Combined Joint Task Force - 82 PAO

Story by Pfc. Andrya Hill

FORWARD OPERATING BASE SALERNO, Afghanistan - Many Soldiers at small bases located throughout Afghanistan have one or two hot meals each day. They often eat packaged food, called "Meals, Ready-to-Eat," or other pre-made rations. However, Soldiers get a special treat every now and again.

The paratroopers from 3rd Battalion, 509th Infantry Regiment, 4th Brigade Combat Team (Airborne), 25th Infantry Division working out of Forward Operating Base Curry in the Paktika province are a few of the lucky ones – thanks to the cooking of one paratrooper, Spc. Bazar Adam, part of 1st Platoon, Company C, 3-509th PIR.

Alone, Adam prepares a hot meal for breakfast, lunch and dinner daily: an unending task, in which he goes above and beyond the requirements of his job.

"Its my job to cook for these guys. I would feel like I wouldn't be doing my job to its fullest potential if I didn't make all three meals," said Adam.

Adam's workday begins at 5 a.m. and doesn't wrap up until after dinner, which is served at 5 p.m. He then heads back to the kitchen in the late evening to prep breakfast for the following day.

"I really like keeping busy. Its monotonous, the same thing over and over, but if I wasn't doing anything, I would go crazy," he explained. "I've always enjoyed working hard."

His dedication does not go unnoticed, and his platoon-mates said they are appreciative of the time he spends in the kitchen.

"He's by far one of the hardest working guys on the FOB. He takes a lot of pride in his work," said Staff Sgt. Matthew Beach, one of the infantrymen that dine in the FOB Curry chow hall.

While he is not required to provide all three meals, Adam continues to sacrifice his free time to ensure that the platoon is well nourished.
"I think it's a huge morale boost. If they were just eating MREs all the time, they would just be feeling terrible out here,' Adam said.

Adam doesn't cut corners. Despite the long, hot hours, the meals are always flavorful and fully satisfying.

"I like to bar-b-que, to make ribs. And I really like to make spaghetti, because I make my own sauce from scratch, everyone seems to like it," he said. "I try as much as I can to make fresh food, its hard when you just have a freezer and a cooler. Obviously the meat has to be in the freezer, but I try to do as much fresh stuff as I can."

The paratroopers enjoy his meals, often finishing every bit of it. But they don't go hungry: once its gone, he heads back to the kitchen to cook up some more.

"The food is outstanding," said Beach.

If fresh food is not a possibility, due to logistics or location, Adam still does what he can with what he has.

"It's as good as it can be here, even the t-rats (rations.) He'll cook them up and flavor them, instead of just heating it," said infantryman Staff Sgt. Shane Smith.

Team Curry often compliments him, and said they are thankful to have him.

"We've had him since Iraq. He's always been a good cook, he always does a little bit extra," said Smith. "One guy who runs the whole kitchen, doing what he does, we couldn't ask for more."

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