Combat Cooks Keep Marines Energized, Happy

Defend America News ^ | Lance Cpl. Ray Lewis

[SandRat]

Combat Cooks Keep Marines Energized, Happy
Food Service specialists make sure everyone at Observation Post Falcons and other outposts have hot chow in their bellies.
By Lance Cpl. Ray Lewis 1st Marine Division OBSERVATION POST FALCONS, Iraq, Sept. 29, 2006 -- If the Marines can’t come to the mess hall, then the mess hall will have to come to the Marines. Food service specialists assigned to 3rd Battalion, 2nd Marine Regiment set up a field-food facility so Marines can have a daily hot meal here. “If Marines don’t get a good meal, they don’t have the energy to complete their tasks,” said Cpl. Melvin D. Carson, Jr., a food service specialist with Headquarters and Service Company. The 26-year-old from Virginia Beach, Va., is one of three self-proclaimed “combat cooks” who serve with the battalion under Regimental Combat Team 5. Carson is the leader of the bunch. He and his men make sure everyone at Observation Post (OP) Falcons and other outposts have hot chow in their bellies. Carson and his cooks wake up every morning to prepare food like steak, eggs and hash browns for hundreds of Marines and sailors. It’s not so much a duty as it is a chance to help out those Marines facing hostile fire every day. The self-proclaimed 'combat cooks' look into a cooking pot at Observation Post Falcons, Iraq, Sept. 23, 2006. U.S. Marine Corps photo by Lance Cpl. Ray Lewis “It’s our honor to cook for Marines, whether they’re in the rear or in the front lines,” Carson said. He said the honor doesn’t come without a little sweating though. It’s a daily test of skill and leadership for Carson. “I had to prove that I can run things without my staff noncommissioned officer here,” he said. “I try to teach my guys how I do things so they can learn it and pass on what I do.” “I like cooking out here,” said Lance Cpl. Matthew R. Magnuson, also a food service specialist. “This gives me a chance to apply what I learned when I was training in cooking school.”	Food service specialists with 3rd Battalion, 2nd Marine Regiment are self-proclaimed 'combat cooks' who brought a chow hall to the field so Marines could have a hot meal between missions. All Marines serve under Regimental Combat Team 5 and will be conducting operations in the Habbaniyah area for seven months. U.S. Marine Corps photo by Lance Cpl. Ray Lewis The 20-year-old from Puyallup, Wash., said it’s a hard-working but rewarding job. “Having them come back from chow and tell you chow was good feels good,” Magnuson said, “especially when I get a compliment on a certain food that I made for a large crowd. It makes me feel like I did what I was supposed to do.” Magnuson isn’t the only one who feels that way. The cooks have been told on many occasions how much the Marines enjoy their food. “They put love into the food, good portions,” said Cpl. Nicholas J. Lindsay, a squad leader in the battalion. The 22-year-old mortarman from Paramus, N.J., knows the importance of a wholesome meal after an operation. “Its one thing coming off patrol, tired and having a No.12 Meal, Ready-to-Eat,” Lindsay said. “But tasting steak and eggs or chicken parmesan deliciously seasoned makes that much difference.” Lindsay spends more than a week at a time here. He sees the work the combat cooks accomplish. “They take care and pride into what they do even though they cook for other OPs,” he said. “I have respect for them in every aspect.” The combat cooks stay humble. They’re just glad to make their fellow Marines happy. “It feels good to know that after sweating in the kitchen making food that they appreciate our meals,” Carson said.

[SandRat]

Battling for Freedom with Beaters, Spatulas, and Spoons.

[SandRat]

Behind the Scene Warriors that of frequently derided but definitely needed for winning the fight.

[CindyDawg]

Those 3 look like they could use those beaters, spatulas and spoons for weapons, in addition to cooking:')

[CWOJackson]

Most cooks can put out a decent meal and not hear a word of thanks...but they sure will hear from those one or two who are never satisfied with the food (the true conservatives of the chow hall).

Over time that can have an impact on the cook's own morale and performance. I always went out of my way to thanks the cooks for a good meal, and compliment them for the better then average.

[SAMS]

Beans & Bullets, no army can survive without either.

[Extremely Extreme Extremist]

"YOU WANT MAYONNAISE HUH PRETTY BOY?! I CAN'T HEAR YOU - WHAT WAS THAT, YOU WANT THE CRUST OFF OF YOUR BREAD MAGGOT!?"

[SandRat]

Always tried to find a joke for them where they weren't the butt of the joke but the complainers were. Didn't always succeed in finding those but showing up with a good joke of some sort on things in general seemed to help.

[Centurion2000]

I did kitchen duty for 2 weeks before we deployed for Desert Storm ... that's a backbreaking 16 hour a day job that is absolute hell on your cammies.

Ever since then I had a new respect for Marine Cooks and the food was never bad.

Go cooks! Semper Fi!

[JRandomFreeper]

Just DAMN! God bless my brothers in the Marines. We are honored to feed other warriors.

Zoomie bump to the Marine Chefs.

/johnny (USAFR food service professional, when I'm not pounding out linux code) Go Reserves! Go Guard! Go US!

[2banana]

Wonder how many times Marine cooks have picked up a rifle to help out...I bet more than a handful...

[JRandomFreeper]

that's a backbreaking 16 hour a day job that is absolute hell on your cammies

I worked in a JTF environment where we were all there. As a USAFR E6, I'm here to say that if I get to pick KPs, I'll take Army out of the brig, run by a Lance. With Navy doing paperwork.

JMPO.

Some AF guy told me that E5's couldn't wash pots and pans. He and I finished the night. I kicked the Army and Marines out of the DFAC (gave them the night off) and he and I discussed washing pots and pans.

Then he swept and mopped.

It's not a job. It's about love for our enlisted.

Our troops deserve the best. If you don't believe that... you don't want to pull KP in my kitchen.

Really.... Really.

I'm just old and gumpy and should be Chief by now...

/johnny

[JRandomFreeper]

More than us zoomies do. But that is changing.

/johnny

[Lurker]

Marine cooks do a fine job, that's for sure.

But I hated the regs which said that every steak had to be cooked well done.

It's blasphemy I tell ya...

L

[hardworking]

"An army marches on its stomach" - Napoleon Bonaparte

[doc1019]

Every Marine is a rifleman first. Anything else is just a side occupation.

[perfect stranger]

If you soak said steak in a flavorful (and partially acidic) marinade for a few hours it is technically well done before it even hits the grill.

I like to use a combination of lemon or orange juice with a good dose of chopped garlic and what ever good vinegar based hot-sauce is handy, and don't forget to add a bit of sugar or honey to balance the flavor of the marinade.

[Lurker]

If you soak said steak in a flavorful (and partially acidic) marinade for a few hours it is technically well done before it even hits the grill.

BLASPHEMER!!!

Maybe a skirt steak, which technically isn't a steak at all, but doing something like that to a rib eye, Porterhouse, or Strip Steak is an act of disrespect to beef so profound that it boggles the mind.

The only thing that belongs on a steak is kosher salt, cracked black pepper, searing heat until the meat is medium rare at at maximum, and then maybe just maybe some Maytag Blue cheese crumbled and slightly melted over it.

L

[mcshot]

And I was one of you as result of VN "pipeline" as cooks were only 55% manned - cross-training was out cept for B-52 tail-gunner. Damn fine and dedicated people as I look back.

[JRandomFreeper]

JimRob bans violence.

Probably a good thing.

For a real steak.... Grill to mark. Use your knee to pop open the oven. Slap the steak on a screaming hot (500F) sizzle platter (cast iron). Depending on the doneness required by the ticket, pull it a litttle underdone. (You have to turn it more than once). Plate and watch for it to go out the door. If it sits for more than 6 minutes, recook the order, because it's now overdone.

It's a loverly dance. Especially when you have steaks, pork loin, and shrimp all going to table #23. And it all has to be right. Right now.

/johnny

[lilylangtree]

Fresh cooked food beats cold MREs anytime.