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Officers serve Thanksgiving meal at USAREUR

German Brig. Gen. Eckart Klink of the Hessen Forces Command, left, and U.S. Brig. Gen. Philip Jolly, director of U.S. Army Europe?s Army Reserve Engagement Cell, serve Thanksgiving dinner at the Strong Europe Cafe in Wiesbaden, Germany on Thursday, Nov. 26, 2015. Senior leaders, both commissioned and noncommissioned, traditionally take their turn behind the service line at U.S. military bases around the world on Thanksgiving.

DAN STOUTAMIRE/STARS AND STRIPES

By DAN STOUTAMIRE | STARS AND STRIPES Published: November 26, 2015

WIESBADEN, Germany — Thanksgiving at an Army base would not be complete without a little role reversal — nearly 150 senior leaders, both commissioned and noncommissioned officers, took their turns serving meals at U.S. Army Europe headquarters Thursday.

Among those doling out Thanksgiving fare were German Brig. Gen. Eckart Klink of the Hessen Forces Command and U.S. Brig. Gen. Philip Jolly, director of USAREUR’s Army Reserve Engagement Cell.

“We’re here to give soldiers and their families a taste of home,” said U.S. Army Garrison Wiesbaden Command Sgt. Maj. Larry Addington. “They’re served by the general officers and senior NCOs to give back, and to show that we’re thankful for them.”

Sgt. 1st Class Daniel McGowan, dining facility manager at the Strong Europe Café at Clay Kaserne, said he expected more than 2,000 servicemembers, dependents, civilians and friends to come through for the holiday meal.

More than 2,500 pounds of meat — turkey, ham, prime rib, and chicken — were ordered, along with 1,500 pounds of vegetables and 1,500 pounds of starches, such as potatoes and breads, McGowan said.

stoutamire.dan@stripes.com

Sgt. Thomas Martin, a culinary NCO at the Strong Europe Cafe in Wiesbaden, Germany, cuts into a piece of roast beef during the Thanksgiving meal service Thursday, Nov. 26, 2015. More than 2,000 guests were expected to eat at the facility between 11 a.m. and 4 p.m.
DAN STOUTAMIRE/STARS AND STRIPES

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