The United States Army
11/13/2024 | News release | Distributed by Public on 11/13/2024 05:30
Polish and American Troops Cross-Season Holiday Meals
[Link] 1 / 2 Show Caption + Hide Caption - Spc. Feagiai Konelio of the 91st Brigade Engineer Battalion, slices freshly roasted beef in front of Polish Army culinary professionals during a Polish and American personnel cross-training workshop on holiday meals at Bolesławiec, Poland, on Nov. 5, 2024. Polish culinary experts and U.S. Army culinary specialists worked side-by-side to prepare classic holiday dishes, bridging cultural divides through shared flavors and traditions. (Photo Credit: Bryan Araujo) VIEW ORIGINAL [Link] 2 / 2 Show Caption + Hide Caption - Pvt. 1st Class Angel Sanchez of the 7th Squadron, 17th Cavalry Regiment, learns how to make traditional Polish pierogis alongside Polish culinary professionals during a Polish and American forces cross-training workshop at Boleslawiec, Poland, on Nov. 5, 2024. The workshop brought together Polish and U.S. Army culinary specialists to share holiday meal traditions, fostering camaraderie and cultural exchange through hands-on culinary collaboration. (U.S. Army Photo by Bryan Araujo) (Photo Credit: Bryan Araujo) VIEW ORIGINAL
Bolesławiec, Poland - Polish Army personnel and U.S. soldiers stationed in Poland joined forces in the kitchen to cross-train for the holidays, creating a taste of home through shared culinary traditions on Nov. 6, 2024. Polish culinary experts and U.S. Army culinary specialists worked side-by-side in workshops, preparing classic holiday dishes and bridging cultural differences through food.
The workshops, organized by the Polish Army's Inspectorate for Armed Forces Support in the Food Division and collaboration with the U.S. Army Garrison-Poland Logistics Readiness Center, are part of an effort to cross-train and foster camaraderie and comfort for U.S. troops stationed abroad.
Held semiannually, these workshops allow Polish and American teams to connect over shared culinary experiences. Polish cooks learn to recreate U.S. holiday classics, blending flavors from both countries to provide a warm, familiar experience.
The culinary collaboration included a Polish lunch featuring vegetable and kielbasa soup, assorted pierogi varieties, and beef rolls. Later in the afternoon, the team presented a holiday spread with American favorites like roast beef, honey-glazed ham, buttered corn, collard greens, and macaroni and cheese. Together, the hybrid Polish-American culinary team created a festive atmosphere, merging both cultures in a meal that honored the holiday spirit.