29.12.2013 Views

Vets Gazette - August 2013 - STATES

Vets Gazette - August 2013 - STATES

Vets Gazette - August 2013 - STATES

SHOW MORE
SHOW LESS

Create successful ePaper yourself

Turn your PDF publications into a flip-book with our unique Google optimized e-Paper software.

EVERYONE LOVES RAYMOND<br />

I GRILLED HIM AND HE CAME UP WITH A BANQUET<br />

Raymond Sienko was born in Bridgeport, Connecticut 78 years<br />

ago, and in recent years moved to Newport. During the Berlin<br />

crisis, he was called up from the Army Reserves. He was sent<br />

to Fort Bragg, North Carolina and became a sergeant assigned<br />

as mess steward in charge of meals for 200 men. In between<br />

meals Ray played the organ for his battalion. He spent ten years<br />

in the US Army during the Berlin crisis.<br />

The facilities available to Ray and his associates were barracks<br />

used to hold prisoners during WWII. The cooking equipment<br />

included coal stoves. In spite of the limitations caused by the<br />

outmoded cooking appliances, the food was basic and good.<br />

Pizza was not yet as popular as it is today, and this was not on<br />

the menu.<br />

When military duty ended, Ray went back to Newton, CT tor work as a cook at Raymond's,<br />

the family restaurant. He left this venue to seek something different and spent six years<br />

managing a department store section of jewelry, greeting cards and stationery items.<br />

Ray then went into food catering for three and a half years, serving as many as 250 people on<br />

some occasions. His last venture before coming to the RI Veterans Home was running the<br />

kitchen for seven years at Sisters of the Holy Family. This operation provided meals for 65<br />

Sisters during the week and as many as 250 meals on weekends. The food was prepared by<br />

Polish workers for polish sisters and Polish guests. The kitchen crew was Polish, too.<br />

Examples of the food served were pierogi, kielbasa, stuffed cabbage and borscht, and if that<br />

ain't Polish, what is? Ray produced Polish meals for 2500 people at lawn festivals. The meals<br />

involved sour cream and dill amongst other things, but never, let me repeat that, never did they<br />

use garlic.<br />

At one point in his experience, Ray owned and operated a florist shop, and during another<br />

time, he was an assistant kitchen manager of an assisted living home for sixty people.<br />

Currently Donna O'Donnell (Activities) has this to say, "Raymond is a delight to have in<br />

activities. He answers phone calls and when not doing so joins in card games with other<br />

residents."<br />

But can he cook? He sure can. With a capital C!<br />

Al Benharris<br />

3

Hooray! Your file is uploaded and ready to be published.

Saved successfully!

Ooh no, something went wrong!