Sergeant Major Frey entered the military on 25 June 1976 and attended Basic Training and Food Service Advanced Individual Training for at Fort Dix, New Jersey. His assignments took him to various posts in the United States and abroad. Culminating as the I Corps & Fort Lewis Chief Food Management Noncommissioned Officer where he was responsible for 475 cooks, 84 Field Feeding Teams and 9 operational Dining Facilities. He participated in multiple exercises in Korea, New Zealand & Thailand and was briefly assigned at the Joint United States Military Augmentation to Thailand (US Embassy, Thailand).
He held every leadership position from first cook, instructor/small group leader to senior chief food management sergeant major. He has attended Primary Leadership Course, Advanced Noncommissioned Officers Course, Food Service Management and the United States Army Sergeants Major Academy (Class 49). He is a Master Certified Food Executive and has an Associate’s Degree in Food Service Management.
Sergeant Major Frey has numerous military awards including the Legion of Merit, and Meritorious Service Medal with two Oak Leaf Clusters.
Sergeant Major Frey served for 27 years retiring from active service in 2002.