Army Cooks in Afghanistan Provide a Taste of Home

American Forces Press Service ^ | Capt. Kenya V. Saenz, USA

[SandRat]

FORWARD OPERATING BASE SHARANA, Afghanistan, April 1, 2008 – Army cooks from Task Force Pacemaker in Afghanistan are providing their own unique touch and a taste of home with each hot meal they serve to soldiers throughout Regional Command East.

Cooks from Task Force Pacemaker, deployed from Fort Lewis Wash., prepare lunch for soldiers at the Reception, Staging, Onward Movements and Integration dining facility at Forward Operating Base Sharana, Afghanistan, March 4, 2008. Photo by Capt. Kenya V. Saenz, USA  
(Click photo for screen-resolution image);high-resolution image available.

The Task Force Pacemaker Headquarters Support Company cooks, deployed from Fort Lewis, Wash., work throughout RC-East, often in remote areas for extended durations.

“Our cooks use the Army-standard recipes as a guide, but as soon as a new cook learns those standards, we show them how to customize the recipe, and this is what makes it a traditional homemade taste,” said Army Staff Sgt. Melanie Scott, lead cook at the Reception, Staging, Onward Movement and Integration dining facility here. “Our weekly barbecues are the most loved meals by the soldiers.”

Scott, a Grosse Ile, Mich., native, has a staff of eight military cooks and 16 Afghans who work on midnight and day shifts.

“Transportation has been a challenge, getting supplies to these remote locations,” Scott said. “KBR and other contractors do not support these locations for security reasons.

“Army cooks are more than capable and prepared for these kinds of missions,” Scott said. “During the winter and in the rainy season, it is especially hard for supplies to get to these areas.”

Army Pvt. Christopher Henderson, a Beech Grove, Ind., native, studied the culinary arts before joining the Army. “I like to know that someone enjoys the food I prepare,” he said. “Those compliments make my day.”

Henderson has been cooking for two years. Army Spc. Michele Maximova, a 70th Engineers cook attached to Task Force Pacemaker, has 13 years of previous experience as a chef.

“I love feeding soldiers,” the Cleveland native said. “The biggest challenge is the lack of products available in the theater of operations. We have to improvise with food; for example we have to use one type of stew beef and use it for six different varieties. I love being an Army cook.”

Army Maj. James DeLapp, a Barrington, Ill., native and Task Force Pacemaker executive officer said the dining facilities run by the Army cooks here rival the contracted dining facilities.

“The cooks take more time in preparing the food and adding their personal touches,” DeLapp said. “Soldiers and civilians walk across the FOB to enjoy their meals and wait in line when they would not have to at other contracted dining facilities.”

The Pacemaker cooks established dining facilities at new FOBs throughout Afghanistan such as FOB Logar, Combat Outpost Herrera, FOB Kushmond and Khyr Kot Castle.
These Army cooks continue to provide more than just the essential food rations needed for survival; they also provide a taste of home during deployment.

(Army Capt. Kenya V. Saenz serves with Task Force Pacemaker Public Affairs.)

Related Sites:
Combined Joint Task Force 82
NATO International Security Assistance Force

	Army Spc. Michele Maximova, Task Force Pacemaker, adds different spices to make bread rolls more appetizing for lunch at the Reception, Staging, Onward Movements and Integration dining facility on Forward Operating Base Sharana, Afghanistan, March 4, 2008. Photo by Capt. Kenya V. Saenz, USA   Download screen-resolution    Download high-resolution
	Army Spc. Guadalupe Luciano, serving with Task Force Pacemaker and deployed from Fort Lewis, Wash., prepares water for cooking lunch at the Reception, Staging, Onward Movements and Integration dining facility at Forward Operating Base Sharana, Afghanistan, March 4, 2008. Photo by Capt. Kenya V. Saenz, USA   Download screen-resolution    Download high-resolution

[SandRat]

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[PalmettoMason]

Recently, my wife noted how particular I am about the cleanliness and quality of the food in the local restraunts that we sometimes eat out at.

She said that knowing that I had served for 20 years in the Army, that she would imagine that I would be used to eating lousy food in a dirty environment.

I patiently explained that my time in the Army was EXACTLY WHY I have high standards for eating establishments nowadays... that those food service professionals spoiled me with high quality meals in a nearly sterile environment... even under field conditions. Most commercial restraunts don’t even come close to the pride that Army Food service Specialists take in their product.

Those guys and gals are among the unsung heroes of the military. They’re service is appreciated and unforgotten. They get a bad rap from civilians whose only knowledge of their job is old Beetle Bailey comic strips. They are SO much better than that.

God Bless them!

[PalmettoMason]

Recently, my wife noted how particular I am about the cleanliness and quality of the food in the local restraunts that we sometimes eat out at.

She said that knowing that I had served for 20 years in the Army, that she would imagine that I would be used to eating lousy food in a dirty environment.

I patiently explained that my time in the Army was EXACTLY WHY I have high standards for eating establishments nowadays... that those food service professionals spoiled me with high quality meals in a nearly sterile environment... even under field conditions. Most commercial restraunts don’t even come close to the pride that Army Food service Specialists take in their product.

Those guys and gals are among the unsung heroes of the military. They’re service is appreciated and unforgotten. They get a bad rap from civilians whose only knowledge of their job is old Beetle Bailey comic strips. They are SO much better than that.

God Bless them!

[PalmettoMason]

Recently, my wife noted how particular I am about the cleanliness and quality of the food in the local restraunts that we sometimes eat out at.

She said that knowing that I had served for 20 years in the Army, that she would imagine that I would be used to eating lousy food in a dirty environment.

I patiently explained that my time in the Army was EXACTLY WHY I have high standards for eating establishments nowadays... that those food service professionals spoiled me with high quality meals in a nearly sterile environment... even under field conditions. Most commercial restraunts don’t even come close to the pride that Army Food service Specialists take in their product.

Those guys and gals are among the unsung heroes of the military. They’re service is appreciated and unforgotten. They get a bad rap from civilians whose only knowledge of their job is old Beetle Bailey comic strips. They are SO much better than that.

God Bless them!

[Octar]

I agree. I served in both the Navy and the Army. The food was great, better than many people ever get. The cooks I knew really wanted the food they prepared to be appreciated, and it was.These guys were professionals.

All the jokes about crappy military food are just that. Jokes.

[Eric in the Ozarks]

My late uncle was an Army cook in the Philippines in WW II with MacArthur's returning forces. In one hitch, he made Master Sgt.

[Retired Chemist]

I patiently explained that my time in the Army was EXACTLY WHY I have high standards for eating establishments nowadays... that those food service professionals spoiled me with high quality meals in a nearly sterile environment... even under field conditions. Most commercial restraunts don’t even come close to the pride that Army Food service Specialists take in their product

It's hard to prepare high quality meals in a consolidated mess hall. A much better job can be done in company mess halls.

[RayChuang88]

Having seen one of the kitchens of the USS Abraham Lincoln many years ago in person, I can attest that the cleaniness of the kitchen is good enough to pass a "white glove" test. Whoever said we should do away with the Beetle Bailey jokes is abosolutely 100% correct.

This is all the more amazing considering the often cramped and dirty conditions field kitchens work in.

[barker]

My nephew’s son graduated from high school last year. He wants to be a chef so he decided the Navy was the place to learn. They’re sending him someplace back east for his training.

[Justeggsactly]

My Dad always made Saturday breakfast, and it was years until I learned what SOS really meant.

[Gamecock]

Army cooks are perhaps the most under-appreciated Soldiers.

They get up early, stay late, work weekends and holidays and never get a thank you, but always get bitched at.

I alway make it a point to thank the cooks for good meals.

[Gamecock]

I grew up going to NCO clubs with SGM Gamecock. He taught me to love SOS, and I have passed that love on to my kids.

[jude24]

I’ve got no complaints about Army cooking. I prefer it over the TDY per-diem I got during some of my training.

[barker]

My dad was Navy. Love SOS. Have some of the frozen kind Stouffer makes in the freezer now. Like it on the waffle cut french fries or on a baked potatoe.