thedrifter
11-17-03, 06:19 AM
Camouflage cookery
Producing hot meals in the field no easy chore
By Linda McIntosh
COMMUNITY NEWS WRITER
November 15, 2003
CAMP PENDLETON – In the back country of Camp Pendleton a team of cooks are preparing dinner for more than 100 Marines.
Their camouflage tents are hidden in the hills and would go almost undetected, except for the aroma.
The scent of lasagna fills the air.
Marines are learning how to make a hot meal in the middle of nowhere during war.
There is no plumbing and no stove. The only food they have is what they brought.
The unsung heroes behind food service spend many hours training to feed hundreds of Marines during combat.
"We're practicing step by step because, in the field, we don't get another chance. We have to get it right the first time," said Gunnery Sgt. Robert Anderson, mess hall assistant manager.
They seem to have it down.
The Food Service Platoon of the Headquarters and Service Battalion, 1st Force Service Support Group, was ranked first at Camp Pendleton. They were ranked second in the entire Marine Corps. They received the Ney Hill plaque in recognition of their skills in 2001 and 2002.
Their job is not only cooking but also building a whole dining facility or mess hall in the field.
"Usually it takes about two to three days to set up," Anderson said.
They must erect several tents for cooking, eating and sleeping. And it all must stand up against wind, rain and other bad weather.
"We don't want the tents to blow away," Anderson said.
The hardest part is organizing the operation. They have to make sure the right equipment and food supplies are in the right place at the right time. When equipment breaks down, they have to know how to fix it.
"We have to be prepared that nothing will go right," Anderson said.
Time management is vital. Team members have to know exactly how long each step takes, so the chow is done on time.
To have breakfast ready by 6 a.m., cooks must start at 3 a.m. Between preparation, cooking and clean up, they work almost around the clock.
Preparing for a meal means powering up a giant heater connected by cable to a 7-ton vehicle and boiling 30 gallons of water. Packaged food is then boiled for nearly an hour.
There are seven varieties of breakfast and 14 different dinners, along with fruit and bread.
Even thousands of miles from home, the cooks can make homemade dishes such as western omelets and waffles for breakfast and turkey with stuffing for dinner.
"You get satisfaction when everyone comes in to eat after a hard day," Anderson said.
Especially when they like the food.
"It's a nice reward when people say thanks for making the meals," he said.
Do you have a story idea for Camp Pendleton? Contact Linda McIntosh at (760) 476-8214 or linda.mcintosh@uniontrib.com. For special events, please alert us at least four weeks in advance. We work ahead!
http://www.signonsandiego.com/news/military/20031115-9999_m1m15tfcamp.html
Sempers,
Roger
:marine:
Producing hot meals in the field no easy chore
By Linda McIntosh
COMMUNITY NEWS WRITER
November 15, 2003
CAMP PENDLETON – In the back country of Camp Pendleton a team of cooks are preparing dinner for more than 100 Marines.
Their camouflage tents are hidden in the hills and would go almost undetected, except for the aroma.
The scent of lasagna fills the air.
Marines are learning how to make a hot meal in the middle of nowhere during war.
There is no plumbing and no stove. The only food they have is what they brought.
The unsung heroes behind food service spend many hours training to feed hundreds of Marines during combat.
"We're practicing step by step because, in the field, we don't get another chance. We have to get it right the first time," said Gunnery Sgt. Robert Anderson, mess hall assistant manager.
They seem to have it down.
The Food Service Platoon of the Headquarters and Service Battalion, 1st Force Service Support Group, was ranked first at Camp Pendleton. They were ranked second in the entire Marine Corps. They received the Ney Hill plaque in recognition of their skills in 2001 and 2002.
Their job is not only cooking but also building a whole dining facility or mess hall in the field.
"Usually it takes about two to three days to set up," Anderson said.
They must erect several tents for cooking, eating and sleeping. And it all must stand up against wind, rain and other bad weather.
"We don't want the tents to blow away," Anderson said.
The hardest part is organizing the operation. They have to make sure the right equipment and food supplies are in the right place at the right time. When equipment breaks down, they have to know how to fix it.
"We have to be prepared that nothing will go right," Anderson said.
Time management is vital. Team members have to know exactly how long each step takes, so the chow is done on time.
To have breakfast ready by 6 a.m., cooks must start at 3 a.m. Between preparation, cooking and clean up, they work almost around the clock.
Preparing for a meal means powering up a giant heater connected by cable to a 7-ton vehicle and boiling 30 gallons of water. Packaged food is then boiled for nearly an hour.
There are seven varieties of breakfast and 14 different dinners, along with fruit and bread.
Even thousands of miles from home, the cooks can make homemade dishes such as western omelets and waffles for breakfast and turkey with stuffing for dinner.
"You get satisfaction when everyone comes in to eat after a hard day," Anderson said.
Especially when they like the food.
"It's a nice reward when people say thanks for making the meals," he said.
Do you have a story idea for Camp Pendleton? Contact Linda McIntosh at (760) 476-8214 or linda.mcintosh@uniontrib.com. For special events, please alert us at least four weeks in advance. We work ahead!
http://www.signonsandiego.com/news/military/20031115-9999_m1m15tfcamp.html
Sempers,
Roger
:marine: