Courtesy Photo | Soldiers from 299th Brigade Support Battalion, 2nd Advise and Assist Brigade, 1st...... read more read more
By Spc. Dawn VanHorn
BAGHDAD - It would be difficult for even Saint Nick not to notice the Christmas spirit on display at Camp Liberty, Iraq. As soldiers stand in line waiting for the dining facility to open, most know little about all the immense preparation that goes into making holiday meals.
The DeFleury Dining Facility on Camp Liberty, Iraq, is an example of the dedication and hard work required by the staff to prepare and present a Christmas feast for soldiers.
The staff understands that it is hard for an individual to be separated from their family at Christmas and being in Iraq makes it even more difficult, said Virginia Rodriquez, the acting manager of the dining facility and a contractor with Kellogg, Brown, and Root.
This holiday season, the food service preparation specialists of Headquarters and Headquarters Company, 299th Brigade Support Battalion and Brigade Special Troops Battalion, 2nd Advise and Assist Brigade, 1st Infantry Division, with the help of the KBR staff and 169 Kuwait Pearls Catering Company employees, made it possible for soldiers to enjoy a little piece of home.
Preparations to adorn the dining facility with holiday decorations began right after Thanksgiving. Behind curtains and closed doors, man-made displays carved out of Styrofoam were created by KPCC workers. Other workers hung crepe paper ornaments as well as carved displays from fruits and cakes. A 299th BSB soldier even created a detailed cake with the battalion’s distinctive unit insignia. Workers and military personnel labored long hours over many days preparing and decorating for the Christmas meal.
“This is a way for us to give something back to the soldiers for all that they do,” Rodriquez said. “They are out here away from their loved ones and for people like us at KBR, this is our way of repaying them for their service.”
DeFleury was recently awarded “Best Decorated Dining Facility” on Camp Liberty in recognition for its ongoing successful operations.
Soldiers dining at DeFleury on Christmas ate roast turkey, steamship rounds of beef, candied yams with marshmallows, and many other holiday favorites. Additionally they were provided the holiday staples of eggnog, sparkling cider and the deployment classic—non-alcoholic beer.
In many cases, soldiers were served their meals by their unit commanders and senior enlisted leaders.
Even the 25th Infantry Division and 1st Infantry Division commanders and senior enlisted advisors visited with soldiers at DeFleury. Each leader sat down with soldiers to dine as well as share conversations and enjoy the holiday spirit.
Sgt. 1st Class Steven Lee, DeFleury Dining Facility non-commissioned officer-in-charge, presented Maj. Gen. Vincent Brooks, commander of 1st Infantry Division, and Command Sgt. Maj. Jim Champagne, senior enlisted advisor with 1st Inf. Div., with 2nd AAB chef hats, aprons, and smocks, thus making them honorary food service operation specialists.
“Seeing the expressions on the faces of the service members and civilians who entered DeFleury during the meal hours definitely made it all worthwhile,” said Lee.
It may not be mom’s home cooking, but for a short period of time here in Iraq, each service member could feel like they were a little closer to home.
| Date Taken: | 12.25.2010 |
| Date Posted: | 01.05.2011 12:01 |
| Story ID: | 63051 |
| Location: | BAGHDAD, IQ |
| Web Views: | 49 |
| Downloads: | 0 |
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