It's said that an army marches on its stomach. If that is the case, then the members of the Army Reserve's 75th Combat Support Hospital and 900th Quartermaster Company literally should be rolling through the trenches.
Recently, the 75th from Tuscaloosa, Alabama, and the 900th from El Paso, Texas, were named the best field kitchens in the Army Reserve. Both were recipients of the Phillip A. Connelly Award, the Army's highest food service award, during the Joint Services Excellence in Food Service Awards.
According to Edward Siegler, a food service specialist with the U.S. Army Reserve Command, recent changes in Army Reserve food service procedures have limited Reserve units to competition in the field kitchen category. This is the result of fewer meals being cooked by Soldiers during drills. However, this did not limit the amount of entrants in this year's competition.
"Surprisingly, although our units are cooking less, we had more competitors for this year's award than in previous years," said Siegler.
And, while some units may be cooking less, the 75th's food section still cooks at every drill.
"We get a lot of practice," said Sgt. 1st Class James Spencer, section leader for the 75th. "We didn't even know we were in the competition until somebody told us. And, even after we found out, we just kept doing the things we normally do. Everyone in my section works hard. They deserve the recognition."
The competitors were judged based upon a number of criteria, including kitchen safety, cooking ability and cleanliness.
"It's scored sort of like figure skating. You start with a perfect score, and then points are deducted as deficiencies are found," added Siegler. "There is a lot of artistry involved today in cooking Soldiers' meals. And the Soldiers really appreciate it when their cooks do a good job."
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