Pfc. Michelle Leonard, food service specialist, Headquarters and Headquarters Company, 64th Brigade Support Battalion, 3rd Armored Brigade Combat Team, 4th Infantry Division, serves a main dish to Col. Gregory Sierra, brigade commander, as Command Sgt. Maj. Todd Sims, awaits his plate to judge during the Iron Strong Cook-off on Camp Buehring, Kuwait, July 9, 2015. (Photo by Staff Sgt. Grady Jones)
By Staff Sgt. Grady Jones
3rd Armored Brigade Combat Team Public Affairs Office, 4th Infantry Division
CAMP BUEHRING, Kuwait — Red velvet napoleon with cookie drizzled in zest orange cream sauce, cream of potato soup served with tortilla cracker and southwestern home style seasoned steak served with mashed potatoes and seasoned spinach were a few of the dishes created by food service specialists during the Iron Strong Cook-off July 9-11, 2015.
The Company I, 1st Battalion, 68th Armor Regiment, culinary team of Staff Sgt. Christopher Sprivey and Sgts. Michelle Mckinney, Francine Talley and Nicholas Davis took top honors in the 3rd Armored Brigade Combat Team, 4th Infantry Division, event at Camp Buehring, Kuwait.
“The purpose of this event is for our culinary specialists to demonstrate food service proficiency with field equipment while showcasing their culinary skillset,” said Chief Warrant Officer 2 Isaac Russell, 3rd ABCT food adviser.
The culinary specialists created their concoctions using a containerized kitchen (CK), a military field expedient kitchen. Battalion teams from across the brigade were given two hours to cook a meal fit for Soldiers using the available ingredients.
The Soldiers chopped and prepared food while a team leader provided guidance; teamwork proved to be essential to the culinary artists.
“I learned that members of my team work well together as well as on individual tasks,” said Spc. Sabrina Kriner, food service specialist, Company E, 588th Brigade Engineer Battalion.
During the course of three days Soldier culinary teams created meals using three main ingredients: steak, potato wedges and corn. Soldiers used their creativity, along with garnishments and seasonings, while competing for top honors.
“My team is making steak fajitas, corn O’Brien, mashed potatoes and a Mexican salad as an appetizer,” said Spc. Tyler Carter, food service specialist, Troop D, 4th Squadron, 10th Cavalry Regiment.
The panel of judges consisted of 3rd ABCT Commander Col. Gregory Sierra; Brigade Command Sgt. Maj. Todd Sims; Carlos Ortiz-Sierra, safety officer; and Sgt. 1st Class Lavera Lane, maintenance — materiel branch sergeant, Directorate of Logistics-North, Area Support Group-Kuwait, U.S. Army Central.
“I want the judges to feel as if my team’s meal is something different, unique,” said Sgt. Jigme Dolker, food service specialist, Company F, 3rd Battalion, 29th Field Artillery Regiment. “I want them to remember our dish.”
Davis shared how the winning team came up with their menu.
“We took about two weeks to plan our meal,” he said. “We wanted to create a simple meal.”
Each team presented an appetizer followed by a main dish. Desserts were optional additions counted as bonus points.
“My team used red velvet cake to create our dessert,” said Pfc. Michelle Leonard, food service specialist, Headquarters and Headquarters Company, 64th Brigade Support Battalion.
Meals were rated in areas such as presentation, taste and proper preparation as each dish was presented to judges.
A self-declared “food nerd,” Sims told the culinary teams how food has helped him during his military career.
“I like to cook for my Family,” said Sims. “It’s therapeutic for me.”
The contest marked the first time competing in culinary arts for some of the Soldiers. The experience allowed for increased leadership abilities, Kriner said.
“I learned how to make tomato garnish from one of my NCOs,” Kriner said. “This experience helps prepare me to train and lead Soldiers in the future.”
Temperatures in the kitchen reached 131 degrees, but the battle-hardened and conditioned Soldiers held their ground and focused on the task at hand.
“In here it’s about 20 degrees warmer than the outside temperature,” said Staff Sgt. Olivia Montgomery, food service sergeant, Troop D, 4th Sqdn., 10th Cav. Reg.
Culinary specialists are an important asset to overall mission success as Soldiers’ morale improves when they get hot meals during training events and contingency operations, said Sierra.
“Never confuse the importance of your job with its proximity to the front lines,” he said. “Being a culinary specialist is one of the most important and difficult jobs in the Army.”