Culinary specialists serve up energizing sustenance

Photo By Sgt. 1st Class Stephanie Widemond | Sgt. Elizabeth Myers, from Atwater, Calif., prepares chicken cordon bleu for the dinner meal during a field exercise. Culinary specialists provide hot meals to soldiers in the field and in garrison, giving them nutritious options in order to sustain energy levels.  

CAMP HUMPHREYS, SOUTH KOREA

03.15.2016

Story by Sgt. 1st Class Stephanie Widemond 

2nd Infantry Division Sustainment Brigade

Sgt. 1st Class Stephanie Widemond
2nd Sustainment Brigade Public Affairs

CAMP HUMPHREYS, South Korea – Each MOS plays a critical role in keeping the warfighter combat ready, and the 92-Golf, culinary specialist, is no exception. They prepare meals daily to ensure soldiers get the most nutritional meal availble, three times a days, every day of the year. Whether in a garrison area, or out in the field, there is usually a dining facility around.
Sgt. 1st Class Fenecia Council, 61st Supply Maintenance Company, 194th Combat Sustainment Support Battalion, 2nd Sustainment Brigade, 2nd Infantry Division, dining facility manager for the Morning Calm Café on Camp Stanley, has been in food service for 14 years, and has enjoyed providing soldiers with the nutrition they need.

“I love food service, I love to refuel the soldiers and see the expressions on their faces,” she said. She recently had a grand re-opening of the café after many renovations to make the dining experience more pleasurable. She makes sure that the dining facility runs smoothly, with customer service being her primary objective.

“Everything we do is for the soldiers,” the Valdosta, Georgia native stated. She manages one of three dining facilities run by the brigade. The other two are the Provider Grill on Camp Humphreys and the Champions Café on Camp Carroll.

“Knowing that we are able to make sure everybody gets a great meal is a good feeling. Whenever I cook something, I want someone to be happy with it,” said Sgt. Alexander Santacruz, 2nd Sustainment Brigade culinary specialist at Champions Café. He was one of two soldiers representing the Sustainment Brigade on the Team Korea culinary arts team competing in the event which took place the second week in March. He and teammate Pvt. McJerson Batangan rounded out a 10-person team representing the Korean peninsula. The international joint forces competition allowed soldiers to showcase skills learned under the tutelage of a senior non-commissioned officer.

Santacruz was part of the Mobile Kitchen Trailer or field portion of the competition.

“It was 50 plates of a three course meal which consists of appetizer, main entrée, and dessert. I take care of the meal (filet mignon) and the vegetables,” he said. The team won a gold medal for their preparation.
The Joint Culinary Training Center located at Fort Lee offers culinary specialists career progressing opportunities outside the dining facility to broaden their knowledge base.

92-Golfs have been serving warfighters on the battlefield since the Civil War, and are responsible for servings hundreds of hungry soldiers at each meal.
“They are fueling the soldiers, and give the energy back that they have spent on training missions or during daily tasks. They help soldiers get back into the fight,” said Capt. Peter Etabo, 61st SMC company commander.

Over the years, the quality of food has changed, and the responsibilities of the personnel has changed. To recognize this push towards honoring the “Army cook”, the 92-Golf ‘s title changed to “culinary specialist” as of October 2015.

• Date Taken: 03.15.2016
• Date Posted: 03.17.2016 02:15
• Story ID: 192652
• Location: CAMP HUMPHREYS, KR