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NEWS | June 13, 2024

56th Connelly Award goes to Kentucky

By Sgt. 1st. Class Benjamin Crane 75th Troop Command Public Affairs

 The Soldiers of I Company, 429th Brigade Support Battalion joined other food service professionals from every branch of the military for an awards banquet held at the Palmer House Hotel May 17.

India Company's field kitchen Soldiers took home the Phillip A. Connelly Award as the Army National Guard’s Field Kitchen winner for their excellence in Army Food Service.

Present during the ceremony was the commander of the 75th Troop Command, Col. Jason Penn and the command sergeant major, Command Sgt. Maj. Benzie Timberlake.

The brigade’s leaders were happy to be able to attend the dinner and show to support for their accomplishment.

“Competition is a critical component of Army culture,” said Penn. “It drives individuals and units at all echelons to enhance their craft. I Company’s ability to compete and win the prestigious national Connelly Award is a testament to their willingness to move outside their comfort zone and ability to seek consistent improvement, as well as being evidence of their excellence.”

The Philip A. Connelly Program is the personification of food service excellence executed by culinary specialists resulting in the presentation of extremely gratifying dining experiences across all Army food service platforms in garrison and field environments.

“I am proud of what these Soldiers have accomplished, but I am even more proud to serve them. This wasn't easy for them, they had to get out of their comfort zone and take some risks. I was so amazed to see them go after the objective, trying new things and figuring out how to complete the task; These Soldiers are true warriors,” said 1st Sgt. Casey Lindsay, first sergeant for the BSB.

The same sentiments were echoed from the unit’s commander as well.

"It is a profound honor to win this competition,” said Capt. Nathaniel Brashear. “The dedication and hard work these Soldiers have demonstrated reflect their commitment to excellence. This competition has not only enhanced their proficiency but also significantly expanded their creativity."

"This competition has been a remarkable victory for I Company,” he said. “The cooks poured their hearts and souls into it, but the triumph belongs to all the Soldiers of I Company. This win would not have been possible without everyone's contribution. I am incredibly proud to serve alongside such an outstanding team.”

The dinner is an annual event that is put on by the National Restaurant Association and this is the first time a Kentucky unit has won and attended the prestigious event.

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