Posted on Jun 17, 2015
Does being a deployment junkie put your career on hold?
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Such as missing out on NCOES, time in ones respective field, and other professional development opportunities.
Posted in these groups: 
Deployment
Promotion Board
Deployment Promotion Board
Posted >1 y ago
Responses: 4
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I wouldn't think so. In 2003 I didn't realize I was a multiple class no show for ANCOC. Our CSM didn't even tell us we missed them. Nothing is more important than doing that necessary job we get the big bucks for. The Army will find an inconvenient way to get us back on track. Back then, we'd go to a 4 month school during the 8 months we were home before the next deployment. Great solution. It got a 5-star rating and a giant thumbs up from all the divorce attorneys within 10 miles of the military bases.
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I don't think so, at least not in my CMF. In fact the more operational experience you have the clout you usually have when it comes to taking on other tasks. It hasn't hurt me any.
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You seem to have answered your own question. I assume you are an M-day (drilling Guard) soldier. I salute you for seeking to go out into harms way! Of course successful deployment tours will look good on your record, but you must make sure you get required MOS and NCO schooling and use your benefits to get your civilian education. You need that to get promoted. If you are truly a deployment junkie; you should seek active duty (Regular Army or AGR) if not already one. If you choose to stay part time Guard/Reserve, make sure you plan for a civilian career. Talk to your career counselor; I assume there is an NCO career management office for your branch as well. Make sure you take care of yourself and your family too. Any successful soldier (or civilian too!) must balance family, fun, and career to stay productive and successful. I'm sure you will do well; by asking the question, you are showing you know whats needed to be a successful NCO; you obviously joined the military for the right reasons--to do the soldier thing; to do what you are training to do--just make sure you get all the training you need both technical and to develop yourself as an NCO. Good luck to you!
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Deployments were my ‘high’. When I could go, I would. If I wasn’t going i’d Sign up for a class if timing was right..
I’d hear about a deploy coming up and I would do a tentative sign-up.. I could still withdraw if I got the deploy.. I was doing a lot of hospitality mgt classes(Catering mgt). I had a position at the O club and NCO club to work with the catering Mgt.
It was on a volunteer base but helped me do my classes better. One guy I worked with likened that to cheating.. How so I
asked. “It gives you an unfair edge when you have esssys and tests and class discussion.. I can see that.. they were correct.. classes are theoretical.. the theory of how Catering is or should be managed in the book.. not real life sit-reps. The class, books, discussion is a
Guideline.. to being a Catering mgr.
the same goes in culinary. Doing on the job is different than in school. The 2 are
Supposed to be like each other.. some in the industry could stand to be more like school and vise/verse.. both lend or can lend to the other. .. At my job at a Steak and seafood restaurant I brought back to them some professional behavior to emulate.. I take back to school things you learn on the job. Not everything you learn in the classroom always work on the job. They should, But not always.
I’d hear about a deploy coming up and I would do a tentative sign-up.. I could still withdraw if I got the deploy.. I was doing a lot of hospitality mgt classes(Catering mgt). I had a position at the O club and NCO club to work with the catering Mgt.
It was on a volunteer base but helped me do my classes better. One guy I worked with likened that to cheating.. How so I
asked. “It gives you an unfair edge when you have esssys and tests and class discussion.. I can see that.. they were correct.. classes are theoretical.. the theory of how Catering is or should be managed in the book.. not real life sit-reps. The class, books, discussion is a
Guideline.. to being a Catering mgr.
the same goes in culinary. Doing on the job is different than in school. The 2 are
Supposed to be like each other.. some in the industry could stand to be more like school and vise/verse.. both lend or can lend to the other. .. At my job at a Steak and seafood restaurant I brought back to them some professional behavior to emulate.. I take back to school things you learn on the job. Not everything you learn in the classroom always work on the job. They should, But not always.
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SSgt Boyd Herrst
I jumped from working in a military setting to a civilian setting.. I didn’t clarify.. when talk about taking a class and doing the bookwork. I related to s civilian scenario and not a Military scenario... I did work to show my Af team members how to
Use their knife(ves)and other tools more efficiently.. there are different ways to fix a broken sauce
It depends wat kind. Some you would use a roux (flour to fat ratio)
Or use a slurry.. there’s a wrong way to use a slurry.. actually a lot of wrong ways.. My way is if it’s a poultry based sauce... I use a cool broth . add some seasoning to it, add flour and corn starch. Whip it up so it’s creamy. Turn the heat on the product and get it to a boil.
With somebody helping if possible and a larger whip stirring and add the slurry. Just flour and water or
Cornstarch snd water it will change the product.. you have to cook it more to cook out the flour/cornstarch taste. Use broth and season’g in your slurry will give a better repair than just flour /cornstarch Or cornstarch and water. If a chicken gravy: you want a semi-gloss : a little shine ok.. but totally it looks like varnish.
I ‘ve tasted Some repair jobs and they looked terrible and tasted it, too. I don’t want products my crews produce to look like they were made at a 5&10 drive thru..
or taste that way. When I have to
Put a entree on the line I use a Aus jus or a hot tomato juice In the pan
If it calls for a sauce(why?.. sauces
Tend to harden some or curdle[not from souring but just cooking to much. With a Aus jus style in the pan it hold up better. For example mashed potatoes need stirring up and having a good flavor.. hot Chicken base stock works great.(you don’t want a yellowy stock, about a third. Pot Dump in cut potatoes. And start to boil throw in some onion chunks about .50 size
About 8 chunks.?Boil. Check as you go.. when potatoes break easy, they’re done. Get mix’g Bowl on it’s
Dolly. Fill 3/4 full. Add 1/2 gal. Of a gallon pitcher of hot milk . Get on mixer connect whip and go to work.
Add more hot milk little by little. You don’t wznt it soupy. You want a nice semi tight pile of potato tasting potatoes not a melting pile on the plate.., those onion will be over cooked and mix right in.. set pans with potato and using a spoon or paddle dip in and peak the potato
Dribble butter or some real butter bits. On top of potatoes.... put on line and serve. A little Spanish paprika nice too ! I never seen canned green beans I ever liked
Fresh froze best for cafeteria style service.. gage your crowd. If backed down the walk.. a full pan is good. 3/4 full better . Hopefully they go fast and don’t lose color !
Even Kernel corn should look vibrant. Plop one on the table, does it bounce somwhat like alive ?
Good ! Get a sample spoon n taste.
Should pop in your mouth . Peas should be vibrant pretty green, not almost green, beets should have most of their color. A little al dente to taste is good . Soup should be vibrant in it’s kettle.. not like it’s
Been sitting 8 hours and ready to throw out. When I made soup for lunch.. I make enough for lunch and a few bowls after. The afternoon shift can make their own. Some soup if I know who made it I can try and do s’thing with it. Some I woulcn’t Serve a homeless kitchen .
____
I was st a church that got s donation from s restaurant. That restaurant did better than that . They salted it down and made it watery. No way I could repair it.
Would of had to call a hazmat team
We made a cream of tomato Veg soup And grilled cheese sandwiches with sandwich loaf meat. We did a 150 lunches that day.. oh yeah, dessert was bread pudding with a warm fruit cocktail sauce.. Fruit cocktail in it too !
________
Had a pan of cinnamon rolls left from breakfast.. were start’g to dry out even in the cabinet.. I cut in cubes, made a custard sauce and made bread pudding and stuck in the oven. 350•F for about an hour..
Opened a can of pie apples, chopped them, used Bottled apple juice and thickened some. Cook spoon of hot apple pieces , some sauce and out to the line .. we got 40 dishes of hot bread pudding n apples n sauce . As quick as we set it out, they took it !... 0 left ‘
Use their knife(ves)and other tools more efficiently.. there are different ways to fix a broken sauce
It depends wat kind. Some you would use a roux (flour to fat ratio)
Or use a slurry.. there’s a wrong way to use a slurry.. actually a lot of wrong ways.. My way is if it’s a poultry based sauce... I use a cool broth . add some seasoning to it, add flour and corn starch. Whip it up so it’s creamy. Turn the heat on the product and get it to a boil.
With somebody helping if possible and a larger whip stirring and add the slurry. Just flour and water or
Cornstarch snd water it will change the product.. you have to cook it more to cook out the flour/cornstarch taste. Use broth and season’g in your slurry will give a better repair than just flour /cornstarch Or cornstarch and water. If a chicken gravy: you want a semi-gloss : a little shine ok.. but totally it looks like varnish.
I ‘ve tasted Some repair jobs and they looked terrible and tasted it, too. I don’t want products my crews produce to look like they were made at a 5&10 drive thru..
or taste that way. When I have to
Put a entree on the line I use a Aus jus or a hot tomato juice In the pan
If it calls for a sauce(why?.. sauces
Tend to harden some or curdle[not from souring but just cooking to much. With a Aus jus style in the pan it hold up better. For example mashed potatoes need stirring up and having a good flavor.. hot Chicken base stock works great.(you don’t want a yellowy stock, about a third. Pot Dump in cut potatoes. And start to boil throw in some onion chunks about .50 size
About 8 chunks.?Boil. Check as you go.. when potatoes break easy, they’re done. Get mix’g Bowl on it’s
Dolly. Fill 3/4 full. Add 1/2 gal. Of a gallon pitcher of hot milk . Get on mixer connect whip and go to work.
Add more hot milk little by little. You don’t wznt it soupy. You want a nice semi tight pile of potato tasting potatoes not a melting pile on the plate.., those onion will be over cooked and mix right in.. set pans with potato and using a spoon or paddle dip in and peak the potato
Dribble butter or some real butter bits. On top of potatoes.... put on line and serve. A little Spanish paprika nice too ! I never seen canned green beans I ever liked
Fresh froze best for cafeteria style service.. gage your crowd. If backed down the walk.. a full pan is good. 3/4 full better . Hopefully they go fast and don’t lose color !
Even Kernel corn should look vibrant. Plop one on the table, does it bounce somwhat like alive ?
Good ! Get a sample spoon n taste.
Should pop in your mouth . Peas should be vibrant pretty green, not almost green, beets should have most of their color. A little al dente to taste is good . Soup should be vibrant in it’s kettle.. not like it’s
Been sitting 8 hours and ready to throw out. When I made soup for lunch.. I make enough for lunch and a few bowls after. The afternoon shift can make their own. Some soup if I know who made it I can try and do s’thing with it. Some I woulcn’t Serve a homeless kitchen .
____
I was st a church that got s donation from s restaurant. That restaurant did better than that . They salted it down and made it watery. No way I could repair it.
Would of had to call a hazmat team
We made a cream of tomato Veg soup And grilled cheese sandwiches with sandwich loaf meat. We did a 150 lunches that day.. oh yeah, dessert was bread pudding with a warm fruit cocktail sauce.. Fruit cocktail in it too !
________
Had a pan of cinnamon rolls left from breakfast.. were start’g to dry out even in the cabinet.. I cut in cubes, made a custard sauce and made bread pudding and stuck in the oven. 350•F for about an hour..
Opened a can of pie apples, chopped them, used Bottled apple juice and thickened some. Cook spoon of hot apple pieces , some sauce and out to the line .. we got 40 dishes of hot bread pudding n apples n sauce . As quick as we set it out, they took it !... 0 left ‘
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