The U.S. military’s biggest dining hall in South Korea recently opened at Camp Humphreys. Operated by the 2nd Combat Aviation Brigade, also known as the “Talon Brigade,” the dining hall features high ceilings, skylights, spacious dining areas, numerous food serving stations and a large kitchen area. (Franklin Fisher / S&S)
The U.S. military’s biggest dining hall in South Korea recently opened at Camp Humphreys. Operated by the 2nd Combat Aviation Brigade, also known as the “Talon Brigade,” the dining hall features high ceilings, skylights, spacious dining areas, numerous food serving stations and a large kitchen area. (Franklin Fisher / S&S)
Soldiers eat dinner inside the recently-opened Talon Café at Camp Humphreys. (Franklin Fisher / S&S)
CAMP HUMPHREYS, South Korea — The U.S. military’s biggest dining hall in South Korea has opened for business.
The high-ceilinged, high-tech dining facility spans 30,268 square feet, seats 460 troops per meal and has skylights, seven flat-screen TVs, wireless Internet spots and several separate dining areas.
It’s run by the 2nd Infantry Division’s 2nd Combat Aviation Brigade, the "Talon Brigade," which named the facility the Talon Café. The brigade recently closed its older, smaller facility and transferred operations to the new one. A formal opening was held June 15.
The huge kitchen is staffed with 27 soldier cooks and 10 Korean helpers and could accommodate a total staff of 45 cooks.
There are two main serving lines and separate stations for pizza, salad and short orders.
One dining area resembles a sports bar, right down to a curved bar with stools and a wall-mounted, 55-inch TV screen.
At another end of the building is a movie-themed dining area with pictures of movie stars.
And don’t get the food service people started on how big and modern their new kitchen is.
"The kitchen is much more spread out, whereas in the old dining facility, the bakers and the regular personnel that does the meal have to share the same oven," said Chief Warrant Officer 2 Roberta Sheffield, the brigade’s food service technician.
They now have a separate bake shop, separate salad preparation area and a separate room for preparing food for units in the field.
Along with self-cleaning combination ovens that can bake, roast, boil and broil, the kitchen is outfitted with high-tech steam kettles, electric can openers and food processors.
"It’s easier cooking here because [of] the equipment they have back there," said Pfc. Colby Orr, 21, of Cleveland, a cook. "And [it’s] just way bigger … so it gives everybody room to cook, something we didn’t have in the other one."
Sgt. 1st Class Donald Boyer, 49, senior food operations sergeant, has been in the Army 23 years and says the Talon Cafe is the prototype for future Army dining facilities in South Korea.
"Now, they made an open space, more light …" Boyer said. "It’s a lot different from the old ways."
