FORT CARSON, Colo. — For the first time in years, culinary specialists of the Colorado Army National Guard gathered under one tent for the Connelly Cup, a cooking challenge designed to showcase Army food service skills and bring Soldiers together through friendly rivalry at Fort Carson, Colorado, May 17, 2025.
“This hasn’t happened in many years in Colorado,” said U.S. Army 2nd Lt. Jonathan Steeb, platoon leader, 140th Quartermaster Platoon. “Now that we kind of have all the cooks of the state in the same place, we thought it was a great opportunity to actually do some special events, rather than just cooking for ourselves or supporting other units.”
Organized almost entirely at the unit level, the event followed strict Army grading standards, including time constraints and food presentation requirements. Each team had to work with a Mobile Kitchen Trailer, set it up within 45 minutes, and prepare a set menu.
“It’s 90% organized just by us,” Steeb said. “There are standards that the big Army has on grading scales and a set list of foods and courses that’s all predetermined before the cup.”
The purpose of the Connelly Cup extended beyond checklists and scorecards. Steeb said the true goal was to instill a sense of pride and professionalism in food service soldiers, who often operate behind the scenes.
“At this point, the goal is just kind of creating an environment where they can really take pride in the whole process, rather than just it being a job,” he said. “People are going to come see us and really see what we’re capable of.”
The competition also served as a teambuilding opportunity. Soldiers were split into two squads with separate equipment, simulating scenarios where the unit might have to operate in different locations on the same weekend. Yet, they cooked side by side, encouraging cooperation despite the rivalry.
“It’s that friendly competition, even though we’re separate, we’re still part of the same team and can support each other and learn from each other,” Steeb said.
Non-commissioned Officers led the preparation process, training junior Soldiers in everything from ordering ingredients to executing the meal plan. Meanwhile, logistical hurdles, including malfunctioning equipment and unpredictable access to resources, tested the platoon’s resilience.
“There are a lot of steps in making sure the food is here and finding land,” Steeb said. “It’s all minute by minute of what’s available to us. Just do the best we can with it.”
Despite setbacks, morale remained strong.
“It’s definitely a roller coaster,” he said. “We’ve had a lot of equipment problems, but we’re finally getting to a place where stuff’s working and we can really do what we’re supposed to do.”
Steeb’s favorite part is watching it all come together.
“That moment where you see it all click, the food is being made and it’s going to be made on time,” he said.
Steeb's advice to other leaders considering similar events is simple: plan early; be flexible; and, commit.
“Start as early as you can, your 10th plan isn’t going to be perfect,” he said. “But that doesn’t mean the competition has to be canceled. You can still have the event and get good training out of it.”
For Steeb and his platoon, it’s about more than a hot meal; it’s about turning Army chow into a mission of excellence.