True Facts About Sloths

Very true.

I think many of us that were supervisors , MCPO had few around and it can be infectious too.. others see it and think “ why am I working so hard when they do almost nothing?”

SSgt Boyd Herrst And that’s what cuts the wheat from the chaff, Boyd.

From before when I reported to my 1st unit I never wanted to be seen as a malingerer, so I always stayed busy... not just acting like I was. Sarge knee who was fake. Working and who was actually do a job. I’d get done with one and ask to do another and hr obliged me. Others laughed .. “look at Herrst work his fool butt off .. what he think he’s gonna get anyway?, usually the answer didn’t come for awhile. Before I joined Reserves then transferred to regular AF , I was apprenticed to my Aunt who was a Chef d’ Cuisine and had leggy that and opened her own establishment with help from my Uncle who retired as a Master Gunny in the Corps.. He was a Korea and ‘Nam Vet. Been In Food Serrvice many of his Corps years. He did a few as an Aide and went back taking care of his Marines. Anyway I learned at her side and his.. I had Culinary Vo-tech in High School.. people ask me why would I want to go in the Military and I told them to learn different ways and add to what I know. And I can teach them too. They just shake their heads. I had been planning for a few years and contacted different Military In different services and the AF Reserves agreed to try me. So at end of 11th Gr. Year I joined AF Reserve and went to BMT that Summer. I signed the paperwork with the parents (I was 17 and we did it on my B-day. ) So I am gone all summer just about. Got back in time to start Senior year . While at Lackland I took the SKT for the 3 level, easy stuff So I’m at my new Wing/Group and doing the cooking thing . I was s a ble to show them a few good culinary things. It was nice they were willing to
Learn to improve how they prepared food. One was to quit piling food in deep pans.. all you got left is a mush-mash in the bottom. Nobody wants that..mess. Sure it takes more pans.. that’s why there are Pot n pan scrubbers ...use 2” pans and half overlap the slices a little garnish not much.. when get down to last in that pan pull and insert the next. I showed them how to do a stuffed loin.. start at the bottom side of raw boneless loin and gently slice until there is one big slice of loin. Then take the cooked dress’s and put on the roast spreading it out. Then roll the roast and it will look like a pinwheel then we took the butcher string and tied it by starting at the end then tying that 1st knot loop it under that string and move down a inch and bring it around and loop again and do that all the way to the end and do a few crossbars on it and pan it to be roasted. There were Perforated trivets in the bottom of the roast pans. After the roasting we cut the pinwheel roast loin on the line and serve it and pass it down for more side items. We did turkey that way.. a lot of work but I had them fellow Airmen Showing more pride in what they did.. Some Guys started signing up to take Culinary and going for their Chef papers. I thought I’d see a lot of negativism. I was shocked.. I happened on the right crowd.. I was in Reserves only a year and had an opportunity Togo active. Them other fellas had their civilian jobs I had the Reserves , so stepped up and went Regular AF . . When I got to my new assignment I wondered could there be a rebirth here of guys going for their “Chef paper”. A few started some hung in for the long haul.. it wasn’t just the culinary cooking, there were support classes too.. Comm College AF wasn’t born yet. Not until ‘76. AIR university was putting it together still. By the time that happened I had CDCs from 3 n 5 level and 7 level. And OJT time was accredited like apprenticeship time.. my first Chef papers were like a pre step.. to bigger things.. All them CDCs saved me a lot of class time the way the CCAF accredited them as full credits and not half credits. Same for the OJT as apprenticeship time. Full hours. NCO schools counted for classes I didn’t have to repeat
While on TDRL from the accident on the flight Line in ‘77MSgt (Join to see) I was out on TDRL for 2-1/2 years with time in grade and service froze. So I returned in fall ‘80 as a SSGT. O’r 6 with my AssociatesApplied Science in Culinary/Restaurant Mgt.
A hard trip but I made it !
I had a upset in fall ‘84..
It happened so fast.. a kitchen worker knocked over a bucket of soapy greazy water barely just before I returned to the kitchen.. and down I went.. I had pans in my hands and didn’t have time to protect my head.
So it hit on the floor.. I got took to base hospital for a short stay andfrom there I went to Bethesda. At Bethesda they were returning me to my room
From an MRI and a pass’g corpsman seen I wasn’t doing right.. A nearby nurse said I’d had a stroke.. So anyway, I’m retired all the way now. I recovered from the stroke to return to work for awhile as a manager but my days in kitchen are done.. balance was getting on par before but after the stroke.. not a chance..