FORT JACKSON, S.C.— Many trainees and soldiers at Fort Jackson will start enjoying a thanksgiving feast a day early on Nov. 23 for either lunch or dinner depending on their training schedule.
Fort Jackson leadership makes holiday celebrations different than other training days. “We generate readiness for our Army, and it starts with taking care of our trainees who are away from their families,” said Fort Jackson Commander Brig. Gen. Jason E. Kelly. “We want the trainees to know that their family has grown. They are also members of the Army family now.”
The dining facilities start serving at 11 a.m. and finish around 2 p.m.
Dining facilities are working to prepare the following main dish items: turkey, ham, prime rib, Cornish hen, salmon, and shrimp. There will be several sides available such as rice, mashed potatoes, sweet potatoes, two types of corn bread, vegetable medley, collard greens, corn, squash and green beans, several salads and a dessert bar with pies and cakes.
The dining facility also gets a new look for the meal. Preparations range from facility decoration, worker uniform/costume preparations, unit participation in development of the facility theme, coordinating meal periods and command servers, pre-preparation of ingredients, specialty cake decorating, ice-carvings, and throwing down in the kitchen preparing all the fixings. Typically, food service personnel establish shifts starting the night before to ensure all of the preparations are ready and on time.
Following tradition, the meal will be served by commanders, their staffs, and senior non-commissioned officers of each company as their soldiers and trainees pass through the serving line.
