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Sgt. Alicia D. Hight presently serves as the enlisted aide to Maj. Gen. Robert M. Radin, Commanding General of the U.S. Army
Sustainment Command (ASC) at Rock Island Arsenal, Illinois. She was the last Enlisted Aide to serve at Quarters One, a
historic residence on the Arsenal which was taken off the Army’s family housing inventory earlier this year. Sgt. Hight’s primary
place of duty is now Quarters Six, another historic residence, where she prepares meals and performs other duties for Maj.
Gen. Radin, his wife, Sara, and their guests, who often include high-ranking military officials and community leaders.
Sgt. Hight is the fourth generation of her family to serve in the military. She was born on Laredo Air Force Base in Texas in
1972 . Her father retired from the Air Force as a technical sergeant; her grandfather and great-grandfather served in the Navy
during World War I, World War II and the Korean War.
In 2000, Sgt. Hight enlisted in the Army. She served with the 4th Engineers at Fort Carson, Colorado, and the 47th Forward
Support Battalion at Baumholder, Germany. From April 2003 to July 2004, she was deployed to Iraq, where she cooked for her
fellow soldiers in the 1st Armored Division under combat conditions.
Soon after returning from Iraq, Sgt. Hight began entering culinary competitions. As a culinary competitor, she has earned
thirteen gold medals, five silver medals, six bronze medals, two “Best in Category” awards, and three “Best in Show” awards.
Sgt. Hight is one of twelve members of the U.S. Army Culinary Arts Team and competed with them at the 2006 Culinary World
Cup in Luxembourg. She is a Certified Working Pastry Chef with the American Culinary Federation.
Sustainment Command (ASC) at Rock Island Arsenal, Illinois. She was the last Enlisted Aide to serve at Quarters One, a
historic residence on the Arsenal which was taken off the Army’s family housing inventory earlier this year. Sgt. Hight’s primary
place of duty is now Quarters Six, another historic residence, where she prepares meals and performs other duties for Maj.
Gen. Radin, his wife, Sara, and their guests, who often include high-ranking military officials and community leaders.
Sgt. Hight is the fourth generation of her family to serve in the military. She was born on Laredo Air Force Base in Texas in
1972 . Her father retired from the Air Force as a technical sergeant; her grandfather and great-grandfather served in the Navy
during World War I, World War II and the Korean War.
In 2000, Sgt. Hight enlisted in the Army. She served with the 4th Engineers at Fort Carson, Colorado, and the 47th Forward
Support Battalion at Baumholder, Germany. From April 2003 to July 2004, she was deployed to Iraq, where she cooked for her
fellow soldiers in the 1st Armored Division under combat conditions.
Soon after returning from Iraq, Sgt. Hight began entering culinary competitions. As a culinary competitor, she has earned
thirteen gold medals, five silver medals, six bronze medals, two “Best in Category” awards, and three “Best in Show” awards.
Sgt. Hight is one of twelve members of the U.S. Army Culinary Arts Team and competed with them at the 2006 Culinary World
Cup in Luxembourg. She is a Certified Working Pastry Chef with the American Culinary Federation.
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