We've got a great crew

Photo By Pfc. Gabrielle Scibetta | Pfc. David Delacruz, cook, 3643rd Brigade Support Battalion, 197th Field Artillery Brigade, prepares dinner during the unit's Annual Training event at Camp Grayling Joint Maneuver Training Center, Mich., July 14.  

CONCORD, NH, UNITED STATES

07.21.2014

Story by Capt. John Petro 

114th Public Affairs Detachment

CONCORD, N.H. - They are up long before anyone else. Their working conditions are hot, cramped, and hectic. They are incredibly hardworking and often under appreciated. Yet if the cooks of the 3643rd Brigade Support Battalion, or BSB, were not there, the entire Brigade could not function.

The 3643rd BSB and its higher headquarters, along with more than 600 New Hampshire Army National Guard soldiers, and nearly 3,000 additional from four other states, took part in this year’s annual training, a nearly three-week exercise at Camp Grayling Joint Maneuver Training Center, Mich., known as the eXportable Combat Training Capability, or XCTC.

The cooks of the 3643rd had a very important mission: sustaining the units’ soldiers so that they can do their jobs.

The cooks’ typical day started early and ended late. They were usually up at 2:00am. They often didn't get to bed until 10:00 or 11:00pm. And, they worked hard the entire time they were up.

Sgt. Elizabeth Catalena, supervisory food service specialist with the 3643rd BSB, 197th Field Artillery Brigade, has been a cook for two years, after previously serving as a military police soldier. She spoke about working as a cook during this year’s annual training, cooking and serving meals on the Forward Operating Base.

“I like the challenge,” she said. “You get to day six or seven, you have two hours of sleep - if that - and you still have to put out quality meals.”

Catalena said her crew of eight cooks prepared and served approximately 700 meals a day.

The BSB cooks’ hard work was not overlooked this annual training period. Lt. Gen. Joseph L. Lengyel, vice chief of the National Guard Bureau, visited the 197th Field Artillery Brigade one morning, and presented the cooks’ commander, Capt. Tricia Thompson, with challenge coins to give to the cooks on his behalf.

Each cook was also honored with a personal presentation of a challenge coin from the 197th FAB’s commander, Col. Thomas Spencer, and brigade’s senior enlisted soldier, Command Sgt. Maj. Victor May in an informal ceremony in the FOB dining facility. After the coin presentation, the cooks received a standing ovation from the other soldiers in attendance.

“The soldiers wake up, it’s cold, and hot chow is guaranteed,” said May. “Morale is huge for the units.”

Command Sgt. Maj. Daniel Flint, Sergeant Major of the brigade support battalion, talking with Catalena about her soldiers, echoed May’s sentiments.

“Great food. It takes a lot of weight off of us as leaders,” said Flint. “You’ve got a great crew.”

• Date Taken: 07.21.2014
• Date Posted: 07.21.2014 10:26
• Story ID: 136733
• Location: CONCORD, NH, US