 Soldiers of the Army Reserve's 716th quarter master company competed in the field kitchen category of the Army's Philip A. Connolly Competition, February 13th in Jersey City, New Jersey. This is about the Soldiers. So I really love that the Army Reserves is providing this for not just our 92 golfs, but all the 92 golfs that are in the reserve to compete in this competition. As young soldiers, they get to do something out of their comfort zone, so it makes them think more, do more, and make them more aware of what the M.O.S. is actually is and what you can do with the M.O.S. Providing measurable results directly impacts readiness and go-to-war skills for these field kitchen soldiers. They've been doing a good job, I think they're ready for this, they've been doing a good job since we started this morning, but little hiccups because of the weather and stuff, but they've been doing it. The Philip A. Connolly Program was established in 1968 to recognize Excellence in Army Food Service. The program is named for the late Philip A. Connolly, former president of the International Food Service Executives Association. As you can see, we have the perfect environment right now to practice readiness so they can perform their duties and ensure everyone has food provided to them in any kind of terrain or weather. Perfect environment right here. It impacts readiness, teamwork, cohesion because it makes them all decide they have to work together. In order to accomplish the mission, they have to work as a team. For the Army Reserve's 99th readiness division, Salo Teviano reporting.