‘Warrior’ command team feels heat in kitchen, serves up meals

| November 4, 2011 | 0 Comments
Command Sgt. Maj. William Hain, senior enlisted leader, 2nd BCT, 25th ID, dunks cubed potatoes in a deep fryer at the Warrior Inn dining facility, Oct. 18.

Command Sgt. Maj. William Hain, senior enlisted leader, 2nd BCT, 25th ID, dunks cubed potatoes in a deep fryer at the Warrior Inn dining facility, Oct. 18.

Story and Photo by
Sgt. Robert M. England
2nd Brigade Combat Team Public Affairs, ­25th Infantry Division

SCHOFIELD BARRACKS — The clanging of dishes and pans against metal countertops rang throughout the kitchen, here, as Soldiers hastily prepared for the first meal of the day.

Potato cubes dropped in the fryer, spatulas flipped flapjacks on the griddle and knives sliced fresh vegetables into pieces hours before the dining facility had even opened.

Food service specialists from Headquarters and Headquarters Company, 225th Brigade Support Battalion, 2nd Bde. Combat Team, “Warriors,” 25th Infantry Division, used their training, experience and cohesion to cook multiple dishes simultaneously while training and accommodating two new, albeit temporary, additions to their kitchen staff.

Col. Christopher Vanek, commander, and Command Sgt. Maj. William Hain, senior enlisted leader, 2nd BCT, assisted the food service specialists with breakfast preparation and serving at the Warrior Inn dining facility, here, Oct. 18.

The morning began with a detailed inspection of each Soldier’s appearance. Uniforms, haircuts, shaves and fingernails were scrutinized for cleanliness before any staff member could enter the dining facility. Soldiers then briefed Vanek and Hain on recipes and optimal cooking methods.

Spc. Cambria McCormick, food service specialist, HHC, showed Vanek how to split eggs and transfer the yolks.

“It’s a lot more complicated than it looks,” Vanek said. “You definitely have to listen rather than direct; seek guidance and direction from the people who know what they’re doing.”

Hain began preparing rice and potatoes under the watchful assistance of Spc. Paris Gerald, food service specialist, HHC. In her time as a food service specialist, Gerald has never had a brigade commander and command sergeant major preparing food alongside her.

“It’s different having them here,” Gerals said. “I appreciate them coming out here this morning, though. It shows they care about what we do.”

“I started doing this in my previous unit and thought it was worthwhile,” Vanek said. “It gave me a better appreciation for the challenges our Soldiers face and showed them that the chain of command was interested in what they do.”

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Category: Leadership, News, Training

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