News: Army Reserve Cooks get back on the line
Story by Staff Sgt. Shejal Pulivarti
FORT KNOX, Ky. – U.S. Army Reserve food service specialists from different units across the country came together to make up the food service team of Task Force Wolf at Fort Knox, Ky., to support Cadet Summer Training (CST).
The 17 Reserve cooks, augmented by approximately 40 active duty cooks, will operate two different dining facilities throughout the summer to nourish and sustain more than 11,000 Soldiers, cadets, and cadre present for CST.
“Working with both reservists and active duty cooks, it allows us to learn from each other. That way we both leave here with more experience and knowledge,” said Spc. Coree Annis, food service specialist, Task Force Wolf.
Task Force Wolf, comprised from 104th Training Division and various other supporting Reserve units, provides U.S. Army Reserve Trainers and support elements to facilitate the U.S. Army Cadet Command mission to educate and train college students to be potential officers and leaders of character in the Total Army. This is the first time the Leader Development and Assessment Course and Leaders Training Course are held at the same place, thus creating CST.
Army cooks, although always supporting the CST mission, served in the quality control capacity in the recent years. This year, the cooks get the chance to operate the dining facility (DFAC), which is the first time in at least the past seven years. This pivotal change allows them to function as cooks and will increase their experience and capabilities.
“As reservists, this opportunity is extremely beneficial. It allows us to operate within our career field, and it also serves as a refresher of the basics,” said U.S. Army Reserve Sgt. Brianna Atkins, food service noncommissioned officer, Task Force Wolf.
One DFAC is dedicated to feeding the Cadets breakfast and dinner while they attend LDAC and LTC, and the second Soldier-operated DFAC services Cadre and support staff for CST.
“Although the hours are long and the work is demanding, when you see how many people are being served, are enjoying the food we serve, and just getting the interaction with the people – it’s all worth it,” said Annis.