Army Reserve food specialist among finalist at culinary competition
U.S. Army Reserve Spc. Abigail Cardenas, a food service specialist with the 370th Transportation Company, 319th Combat Sustainment Support Battalion, 4th Sustainment Command (Expeditionary), 79th Theater Sustainment Command, pours batter while making pineapple upside down cake during the Philip A. Connelly competition finals on January 26, 2019, at Brownsville, Texas. Cardenas and her team members served a menu that also included teriyaki chicken, spring salad, chicken and egg drop soup, steamed brown rice and broccoli. 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.