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BAGHDAD - On the battlefield, infantrymen usually hear the term “slice the pie” as they clear corners and intersections.
However, for five soldiers attached to Company B, 2nd Battalion, 156th Infantry Regiment, it could also mean preparing dessert.
In January, the Louisiana National Guard deployed Co. B to perform personal security details at the Joint Visitor’s Bureau Hotel at Camp Victory. Part of that job also meant they had to run the hotel and restaurant operations as well.
The combat-arms soldiers were challenged to fill in as much-needed cooks, so the company asked the 256th Infantry Brigade Combat Team to help find individuals with culinary experience to fill the positions.
Those who volunteered were interviewed to verify their qualifications. The brigade came up with four soldiers who had civilian experience as chefs with restaurants in Louisiana and a fifth from the 34th Infantry Division, who volunteered to stay in Iraq to work at the JVB.
Staff Sgt. David Schulkens, a field artillery cannon crew member, was one of the Soldiers selected. With civilian experience in some of Louisiana’s finest restaurants like Delmonico, Galatoire, and Restaurant Patois, he helps prepare gourmet meals for distinguished visitors at the JVB.
Artilleryman Staff Sgt. Darren Chabert was also employed by Delmonico, and Sgt. Chad Rogers, who is deployed as an Army cook, has worked in several hotels and restaurants in Louisiana.
These three soldiers from New Orleans are often the ones who prepare meals from “scratch.”
“We make our chicken stock from fresh chicken and vegetables, mixed with different herbs and spices,” said Schulkens. “We’re chefs, we cook with fresh food. We don’t use pre-packed foods and marinades.”
For the chefs of the JVB kitchen, sometimes cooking is not the hardest part. They are often faced with challenges in preparing meals with ingredients ordered through the Army supply system.
Sgt. Marcus Stoves, an infantryman by military occupational specialty, is known as the grill master for his ability to turn out perfectly cooked meats and vegetables on a notoriously fickle cooking method. With a family catering business in New Orleans, he brings the family cooking style with him to the team.
“Stoves brings home-style cooking with his barbecue recipes and sauces,” said Rogers.
Often, a fine meal is topped off with dessert. For this, they turn to the team’s pastry chef, Staff Sgt.
David McDonald, the only member of the team who is not from Louisiana. The Mankato, Minn., native came to the JVB from the 34th Infantry Division.
A trained Army cook, he learned baking and pastry-making through his love of cooking and by collaborating with other service members on new dessert recipes.
“McDonald’s baking is what sets us apart from all the dining facilities out there,” said Rogers.
McDonald's skill was on display when he prepared the delicate bread for 200 muffaletta sandwiches earlier this year. The New Orleans signature sandwich composed of olive salad, salamis and cheeses, required combining his skills with Rogers to give Soldiers and JVB visitors something different. Vice President Joseph Biden personally thanked Rogers for making the muffaletta during his last stay at the JVB.
The team has also prepared meals like roasted whole pig, chicken pontalba and jambalaya. For dessert, they have made everything from cheese cakes and doughnut-like beignets in the style of New Orleans’ Café Du Monde, to biscotti and potica, a sweet nut-filled roll.
In addition to Biden, the group has cooked for other distinguished visitors including Secretary of Defense Robert Gates, Sergeant Major of the Army Kenneth O. Preston and general officers from around Iraq.
As the JVB hosts more events, these chefs are being recognized by service members and civilians for their skills. Recently, Stoves and Rogers were temporarily assigned to Camp Taji and United States Division-Center to cook for special occasions.
Whether it’s a single plate for a distinguished visitor or a spread for 300 service members, the chefs take pride in their cooking and strive to meet their goal of boosting morale by offering something different for Soldiers.
“Special meals are something different for Soldiers to look forward to, and its fun to do things that you know boosts their morale, “said McDonald.
The JVB kitchen team showcase the capabilities of the National Guard citizen Soldier combining military service and civilian expertise to accomplish the mission at hand.
| Date Taken: | 10.23.2010 |
| Date Posted: | 10.23.2010 07:53 |
| Story ID: | 58667 |
| Location: | BAGHDAD, IQ |
| Web Views: | 299 |
| Downloads: | 11 |
This work, Bon Appetite Guardsmen provide fine dining at JVB Hotel, by MSG Edward Daileg, identified by DVIDS, must comply with the restrictions shown on https://www.dvidshub.net/about/copyright.
