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 Cooks Compete in Coveted Competition By Sgt. Benjamin Cossel
                196 Mobile Public Affairs Detachment
 CAMP GRAYLING, Mich. - It was more than the mid-day sun and the hot kitchen causing the food service specialists of the Coshocton based 1485th Transportation Company, 112th Transportation Battalion to sweat bullets as they prepared the June 16, noon-time meal. The pressure was on as judges walked through the tactical field mess clipboards in hand measuring the Soldiers every move. Selected during annual training last year, the food service specialists of the 1485th were chosen to represent the state of Ohio in the Army wide Connelley Competition. The annual competition pits each state's representative in the competition to prepare a lunch meal in a tactical environment. "We're looking for taste, texture, how well the food is garnished, how well the Soldiers maintain their kitchen and mess environment," said Master Sgt. (Ret.) Daniel Ruff, one of the three judges for the event from Bowhead Logistics. "It's a very demanding competition, if the recipe says they're supposed to begin the soup at 9 a.m., I dock them a point if they start it early or late," Ruff said. The Connelley Competition began as a partnership between the Department of the Army and the International Food Service Executive Association when then President of the Association, Philip A. Connelley, approached the DA. "The IFSEA strives for excellence in the food service industry," said State food service representative Chief Warrant Officer Beverley Zwayer. "Mr. Connelley wanted to bring some of the lessons learned by the IFSEA to the Army's food service, so he approached the DA with the idea for the competition," she said. In addition to food preparation, the Soldiers are judged on their administration, sanitation and overall food presentation. "If they put the mashed potatoes in the top left compartment of the tray for one Soldier, they have to do it for all the Soldiers coming through, the presentation must be uniform," said Ruff. While the evaluation only lasts for one day, Soldiers of the 1485th have prepared for this day for six to eight months, going over the recipe, making sure all facility paperwork is in order, training and mentoring said noncommissioned officer in charge, Sgt. 1st Class Alan Metzcar. Before Soldiers of the 1485th can go on to compete at the DA level, they must win their region comprised of seven states; Ohio, Indiana, Illinois, Iowa, Michigan, Wisconsin and Minnesota. "Once we win," said Zwayer, "we'll go on to the DA level to compete against the winners of the other regions. Once we win that, we'll go on to New Orleans for the awards banquet in early April." Just as the cooks are putting the finishing touches on the meal, as if on queue, a squad of Soldiers from the 1485th makes a tactical insertion into the area. The Soldiers maintain perimeter security as Ohio Adjutant General, Maj. Gen. Gregory Wayt is given a tour of the facility. The lunch bell rings and the Soldiers hit the hand washing station, ready for lunch. The menu is color coded for caloric content with a fitness menu provided, for lunch today, these Soldiers will feast on French onion soup, Saltine crackers, Creole pork chops, Islander rice, scalloped whole kernel corn, tossed green salad, assorted dressing, chocolate drop cookies, toasted garlic bread, unsweetened ice tea, milk, coffee, flavored beverages and of course condiments to season to taste. Said Zwayer, "Food service specialists are a kind and caring group of people. To serve a meal that puts a smile the face of a Soldier increases morale and makes the job worth it."
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