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1st Infantry Division/Fort Riley News

Tag: Dining Facilities

Army Reserve chefs train at ‘Big Red One’ culinary lab

July 30, 2015 — Soldier chefs from around Fort Riley regularly take timeoff from their duties at post dining facilities to take part in a two-week FoodService Refresher Training Course at the Fort Riley Food Service Lab. For thefourth course in 2015, the class saw the inclusion of six Soldiers from faroutside Fort Riley’s gates. “Obviously we’re doing something MORE
Staff Sgt. Jeffrey Matthews (center), DHHB, 1st Inf. Div., demon¬strates a technique for preparing a chicken for Pvt. Andrea Pearson (right) while Spc. Jalessa Staton works on her own chicken July 15 at the Fort Riley Food Service Lab. Staton and Pearson were among six Army Reserve Soldiers from the 1006th QM, 143rd Expeditionary Sust. Command, who took part in a two-week refresher training on Fort Riley.

Remaining at the top of their game

June 11, 2015 — Seventeen Soldiersspent the past two weeks refreshing their food preparation and service skills,a course of instruction that culminated in a Food Service Refresher TrainingEnd of Course Luncheon May 15. The group was reintroduced to craft skills frombasic to advanced levels. Training included sanitation, nutrition, soups,sauces, vegetables and MORE
Staff Sgt. Jeffrey Matthews (right), Division Headquarters and Headquarters Brigade, 1st Infantry Division, instructs  Spc. Tonnica Battiste (left), 82nd Engineer Battalion, 2nd Armored Brigade Combat Team, 1st Inf. Div., and Pfc. Shaklia Singleton, 1st Combined Arms Battalion, 63rd Armor Regiment, 2nd ABCT, 1st Inf. Div., on making Bananas Foster. For the luncheon, the Soldier chefs prepared seared bass, a spring salad, panko-stuffed chicken breast and the Bananas Foster, served with pound cake and vanilla bean ice cream.

Soldier chefs outstanding in Connelly Program phase two

May 1, 2015 — Just because Soldiers are outin the field doesn’t mean they can’t get a four-star meal. That’s what theSoldier chefs of the 701st Brigade Support Battalion, 4th Infantry Brigade CombatTeam, 1st Infantry Division, demonstrated March 30 as they participated in thesecond phase of the Philip A. Connelly Program. Evaluators from the Army’s IIICorps were MORE
Pfc. Dewayne McKenzie (left) and Spc. Aldon Caldona, both of 701st BSB, 4th IBCT, 1st Inf. Div., check on the progress of lunch March 30 in one of Fort Riley’s many training areas.

Demon’s DFAC takes 1st place in IMCOM West competition again

September 18, 2014 — Soldiers with the 1stCombat Aviation Brigade, 1st Infantry Division Demon’s Dining Facility werehonored Aug. 26 as Brig. Gen. Sean P. Swindell, 1st Inf. Div. deputy commandinggeneral for maneuver, presented the staff with a trophy for their first-placewin in the second phase of the Phillip A. Connelly evaluation. Representatives from the407th Army MORE
Col. Matthew Lewis, commander, 1st CAB, left, congratulates Spc. Donavon Sanford, Demon’s DFAC, 1st CAB, right, for his part in the Demon’s DFAC’s success Aug. 26 at Fort Riley. The DFAC competed against 11 others from the entire Western Region.

Demon Diner Wins Philip A. Connelly Award

August 4, 2014 — “Big Red One” Soldiers are oftenrecognized for their skills, and the 1st Infantry Division’s Soldier chefs areno exception. Food service specialists fromthe 1st Combat Aviation Brigade’s “Demon Diner” dining facility demonstratedtheir skills in Phase II of the Philip A. Connelly evaluation, taking firstplace in the competition. “I am extremely MORE
Pfc. Ronald Ibale, 3rd AHB, 1st Avn. Regt., 1st CAB, sets out meal items July 7 at Demon DFAC on Fort Riley. The Demon DFAC won Phase II of the Philip A. Connelly evaluation and will go on to represent IMCOM West at the FORSCOM level of competition.