Although all U.S. Army dining facilities follow the same guidelines to ensure consistency across military installations, in the Raider dining facility on Fort Stewart, the soldiers who work there live by a simple motto: “Never take away, but you can always add to!”During the past few years, the Raider DFAC has been managed by a few forward-thinking people within the 1st Armored Brigade Combat Team, 3rd Infantry Division, who wanted to ensure their facility stood out on Stewart and within the Army. One of those people is Sgt. 1st Class Demetrius Jackson, a cook by profession and by passion.Jackson has been cooking his entire life and brings nearly 20 years of military experience to the Raider DFAC. He aims to ensure the products the facility offers not only meet the Army’s standard, but exceed it.“We want to do something different in this brigade than any brigade in the Army,” Jackson said. “We are not competing against anyone, because we are all one team, but we want to look different than anybody else.”Among the ways the Raider DFAC is working to stand out is its inclusion of a full-sized, steel smoker that is used throughout the week.“Nobody else on Stewart has a real steel smoker,” Jackson said.