U.S. Army Europe and Africa Best Warrior Competition

U.S. Army units from across Europe converge to compete for the title of Best Warrior. The week-long event tests Soldier skills, endurance, fortitude and resourcefulness as well as intellectual and problem-solving capabilities. Officers, noncommissioned officers and junior enlisted Soldiers compete in separate categories and are evaluated on general military knowledge, physical fitness and common military tasks.

While some of the competition tasks are standard such as the Army Physical Fitness Test, written test, marksmanship, ruck march, land navigation and command sergeants major board; some of the challenges such as chemical defense and medical tasks - added to the stress of fitting everything into a few short days - makes the competition extra tough.

Winners in the NCO and junior enlisted categories will advance to represent U.S. Army Europe and Africa at the Army Best Warrior Competition at Fort Lee, Virginia.

For more imagery, videos and news visit our DVIDS feature page at: U.S. Army Europe and Africa Best Warrior Competition

The Competitors

2021 U.S. Army Europe and Africa Best Warrior Competitors.

EBWC - Imagery

EBWC Videos

Video by Claudia Neve

Interview with Spc. Terry Drake, 238th Quartermaster (Field Feeding) Company, on 2024 Philip A. Connelly Competition at Fort McCoy

Fort McCoy Public Affairs Office

May 20, 2024 | 3:32

Spc. Terry Drake with the Army Reserve’s 238th Quartermaster (Field Feeding) Company discusses his company’s team competition in the 2024 Philip A. Connelly Competition at Fort McCoy, Wis., in an interview on May 14, 2024, at Logistical Staging Area Freedom on Fort McCoy's South Post where the competition was held. According to the U.S. Army Quartermaster Corps, 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." Program objectives include improving the professionalism of food service personnel, thus providing the best quality food service to supported diners and providing recognition for excellence in the preparation and serving of food in Army dining facilities and field kitchen operations. (U.S. Army Video by Claudia Neve, Public Affairs Office, Fort McCoy, Wis.)