Cooking up a storm

BAGRAM AIRFIELD, Afghanistan – While planes fly in the air, and ground troops are dispatched at different locations, a group of Soldiers serve the mission in an entirely different way. Their objective is to take care of the many inhabitants who dine at the dining facility located in the heart of the Combined Joint Task Force-82, an operational headquarters for Regional Command East.

“On a typical day, more than 900 meals are served,” said U.S. Army Sgt. Glen Morris, a food services rations non-commissioned officer in charge with the 82nd Airborne.  

What is a quick and very efficient process in moving the hungry herds of people through the lines for hot meals requires a lot of behind the scenes preparation. 

It takes an average person an estimated five minutes to get their order, but it takes an average of four hours to prepare for that meal. Festive and themed meals usually take longer, said U.S. Army Staff Sgt. Maurice Chambers, a native of Wilmington, Del., and assistant dining facility manager with the 82nd Airborne

“The busiest was preparing for Thanksgiving meal. We stayed open the day before, served the regular meals, prepared for Thankgiving that same day plus all the decorations,” said U.S. Army Sgt. Christopher D. Foley, a native of Indianapolis and a food services shift leader with the 82nd Airborne. “It was an around the clock operation.”

No matter the pace, these Soldiers have adapted to the demanding tempo of their job.

“It ultimately boils down to preparation and team work,” said Sergeant Chambers. “Most of our Soldiers are serving in their first deployment, and they are still new to the Army. We have to help them along and train them.”

Some of the behind the scene work includes, stocking up food in temperature controlled conexes from trucks, inventorying all items, cleaning, preparing and creating the next menu. This can take a constant twelve hours of shuffling feet non-stop.

We try to mix things up by introducing something different every other day. Soul food is usually served on Wednesdays. Steak and lobster is on Fridays. While, Monday and Saturdays are subject to creativity, Sergeant Chambers said.

The hard work, dedication, attention to detail and precision required to run this dining facility is demanding. But despite the constant high tempo, the Soldiers who man the CJTF-82 dining facility push forward and are not afraid to have fun while preparing to cook up a storm for tomorrow.