10th Mountain Division's combat cooks

Photo By Matthew Moeller | Army Pfc. Robert Oddy, left, and Army Sgt. James Gandy, right, pour a pot of boiling water into their cajun rice during preparation for the night's meal at Combat Outpost Penich in Kunar province, Afghanistan. "Everyone says that we cooks are a dying breed, and we're going to be phased out soon," said Gandy "But as long we're in places like this, I don't see that happening." Oddy is a South Glens Falls, N.Y., native. Gandy is native of Pittsburgh, Pa. Both Soldiers are members of Echo Company, 1st Battalion, 32nd Infantry Regiment, 10th Mountain Division, based at Fort Drum, N.Y.  

KUNAR PROVINCE, AFGHANISTAN

07.02.2009

Story by Sgt. Matthew Moeller 

Combined Joint Task Force - 82 PAO

KUNAR PROVINCE, Afghanistan — In Afghanistan, it's pretty hard to find the person serving your food wearing combat fatigues.

Most military bases in Afghanistan use civilian contractors in their dining facilities. Military cooks usually fill other roles outside their occupational specialty of cooking, such as guard duty. 'Combat cooks' are rare among Soldiers, and are usually found only on the smallest and most remote bases, such as Combat Outpost Penich in Afghanistan's Kunar province.

"Everyone says that we cooks are a dying breed, and we're going to be phased out soon," said COP Penich's head cook, Army Sgt. James Gandy, as he poured cajun seasoning on his turkey cuts. "But as long we're in places like this, I don't see that happening."

Working out of a mobile kitchen trailer the size of large pickup truck, the outpost's three military cooks from Echo Company, 1st Battalion, 32nd Infantry Regiment, 10th Mountain Division, tear into bags of ingredients, offering three warm meals a day, from what they affectionately call "the Olde Penich Eatery."

"We don't have a lot of everything, but what we have is always good," said Gandy.

Making it "always good" is the cooks' motto. When one of the Soldiers overcooks the peas for that night's dinner, Gandy makes him start over from the beginning. "If I wouldn't eat it, why should I expect them to," the Pittsburgh, Pa., native explains.

It's pride in their work that makes the Soldiers at the six-month-old outpost appreciate these cooks.

The cooks keep their fellow service members happy by enhancing the Army's official recipe cards with personal touches. For example the night's main dish is cajun turkey and dirty rice, with the option of Salisbury steak and peas, prepared by COP Penich's newest cook, Pfc. Robert Oddy.

"We try to mix it up as much as possible," said Oddy, a South Glens Falls, N.Y., native. "We don't like to cook them the same thing over and over again."

Arriving from a different base less than three weeks ago, Oddy is enjoying working in the Olde Penich Eatery. "Back at 'my old base' I did everything but cook, here I get to do my job," said Oddy. "It feels great."

As dinner ends, preparation for the next meal begins. Breakfast is less than 12 hours away, and there is much work to do before then.

"I wouldn't say that these guys are spoiled now," says Gandy, smiling. "But I think they're getting what they deserve. Everyone deserves a warm cooked meal, and that's our job out here."

• Date Taken: 07.02.2009
• Date Posted: 07.04.2009 08:59
• Story ID: 35962
• Location: KUNAR PROVINCE, AF