Culinary specialists prepare to unwrap turkeys at the Fort Carson Culinary Academy Nov. 18, 2015. Cooks from around the post volunteered to work in support of Salvation Army’s Thanksgiving Community Dinner in Colorado Springs. (Photo by Jeanine Mezei)
By Sgt. William Smith
4th Infantry Division Public Affairs Office
“It is our way of giving back” was the answer every culinary specialist replied as to why they volunteered to prepare 367 turkeys and all of the Thanksgiving meal side dishes.
Seventeen culinary specialists spent more than 48 hours cooking over 3,000 dinners for the Colorado Springs Salvation Army Thanksgiving Day meal.
This is the 25th year Fort Carson teamed up with the Colorado Springs Salvation Army to provide holiday meals to community members.
The volunteers prepared more than 4,400 pounds of turkey, 635 pounds of green beans and 1,100 pounds of mashed potatoes and stuffing.
“I am honored to help serve those who are less fortunate,” said Sgt. Shawn Ribar, culinary specialist, Headquarters Support Company, Headquarters and Headquarters Battalion, 4th Infantry Division. “I am humbled by the opportunity to be able to give back to the community. I would encourage others to do the same when afforded the chance.”
Sgt. 1st Class Mark Vickery, NCO in charge for the meal service, said he is glad Fort Carson is able to give back to the community.
“The Soldiers are here on their own time to cook and prepare all of the food for the meal,” Vickery said. “It is 100 percent volunteers; they are cooking because they want to give back to the community and all it does for us.
“The Front Range community does a lot for us,” he said. “They have a number of programs that benefit so many of our military members in the community, and this is our way to give back for all that they do.”
Spc. Tony Lee, an immigrant from South Korea who became a citizen before joining the U.S. Army, said he is honored to have the opportunity to help make this meal happen for the past two years.
“It feels great to help those who are less fortunate,” said Lee, a culinary specialist with 3rd Squadron, 61st Cavalry Regiment, 2nd Infantry Brigade Combat Team, 4th Infantry Division. “When I was in the Republic of Korea Army, we never had anything to give back to the people.”
After the Soldiers prepared the meals, Fort Carson leaders helped serve the food at the Salvation Army on Thanksgiving Day.
“This is a great opportunity to support our community by helping those who are less fortunate,” said Maj. Gen. Ryan F. Gonsalves, commanding general, 4th Inf. Div. and Fort Carson. “Having the Army support, especially Fort Carson and all of its Soldiers contributing, from our cooks to our Soldiers who are helping serve, is absolutely wonderful. It is just a special moment for me to participate in something like this and see everybody’s enjoyment in having our Soldiers give their time.”