View allAll Photos Tagged DFAC
(FORT BENNING, Ga) - Senior leaders man the serving lines in the time honored tradition of serving Soldiers and Civilian for their annual pre-Thanksgiving meal, Nov. 27, 2019 at the
Airborne Dining Facility. (U.S. Army photo by Patrick Albright, Maneuver Center of Excellence, Fort Benning Public Affairs)
Music Students in the Doudna Fine Arts Center on the campus of Eastern Illinois University in Charleston, Illinois on April 29, 2015. (Jay Grabiec)
Holidays are Special to everyone serving in Iraq during the holidays. Here they caught up with Porky Pig and made a meal of him
Members of the Fort Knox community gathered in Cantigny Warrior Restaurant Nov. 23, 2022, to partake in the traditional cornucopia of Thanksgiving cuisine. (Photo by Charles Leffler, Fort Knox Visual Information)
Members of the Fort Knox community gathered in Cantigny Warrior Restaurant Nov. 23, 2022, to partake in the traditional cornucopia of Thanksgiving cuisine. (Photo by Charles Leffler, Fort Knox Visual Information)
U.S. Army Africa chef earns top honors in culinary competition
By Rick Scavetta, U.S. Army Africa
VICENZA, Italy – When Sgt. Ken Turman drizzled thickened meat juice around a plate of herb pork tenderloin crepinette, he was putting the finishing touches on an entrée that would take top honors at the 35th U.S. Army Culinary Arts Competition.
Turman, a U.S. Army Africa chef who works at Caserma Ederle’s South of the Alps dining facility, served as team captain for U.S. Army Europe’s team during the March 12 competition at Fort Lee, Va.
“Sgt. Turman's performance at the competition was exemplary,” said Maj. L. Trice Burkes, commander of Headquarters Support Company, U.S. Army Africa. “His accolades clearly represent years of commitment to the culinary field. We’re honored to have such an NCO among our ranks.”
Overall, the USARUER team earned 22 gold, nine silver and five bronze awards. The military chefs also earned the top team prize, the Installation of the Year award. It’s the first time since 1992 that a USAREUR team received the title. The USAREUR team also won the best team buffet table award.
“Sgt. Turman showed a keen ability to grasp advanced cookery skills and methods along with understanding the requirements of the rules established for the culinary competition, enabling him to be quite successful,” said Sgt. Maj. Mark Warren, from USAREUR’s logistics directorate, who managed the team.
The meal that won gold for the team included an appetizer of seared salmon on a bed of tagliatelle vegetables, served with a citrus wine cream sauce and tomatoes concasse. The main dish included the herb pork tenderloin crepinette and braised pork belly with savory crimini mushroom bread pudding, plus carrot and ginger puree served with pearl onions, peas and creamed Savoy cabbage. The natural jus-lie – thickened meat sauce – was the final touch.
Following the entrée was a desert of streusel-baked apple with mascarpone cream filling, pistachio sponge cake with raspberry cream and chocolate décor served with warm apples and raspberries in vanilla syrup with lemon.
Turman also served as captain of the student skills team. He received a silver medal in the senior chef of the year category and took gold in both the nutritional hot food challenge and in live hot food cooking. Turman was also selected to represent the Army during the Culinary Olympics World Cup this November in Luxembourg.
Warren is encouraged to see younger chefs like Turman develop skills and study the finer points of cookery, he said.
“I would expect to see great achievements and advancement in his future,” Warren said.
/////
A platter of cold food lays on display at Fort Lee Va., March 4, 2010. The Platter is part of the Team U.S. Coast Guard Cold Buffet category in the 35th Culinary Arts Competition. (U.S. Army photo by Spc. Phil Kernisan/Released)
(FORT BENNING, Ga) - Senior leaders man the serving lines in the time honored tradition of serving Soldiers and Civilian for their annual pre-Thanksgiving meal, Nov. 27, 2019 at the
Airborne Dining Facility. (U.S. Army photo by Patrick Albright, Maneuver Center of Excellence, Fort Benning Public Affairs)
(FORT BENNING, Ga) - Senior leaders man the serving lines in the time honored tradition of serving Soldiers and Civilian for their annual pre-Thanksgiving meal, Nov. 27, 2019 at the
Airborne Dining Facility. (U.S. Army photo by Patrick Albright, Maneuver Center of Excellence, Fort Benning Public Affairs)
(FORT BENNING, Ga) - Senior leaders man the serving lines in the time honored tradition of serving Soldiers and Civilian for their annual pre-Thanksgiving meal, Nov. 27, 2019 at the
Airborne Dining Facility. (U.S. Army photo by Patrick Albright, Maneuver Center of Excellence, Fort Benning Public Affairs)
(FORT BENNING, Ga) - Senior leaders man the serving lines in the time honored tradition of serving Soldiers and Civilian for their annual pre-Thanksgiving meal, Nov. 27, 2019 at the
Airborne Dining Facility. (U.S. Army photo by Patrick Albright, Maneuver Center of Excellence, Fort Benning Public Affairs)
(FORT BENNING, Ga) - Senior leaders man the serving lines in the time honored tradition of serving Soldiers and Civilian for their annual pre-Thanksgiving meal, Nov. 27, 2019 at the
Airborne Dining Facility. (U.S. Army photo by Patrick Albright, Maneuver Center of Excellence, Fort Benning Public Affairs)
(FORT BENNING, Ga) - Senior leaders man the serving lines in the time honored tradition of serving Soldiers and Civilian for their annual pre-Thanksgiving meal, Nov. 27, 2019 at the
Airborne Dining Facility. (U.S. Army photo by Patrick Albright, Maneuver Center of Excellence, Fort Benning Public Affairs)
(FORT BENNING, Ga) - Senior leaders man the serving lines in the time honored tradition of serving Soldiers and Civilian for their annual pre-Thanksgiving meal, Nov. 27, 2019 at the
Airborne Dining Facility. (U.S. Army photo by Patrick Albright, Maneuver Center of Excellence, Fort Benning Public Affairs)
(FORT BENNING, Ga) - Senior leaders man the serving lines in the time honored tradition of serving Soldiers and Civilian for their annual pre-Thanksgiving meal, Nov. 27, 2019 at the
Airborne Dining Facility. (U.S. Army photo by Patrick Albright, Maneuver Center of Excellence, Fort Benning Public Affairs)
(FORT BENNING, Ga) - Senior leaders man the serving lines in the time honored tradition of serving Soldiers and Civilian for their annual pre-Thanksgiving meal, Nov. 27, 2019 at the
Airborne Dining Facility. (U.S. Army photo by Patrick Albright, Maneuver Center of Excellence, Fort Benning Public Affairs)
(FORT BENNING, Ga) - Senior leaders man the serving lines in the time honored tradition of serving Soldiers and Civilian for their annual pre-Thanksgiving meal, Nov. 27, 2019 at the
Airborne Dining Facility. (U.S. Army photo by Patrick Albright, Maneuver Center of Excellence, Fort Benning Public Affairs)
U.S. Army Africa chef earns top honors in culinary competition
By Rick Scavetta, U.S. Army Africa
VICENZA, Italy – When Sgt. Ken Turman drizzled thickened meat juice around a plate of herb pork tenderloin crepinette, he was putting the finishing touches on an entrée that would take top honors at the 35th U.S. Army Culinary Arts Competition.
Turman, a U.S. Army Africa chef who works at Caserma Ederle’s South of the Alps dining facility, served as team captain for U.S. Army Europe’s team during the March 12 competition at Fort Lee, Va.
“Sgt. Turman's performance at the competition was exemplary,” said Maj. L. Trice Burkes, commander of Headquarters Support Company, U.S. Army Africa. “His accolades clearly represent years of commitment to the culinary field. We’re honored to have such an NCO among our ranks.”
Overall, the USARUER team earned 22 gold, nine silver and five bronze awards. The military chefs also earned the top team prize, the Installation of the Year award. It’s the first time since 1992 that a USAREUR team received the title. The USAREUR team also won the best team buffet table award.
“Sgt. Turman showed a keen ability to grasp advanced cookery skills and methods along with understanding the requirements of the rules established for the culinary competition, enabling him to be quite successful,” said Sgt. Maj. Mark Warren, from USAREUR’s logistics directorate, who managed the team.
The meal that won gold for the team included an appetizer of seared salmon on a bed of tagliatelle vegetables, served with a citrus wine cream sauce and tomatoes concasse. The main dish included the herb pork tenderloin crepinette and braised pork belly with savory crimini mushroom bread pudding, plus carrot and ginger puree served with pearl onions, peas and creamed Savoy cabbage. The natural jus-lie – thickened meat sauce – was the final touch.
Following the entrée was a desert of streusel-baked apple with mascarpone cream filling, pistachio sponge cake with raspberry cream and chocolate décor served with warm apples and raspberries in vanilla syrup with lemon.
Turman also served as captain of the student skills team. He received a silver medal in the senior chef of the year category and took gold in both the nutritional hot food challenge and in live hot food cooking. Turman was also selected to represent the Army during the Culinary Olympics World Cup this November in Luxembourg.
Warren is encouraged to see younger chefs like Turman develop skills and study the finer points of cookery, he said.
“I would expect to see great achievements and advancement in his future,” Warren said.
/////
"This We'll Defend", a chocolate sculpture of a soldier holding his weapon sits on a cold foods table in the Field House at Fort Lee, Va., March 7, 2010. "This We'll Defend", prepared by U.S. Army Spc. Brian Visciglia, Fort Hood, Tx., is one of the many center pieces of a cold foods table during the 35th Annual Culinary Competition. (U.S. Army photo by Spc. Walter Reeves/Released)
U.S. Army Africa chef earns top honors in culinary competition
By Rick Scavetta, U.S. Army Africa
VICENZA, Italy – When Sgt. Ken Turman drizzled thickened meat juice around a plate of herb pork tenderloin crepinette, he was putting the finishing touches on an entrée that would take top honors at the 35th U.S. Army Culinary Arts Competition.
Turman, a U.S. Army Africa chef who works at Caserma Ederle’s South of the Alps dining facility, served as team captain for U.S. Army Europe’s team during the March 12 competition at Fort Lee, Va.
“Sgt. Turman's performance at the competition was exemplary,” said Maj. L. Trice Burkes, commander of Headquarters Support Company, U.S. Army Africa. “His accolades clearly represent years of commitment to the culinary field. We’re honored to have such an NCO among our ranks.”
Overall, the USARUER team earned 22 gold, nine silver and five bronze awards. The military chefs also earned the top team prize, the Installation of the Year award. It’s the first time since 1992 that a USAREUR team received the title. The USAREUR team also won the best team buffet table award.
“Sgt. Turman showed a keen ability to grasp advanced cookery skills and methods along with understanding the requirements of the rules established for the culinary competition, enabling him to be quite successful,” said Sgt. Maj. Mark Warren, from USAREUR’s logistics directorate, who managed the team.
The meal that won gold for the team included an appetizer of seared salmon on a bed of tagliatelle vegetables, served with a citrus wine cream sauce and tomatoes concasse. The main dish included the herb pork tenderloin crepinette and braised pork belly with savory crimini mushroom bread pudding, plus carrot and ginger puree served with pearl onions, peas and creamed Savoy cabbage. The natural jus-lie – thickened meat sauce – was the final touch.
Following the entrée was a desert of streusel-baked apple with mascarpone cream filling, pistachio sponge cake with raspberry cream and chocolate décor served with warm apples and raspberries in vanilla syrup with lemon.
Turman also served as captain of the student skills team. He received a silver medal in the senior chef of the year category and took gold in both the nutritional hot food challenge and in live hot food cooking. Turman was also selected to represent the Army during the Culinary Olympics World Cup this November in Luxembourg.
Warren is encouraged to see younger chefs like Turman develop skills and study the finer points of cookery, he said.
“I would expect to see great achievements and advancement in his future,” Warren said.
/////
This dish was part of the Fort Bragg (N.C.) team’s table display featured March 4, 2010, at the 35th U.S. Army Culinary Arts Competition at Fort Lee, Va. Photo by Amy Perry, Fort Lee Public Affairs Office
Click here to learn more about Camp Humphreys
U.S. Army photos by Wayne W. Marlow
Provider Grill opens at new location
CAMP HUMPHREYS – The Provider Grill opened at its new location on June 4.
The 194th Combat Sustainment Support Battalion will continue to operate the Provider Grill at its new location, Building 1291. The dining facility had previously been the Red Dragon Inn and was operated by the 719th Military Intelligence Battalion.
Cake and ribbon cuttings were held to celebrate the occasion, and the 501st Sustainment Brigade Commander, Col. Darrell Duckworth, served as guest speaker.
“If you have ever had the opportunity to dine in a facility as excellent as the Red Dragon Inn, or the old Provider Grill, then you know what a special day this is, not just for the 194th CSSB, but for all of USAG Humphreys,” Duckworth said. “It is with great pride that the 501st Sustainment Brigade, together with the 501st Military Intelligence Brigade, have been able to renovate and transfer this consolidated dining facility. I congratulate all those who have contributed to this achievement. The opening of Provider Grill is indeed a day for celebration.”
Duckworth noted that the day marks a further strengthening of the ties between the 194th CSSB and the 719th MI.
“Today we recognize the opening of the new Provider Grill, signifying a bond between the Soldiers of the 194th CSSB and the 719th MI Battalion,” he said.
“I have all the confidence that the 194th Provider Battalion’s leadership will maintain and uphold the standard of nutrition, service and dedication previously demonstrated throughout the history of both the Provider Grill and the Red Dragon Inn. Both dining facilities have a long history of excellence. They have won awards such as the best decorated dining facility, best theme and originality, best culinary arts display and garnishments and best small dining facility. And it’s all supported by professional food service Soldiers and Korean culinary chefs.”
Duckworth noted the impact the dining facility will have on Humphreys.
“The Provider Grill will feed and nourish more than 800 Soldiers daily, with selections across all food groups,” he said.
“Holidays have been known as a specialty for this dining facility and will continue to remain so under the leadership of the Provider Battalion. With the combining of the Red Dragon Inn and Provider Grill staffs, this dining facility will be taking on a new dynamic, with almost twice as many Soldiers to support.”
Duckworth also touched on the vital role cooks play.
“The Army’s food supply specialists are some of the hardest working Soldiers in our Army today. Generally, they are the first one awake and the last one to go home,” he said. “For them, there is no such thing as the weekend. They still have a responsibility to supply and serve meals on Saturdays and Sundays. Every leader in this great Army knows the importance of chow and how it directly affects the morale of our great Soldiers.”
David Duffie, USAG Humphreys food program manager, talked about the preparation involved in the DFAC transition.
“We did a lot of corresponding with the units with regard to changing of the signs and décor items like table cloths, window shades, chair covers and DFAC account changes,” he said.
Mark Cox, United States Army Garrison Humphreys deputy commander, expressed his high expectations for the Provider Grill.
"At its new location, the Provider Grill will be filling a vital function on post and it is up to the task,” he said. “The 194th's leadership and Soldiers can be counted on to deliver delicious, nutritious meals in a vibrant setting. They have won a long line of awards and we look forward to that level of service continuing.”
The crew of the 91st Engineer Battalion Dining facility gathers for a group photo in Grafenwoehr, Germany Oct. 8, 2014 during Combined Resolve III. “A lot of people, especially Soldiers, have expressed to us we’re doing a good job,” said Sgt. Sandra Johnson, the non-commissioned officer in charge of the dining facility. “It helps keep our morale up so we can keep there morale up.” More at www.dvidshub.net/news/144982/serving-more-than-food.
(FORT BENNING, Ga) - Senior leaders man the serving lines in the time honored tradition of serving Soldiers and Civilian for their annual pre-Thanksgiving meal, Nov. 27, 2019 at the
Airborne Dining Facility. (U.S. Army photo by Patrick Albright, Maneuver Center of Excellence, Fort Benning Public Affairs)
PRESIDIO OF MONTEREY, Calif. – The U.S. Army Garrison Presidio of Monterey's Col. Paul W. Fellinger and Command Sgt. Maj. Andrew J. Wynn visit the construction site of the Presidio's new dining facility to speak with contractors and survey the progress of construction June 19. While on site, Fellinger spoke with construction workers on the progress of the new facility and took advantage of an offer to lend a hand in the demolition of some of the obsolete buildings scheduled for destruction that day. When completed near the end of 2015, the new facility will be able to accommodate and serve more than 1,300 personnel in just less than 90 minute, three times a day. The new 26,000 square-foot, one-story dining facility is being constructed to replace Combs Hall, built in 1966, which is currently operating at over capacity in support of service member students of the Defense Language Institute Foreign Language Center. Photo by Michael Beaton, Presidio of Monterey Public Affairs.
(FORT BENNING, Ga) - Senior leaders man the serving lines in the time honored tradition of serving Soldiers and Civilian for their annual pre-Thanksgiving meal, Nov. 27, 2019 at the
Airborne Dining Facility. (U.S. Army photo by Patrick Albright, Maneuver Center of Excellence, Fort Benning Public Affairs)
(FORT BENNING, Ga) - Senior leaders man the serving lines in the time honored tradition of serving Soldiers and Civilian for their annual pre-Thanksgiving meal, Nov. 27, 2019 at the
Airborne Dining Facility. (U.S. Army photo by Patrick Albright, Maneuver Center of Excellence, Fort Benning Public Affairs)
(FORT BENNING, Ga) - Senior leaders man the serving lines in the time honored tradition of serving Soldiers and Civilian for their annual pre-Thanksgiving meal, Nov. 27, 2019 at the
Airborne Dining Facility. (U.S. Army photo by Patrick Albright, Maneuver Center of Excellence, Fort Benning Public Affairs)
U.S. Army Africa chef earns top honors in culinary competition
By Rick Scavetta, U.S. Army Africa
VICENZA, Italy – When Sgt. Ken Turman drizzled thickened meat juice around a plate of herb pork tenderloin crepinette, he was putting the finishing touches on an entrée that would take top honors at the 35th U.S. Army Culinary Arts Competition.
Turman, a U.S. Army Africa chef who works at Caserma Ederle’s South of the Alps dining facility, served as team captain for U.S. Army Europe’s team during the March 12 competition at Fort Lee, Va.
“Sgt. Turman's performance at the competition was exemplary,” said Maj. L. Trice Burkes, commander of Headquarters Support Company, U.S. Army Africa. “His accolades clearly represent years of commitment to the culinary field. We’re honored to have such an NCO among our ranks.”
Overall, the USARUER team earned 22 gold, nine silver and five bronze awards. The military chefs also earned the top team prize, the Installation of the Year award. It’s the first time since 1992 that a USAREUR team received the title. The USAREUR team also won the best team buffet table award.
“Sgt. Turman showed a keen ability to grasp advanced cookery skills and methods along with understanding the requirements of the rules established for the culinary competition, enabling him to be quite successful,” said Sgt. Maj. Mark Warren, from USAREUR’s logistics directorate, who managed the team.
The meal that won gold for the team included an appetizer of seared salmon on a bed of tagliatelle vegetables, served with a citrus wine cream sauce and tomatoes concasse. The main dish included the herb pork tenderloin crepinette and braised pork belly with savory crimini mushroom bread pudding, plus carrot and ginger puree served with pearl onions, peas and creamed Savoy cabbage. The natural jus-lie – thickened meat sauce – was the final touch.
Following the entrée was a desert of streusel-baked apple with mascarpone cream filling, pistachio sponge cake with raspberry cream and chocolate décor served with warm apples and raspberries in vanilla syrup with lemon.
Turman also served as captain of the student skills team. He received a silver medal in the senior chef of the year category and took gold in both the nutritional hot food challenge and in live hot food cooking. Turman was also selected to represent the Army during the Culinary Olympics World Cup this November in Luxembourg.
Warren is encouraged to see younger chefs like Turman develop skills and study the finer points of cookery, he said.
“I would expect to see great achievements and advancement in his future,” Warren said.
/////
This dish was part of the Fort Bragg (N.C.) team’s table display featured March 4, 2010, at the 35th U.S. Army Culinary Arts Competition at Fort Lee, Va. Photo by Amy Perry, Fort Lee Public Affairs Office
(FORT BENNING, Ga) - Senior leaders man the serving lines in the time honored tradition of serving Soldiers and Civilian for their annual pre-Thanksgiving meal, Nov. 27, 2019 at the
Airborne Dining Facility. (U.S. Army photo by Patrick Albright, Maneuver Center of Excellence, Fort Benning Public Affairs)
Members of the Fort Knox community gathered in Cantigny Warrior Restaurant Nov. 23, 2022, to partake in the traditional cornucopia of Thanksgiving cuisine. (Photo by Louis Dercqu, Fort Knox Visual Information)
Members of the Fort Knox community gathered in Cantigny Warrior Restaurant Nov. 23, 2022, to partake in the traditional cornucopia of Thanksgiving cuisine. (Photo by Louis Dercqu, Fort Knox Visual Information)
Members of the Fort Knox community gathered in Cantigny Warrior Restaurant Nov. 23, 2022, to partake in the traditional cornucopia of Thanksgiving cuisine. (Photo by Louis Dercqu, Fort Knox Visual Information)
U.S. Army Africa chef earns top honors in culinary competition
By Rick Scavetta, U.S. Army Africa
VICENZA, Italy – When Sgt. Ken Turman drizzled thickened meat juice around a plate of herb pork tenderloin crepinette, he was putting the finishing touches on an entrée that would take top honors at the 35th U.S. Army Culinary Arts Competition.
Turman, a U.S. Army Africa chef who works at Caserma Ederle’s South of the Alps dining facility, served as team captain for U.S. Army Europe’s team during the March 12 competition at Fort Lee, Va.
“Sgt. Turman's performance at the competition was exemplary,” said Maj. L. Trice Burkes, commander of Headquarters Support Company, U.S. Army Africa. “His accolades clearly represent years of commitment to the culinary field. We’re honored to have such an NCO among our ranks.”
Overall, the USARUER team earned 22 gold, nine silver and five bronze awards. The military chefs also earned the top team prize, the Installation of the Year award. It’s the first time since 1992 that a USAREUR team received the title. The USAREUR team also won the best team buffet table award.
“Sgt. Turman showed a keen ability to grasp advanced cookery skills and methods along with understanding the requirements of the rules established for the culinary competition, enabling him to be quite successful,” said Sgt. Maj. Mark Warren, from USAREUR’s logistics directorate, who managed the team.
The meal that won gold for the team included an appetizer of seared salmon on a bed of tagliatelle vegetables, served with a citrus wine cream sauce and tomatoes concasse. The main dish included the herb pork tenderloin crepinette and braised pork belly with savory crimini mushroom bread pudding, plus carrot and ginger puree served with pearl onions, peas and creamed Savoy cabbage. The natural jus-lie – thickened meat sauce – was the final touch.
Following the entrée was a desert of streusel-baked apple with mascarpone cream filling, pistachio sponge cake with raspberry cream and chocolate décor served with warm apples and raspberries in vanilla syrup with lemon.
Turman also served as captain of the student skills team. He received a silver medal in the senior chef of the year category and took gold in both the nutritional hot food challenge and in live hot food cooking. Turman was also selected to represent the Army during the Culinary Olympics World Cup this November in Luxembourg.
Warren is encouraged to see younger chefs like Turman develop skills and study the finer points of cookery, he said.
“I would expect to see great achievements and advancement in his future,” Warren said.
/////
This dish was part of the Fort Bragg (N.C.) team’s table display featured March 4, 2010, at the 35th U.S. Army Culinary Arts Competition at Fort Lee, Va. Photo by Amy Perry, Fort Lee Public Affairs Office
ANSBACH, Germany -- The Washington Redskins Cheerleaders and an assembly of National Football League Alumni players visited the U.S. Army Ansbach Garrison (USAG Ansbach) Dining Facility (DFAC) on Katterbach Kaserne for lunch to chat with Soldiers and share a meal during their 58th Military Appreciation Tour, 1 Feb.
The ever-popular Washington Redskins Cheerleaders (WRC), also known as “The First Ladies of Football”, were joined by Superbowl veterans Ricky “Slick Rick” Sanders, Reggie Branch as well as six-time Pro Bowl selection Chris Samuels.
The tour participants were en route to Illesheim where the ladies of the WRC will entertain and perform for Soldiers and family members, demonstrating the dance moves and enthusiasm that have made them one of the NFLs favorite entertainers. Following their performance the cheerleaders joined by Sanders, Branch and Samuels will autograph images and memorabilia, pose for photos and chat with their many USAG Ansbach, 1st Air Cavalry Brigade (1ACB) and 12th Combat Aviation Brigade (12th CAB) service member fans.
The Washington Redskins Cheerleaders and their NFL alumni have chosen as a team to dedicate much of their time and energy to military service men and women and their families in both CONUS and OCONUS.
The tour was presented by Armed Forces Entertainment and Family & MWR.
As of August 22, 2016, they have been on more than 52 tours outside the US to bring a touch of home to all the men and women around the world. The ladies of the WRC were the first entertainers to go to the front lines of the Kosovo War in July of 1999 and also the first entertainers to tour the entire country of Iraq in one tour; visiting 20 FOB’s and Camps.
To learn more about the people and facilities of the U.S. Army Garrison Ansbach (USAG Ansbach) and the people they support in Ansbach, Katterbach and Illesheim, visit the community website at ansbach.army.mil
Photo by Michael Beaton, U.S. Army Garrison Ansbach Public Affairs (RELEASED).
(FORT BENNING, Ga) - Senior leaders man the serving lines in the time honored tradition of serving Soldiers and Civilian for their annual pre-Thanksgiving meal, Nov. 27, 2019 at the
Airborne Dining Facility. (U.S. Army photo by Patrick Albright, Maneuver Center of Excellence, Fort Benning Public Affairs)
ANSBACH, Germany -- The Washington Redskins Cheerleaders and an assembly of National Football League Alumni players visited the U.S. Army Ansbach Garrison (USAG Ansbach) Dining Facility (DFAC) on Katterbach Kaserne for lunch to chat with Soldiers and share a meal during their 58th Military Appreciation Tour, 1 Feb.
The ever-popular Washington Redskins Cheerleaders (WRC), also known as “The First Ladies of Football”, were joined by Superbowl veterans Ricky “Slick Rick” Sanders, Reggie Branch as well as six-time Pro Bowl selection Chris Samuels.
The tour participants were en route to Illesheim where the ladies of the WRC will entertain and perform for Soldiers and family members, demonstrating the dance moves and enthusiasm that have made them one of the NFLs favorite entertainers. Following their performance the cheerleaders joined by Sanders, Branch and Samuels will autograph images and memorabilia, pose for photos and chat with their many USAG Ansbach, 1st Air Cavalry Brigade (1ACB) and 12th Combat Aviation Brigade (12th CAB) service member fans.
The Washington Redskins Cheerleaders and their NFL alumni have chosen as a team to dedicate much of their time and energy to military service men and women and their families in both CONUS and OCONUS.
The tour was presented by Armed Forces Entertainment and Family & MWR.
As of August 22, 2016, they have been on more than 52 tours outside the US to bring a touch of home to all the men and women around the world. The ladies of the WRC were the first entertainers to go to the front lines of the Kosovo War in July of 1999 and also the first entertainers to tour the entire country of Iraq in one tour; visiting 20 FOB’s and Camps.
To learn more about the people and facilities of the U.S. Army Garrison Ansbach (USAG Ansbach) and the people they support in Ansbach, Katterbach and Illesheim, visit the community website at ansbach.army.mil
Photo by Michael Beaton, U.S. Army Garrison Ansbach Public Affairs (RELEASED).
ANSBACH, Germany -- The Washington Redskins Cheerleaders and an assembly of National Football League Alumni players visited the U.S. Army Garrison Ansbach (USAG Ansbach) Dining Facility (DFAC) on Katterbach Kaserne for lunch to chat with Soldiers and share a meal during their 58th Military Appreciation Tour, 1 Feb.
The ever-popular Washington Redskins Cheerleaders (WRC), also known as “The First Ladies of Football”, were joined by Super Bowl veterans Ricky “Slick Rick” Sanders, Reggie Branch as well as six-time Pro Bowl selection Chris Samuels (pictured, right).
The tour participants were en route to Illesheim where the ladies of the WRC will entertain and perform for Soldiers and family members, demonstrating the dance moves and enthusiasm that have made them one of the NFL's favorite entertainers. Following their performance the cheerleaders, joined by Sanders, Branch and Samuels, will autograph images and memorabilia, pose for photos and chat with their many USAG Ansbach, 1st Air Cavalry Brigade (1ACB) and 12th Combat Aviation Brigade (12th CAB) service member fans.
The Washington Redskins Cheerleaders and their NFL alumni have chosen as a team to dedicate much of their time and energy to military service men and women and their families in both CONUS and OCONUS.
The tour was presented by Armed Forces Entertainment and Family & MWR.
As of Aug. 22, 2016, they have been on more than 52 tours outside the U.S. to bring a touch of home to all the men and women around the world. The ladies of the WRC were the first entertainers to go to the front lines of the Kosovo War in July of 1999, and also the first entertainers to tour the entire country of Iraq in one tour; visiting 20 FOB’s and camps.
To learn more about the people and facilities of the U.S. Army Garrison Ansbach (USAG Ansbach) and the people they support in Ansbach, Katterbach and Illesheim, visit the community website at ansbach.army.mil
Photo by Michael Beaton, U.S. Army Garrison Ansbach Public Affairs (RELEASED).
Click here to learn more about Camp Humphreys
U.S. Army photos by Wayne W. Marlow
Provider Grill opens at new location
CAMP HUMPHREYS – The Provider Grill opened at its new location on June 4.
The 194th Combat Sustainment Support Battalion will continue to operate the Provider Grill at its new location, Building 1291. The dining facility had previously been the Red Dragon Inn and was operated by the 719th Military Intelligence Battalion.
Cake and ribbon cuttings were held to celebrate the occasion, and the 501st Sustainment Brigade Commander, Col. Darrell Duckworth, served as guest speaker.
“If you have ever had the opportunity to dine in a facility as excellent as the Red Dragon Inn, or the old Provider Grill, then you know what a special day this is, not just for the 194th CSSB, but for all of USAG Humphreys,” Duckworth said. “It is with great pride that the 501st Sustainment Brigade, together with the 501st Military Intelligence Brigade, have been able to renovate and transfer this consolidated dining facility. I congratulate all those who have contributed to this achievement. The opening of Provider Grill is indeed a day for celebration.”
Duckworth noted that the day marks a further strengthening of the ties between the 194th CSSB and the 719th MI.
“Today we recognize the opening of the new Provider Grill, signifying a bond between the Soldiers of the 194th CSSB and the 719th MI Battalion,” he said.
“I have all the confidence that the 194th Provider Battalion’s leadership will maintain and uphold the standard of nutrition, service and dedication previously demonstrated throughout the history of both the Provider Grill and the Red Dragon Inn. Both dining facilities have a long history of excellence. They have won awards such as the best decorated dining facility, best theme and originality, best culinary arts display and garnishments and best small dining facility. And it’s all supported by professional food service Soldiers and Korean culinary chefs.”
Duckworth noted the impact the dining facility will have on Humphreys.
“The Provider Grill will feed and nourish more than 800 Soldiers daily, with selections across all food groups,” he said.
“Holidays have been known as a specialty for this dining facility and will continue to remain so under the leadership of the Provider Battalion. With the combining of the Red Dragon Inn and Provider Grill staffs, this dining facility will be taking on a new dynamic, with almost twice as many Soldiers to support.”
Duckworth also touched on the vital role cooks play.
“The Army’s food supply specialists are some of the hardest working Soldiers in our Army today. Generally, they are the first one awake and the last one to go home,” he said. “For them, there is no such thing as the weekend. They still have a responsibility to supply and serve meals on Saturdays and Sundays. Every leader in this great Army knows the importance of chow and how it directly affects the morale of our great Soldiers.”
David Duffie, USAG Humphreys food program manager, talked about the preparation involved in the DFAC transition.
“We did a lot of corresponding with the units with regard to changing of the signs and décor items like table cloths, window shades, chair covers and DFAC account changes,” he said.
Mark Cox, United States Army Garrison Humphreys deputy commander, expressed his high expectations for the Provider Grill.
"At its new location, the Provider Grill will be filling a vital function on post and it is up to the task,” he said. “The 194th's leadership and Soldiers can be counted on to deliver delicious, nutritious meals in a vibrant setting. They have won a long line of awards and we look forward to that level of service continuing.”
The Theater in the Doudna Fine Arts Center on the campus of Eastern Illinois University in Charleston, Illinois on August 10, 2012. (Jay Grabiec)
ANSBACH, Germany -- The Washington Redskins Cheerleaders and an assembly of National Football League Alumni players visited the U.S. Army Ansbach Garrison (USAG Ansbach) Dining Facility (DFAC) on Katterbach Kaserne for lunch to chat with Soldiers and share a meal during their 58th Military Appreciation Tour, 1 Feb.
The ever-popular Washington Redskins Cheerleaders (WRC), also known as “The First Ladies of Football”, were joined by Superbowl veterans Ricky “Slick Rick” Sanders, Reggie Branch as well as six-time Pro Bowl selection Chris Samuels.
The tour participants were en route to Illesheim where the ladies of the WRC will entertain and perform for Soldiers and family members, demonstrating the dance moves and enthusiasm that have made them one of the NFLs favorite entertainers. Following their performance the cheerleaders joined by Sanders, Branch and Samuels will autograph images and memorabilia, pose for photos and chat with their many USAG Ansbach, 1st Air Cavalry Brigade (1ACB) and 12th Combat Aviation Brigade (12th CAB) service member fans.
The Washington Redskins Cheerleaders and their NFL alumni have chosen as a team to dedicate much of their time and energy to military service men and women and their families in both CONUS and OCONUS.
The tour was presented by Armed Forces Entertainment and Family & MWR.
As of August 22, 2016, they have been on more than 52 tours outside the US to bring a touch of home to all the men and women around the world. The ladies of the WRC were the first entertainers to go to the front lines of the Kosovo War in July of 1999 and also the first entertainers to tour the entire country of Iraq in one tour; visiting 20 FOB’s and Camps.
To learn more about the people and facilities of the U.S. Army Garrison Ansbach (USAG Ansbach) and the people they support in Ansbach, Katterbach and Illesheim, visit the community website at ansbach.army.mil
Photo by Michael Beaton, U.S. Army Garrison Ansbach Public Affairs (RELEASED).
(FORT BENNING, Ga) - Senior leaders man the serving lines in the time honored tradition of serving Soldiers and Civilian for their annual pre-Thanksgiving meal, Nov. 27, 2019 at the
Airborne Dining Facility. (U.S. Army photo by Patrick Albright, Maneuver Center of Excellence, Fort Benning Public Affairs)
(FORT BENNING, Ga) - Senior leaders man the serving lines in the time honored tradition of serving Soldiers and Civilian for their annual pre-Thanksgiving meal, Nov. 27, 2019 at the
Airborne Dining Facility. (U.S. Army photo by Patrick Albright, Maneuver Center of Excellence, Fort Benning Public Affairs)
PRESIDIO OF MONTEREY, Calif. – The U.S. Army Garrison Presidio of Monterey's Col. Paul W. Fellinger and Command Sgt. Maj. Andrew J. Wynn visit the construction site of the Presidio's new dining facility to speak with contractors and survey the progress of construction June 19. While on site, Fellinger spoke with construction workers on the progress of the new facility and took advantage of an offer to lend a hand in the demolition of some of the obsolete buildings scheduled for destruction that day. When completed near the end of 2015, the new facility will be able to accommodate and serve more than 1,300 personnel in just less than 90 minute, three times a day. The new 26,000 square-foot, one-story dining facility is being constructed to replace Combs Hall, built in 1966, which is currently operating at over capacity in support of service member students of the Defense Language Institute Foreign Language Center. Photo by Michael Beaton, Presidio of Monterey Public Affairs.
ANSBACH, Germany -- The Washington Redskins Cheerleaders and an assembly of National Football League Alumni players visited the U.S. Army Ansbach Garrison (USAG Ansbach) Dining Facility (DFAC) on Katterbach Kaserne for lunch to chat with Soldiers and share a meal during their 58th Military Appreciation Tour, 1 Feb.
The ever-popular Washington Redskins Cheerleaders (WRC), also known as “The First Ladies of Football”, were joined by Superbowl veterans Ricky “Slick Rick” Sanders (pictured, right), Reggie Branch as well as six-time Pro Bowl selection Chris Samuels.
The tour participants were en route to Illesheim where the ladies of the WRC will entertain and perform for Soldiers and family members, demonstrating the dance moves and enthusiasm that have made them one of the NFLs favorite entertainers. Following their performance the cheerleaders joined by Sanders, Branch and Samuels will autograph images and memorabilia, pose for photos and chat with their many USAG Ansbach, 1st Air Cavalry Brigade (1ACB) and 12th Combat Aviation Brigade (12th CAB) service member fans.
The Washington Redskins Cheerleaders and their NFL alumni have chosen as a team to dedicate much of their time and energy to military service men and women and their families in both CONUS and OCONUS.
The tour was presented by Armed Forces Entertainment and Family & MWR.
As of August 22, 2016, they have been on more than 52 tours outside the US to bring a touch of home to all the men and women around the world. The ladies of the WRC were the first entertainers to go to the front lines of the Kosovo War in July of 1999 and also the first entertainers to tour the entire country of Iraq in one tour; visiting 20 FOB’s and Camps.
To learn more about the people and facilities of the U.S. Army Garrison Ansbach (USAG Ansbach) and the people they support in Ansbach, Katterbach and Illesheim, visit the community website at ansbach.army.mil
Photo by Michael Beaton, U.S. Army Garrison Ansbach Public Affairs (RELEASED).
Students participate in the studio portion of the Art MA Online program in the Doudna Fine Arts Center on the campus of Eastern Illinois University in Charleston, Illinois on July 8, 2014. (Jay Grabiec)
PRESIDIO OF MONTEREY, California -- Service members, families, retirees and DoD civilians celebrated Thanksgiving together at the Combs and Belas dining facilities on the Presidio of Monterey on Nov. 22. Commanders and senior enlisted leaders were on the serving line to lend a helping hand and greet and thank everyone in the military family for their service.
Official Presidio of Monterey Web site
Official Presidio of Monterey Facebook
PHOTO by Joseph Kumzak, Presidio of Monterey Public Affairs