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101st Combat Aviation Brigade cooks train, compete in Philip A. Connelly program

 

Written by Leejay Lockhart
Fort Campbell Public Affairs Office

Wings of DestinyFort Campbell KY, 101st Airborne Division

Fort Campbell, KY – Food service specialists assigned to E Company, 6th Battalion, 101st General Support Aviation Battalion, 101st Combat Aviation Brigade, 101st Airborne Division, competed May 11th, 2017, in the Army’s Philip A. Connelly Program at the Corps level for field feeding.

After nearly two months of preparation, evaluators from the XVIII Airborne Corps inspected the unit’s field feeding operation. The Soldier’s performance will determine if the unit advances in the competition to the U.S. Army Forces Command level.

Spc. Ontroy Canty a food service specialist assigned to E Company, 6th Battalion, 101st General Support Aviation Battalion, 101st Combat Aviation Brigade, 101st Airborne Division, serves breakfast to Capt. Capt. Kris Sibbaluca in a containerized kitchen May 11, 2017 at Fort Campbell, Kentucky.  (Leejay Lockhart, Fort Campbell Public Affairs Office)

Spc. Ontroy Canty a food service specialist assigned to E Company, 6th Battalion, 101st General Support Aviation Battalion, 101st Combat Aviation Brigade, 101st Airborne Division, serves breakfast to Capt. Capt. Kris Sibbaluca in a containerized kitchen May 11, 2017 at Fort Campbell, Kentucky. (Leejay Lockhart, Fort Campbell Public Affairs Office)

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Fort Campbell Culinary team ready to win Military Culinary Arts Competitive Training

 

Written by Staff Sgt. Terrance D. Rhodes
2nd Brigade Combat Team, 101st Airborne Division (AA) Public Affairs

Fort Campbell KY, 101st Airborne Division

Fort Campbell, KY – In the military the ‘drive to win’ is seen on a daily basis. From Soldiers conducting physical training each day to serving in multiple conflicts over the last decades, winning is and always will be the goal. For the Fort Campbell culinary team, winning is all that matters.

The Fort Campbell culinary team is schedule to compete in the Army’s annual Military Culinary Arts Competitive Training at Fort Lee, Virginia, March 3rd-11th. The team is comprised of soldiers from different units on Fort Campbell. Before the Soldiers became a ‘team’ there were many challenges they had to overcome.

Spc. Stephen Briscoe, a team leader on the Fort Campbell Culinary Team, goes over cuts with his team at the culinary lab at the education center on Fort Campbell, Ky., Feb. 25, 2016. The Fort Campbell Culinary Team will compete in the 41st Military Culinary Arts Competitive Training Event at Fort Lee, Va., March 3-11. (Staff Sgt. Terrance D. Rhodes, 2nd Brigade Combat Team, 101st Airborne Division (Air Assault) Public Affairs)

Spc. Stephen Briscoe, a team leader on the Fort Campbell Culinary Team, goes over cuts with his team at the culinary lab at the education center on Fort Campbell, Ky., Feb. 25, 2016. The Fort Campbell Culinary Team will compete in the 41st Military Culinary Arts Competitive Training Event at Fort Lee, Va., March 3-11. (Staff Sgt. Terrance D. Rhodes, 2nd Brigade Combat Team, 101st Airborne Division (Air Assault) Public Affairs)

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