thedrifter
09-14-03, 05:51 AM
Submitted by: MCAS Iwakuni
Story Identification Number: 2003910222711
Story by Pfc. Giovanni Lobello
MARINE CORPS AIR STATION IWAKUNI, Japan(Sept. 5, 2003) -- Food Services conducted a training exercise called Operation Blazing North Aug. 20 in the field by the Northside Chow Hall.
This exercise gave Marines a little taste of what it would be like to do their jobs in a war environment.
?This training was done because Marines are going to the field more often, and it will help reduce the amount of confusion that may arise in a real-world situation,? said Sgt. Todd D. Lester, field mess supervisor.
Master Sgt. Lora L. McKenney, subsistence chief, said, ?Marine Wing Support Squadron 171, Station and Combat Service Support Detachment 36 were part of this operation. This was a 24-hour training evolution that met the mission essential tasking list requirement in accordance with the individual training standards.?
In order to fulfill the training requirements, the chefs followed a hectic schedule.
?First we met up at 5:30 a.m. and had a class on how to operate the burners. Then after the class we broke everyone up into the respective groups they would be a part of,? said Lester. ?The groups were divided into galley cooks, burners and hot pots.?
Although they worked a busy schedule, Lester said it was a great learning experience.
?Being one of the teachers or noncommissioned officers during this was also a learning experience. We showed the new Marines how important it is to get the job done no matter what obstacles are present,? said Cpl. Damerice J. Pierre, chief messman.
?Time management and consistency of leadership were key factors in this operation as well because we had to ensure the food was done and ready to serve by 10:30 a.m.,? he added.
?Marines don?t want to wait outside the doors at 10:30 a.m. when the food is supposed to be ready because we are behind. Managing your time wisely is very important.?
Pfc. Jessica Hernandez, salad room specialist, said, ?This operation was a good learning experience because it taught me how to deal with the weather. Being under a tent and having both the sun beating down on us along with the heat the burners generate, not to mention the heat we all generated, was an obstacle.?
Hernandez said that as well as learning how to adapt to the weather, she learned a valuable life lesson. ?I will know what I am doing now if I ever get deployed or go to a real-world situation where excuses are unacceptable,? she added.
Sempers,
Roger
:marine:
Story Identification Number: 2003910222711
Story by Pfc. Giovanni Lobello
MARINE CORPS AIR STATION IWAKUNI, Japan(Sept. 5, 2003) -- Food Services conducted a training exercise called Operation Blazing North Aug. 20 in the field by the Northside Chow Hall.
This exercise gave Marines a little taste of what it would be like to do their jobs in a war environment.
?This training was done because Marines are going to the field more often, and it will help reduce the amount of confusion that may arise in a real-world situation,? said Sgt. Todd D. Lester, field mess supervisor.
Master Sgt. Lora L. McKenney, subsistence chief, said, ?Marine Wing Support Squadron 171, Station and Combat Service Support Detachment 36 were part of this operation. This was a 24-hour training evolution that met the mission essential tasking list requirement in accordance with the individual training standards.?
In order to fulfill the training requirements, the chefs followed a hectic schedule.
?First we met up at 5:30 a.m. and had a class on how to operate the burners. Then after the class we broke everyone up into the respective groups they would be a part of,? said Lester. ?The groups were divided into galley cooks, burners and hot pots.?
Although they worked a busy schedule, Lester said it was a great learning experience.
?Being one of the teachers or noncommissioned officers during this was also a learning experience. We showed the new Marines how important it is to get the job done no matter what obstacles are present,? said Cpl. Damerice J. Pierre, chief messman.
?Time management and consistency of leadership were key factors in this operation as well because we had to ensure the food was done and ready to serve by 10:30 a.m.,? he added.
?Marines don?t want to wait outside the doors at 10:30 a.m. when the food is supposed to be ready because we are behind. Managing your time wisely is very important.?
Pfc. Jessica Hernandez, salad room specialist, said, ?This operation was a good learning experience because it taught me how to deal with the weather. Being under a tent and having both the sun beating down on us along with the heat the burners generate, not to mention the heat we all generated, was an obstacle.?
Hernandez said that as well as learning how to adapt to the weather, she learned a valuable life lesson. ?I will know what I am doing now if I ever get deployed or go to a real-world situation where excuses are unacceptable,? she added.
Sempers,
Roger
:marine: