Command Sgt. Maj. Richard Ayala, 1st Stryker Brigade Combat Team, 4th Infantry Division, stacks yogurt in the Wolf Dining Facility Nov. 4, 2016. (Photo by Staff Sgt. Gene Arnold)
By Staff Sgt. Gene Arnold
14th Public Affairs Detachment
Diners at the Wolf Dining Facility received either a scary or career affirming surprise as they were served breakfast by 4th Infantry Division and Fort Carson Command Sgt. Maj. Michael A. Crosby, command sergeants major and senior enlisted leadership Nov. 4, 2016.
“We under acknowledge our (culinary specialists). We under acknowledge our mechanics, our medical personnel and sometimes, we under acknowledge our military police for what they do while you’re at home,” Crosby said.
“They’re out here busting hump trying to feed people, protecting the installation, working on vehicles or providing medical access to care,” he said. “So, basically, we’re going to walk in their shoes for a couple of hours to see what they go through every day and gain appreciation for what they do.”
Command Sgt. Maj. Michael A. Crosby, 4th Infantry Division and Fort Carson, slices oranges with Pfc. Adela Uresti, culinary specialist assigned to 183rd Support Maintenance Company, 68th Combat Sustainment Support Battalion, 4th Sustainment Brigade, 4th Infantry Division, at Wolf Dining Facility Nov. 4, 2016. (Photo by Staff Sgt. Gene Arnold)
In walking in the shoes of a culinary specialist, the senior enlisted advisers were not only teamed up to receive orders from the Soldiers, they also were given a full inspection for cleanliness prior to their duties.
“I think (this) will give them a better understanding of what their Soldiers go through on a daily basis. Not only that, it will show them that their senior leadership cares about them,” said Sgt. 1st. Class Daniel McGowan, Wolf Dining Facility shift manager assigned to the 59th Military Police Company, 759th MP Battalion.
The senior NCOs began preparing a full meal three hours before the dining facility’s doors would open for business.
Some of the culinary specialists were surprised but welcomed the responsibility and welcomed the command leadership.
Seeing firsthand the teamwork, precision, attention to detail and enthusiasm each culinary specialist displayed energized the senior leadership in completing each task given by team leaders.
Having only two months of experience, Pvt. Adela Uresti, culinary specialist, 183rd Support Maintenance Company, 68th Combat Sustainment Support Battalion, 4th Sustainment Brigade, 4th Infantry Division, welcomed the challenge of providing Crosby with guidance and purpose on kitchen operations.
“Physically, we (culinary specialist) get looked down on a lot, and it kind of bums us out a little bit,” Uresti said.
“It was kind of scary at first, it gave me a rush. People scrambled around in the beginning, but once things started to get situated, things started to flow,” she said. “Seeing the sergeant major slicing vegetables with us and seeing how we operate … it was really awesome. It showed me they care about us.”
After the meal preparation was complete, the senior enlisted leaders served their creations to the dining facility customers. Soldiers didn’t know whether to stand at parade rest or continue through the line as usual.
Spc. Cody Holmes, Signal, Intelligence and Sustainment Company, Headquarters and Headquarters Battalion, 4th Inf. Div., said it brightened his day.
“They are motivating. I came in here thinking, ‘Ah, yeah,’ but they were great, Holmes said. “They really started my day off on a good setting.”