FOR IMMEDIATE RELEASE
March 19, 2008
Contact: Anika Mitchell Perkins
(662) 329-7124

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 Executive Association.

MUW is co-sponsoring the program, which is intended to promote additional unit participation, reward Connelly winners and prepare units for regional and national competition.

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 recognition.

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 competitive edge.”

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, National Guard.