FORT DRUM, N.Y. -- After months of planning and hard work, culinary specialists across the 10th Mountain Division (LI) had transformed each dining facility into their vision of Thanksgiving in preparation for a competition that would allow each Soldier to shine and show their fellow Soldiers and their Families what they can truly do.
Brig. Gen. Carl A. Alex, deputy commanding general-support, awarded 1st Brigade Combat Team's DFAC staff with the trophy for the Commanding General's "Best Decorated Mess" (or dining facility) for their original sports motif after judging by a team of senior food advisers from the division and brigades Nov. 25.
"No matter what anybody says, there is always a competition -- not just today but every day that we are open -- to be the best at what we do," said Staff Sgt. Sean Wroten, a shift leader with 1st BCT DFAC.
Every day, these Soldiers prepare three square meals for the Warriors of the 10th Mountain Division, but in doing so, they don't get to show their full culinary and creative abilities.
"There aren't many times that we are seen, since we work in the background," Wroten said. "This meal allows the brigades to see the true talent of their (food service specialists)."
While preparing for this competition, every Soldier got to be creative and help in making the designs and ideas come to life. When the 1st BCT DFAC staff sat down to plan for their design, they wanted the Soldiers and Family Members coming through their dining facility to have an experience like being at home.
"Every Thanksgiving, you have your meal, got your football game on, and that is tradition in most households," Wroten said. "It doesn't matter if you're female, male, kid or adult -- this is something we grow up with being an American. It's basketball, baseball or football, and no matter what, everyone has some type of sport or a team that brings joy to them."
As the team of judges made their way around the installation from dining facility to dining facility, they could see the pride that each group of Soldiers had put into their designs and making everything come together. The themes included sports, Native American heritage, and traditional Thanksgiving, but what they all had in common was a sense of teamwork and accomplishment.
Along with the team, there are individual benefits that allow some of the food service specialists to outshine the rest of the members in their field and an opportunity to compete nationally.
"This competition allows the (senior leaders) to see the potential of each Soldier in order to send them to the culinary competition at Fort Lee," Wroten said. "For the Soldiers that are coming to dining facilities, some of the Soldiers aren't going to get a chance to go home or some may have Families here, but we still have duty. This is a chance that if for some reason they can't do it on Thanksgiving, they can come here, and it brings their morale up since they are able to celebrate not only with their Families, but also with their military Families."
For Spc. Stephen Keams, a food service specialist with 1st BCT, being a part of the winning team was "great" for new Soldiers who had just arrived at their DFAC, because it lets them know that their efforts and contributions are recognized.
Col. Mark O'Donnell, 1st BCT commander, said the day wasn't entirely about the meal, but about the camaraderie and "esprit de corps."
"Winning this competition is reflective of how hard they worked, their incredible confidence and their enduring dedication," O'Donnell said. "Our cooks do such a wonderful job."
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