The 16th Combat Aviation Brigade's "Raptor's Nest" Dining Facility is this year's Department of the Army Philip A. Connelly Best Garrison Food Operation award winner.

The brigade is led by Col. Matthew Braman and CSM Mark Brock.

In the early 20th century, Connelly became a leader in Food Service Management.  Throughout his career he worked to promote professionalism in food service in both the civilian industry and the military services.

As a result, his efforts led to the development of civilian and military food programs with a common bond of training, career development and job opportunities.

"It's not just one thing that we do well here," said SFC Lori Streater, the dining facility manager, during a video interview. "We do a lot of things, and we do them very, very well. We are driven to be number one."

The award is the personification of food service excellence, carried out by culinary specialists which results in the presentation of a gratifying dining experience across all Army food service areas in garrison and field environments.

In winning the trophy, the brigade's food management practices, accountability, customer service and sustainment operations, were scrutinized.

Evaluators also sought to highlight individual performances during the inspection process in order to increase morale and esprit-de-corps.

The Army-wide competition has been in existence since 1968, and is a partnership between the Army and the National Restaurant Association Education Foundation (NRAEF).

Competition is tough, and the dining facility inspectors are looking for only the best of the best.  To make this point, in 1975 no dining facility measured up to the inspectors' standard and no winner was selected. 

"We have accomplished something great here," wrote Chief Warrant Officer Shiva Pant, the 16th CAB's food advisor. "As leaders, we always want our team to be deployment ready, well-trained and exemplary culinarians. This trophy shows our food service excellence and put the 16th CAB and Joint Base Lewis-McChord on the map."

The award also serves to further the culinary careers of those soldiers seeking to transition to the restaurant industry.

"For more than 60 years, the restaurant industry has honored the men and women of the U.S. military for outstanding food service at bases and installations throughout the world," wrote Rob Gifford, executive vice president of the NRAEF, in a press release. "Their military experience is a great factor in the success of our industry."