SSG John Densham, Jr.

Recipe

Yields: 1 tart

• 1 Kabocha Squash, cubed
• 1 Vidalia Onions, diced
• 1 Leek, sliced
• 3 Tablespoons Curry Powder
• 1 Tablespoon Honey
• 1 Cup Coconut Milk
• 3 Tablespoons Canola Oil
• To Taste Kosher Salt
• To Taste Black Pepper, Fresh Ground
• 1 Teaspoon Cilantro, Chiffonade
• 1 cup (2 sticks) cold unsalted butter
• 2 2/3 cups pastry, plus extra for dusting
• 1 teaspoon salt
• 1 teaspoon sugar
• ½ cup ice water, or as needed

Tart Dough

Cut butter into small cubes (about 1⁄2 to 1 inch). Combine flour, salt, and sugar. Toss butter with the flour mixture. Cut the fat into the flour using a food processor, pastry blender. Leave some butter in larger pieces, about the size of a pea.

Drizzle a few tablespoons of the ice water over the surface of the flour mixture. Use a fork to push and smear the dough, rubbing it against the side of the bowl. Continue to add the water, a tablespoon or so at time, just until it holds together when you press a handful of it into a ball. It should be evenly moist, not wet, and shaggy or rough in appearance.

Turn the dough out onto a lightly floured work surface. Gather and press the dough into a ball. Divide the dough into 2 equal portions. Pat each into an even disk, wrap well, and chill in the refrigerator at least 20 minutes and up to overnight.

Filling

To make filling start by sweating the squash, onions, and leeks in oil. Season with kosher salt and fresh ground black pepper. When the onions and leeks are translucent add coconut milk and curry powder. Continue to cook until squash is tender. Puree mixture in a food processor or VitaMix. Adjust seasoning if necessary.

Tart

Preheat oven to 350 degrees. Roll dough to about a ¼ in. thick. Cut dough with circle cutter to fit desired tart pan. Blind bake the tart shell about 5-8 minute until lightly golden brown.

Finish

To finish tart, pipe squash puree into tart shell. Bake until golden brown, about 7 minutes. Serve immediately or keep warm for service.

Seasonal Greens Salad with Pickled Cherries and Candied Almonds

Seasonal Salad

• ¼ Cup Seasonal Mixed Greens
• 1 Tablespoon Pickled Cherries
• 1 Tablespoon Candied Almonds
• 1 Tablespoon Toasted Coconut
• 5 Sourdough Croutons
• 2 Tablespoons Cranberry Puree
• 2 Tablespoons Coconut Vinaigrette

To Serve

In a small bowl place greens, cherries, almonds and dress with coconut vinaigrette being careful just to coat all components. Plate salad and garnish with coconut and croutons.

Cranberry Puree

• 1 Cup Cranberries, Fresh
• 2 Cups Water
• 3 Tablespoons Dark Brown Sugar
• 1 Tablespoon Honey
• To Taste Salt

Bring cranberries and water to boil, reduce to a simmer and add dark brown sugar, honey, and salt. Continue to cook over low heat until cranberries burst and are tender. Puree and chill for service.

Coconut Vinaigrette

• 2 Tablespoons Coconut Puree
• 3 Tablespoons Canola Oil
• 1 Tablespoon Sherry Vinegar
• To Taste Kosher Salt
• To Taste Black Pepper, Fresh Ground

Place all ingredients into squirt bottle and season to taste with salt and black pepper.

Pickled Cherries

• ¾ Cup distilled white vinegar
• ¼ Cup sugar
• 2 Teaspoons whole black peppercorns
• 1 Teaspoon coriander seeds
• ½ Teaspoon crushed red pepper flakes
• 1 Pound fresh cherries, stemmed and pitted
• ¾ Cup water

Place vinegar, sugar, peppercorns, coriander, pepper flakes, and water into a medium sized saucepan and bring to a boil in a stirring to dissolve sugar. Reduce heat to medium; simmer 5 minutes. Using a fine-mesh sieve, strain into a medium bowl; return liquid to pan. Add cherries and simmer until cherries are tender, 3–5 minutes. Transfer cherries 1-qt. mason jar. Pour in enough pickling liquid to cover cherries. Cover and chill. Keep refrigerated. Strain before serving.

Sourdough Croutons

• 6 oz. Sourdough loaf, cut into 1"pieces
• 10 Garlic cloves, smashed
• 4 Tablespoons unsalted butter
• To Taste Kosher salt
• To Taste Freshly ground pepper

Preheat oven to 375°. Place bread in a large bowl. Cook garlic and butter in a medium saucepan over medium-low heat, swirling often, until foaming subsides, butter turns golden brown, and garlic is fragrant, 6–8 minutes. Drizzle garlic butter over bread and toss to coat; season with salt and pepper. Next, spread out bread mixture on a parchment lined baking sheet. Bake croutons until deep golden brown and crisp, 20–25 minutes. Let cool, then pluck out and discard garlic cloves. Reserve for service.

Candied Almonds

• 4 oz. Almonds, slivered
• 2 oz. Confectioners Sugar
• 2 Teaspoons Kosher Salt
• 1 Teaspoon Black Pepper, Fresh Ground
• 2 Teaspoons Smoked Paprika
• Combine all ingredients into a large non-stick pan. Cook over medium heat until sugar has dissolved and almonds are shiny. Pour nuts onto silpat or parchment to cook. Reserve for service.

CS1 (SWAW) Franklin Charlz S. Tercenio

Butternut Squash Soup with Crème Fraiche and Roasted Pumpkin Seeds

Ingredients:

• 1 Large butternut squash, peeled, seeded and cut into 1-inch cubes
• 1 tablespoon unsalted butter, melted
• 1 tablespoon olive oil
• ½ cup minced shallots
• 4 cups low-sodium chicken or vegetable broth
• ½ cup heavy cream
• ½ cup crème fraiche (for serving)
• Roasted pumpkin seeds (for serving)
• Kosher salt & crushed black pepper

Directions:

1. Preheat the oven to 400 degrees F. Place the cut squash on a bowl and mix it with melted butter until coated. Place squash on a rimmed baking sheet, and season with salt and pepper. Spread out the squash allowing space in between the cubes and roast until tender and lightly browned on the bottom for about 30 min.
2. Heat up oil on a stockpot over medium heat and add the minced shallots. Sautee until shallots are golden brown. Add the broth and bring it to a simmer.
3. Add the cooked butternut squash to the simmering broth. Working in batches, puree the soup in a blender or food processor or puree right in the pot with an immersion blender. Salt and pepper to taste.
4. Add the heavy cream and heat just until warmed through. Place the crème fraiche in a small bowl and stir with a fork to make it very soft and creamy. Ladle the soup into bowls, swirl in a tablespoon of the crème fraiche, and sprinkle with roasted pumpkin seeds.

GySgt Anthony Maietta

Cajun Fried Turkey

Brine Ingredients and Instructions

• 2 gallons of water
• 1 cup kosher salt
• 1 cup brown sugar
• 1 grapefruit, halved
• 1 navel orange, halved
• 6 garlic gloves, smashed
• 2 rosemary sprigs
• 4 thyme sprigs

1. Combine all ingredients in a large pot and heat until salt and sugar are dissolved.
2. Let cool slightly and place in refrigerator overnight until cooled completely.
3. Brine turkey for 24 hours

Butter Injection Ingredients and Instructions

• 1/2 pound unsalted butter
• 1/2 can lager beer
• 2 tablespoons worcestershire sauce
• 3 tablespoons hotsauce
• 1 tablespoon onion powder
• 1 tablespoon garlic powder

Combine all ingredients in a small saucepan and cook over low heat until the butter is melted. Stir to ensure ingredients are combined thoroughly. Keep warm until ready to inject turkey.

Spice Rub and Frying Instructions

• 1/4 cup kosher salt
• 4 tablespoons onion powder
• 4 tablespoons garlic powder
• 3 tablespoons black pepper
• 3 tablespoons white pepper
• 2 teaspoons ground bay leaves
• 1 tablespoon cayenne pepper
• 2 teaspoons file powder
• 1 1/2 tablespoons paprika
• 1 (10 to 12 pound) whole turkey
• 4 to 5 gallons peanut oil

Directions

1. Preheat the peanut oil to 375 degrees in an outdoor area.
2. To make the rub, combine all the seasonings in a container and set aside.
3. Remove the turkey from the brine and rinse.
4. Pat the turkey with paper towels inside and out. This is very important since placing a wet turkey into hot oil can cause the pot to overflow and cause a grease fire.
5. Inject the turkey with the butter mixture in the breast and thigh areas.
6. Rub the turkey with the seasoning mixture on the inside and out. You may not need all of the rub.
7. Insert the cavity hook into the turkey and out of the neck.
8. Very carefully, lower the turkey into the hot oil.
9. Monitor the temperature of the oil carefully to ensure it stays at 375 degrees.
10. Frying the turkey will take about 3 minutes per pound.
11. Let the turkey rest for 20 minutes uncovered before carving.

TSgt Daniel Haire

Roasted Carrots with Candied Pecans and Goat Cheese

Ingredients

• 2 pounds carrots - peeled
• 1/2 cup brown sugar
• 4 tablespoons unsalted butter - cut into pats
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon cinnamon
• 4 ounces goat cheese - crumbled
• 1 tablespoon fresh thyme leaves to garnish

Candied Pecans:

• 2 tablespoons butter
• 3 tablespoons maple syrup
• 1 tablespoon brown sugar
• 1 cup roughly chopped pecan halves
• 1/4 teaspoon flaked sea salt

1. Preheat the oven to 350 degrees F.
2. Then line a baking sheet with foil. Place the carrots in a single layer on the baking sheet. Sprinkle with the brown sugar and evenly distribute the pats of butter. Also, sprinkle with salt, pepper, and cinnamon.
3. Place in the oven and bake for 50-60 minutes or until the carrots are just fork tender. During baking, turn the carrots 3 or 4 times.
4. While the carrots are roasting, prepare the candied pecans by melting the butter in a small pan on low heat. Once the butter is melted, add the maple syrup, brown sugar, and pecans. Stir about 2 minutes until the mixture thickens.
5. Remove the candied pecans from the heat and stir in the flaked sea salt. Set aside.
6. Once the carrots are cooked, put them in a serving dish. Sprinkle them evenly with the candied pecans and goat cheese. Finish the dish with a sprinkle of fresh thyme leaves.

PO1 Karyna Rais

Bourbon Sweet Potato Casserole

• 4 medium sweet potatoes
• 3/4 cup brown sugar
• 1 tablespoon vanilla extract
• 11/2 teaspoon cinnamon
• 1/4 cup milk
• 4 tablespoons butter, melted
• 2 large eggs, beaten
• 2 tablespoons bourbon (optional)
• kosher salt

Topping

• 3/4 cup brown sugar
• 1/3 cup all-purpose flour
• 1 1/2 cups pecans roughly chopped
• 6 tablespoons butter melted
• ½ teaspoon cayenne pepper more or less to taste
• 1-2 teaspoons fresh chopped rosemary

Flaky salt for garnish

INSTRUCTIONS

1. Preheat your oven to 400 degrees F. Bake sweet potatoes for 1 hour or until soft. When the sweet potatoes are cooked, cut in half and cool.
2. Combine the brown sugar, flour, pecans, butter, cayenne, and rosemary. Set Aside.
3. Reduce the oven temperature to 350 degrees F. Remove the skins of the sweet potato and add to a mixing bowl. Mash well and stir in the brown sugar, vanilla, cinnamon, milk, butter, eggs, and bourbon until combined. Season with salt.
4. Pour the sweet potato mixture into a 9x13 inch baking dish. Top evenly with pecans.
5. Bake for 35-40 minutes, until the pecans are golden. Garnish with flaky salt. Serve warm and Enjoy!

SSgt Carmen Smith

Pumpkin and Carrots Spiced Bread Drizzled with Cream Cheese Vanilla Frosting

Ingredients

• 15oz - Pumpkin puree
• 2 medium - Carrots, Peeled and Shredded
• 4 - Eggs
• 3 Cups - Sugar
• 3 ½ Cups - All Purpose Flour
• 1 Cup - Vegetable Oil
• 2/3 Cup - Water
• 1 teaspoon - Ground Cinnamon
• 1 teaspoon - Ground Cloves
• 1 teaspoon - Salt
• 3 teaspoon - Baking Soda

Cream Cheese Vanilla Frosting

• 8oz - Cream Cheese, room temp.
• ½ Cup - Powder Sugar
• 1 teaspoon - Vanilla Extract (I used white vanilla extract)

Directions

Preheat oven at 350 F, spray a large bunt cake mold with nonstick spray and flour.

In a large mixing bowl, combine the pumpkin, shredded carrots, oil, water, and sugar. In a separate bowl whisk the rest of the dry ingredients together.

Add the mix to the greased mold then bake for 1 hour or until inserted toothpick comes out clean. While the bread is baking, take a small bowl and mix in the room temperature cream cheese, powder sugar and vanilla extract. Save on the counter for garnish (Do not refrigerate). Once the bread is completely cooled, drizzle it with the cream cheese frosting as desired.

TSgt Diana Pena

Pumpkin Cheesecake

Pecan Shortbread Cookie Crust:

• 1 ½ lightly packed crushed shortbread cookies with pecans (16 cookies)
• 3 tablespoons flour
• 3 tablespoons butter, melted

Filling:

• 1 cup sugar
• 3 tablespoons flour
• 1 package (8 oz) cream cheese, softened
• 1 package (3 oz) cream cheese, softened
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ¼ teaspoon ground cloves
• 3 eggs
• 1 can (15 oz) pumpkin (not pumpkin pie mix)
• 1 tablespoon milk

Steps:

1. Heat oven to 375°F. In medium bowl, mix all crust ingredients until crumbly. Press firmly on bottom and side of ungreased 9-inch glass pie plate. Bake about 12 minutes or until light golden brown.
2. In large bowl, beat sugar, 3 tablespoons flour and both packages of cream cheese with electric mixer on low speed until smooth; reserve 1/2 cup. Add all remaining filling ingredients except milk to cream cheese mixture. Beat on medium speed, scraping bowl constantly, until smooth. Pour into crust.
3. In small bowl, mix reserved 1/2 cup cream cheese mixture and the milk. Spoon over pumpkin mixture. Cut through cream cheese and pumpkin mixtures with knife in S-shaped curves in one continuous motion. Turn pie plate one-fourth turn and repeat. Cover edge of crust with 2- to 3-inch strip of foil to prevent excessive browning.
4. Bake 35 to 40 minutes or until knife inserted in center comes out clean, removing foil for last 15 minutes of baking. Cool 30 minutes. Cover loosely and refrigerate at least 4 hours before serving. Store in refrigerator.

Sergeant First Class Curtis S. LaDue

Sergeant First Class Curtis S. LaDue assumed his current duty and serves as the Enlisted Aide De Camp to The United States Army Europe Commanding General GEN Christopher Cavoli. USAREUR HQ on Lucius D. Clay Kaserne, Wiesbaden Germany 5 February 2018.

SFC LaDue is a native of New York’s Adirondack Park. He was raised in the small town of Saranac Lake, New York. He happily married Meghan T. Milana on 3 March 2003; together they have five children, Kamryn J. LaDue 22, Logan S. LaDue 21, Chasidy M. LaDue 15, Michael C. LaDue 12, and Mark C. LaDue 7.

SFC LaDue enlisted into the United States Army on 5 March 2002. He completed Basic Combat Training at Fort Jackson, South Carolina, and Advanced Individual Training at Fort Lee, Virginia, as a Food Operations Specialist. His previous assignments include Squad Leader and First Cook for 514th Maintenance Co, 548th CSSB Fort Drum, New York; Food Operations NCO for HHC 25th HHBN, 4th Infantry Division, Schofield Barracks, Hawaii; Flight Steward for United States Army Priority Air Transport Command (USAPAT C20) Joint Base Andrews, Maryland; HHD; Enlisted Aide, HHC HQDA G3/5/7 Fort Myer, Virginia; Enlisted Aide, A Co 4th Infantry Division, Fort Carson, Colorado. He has deployed in support of Operation Enduring Freedom to Camp Arifjan, Kuwait, and twice in support of Operation New Dawn to Camp Speicher, Iraq.

SFC LaDue’s education includes Warrior Leader Course at Fort Drum, New York; Advanced Leader Course, Senior Leader Course Fort Lee Virginia, Master Leaders Course Fort Campbell Kentucky; Battle Staff NCO Course, Fort Bliss Texas; Contracting Officer Representative Course, Food Service Management Course, ServSafe Certification Course, Advanced Culinary Skills Course, and Enlisted Aide Training Course at Fort Lee, Virginia; Aircrew Flight Support Training Course in Savanah, Georgia; Mobile Retention Training Course and SHARP Training Course in Fort Belvoir, Virginia.

SFC LaDue is a Magna Cum Laude Graduate of National American University with a Bachelor’s of Science in Management. He is also a Magna Cum Laude graduate of Stratford University with an Associate’s in Advance Culinary Theory.

SFC LaDue’s award’s and decorations include the Association of Quartermasters Honorable Order of Saint Martin. He has earned the International Society of Logistics Demonstrated Logistician and Demonstrated Senior Logistician designation. Meritorious Service Medal with 2 Oak Leaf Cluster, Army Commendation Medal with 1 Silver Oak Leaf Cluster, Army Achievement Medal with 2 Oak Leaf Clusters, Army Good Conduct Medal with a Bronze 4 Loop Clasp, National Defense Service Medal, Iraqi Campaign Medal with 3 Bronze Service Stars, Global War on Terrorism Expeditionary Medal, Global War on Terrorism Medal, NCO Professional Development Ribbon with a Bronze Arabic Numeral 3, Army Service Ribbon, Overseas Service Ribbon with a Bronze Arabic Numeral 3, and the Meritorious Unit Commendation Award. His badges include the Drivers Badge, German Army Proficiency Badge (Gold), and the Army Staff Identification Badge, German Armed Forces Badge of Marksmanship “Schutzenschnur” (Gold).

Staff Sergeant Darnell Morris

Food Service Specialist/ Marine Enlisted Aide

Staff Sergeant Morris was born in Milwaukee, Wisconsin on September 1 1 of 1995. On July 29th, he reported to Marine Corps recruit Depot, San Diego, California. Private Morris reported to Marine Combat training (MCT) at Camp Pendleton, California. Upon graduation, he attended food service specialist school in Fort Lee, Virginia, receiving the Military Occupational Specialty 3381.

In April of 2014, Private First Class Morris was assigned to 3d Marine Division, Camp Courtney, Okinawa, Japan. During September of 2014, LCpl Morris was selected to go to Battle of Katan in the Philippines. LCpl Morris and his marines prepared approximately 1 100 portions of field rations for marines and sailors, he was awarded a meritorious mast upon the completion of his work. In October 2014, LCpl Morris returned to his mess hall where he began serving in the billet as Chief Cook in his mess hall until March of 2015. In April 2015, LCpl Morris was again selected to return to the Philippines to participate in operation Phiblex. Upon returning to the mess hall, LCpl Morris was assigned as the store room NCO.

In September 2015, LCpl Morris was promoted to the rank of corporal. Shortly after being promoted, Corporal Morris attended the resident's corporal's course. During the course, Corporal Morris was chosen as the Class Leader and served as the Vice President of his mess night due to his constant display of leadership. Corporal Morris was recognized as a distinguished Honor Graduate by finishing second in his class.

Following Corporals Course, Cpl Morris reported to the Non- Commissioned Food Service Course in Fort Lee, Virginia. In April of 2016, Corporal Morris was accepted into the Marine Corps Enlisted Aide Program. Cpl Morris was transferred to the Secretary of the Navy's Dining Facility.

In December of 2016, Sgt Morris was awarded with the Navy and Marine Corps Achievement Medal by the Secretary of the Navy for his duties while serving at the SecNav Mess. As of April 2017, Sgt Morris was reassigned to The Secretary of Defense Executive Dining Facility. During this time, he worked with the Air Force Executive Dining Facility before obtaining his TSSCI. During his tour with OSD, Sergeant Morris worked in both, the front of the house and the back of the house where he served as Assistant Kitchen Manager. Sergeant Morris and the staff provided numerous breakfast events, luncheons, private dining events, retirements, promotions, and board counsel dinners. Following his performance, Sgt Morris was selected to work at the Historic Home of the Commandants. Sgt Morris serves as one of four Marine Aides to the CMC. Sgt Morris was nominated by the CMC to participate in the 20th Annual USO Salute to Military Chefs. In April 2018, Sgt Morris returned to Fort Lee, Virginia, graduating within the top 95% of his Enlisted Aide Training Course.

Upon returning back to his command, Dated 20180801, Sgt Morris was considered and recognized as the FY 2018 Major General W.P.T. Hill Memorial Awards Program for Food Service Excellence, Food Service Specialist of the Year Award winner. Shortly thereafter, in September of 2018, Sgt Morris attended the 2018 Charlotte, NC Marine Week where he represented Marine Corps Food Service at the highest level, competing against local, Johnson & Wales students, and fellow food service Marines.

In November of 2018, Sgt Morris was invited to Napa Valley, California to attend the Armed Forces Culinary Forum sponsored by the National Restaurant Association from the dates November 10 17 2018. During this week, Sgt Morris was able to work with more than 50 joint service members, private food service Industry Corporation's and their CEO's, 2 of America's 66 Certified MasterChef's, and Tour wine vineyards, received classes at one of the world's most esteemed culinary institutes; The Culinary Institute of America at Copia.

In March 2019, Sgt Morris executed orders to USCENTCOM to serve as one of two Marine Enlisted Aides with GySgt Marrerocruz to the Commander, General Kenneth F. McKenzie; relinquishing him of his role as the 4th Marine Aide on the CMC staff. Shortly thereafter in June of 19', Sgt Morris was awarded his second Navy and Marine Corps Achievement Medal from his previous tour of duty at the Home of the Commandants, Marine Barracks Washington and for his selection of the FYI 8 NCO Food Service Specialist of the year.

In September 2019, Sgt Morris was selected out ofthe below zone for the rank of SSgt during the September 2019 Staff Sergeant Selection Board.

As current of 1 September 2020, Staff Sergeant Morris provided assistance to over 20 travel trips while apart ofthe CENTCOM travel team including maintaining the upkeep and uniforms for 2 Marine Corps Balls while on travel. SSgt Morris also assisted with the preparation and execution of 24 Official events in direct support of the CDR. Currently, SSgt Morris continues to serve as one of two Enlisted Marine Aides at US Central Command.

Staff Sergeant Morris Awards include: 2x Navy and Marines Corps Achievement Medal, Navy Meritorious Unit Commendation, 2x Marine Corps Good Conduct Medal, Sea Service Deployment Ribbon, Global War on Terrorism Service Medal and the National Defense Service Medal

CS1 Caroleeta Henry

CS1(SW) Caroleeta L. Henry

Petty Officer Henry is a native of Portsmouth, Virginia and holds a bachelor’s degree in Liberal Arts from Kentucky State University. She also obtained technical degrees in cosmetology and Massage Therapy from Dudley University and Everett University.

She enlisted in the Navy on May 28, 2012. Upon completion of basic training in Great Lakes, Illinois, she attended Culinary Specialist “A” School in Ft Lee, VA. After graduation, she reported to the USS MESA VERDE (LPD-19) homeport to Norfolk, Virginia where she completed one Mediterranean deployment and obtained her Enlisted Surface Warfare Specialist qualification.

After completing four years on the USS MESA VERDE LPD-19 from September 2012 – October 2016, Petty Officer Henry transferred to Visiting Flag Quarters at Naval Support Activity Washington D.C. in November 2016. As LPO, she oversaw accommodations for Flag/General Officers, Senior Executive Service members and foreign dignitaries visiting the National Capital Region.

In 2016, Petty Officer Henry won three bronze medals as a member of the U.S. Navy Culinary Team at the Defense Staff College in the United Kingdom, Shrivenham and Wilshire. She led the U.S. Navy Culinary Arts Team to a victory of 22 medals during 42nd Annual Military Culinary Arts competition in Fort Lee, Virginia in 2017. In February 2018 she was selected as the Enlisted Aide to Admiral James G. Foggo III, Commander, U.S. Naval Forces Europe/Africa and Allied Joint Force Command Naples, Italy. Upon his transfer in 2020, she was hired by Admiral Robert P. Burke as his Enlisted Aide.

Petty Officer Henry personal awards include the Navy and Marine Corps Achievement Medal (4), Military Outstanding Volunteer Service Medal (1), Good Conduct Medal (2) and various campaign and unit awards.

MSgt Marina Gonzalez, Air Force

Master Sergeant Gonzalez is the Enlisted Aide to the Pacific Air Forces Deputy Commander, Joint Base Pearl Harbor-Hickam, Hawaii. She is responsible for relieving the General of tasks and details that could affect his primary duties if he had to perform them. Her efforts help build partnerships across the Department of Defense, U.S. Air Force, and Foreign allies, enhancing regional security across the Pacific. Sergeant Gonzalez enlisted in the Medical career field on May 2000 and has deployed and supported various missions to include Operation Enduring Freedom and Operation Iraqi Freedom. Prior to assuming her current assignment, Sergeant Gonzalez was assigned as Enlisted Aide to the U.S. Expeditionary Center Commander.

Education

• 2004 Airman Leadership School, Buckley AFB, Colorado
• 2005 Art of Cooking Diploma, Art Institute of Colorado, Denver, Colorado
• 2011 Associate of Applied Science Degree, Public Health, Community College of the Air Force
• 2014 Professional Chef Certification, Culinary Institute of America, San Antonio, Texas
• 2014 Associate of Applied Science Degree, Restaurant, Hotel and Fitness Management, Community College of the Air Force
• 2015 Noncommissioned Officer Academy, Joint Base Pearl Harbor-Hickam, Hawaii
• 2015 Senior Enlisted Joint Professional Military Education Correspondence Course
• 2019 Senior Enlisted Joint Professional Military Education II Correspondence Course

Assignments

1. May 2000 – June 2000, Trainee, Basic Military Training, Lackland AFB, Texas
2. June 2000 – September 2000, Student, School of Aerospace Medicine, Brooks AFB, Texas.
3. October 2000 – September 2005, Aeromedical Journeyman, 821st Medical Squadron, Buckley AFB, Colorado.
4. September 2005 – January 2006, Public Health Journeyman, 460th Medical Group, Buckley AFB, Colorado
5. January 2006 – October 2008, Noncommissioned Officer in Charge, Occupational Health, 95th Aerospace Medical Squadron, Edwards AFB, California
6. October 2008 – December 2008, Noncommissioned Officer in Charge, Epidemiology, 95th Aerospace Medical Squadron, Edwards AFB, California
7. December 2008 – July 2009, Noncommissioned Officer in Charge, Community Health, 95th Aerospace Medical Squadron, Edwards AFB, California
8. July 2009 – June 2012, Enlisted Aide to the Vice Commander, Space Command, Peterson AFB, Colorado
9. June 2012 – July 2014, Enlisted Aide to the Commander, U.S. Strategic Command, Offutt AFB, Nebraska
10. July 2014 – May 2015, Noncommissioned Officer in Charge, Preventive Health Assessment, Joint Base Pearl Harbor-Hickam, Hawaii
11. May 2015 – January 2017, Section Chief, Force Health Management, Joint Base Pearl Harbor-Hickam, Hawaii
12. January 2017 – September 2018, Enlisted Aide to the Commander, Third Air Force, Ramstein AFB, Germany
13. September 2018 – June 2020, Enlisted Aide to the Commander, Air Force Expeditionary Center, Joint Base McGuire-Dix-Lakehurst, New Jersey
14. June 2020 – Present, Enlisted Aide to the Deputy Commander, Joint Base Pearl Harbor-Hickam, Hawaii

Major Awards and Decorations

• Meritorious Service Medal
• Joint Service Commendation Medal
• Air Force Commendation Medal with three oak leaf clusters
• Air Force Achievement Medal

Other Achievements

• 2020 USAF Sr EA of the Year
• 2019 & 2020 AMC Sr EA of the Year
• 2018 USAFE Sr EA of the Year
• 2015 NCOA Distinguished Graduate and Commandant’s Award
• 2011 AFSPC Enlisted Aide of the Year
• 2010 Advance Culinary Honor Graduate
• 2005 AFSPC Public Health Airman of the Year
• 2002 Aerospace Airman of the Year

Effective Dates of Promotion

• Airman Basic, May 11, 2000
• Airman First Class, June, 23, 2000
• Senior Airman, October, 23, 2002
• Staff Sergeant, November, 01, 2005
• Technical Sergeant, September, 01, 2013
• Master Sergeant, May 01, 2017

Chief John S. Jeffries

Originally from South Florida, Chief Petty Officer John S. Jeffries graduated high school with honors In June 2005. After nearly ten years in the hospitality industry as a civilian, he enlisted in the United States Coast Guard in November 2010. Upon completion of Coast Guard Basic Training, Chief Petty Officer Jeffries was presented with the Cape May Chief’s Association Award for outstanding leadership while assigned to United States Coast Guard Training Center Cape May, New Jersey. In December 2010 he attended Food Service Specialist “A” School in Petaluma, California where he was recognized as the Honor Graduate of class 07-11.

Chief Petty Officer Jeffries’ subsequent assignments include: Duty Cook/Galley Supervisor/Jack of the Dust/Food Service Officer (acting) on Coast Guard Cutter Elm (WLB 204) Atlantic Beach, NC, April 2011 – June 2013; Food Service Officer on Coast Guard Cutter Bainbridge Island (WPB 1343) Bayonne, NJ, June 2013 – March 2014; Food Service Officer on Coast Guard Cutter Sitkinak (WPB 1329) Bayonne, NJ, March 2014 – June 2014; Food Service Officer on Coast Guard Cutter Obion (WLR 65503) Owensboro, KY, June 2014 – June 2017; Lead Chef at Department of Homeland Security Executive Dining Facility, Washington, DC, June 2017 – May 2019; Enlisted Aide to General Joseph F. Dunford, USMC, 19th Chairman of the Joint Chiefs of Staff, Joint Base Ft. Myer/Henderson Hall, Arlington, VA, May 2019 – October 2019.

In October of 2019, Chief Petty Officer Jeffries was selected as an Enlisted Aide to General Mark A. Milley, USA, 20th Chairman of the Joint Chiefs of Staff, Joint Base Ft. Myer/Henderson Hall, Arlington, VA.

Chief Petty Officer Jeffries’ awards include: Coast Guard Commendation Medal (three awards), Coast Guard Achievement Medal, Army Achievement Medal, Commandant’s Letter of Commendation Ribbon (three awards), Humanitarian Service Medal and numerous other personal and service awards. He has earned a Permanent Cutterman Insignia, Permanent Department of Homeland Security Personnel Staff Badge and Permanent Joint Chiefs of Staff Badge.

Chief Petty Officer Jeffries is recognized by the American Culinary Federation as a Certified Chef de Cuisine. He is a graduate of Class 251 of the Coast Guard Chief Petty Officers Academy and is a member of the Chief Petty Officer Association.