Spc. Antonio Lawrence, a cook with the 203rd Brigade Special Troops Battalion, drains oil, March 4, at the Gibson Dining Facility. Lawrence, and nearly 40 other cooks in the 3rd Armored Brigade Combat Team, 3rd Infantry Division, spent the day being evaluated on their food sanition and preparation, recipes, and Army Regulations governing food services, as part of the 46th Annual Philip A. Connelly Competition. Following the grading, Lawrence was one of two Soldiers recognized by the Army's senior food service evaluator, Chief Warrent Officer 5 Princido Texidor, for being a "motivated, dedicate
Spc. Antonio Lawrence, a cook with the 203rd Brigade Special Troops Battalion, drains oil, March 4, at the Gibson Dining Facility. Lawrence, and nearly 40 other cooks in the 3rd Armored Brigade Combat Team, 3rd Infantry Division, spent the day being evaluated on their food sanition and preparation, recipes, and Army Regulations governing food services, as part of the 46th Annual Philip A. Connelly Competition. Following the grading, Lawrence was one of two Soldiers recognized by the Army's senior food service evaluator, Chief Warrent Officer 5 Princido Texidor, for being a "motivated, dedicated and outstanding team leader." Sledgehammer chefs compete for top honor 140304-A-IP604-869
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Photo credit: © PJF Military Collection / Alamy / Afripics
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