Photo By Spc. Amanda Solitario | Spc. Benita Barnes, a cook with the 368th Cargo Transportation Company out of Ft....... read more read more
by Spc. Amanda Solitario
210th MPAD
LSA ANACONDA, Iraq - There are many ways to pay tribute to United States veterans, but the Soldiers working at the dining facilities here took service and honor to a different level.
Patriotic music resounded through the buildings as servicemembers admired the array of decorations and food carvings exhibited at the four main DFACs and Convoy Café as part of a Veteran's Day competition Nov. 11.
"It is for the Soldiers, by the Soldiers," said Master Sgt. Christopher A. Howard, the food service sergeant major for the 13th Sustainment Command (Expeditionary).
Howard, from Jacksonville, Fla., said these competitions give the cooks, who are now filling managerial positions and overseeing the contractors, a chance to showcase their talents.
"It brings their morale to another level," he said.
The neutral - colored walls were changed to vivid tones of red, white, and blue. No corner was left out of the festivities. All the chow halls hung streamers and covered the tables with special placemats marking the occasion.
Cakes, some larger than the tables they rested on, were clearly visible from each of the food lines.
"It's all about the military tradition of honoring veterans," said Col. David Cotter, the 13th Sustainment Command (Expeditionary) chief of staff. "It's important to take a few minutes in the midst of combat operations to remember the contributions and sacrifices of those who came before us."
DFAC 1, also known as the Oasis, emerged from the competition victorious in the large dining facility category, and DFAC 3, Castle Heights, took the crown in the small category.
Both will be awarded a trophy following the Thanksgiving Day competition. Additionally, each Soldier working in the DFAC will be given a certificate of achievement signed by Brig. Gen. Michael J. Terry, the 13th SC (E) commanding general.
"What set DFAC 1 apart from all the others was their teamwork," Howard said. "They had a plan and executed the plan just like rehearsed. Teamwork and communication is the right ingredient to make the perfect victory."
The Oasis flaunted their creativity with various works of tasty art. As servicemembers entered, they passed a large American flag made from rice spread across the floor before them.
At the table dedicated to Staff Sgt. Keith Matthew Maupin, the Soldier who has been missing since April 2004, a life-sized Soldier made from icing rendered the salute beside the memorial.
The Soldiers spent the last two weeks creating a replica of the flag-raising over Iwo Jima, preparing two ice sculptures, baking a five-tiered cake, and carving a variety of fruits and breads, said Sgt. 1st Class Rebecca Bigger-Thomas, noncommissioned officer in charge of DFAC 1.
Bigger-Thomas, a native of Normal, Ill., said it was a team effort, and it was their way of honoring past veterans, fallen heroes, and those serving in the military today.
Castle Heights showed off a large ice sculpture in the shape of an eagle, which the Soldiers perched above the fruit arrangements and giant Veteran's Day cake.
Howard said he evaluated the facilities on a variety of things. He said when judging these contests, he likes to walk through the front door to get a feel for the entire internal structure and to get a broad overview of the scene.
Howard said a DFAC lost points if they did not have a consistent theme or if the kitchen was not up to standards. Soldiers needed to demonstrate a clear knowledge of their job and duties.
He said the biggest thing was the motivational level of the workers, both military and civilian.
"I look for smiles on their faces," Howard said. "If they are happy, they are enjoying their job."
Sgt. 1st Class Ronald Bobb, from Houston, Texas, the DFAC manager of, the Desert Inn said the time and effort spent on turning the building into a patriotic extravaganza was not entirely about the competition.
"We wanted to give something to the Soldier," he said. "We just wanted to show our appreciation to the troops."
Cotter, who toured the chow halls throughout the day, acknowledged the fact that dining facilities provide a central location for all the troops to admire the exhibits and reflect on what it means to serve.
Bobb said Veteran's Day leads the way into the holiday season, and he hopes that the atmosphere presented in his DFAC can uplift the spirits of the servicemembers for at least a few hours out of the day.
Howard said this small competition is the stepping-stone for the one on Thanksgiving Day, which is expected to impress everyone on the post.
| Date Taken: | 11.11.2006 |
| Date Posted: | 11.27.2006 12:43 |
| Story ID: | 8381 |
| Location: | BALAD, IQ |
| Web Views: | 50 |
| Downloads: | 27 |
This work, Culinary arts used to honor Veterans, by SPC Amanda Solitario, identified by DVIDS, must comply with the restrictions shown on https://www.dvidshub.net/about/copyright.
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