Culinary specialists chop up cooking techniques at workshop
Brigade food service specialists and their civilian counterparts learned advanced food presentation techniques by preparing garnishes of decorative meats and vegetable plates for food displays for Thanksgiving meals at Fort Gordon in the workshop.
It is the fifth year that Fort Gordon food service contractors have hosted the workshop and the second year where they learned advanced culinary techniques side by side with food service specialists from 35th Signal Brigade.
Maj. Gen. LaWarren V. Patterson, U.S. Army Signal Center of Excellence and Fort Gordon commanding general, and Command Sgt. Maj. Ronald S. Pflieger, the SIGCoE regimental sergeant major, attended the workshop Nov. 25. Patterson praised the Soldiers and contractors for their hard work and dedication for preparing an outstanding Thanksgiving meal for Fort Gordon Soldiers and families.
Master Sgt. David Hall, the chief food operations sergeant for the 35th Signal Brigade, was the mastermind behind brigade food service specialists’ participation in the workshop. Hall said the relationship between brigade food service specialists and their civilian counterparts will prepare 35th Signal Brigade Soldiers for the upcoming 39th All Armed Forces Culinary Arts Competition held at Fort Lee, Va., next year.
“Soldiers and food service contractors work together as a whole and this is the way it should be,” said Hall.
Pfc. Robert M. Foster, a native of Greenville S.C., a food service specialist assigned to C Company, 67th Expeditionary Signal Battalion, 35th Signal Brigade, prepared garnishments of glazed turkey, ham and made special sauces for the Thanksgiving meal.
“Every plate presented is unique and different,” said Foster. “I have never seen anything like this before.”
“The food service specialists will remember the techniques learned from the workshop for the rest of their lives,” said Kaven Johnson an instructor of the culinary workshop.