Courtesy Photo | Spc. Joseph W. Rybolt, a native of Spencer, Ill., and a food service specialist with...... read more read more
By Sgt. Joseph Rivera
CAMP ATTERBURY JOINT MANEUVER TRAINING CENTER, Ind. – For centuries, armies have relied on infantry men to win major battles, artillerymen to support their operations and engineers to clear paths and build bridges so other elements reach their objectives and move supplies throughout the battlefields.
However, while these military occupations are the ones most new recruits look forward to because of the challenges they represent and the glory they may attain, there are other opportunities as rewarding as those mentioned and often overlooked, among those is food services.
A bulletin written in 1992 by Glenn C. Davis, former chief of the regulations and policy division, stated, “The commanders have been responsible for providing their Soldiers with quality subsistence in a variety of environments and tactical situations. From the establishment of the first formal military food program in 1775 by the Continental Congress to a Class I (ration) breakdown point in Operation Desert Storm, the Army Food Service Program has undergone drastic modifications in an ongoing attempt to adapt to the Soldier's needs on the ever-changing battlefield.”
Today, the food services program is mostly contracted, minimizing the amount of food service workers in the military. Even though the program has undergone many changes, there are still dedicated Soldiers and new recruits looking forward to the challenge of maintaining the tradition of serving and feeding the troops regardless of the demands of the job.
Sgt. 1st Class Mark G Harmon, a native of Freedom, Ind., and a 27-year veteran in the field, says that his career in food services has been a rewarding one because he had the opportunity to feed the troops and help his fellow Soldiers.
Harmon said that the best part of his job is when he hears other Soldiers telling him they enjoyed their meal. “It makes you feel good inside because you did something for somebody and they are coming back for more of your meals,” he said.
Preparing and serving food is not the only thing food service workers do as they strive to please and make their customers feel comfortable with what and where they eat.
Harmon also said that in order to please his customers and make them feel good while at the “chow hall”, he tries to change something every day in order to maintain a good spirits among visitors. This includes changing the menu, signs and even the way he greets Soldiers so they can feel comfortable while there. Furthermore, doing these different things, even after 27 years of service, may still represent a challenge for him because he wants to have something fresh and new that visitors may notice and enjoy.
In addition to supplying meals, Army food service workers also ensure Soldiers receive correct portions and the right amount of nutrients to keep up with the physical demands of their jobs.
Pfc. Donald Hall, a native of Evansville, Ind., and a food service worker with the 384th Military Police Company, 81st Troop Command, Indiana Army National Guard, said that each meal prepared must be a balanced meal with enough calories and protein.
Food service workers also pay close attention to minor details in order to improve the Soldiers’ morale, providing things like a TV or simply allowing troops to gather and share their stories even after dining hours are over.
“We are trying to make it more comfortable by having coffee, tea, TV, and sometimes we have the music on where people just can sit down and relax,” said Hall.
All in all, Army food service workers may work long hours, get little sleep, work in high temperatures with ovens heating at temperatures of 400-degrees and can be exposed to accidents, but they are always striving to serve their fellow Soldiers and ensure they have enough to eat.
| Date Taken: | 06.14.2010 |
| Date Posted: | 06.20.2010 18:25 |
| Story ID: | 51701 |
| Location: | CAMP ATTERBURY, US |
| Web Views: | 190 |
| Downloads: | 123 |
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