willie L. Ducre of Chesapeake, the 329th's food
service sergeant, is a nuclear insulator general foreman at an area
shipyard.
A member of the 329th (Area) Support Group of the Virginia National
Guard goes through the chow line, served by Denise Sherrod, Regina
Pope and Crystal Bright. The meal included beef noodle soup, baked
chicken, parsley buttered potatoes, seasoned succotash, tossed
salad, assorted breads, brownies and beverages.
Photos courtesy of
Virginia National Guard
by CNB