Vets Gazette - August 2013 - STATES
Vets Gazette - August 2013 - STATES
Vets Gazette - August 2013 - STATES
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