CAMP HUMPHREYS, South Korea – An AH-64 Apache helicopter is powerful machine. However, after a long flight it needs to go to a forward area refueling point to get fuel. Just like the helicopter, our second-to-none Talon warriors need to fuel up too. Where do they go? They go to the Talon café.
Spc. Tyesha Grant, a food service specialist with the 304th Expeditionary Signal Battalion, said she, “Cooks meals three times a day based on a production schedule. [Which is a nutrition chart that ensures balanced diets for the Soldiers.]”
Grant is enjoying a job where she can learn to cook and she is excited to participate in events like the Phillip A. Connelly award program which promotes Army food service through awareness with incentives and competition.
Soldiers at the DFAC said they have enormous pride in their job.
“We are the fuelers for the Soldiers,” said Sgt. Stephanie A. Harris, an admin noncommissioned officer in charge from the 3rd General Support Aviation Battalion, 2nd Combat Aviation Brigade, 2nd Infantry Division. She processes the production schedule, accounting, and culinary arts training.
She said, “Lots of positivity is here at the DFAC and Soldiers get to sharpen their cooking skills.”
Serving the hungry Soldiers and seeing a satisfied smile on their faces as they get their plateful of food are what Harris said makes her happy. She, however, advised Soldiers to “please” bring their identification cards and meal cards.
As much as she loves to serve the Soldiers, it breaks her heart to turn back Soldiers who forgot to bring their ID cards and meal cards.
She said, “It takes lots of time, effort and money to run this building. Therefore, if somebody doesn’t pay his or her meal, the overall quality we offer cannot get better.”
She also said she appreciates the Soldiers who do the head count duty and emphasized how important it is to run the DFAC.
Staff Sgt. Carlo Sangueza, a shift leader from Headquarters and Headquarters Company, 304th Expeditionary Signal Battalion, is responsible for kitchen cleanliness and food condition. He said the difficult part about working at the DFAC is the hours.
“The DFAC is never closed,” he said.
Indeed, Talon cafe does not even close during the weekend.
Therefore, Soldiers at DFAC have to do shifts during the weekend, so they can only get to rest one day a week. Nevertheless, Sangueza is proud of his work and all of the crews.
“We are the morale for the Soldiers and the Army moves on its stomach!” said Sangueza with pride and confidence on his face.