Eighth Army recognizes best themed dining facility winner

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USAG Yongsan, Korea. — Eighth Army Commanding General, Lt. Gen. Thomas S. Vandal and Eighth Army Senior Enlisted Advisor, Command Sgt. Maj. Richard E. Merritt pose with representatives from the four winning dining facilities at a ceremony for the Best Thanksgiving Day competition. The Best Thanksgiving Day competition gave food service personnel an opportunity to build esprit de corps and raise the standards of culinary excellence and professionalism in the army food service program.
USAG Yongsan, Korea. — Eighth Army Commanding General, Lt. Gen. Thomas S. Vandal and Eighth Army Senior Enlisted Advisor, Command Sgt. Maj. Richard E. Merritt pose with representatives from the four winning dining facilities at a ceremony for the Best Thanksgiving Day competition. The Best Thanksgiving Day competition gave food service personnel an opportunity to build esprit de corps and raise the standards of culinary excellence and professionalism in the army food service program.

Eighth Army recognizes best themed dining facility winner

by: Sgt. William Brown | .
Eighth Army Public Affairs | .
published: January 27, 2017

Yongsan, South Korea. (Jan. 17, 2017)-- Dining facilities from across the peninsula showed off their creativity and culinary skills in a themed dining facility competition.

Each dining facility came up with their own theme. The wining dining facility, the Provider Grill from Camp Humphreys earned top honors with an aloha Thanksgiving theme. Three other dining facilities were choosen to represent each of four areas in Korea.

The dining facilities were recognized by Eighth Army Commanding General, Lt Gen. Thomas S. Vandal and Eighth Army Senior Enlisted Advisor, Command Sgt. Maj. Richard E. Merritt during a ceremony at United States Army Garrison Yongsan, Jan 17.

Joining the Provider Grill were K16's The Rotor Wash Café, Camp Casey's Thunder Inn and Camp Henry's Sustainer Grill.

Master Sgt. Christopher Brendel, the 403rd Army Field Sustainment Brigade's food service NCOIC and the 2nd Infantry Division logistics evaluated the DFACs from area one through four and selected the four finalists for competition.

Each facility was evaluated based on the best display theme, culinary arts display, menu, customer service and nutritional requirements.

"It's good to be acknowledged as the best dining facility," said Staff Sgt. Ashley Dennis, the culinary and operations noncommissioned officer in charge for Headquarters and Headquarters Company, 194th Combat Sustainment Brigade. "We are around 6,000 miles from home and it's good to at least bring a smile to the Soldiers' faces. Even if they are only gone for a year, it's still the best feeling."

Competitors say the competition gave food service personnel an opportunity to build esprit de corps and raise the standards of culinary excellence and professionalism in the army food service program.

"We have to work as a team because it is definitely not an individual event," said Pfc Levi Facemyer, a food service specialist for 520th Maintenance Company, 194th Combat Sustainment Brigade. "Everyone works hard so that we can get the mission accomplished and given the short time frame we were able to pull off as much as we did and win overall. Being recognized like this really makes me want to be the best I can be."

(Photo Credit: Sgt. William Brown, Eighth Army Public Affairs)

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