Spc. Tristen Perez, a cook assigned to the 203rd Brigade Support Battalion, prepares gravy, March 4, for the lunch meal at the 3rd Armored Brigade Combat Team, 3rd Infanry Division's Gibson Dining Facility. Perez, of Talladega, Ala., and nearly 40 other cooks spent the day being evaluated by personnel from the Joint Culinary Center of Excellence, in Fort Lee, Va., as part of the 46th Annual Philip A. Connelly Competition. The competition was established to recognize excellence in food service in both garrison and field environments throughout the Department of the Army. Sledgehammer chefs com
Spc. Tristen Perez, a cook assigned to the 203rd Brigade Support Battalion, prepares gravy, March 4, for the lunch meal at the 3rd Armored Brigade Combat Team, 3rd Infanry Division's Gibson Dining Facility. Perez, of Talladega, Ala., and nearly 40 other cooks spent the day being evaluated by personnel from the Joint Culinary Center of Excellence, in Fort Lee, Va., as part of the 46th Annual Philip A. Connelly Competition. The competition was established to recognize excellence in food service in both garrison and field environments throughout the Department of the Army. Sledgehammer chefs compete for top honor 140304-A-IP604-099
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Photo credit: © PJF Military Collection / Alamy / Afripics
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