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Chief Warrant Officer Pamela Null (right), U.S. Army Reserve Command food service advisor, quizzes Spc. Shera Tunstall, a food service specialist with the 851st Transportation Company based in Sinton, Texas, on her knowledge of food preparation during the Philip A. Connelly food service competition Feb. 22 at Joint Base San Antonio-Camp Bullis. The competition is an annual evaluation by the Department of the Army, in conjunction with the International Food Service Executives Association, to recognize the skills and achievements of Army food service specialists. The 851st, a subordinate unit of the 4th Sustainment Command (Expeditionary) based at JBSA-Fort Sam Houston, is one of four finalists throughout the Army Reserve and Army National Guard. The competition evaluates not only the team’s ability to cook, but also how well they set up a tactical field kitchen site and the overall ability of the food service section. The Soldiers were evaluated in 10 different categories, including field food safety, food quality, site layout and attitude. Photo by Master Sgt. Robert R. Ramon
140222-A-BM776-080.JPG Photo By: Master Sgt. Robert R. Ramon

Chief Warrant Officer Pamela Null (right), U.S. Army Reserve Command food service advisor, quizzes Spc. Shera Tunstall, a food service specialist with the 851st Transportation Company based in Sinton, Texas, on her knowledge of food preparation during the Philip A. Connelly food service competition Feb. 22 at Joint Base San Antonio-Camp Bullis. The competition is an annual evaluation by the Department of the Army, in conjunction with the International Food Service Executives Association, to recognize the skills and achievements of Army food service specialists. The 851st, a subordinate unit of the 4th Sustainment Command (Expeditionary) based at JBSA-Fort Sam Houston, is one of four finalists throughout the Army Reserve and Army National Guard. The competition evaluates not only the team’s ability to cook, but also how well they set up a tactical field kitchen site and the overall ability of the food service section. The Soldiers were evaluated in 10 different categories, including field food safety, food quality, site layout and attitude. Photo by Master Sgt. Robert R. Ramon


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