PDA

View Full Version : Chow down: Food service specialists work hard, long hours to prepare meals for MCB Ha



thedrifter
06-07-04, 07:30 AM
Chow down: Food service specialists work hard, long hours to prepare meals for MCB Hawaii
Submitted by: MCB Hawaii
Story Identification #: 200464192158
Story by Lance Cpl. Michelle M. Dickson



MARINE CORPS BASE HAWAII, KANEOHE BAY, Hawaii(06/04/2004) -- Every day, more than 1,400 Marines and Sailors pass through the Anderson Hall dining facility and the Satellite dining facility here, without giving a second thought to what effort goes into preparing their meals.

The job of a food service specialist is anything but easy; however, the Marines and Sailors who work in the mess halls dedicate their time to getting healthy food served, without delay, and allowing their patrons to fill up on a great meal and continue with their day.

"The best part about my job is seeing Marines smiling as they finish their meals," said Lance Cpl. Kentrall J. Allen, food service specialist with 1st Battalion, 3rd Marine Regiment, currently working at the dining facility. "When I see that [smile], I know I did my job."

The New Orleans native has been cooking since he was 10 years old, and food service is the career he chose when he joined the Corps.
"I would cook for my family every Sunday after my mom taught me how to cook, and I've just been loving it ever since," said Allen. "There is no stress for me with this job; I just love to cook."

Food service specialists work in shifts, a work schedule that combines long hours and nonstandard workdays, said Staff Sgt. Daniel P. Flinton, chief cook at Anderson Hall and a member of Combat Service Support Group 3.

"This job doesn't provide for too much time off, and the time you do receive, you have to make sure you get all of your training taken care of," said Flinton, who grew up in Saratoga, N.Y., and has been cooking since he was 7. "It makes it all worth it, though, when someone comes up to you and tells you that they really liked the meal you made."

According to Flinton, it takes an average of three hours to prepare each meal every day for service members, and a staff of 13 workers on hand to help out. For special meals, such as the Marine Corps birthday meal, preparation begins the day before and continues for six to seven hours the day of.

"That [the special occasion meal] is everyone's favorite; we always get the biggest turnout for something like that," said Flinton, explaining that steak and lobster is a surefire menu selection.

Each food service specialist must bake pastries; cook meats, vegetables and gravies; work in subsistence supply; and use and maintain field gear.

"When a cook is sent into the field, the ratio is one cook for every 75 other Marines in the field," said Flinton. "The hours are longer and the food is dehydrated. The cook also has to maintain the same sanitation standards [in the field environment]."

Sanitation is one of the most important responsibilities of the food service specialist job, said Flinton.

"If something is spilled, it is cleaned up immediately. They wear gloves all the time and wash their hands constantly," Flinton explained.

A two-month school teaches food service specialists to follow sanitation rules strictly, and provides instructions for preparing menus and meals. Even the finer arts such as garnishing food items are thoroughly covered at the school.

"My favorite part of this job is joking with Marines when I serve them chow," said Allen. "Everyone can feel down, sometimes, and I take that as my opportunity to make their day a little bit brighter."

According to Flinton, the Marines he works with are hard workers and are ever willing to devote the extra effort required to prepare a scrumptious meal.

"They're just like any other Marines," said Flinton. "They'll work as hard as they can for you."


http://www.usmc.mil/marinelink/image1.nsf/Lookup/200464193133/$file/stirringpotlow.jpg

Lance Cpl. Lorenzo L. Capel, a food service specialist with 1st Battalion, 3rd Marine Regiment, mixes noodles at the Anderson Hall dining facility. Photo by: Lance Cpl. Michelle M. Dickson



http://www.usmc.mil/marinelink/mcn2000.nsf/main5/E9A2A89376CB889E85256EA900805AC8?opendocument


Ellie