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Minnesota National Guard
Aviation Brigade treated to full cuisine

Camp Ripley, Minn – A running joke inside of the Army has always been the quality of “Army Chow” In basic training, Soldiers sing cadence referring to marching cooked chicken and lethal biscuits but, at this year’s annual training, the food has been fit for even the most finicky of pallets

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All it took was someone caring enough to do the menu right

Soldiers from the 34th Combat Aviation Brigade began noticing the difference almost immediately when, during the first hot breakfast, they were offered an “everything omelet” This is all thanks to the effort of two individuals, Warrant Officer 1 Jason Diers and Master Sgt Roger LeBlanc

“We took the traditional daily menus and ordered all of them,” explained LeBlanc Food service is usually ordered through a pre-determined menu and then a local distributor delivers the items to craft the meals

Some of the offerings have been as varied as barbeque ribs, steak, fish and a variety of breakfast food, including egg varieties, meat varieties and hand-made pastries

Soldiers have also commented positively on the food, some even commenting that it was the best food they had known at annual training

“The food was awesome,” said Sgt Reid Ronning, UH-60 Black Hawk brew chief,   C Co, 2-211th General Support Aviation Battalion His unit was supposed to get standard army rations, known as Meals Ready to Eat (MRE) all week but LeBlanc coordinated with their 1st Sgt to have hot meals served “You come in expecting one thing and you what you get is a full lunch”

“Master Sgt LeBlanc has done an outstanding job with the mess hall along with the cooks that are helping him out,” said Diers “LeBlanc has been in the Army for almost 40 years and has gained a lot of experience that has made our meals so good”

Photos and story by Sgt Nicholas Olson
34th Combat Aviation Brigade Public Affairs
20 July, 2010





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