thedrifter
07-24-09, 08:21 AM
Combat cooks hit front lines with 2/8 Marines
Lance Cpl. Daniel Flynn
All Marines throughout their career have heard the saying, "Every Marine, a Rifleman."
HELMAND PROVINCE, Islamic Republic of Afghanistan (July 24, 2009) -- For most Americans this saying may not mean much, but for two Marines with 2nd Battalion, 8th Marine Regiment, part of Regimental Combat Team 3, currently in Afghanistan, this saying has a very personal meaning. They are the battalion's food service specialists.
Food service specialists Cpl. Johnny Molina and Lance Cpl. Charles Melvin Hurd II participated in Operation Khanjar with the rest of Company G, 2nd Bn., 8th Marines, starting July 2.
"I never really expected to see combat," Hurd said, "I planned on feeding G Company - not doing a combat push south for three days with them."
This push was part of Hurd's first field experience as a combat cook since he joined the Corps in November 2007. Molina, having been with a tank battalion before joining the regiment, has performed as a food service specialist multiple times.
"I kind of expected it," Molina said. "This is something that, while not probable, was always a possibility."
Uncomfortable with the idea of participating in the push at first, both Marines adapted to the change of pace quickly.
"When they found out they were going on the push, they were a bit nervous," said Gunnery Sgt. Josue Santoyo, company gunnery sergeant for Company G. "Once we got out there, they calmed down and didn't worry about how dangerous it was."
"At times it was very grueling and hot, but that is all forgotten in the adrenaline rush when bullets start flying over your head," Hurd recalled.
While out with the grunts, Molina and Hurd carried the same weight as every other Marine in the battalion and assisted with the company's aid and litter team - the group designated to collect Marines wounded in battle and transport them to the front line medical facility.
"This experience hasn't really changed me much," Molina said. "My job is to be a cook. If it comes down to it, I am a Marine, and I take pride in that. It was a tough experience though - days without a shower, hot water to drink and very little food - but nothing in life is easy."
"I do it for my family and the knowledge they are safe because of my sacrifice," added the 21-year-old, from Reading, Penn.
After he returns from this deployment, Molina plans to work toward his college degree in the medical or scientific field, but he also said he will probably reenlist for another four years.
From Hurd's point of view, these two "just cooks" carried as much weight and covered as much ground as the infantry Marines, and for someone outside of the combat military occupational specialties, that is something to be proud of.
"After dealing with everything we have dealt with, I take pride in everything I have accomplished," Hurd, a Houston native, stated about his experience with the leathernecks of the 8th Marines. "I have much more respect for all of the Marines involved with this push. But after my four years, I plan on getting out with a motivational tattoo and the memories of my experiences in the Corps."
Hurd plans on going back to college to study either the culinary arts or the medical field. He said everything he has done is all for his kids, and as long as he can take care of them, "it's all good."
Regardless of what they choose to do after this experience is over, both Molina and Hurd will always have the memories of their accomplishments and stories to tell their friends and families, reminding them that their time in the Corps wasn't spent as "just food service specialists."
Ellie
Lance Cpl. Daniel Flynn
All Marines throughout their career have heard the saying, "Every Marine, a Rifleman."
HELMAND PROVINCE, Islamic Republic of Afghanistan (July 24, 2009) -- For most Americans this saying may not mean much, but for two Marines with 2nd Battalion, 8th Marine Regiment, part of Regimental Combat Team 3, currently in Afghanistan, this saying has a very personal meaning. They are the battalion's food service specialists.
Food service specialists Cpl. Johnny Molina and Lance Cpl. Charles Melvin Hurd II participated in Operation Khanjar with the rest of Company G, 2nd Bn., 8th Marines, starting July 2.
"I never really expected to see combat," Hurd said, "I planned on feeding G Company - not doing a combat push south for three days with them."
This push was part of Hurd's first field experience as a combat cook since he joined the Corps in November 2007. Molina, having been with a tank battalion before joining the regiment, has performed as a food service specialist multiple times.
"I kind of expected it," Molina said. "This is something that, while not probable, was always a possibility."
Uncomfortable with the idea of participating in the push at first, both Marines adapted to the change of pace quickly.
"When they found out they were going on the push, they were a bit nervous," said Gunnery Sgt. Josue Santoyo, company gunnery sergeant for Company G. "Once we got out there, they calmed down and didn't worry about how dangerous it was."
"At times it was very grueling and hot, but that is all forgotten in the adrenaline rush when bullets start flying over your head," Hurd recalled.
While out with the grunts, Molina and Hurd carried the same weight as every other Marine in the battalion and assisted with the company's aid and litter team - the group designated to collect Marines wounded in battle and transport them to the front line medical facility.
"This experience hasn't really changed me much," Molina said. "My job is to be a cook. If it comes down to it, I am a Marine, and I take pride in that. It was a tough experience though - days without a shower, hot water to drink and very little food - but nothing in life is easy."
"I do it for my family and the knowledge they are safe because of my sacrifice," added the 21-year-old, from Reading, Penn.
After he returns from this deployment, Molina plans to work toward his college degree in the medical or scientific field, but he also said he will probably reenlist for another four years.
From Hurd's point of view, these two "just cooks" carried as much weight and covered as much ground as the infantry Marines, and for someone outside of the combat military occupational specialties, that is something to be proud of.
"After dealing with everything we have dealt with, I take pride in everything I have accomplished," Hurd, a Houston native, stated about his experience with the leathernecks of the 8th Marines. "I have much more respect for all of the Marines involved with this push. But after my four years, I plan on getting out with a motivational tattoo and the memories of my experiences in the Corps."
Hurd plans on going back to college to study either the culinary arts or the medical field. He said everything he has done is all for his kids, and as long as he can take care of them, "it's all good."
Regardless of what they choose to do after this experience is over, both Molina and Hurd will always have the memories of their accomplishments and stories to tell their friends and families, reminding them that their time in the Corps wasn't spent as "just food service specialists."
Ellie