2020. 4. 14. 21:33ㆍ카테고리 없음
I first joined the army in 1996 and have been part of what most soldiers probably considers as the most important unit of any command, the Food Supply Unit. My battlefield is the kitchen where I rose from the ranks where my army soldier rank promotions became commensurate to my rise in the kitchen ranks. When I became Private First Class in 98, I also earned the title of First Cook. 2001 saw me become a Staff Sergeant on the field and a Senior First Cook in the Mess Kitchen. Currently, I am now Sergeant First Class and serving as the Dining Facility Manager as well. Being a Dining Facility Manager is not an easy job. I have to know how to manage twenty-five people and multi task between meal planning, cooking, and food distribution at base camp and on the field. Sometimes, it can turn into a real headache, especially when I have to accomplish the job in a war zone situation.
