March 19, 2008
Contact: Anika Mitchell Perkins
CAI hosts food service workshop for Mississippi Army
National Guard team
COLUMBUS, Miss. – The Mississippi Army National
Guard has enlisted help from Mississippi University
for Women’s Culinary Arts Institute.
Members of a composite team from the Mississippi
Army National Guard recently were on campus to
sharpen their skills as they look ahead to the
annual Philip A. Connelly Awards Program.
The Mississippi Army National Guard is an active
participant in the Connelly Awards Program, which is
conducted by the Department of the Army and is
co-sponsored by the International Food Service
MUW is co-sponsoring the program, which is intended
to promote additional unit participation, reward
Connelly winners and prepare units for regional and
Objectives of the Connelly Awards Program are to
improve the professionalism of food service
personnel, thus providing the best quality food
service to supported soldier diners, provide
recognition for excellence in the preparation and
serving of food in Army troop dining facilities and
during field kitchen operations and provide added
incentive to competitive programs of installation
management agencies and major Army commands by
adding a higher level of competition and appropriate
MUW chef instructors Erich Ogle and Joshua Oubre
offered their expertise and hands-on instruction to
the team as part of a two-day food service workshop.
MUW’s highly regard Culinary Arts Institute is one
of the few programs of its kind in the nation
offering a baccalaureate degree.
Spc. Clarence Kitchens said, “We need a refresher
course once or twice a year. It’s good to learn
something new. I look forward to winning again.”
The venture was made official with the signing of a
memorandum of understanding. Distinguished guest who
were on campus to participate in the ceremony were
Brig. Gen. Ben Gaston, 1st Lt. Andy Thaggard and
Sgt. Brett Holloway.
Brig. Gen. Gaston said, while food safety and
preparation are a part of the workshop, presentation
is also an important aspect.
“They will have confidence in themselves and learn
presentation techniques that will give them the
Ultimately, he added that it’s the soldiers who
benefit from a good cooked meal through the team’s
enhanced cooking skills.
MUW President Claudia A. Limbert said, “We’re
honored to co-sponsor the program and applaud the
team’s service and commitment to excellence.”
The Mississippi Army National Guard has twice won
the national title in the Field Feeding Division,