U.S. Army Spc. Russell Sauers.As a result of a culinary cu·li·nar·y adj. Of or relating to a kitchen or to cookery. [Latin cul  n training program he attended at the
125-year-old Union League Club of Chicago Chicago, city, United StatesChicago (shĭkä`gō, shĭkô`gō), city (1990 pop. 2,783,726), seat of Cook co., NE Ill., on Lake Michigan; inc. 1837. , U.S. Army Spc. Russell Russell, English noble family. It first appeared prominently in the reign of Henry VIII when John Russell, 1st earl of Bedford, 1486?–1555, rose to military and diplomatic importance. Sauers learned the different and multi-faceted aspects of food preparation, from appetizers to desserts as well as budget management and purchasing practices. Sauers, a cook with the U.S. Army's 101st Airborne airborne /air·borne/ (ar´born) suspended in, transported by, or spread by air. airborne, adj carried through the air. In health care settings, viruses or bacteria may become airborne, e.g. Division based at Ft. Campbell, KY, spent three weeks at the Union League Club under the direction of Executive Chef Michael Garbin. "Chef Garbin is a wonderful teacher and I am so grateful to him and the Union League Club for allowing me this opportunity to study in such an extraordinary kitchen," Sauers said. After serving as a field cook in Iraq for six months, Sauers now plans and prepares receptions for dignitaries who visit the army installation in Kentucky Kentucky, state, United States Kentucky (kəntŭk`ē, kĭn–), one of the so-called border states of the S central United States. It is bordered by West Virginia and Virginia (E); Tennessee (S); the Mississippi R. . "The Union League Club has a strong commitment to country," Executive Chef Garbin said. "By inviting Spc. Sauers into our kitchen to teach him the skills that will help him do his job better, we believe we are continuing that tradition." |
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