 My name is Sergeant Zachary Curtis-Hassman. I am the Advanced Culinary NCO for 168 Armour Regiment. And today we are doing a state competition to give us an ability to show that we can do more than just the regular Army stuff. So today we did the competition on a standard CK, Containerized Kitchen. It's one of the main component, the pieces that we use to do field feeding. With that we were given the chance to have the soldiers and their NCO break into three teams, go out on the economy by enhancements for their product, and spice up the regular old Army steak meal, giving us the chance to show out on what we can truly do and we're not limited to just what is given to us in a box. So the only limitations they were given today was they had to use, for a base, they had to use what was put in the box. So for us it was the mashed potatoes, the green beans, and the steak. The evaluation method was broken down to six individuals. We had our brigade food service team come out and our chain of command, including our company commander, our first sergeant, our battalion serge major, and our battalion commander. Criteria was the basic food credit criteria, taste, look, and overall presentation. And then we added in a teamwork aspect. They were able to come up on the CK and watch us work, giving them the ability to see how the teams work together, communicate, stuff like that. I just would like to encourage all food service personnel to do stuff like this. Give yourselves and your soldiers a chance to show out and do more than just what's asked of you.