Spc. Dan Balda
4th Brigade Combat Team PAO
BAGHDAD -- While deployed to Iraq, some Army cooks are handing their spatulas over to civilian cooks.
Enlisted cooks here perform other duties to support multiple missions'such as riding in convoys or working in orderly rooms"while civilians step into the kitchen to support sustainment of Army forces.
Sgt. Antonio Scalzo is one cook holding on tight to his spatula. Scalzo is an Army cook as well as one back home in California in his civilian life.
However, if Scalzo had stuck to his original plan, he would probably be elbow-deep in a radio, bringing it back online so the next patrol has communications capabilities.
He originally enlisted as a radio repairman, but "failed miserably" in class.
"They gave me a list of Military Occupational Specialties to choose from, and I thought, "Well, I've always liked to cook, why not?""
His love of the culinary arts stems from two things: his Italian heritage and his maternal grandmother.
"She was Scottish-German and just an awesome cook," Scalzo said.
Not so coincidently, German and Italian dishes are two of his favorite things to prepare. He also enjoys cooking traditional cuisine from Thailand, Malaysia and California, which makes sense since he was born and raised all over the Golden State.
After attending the Quartermaster Center and School at Fort Lee, Va., he entered the civilian workforce 15 years ago, immediately found a job cooking and has been in the kitchen ever since.
He is assigned to Headquarters and Headquarters Company, 1st Battalion, 184 Infantry Battalion, 4th Brigade Combat Team, 3rd Infantry Division; but he is currently attached to E Battery, 216th Air Defense Artillery, out of Cloquet, Minn., to cook for the unit while it's stationed at the Dora Oil Refinery, affectionately called "Camelot" by those who live there.
They were having their meals trucked in each day, much to the chagrin of the Soldiers working there.
Once "Chef," as Scalzo is affectionately called, was assigned to Camelot, the meals improved astronomically. They went from having unidentifiable chicken dishes every day for four months, to eating gourmet meals.
Scalzo said instead of baking or boiling the main courses like many military dining facilities, he uses the open flame of a barbecue to bring out the flavor in the food. One night, Scalzo cooked crab legs, marinated T-bone steaks and seasoned lobster tails.
Scalzo said the only complaint heard after this meal was that Soldiers had eaten too much and were going to have to exercise harder to work off the extra calories.
Scalzo has one Soldier who helps him prepare at least one meal (dinner) a day for about 70 Soldiers stationed at Camelot. At least every other day he cooks omelets for the grateful Soldiers.
One day, the battalion chaplain, Chap. (Maj.) Robert Blessing, was scheduled to preside over a service for the Soldiers. Scalzo cooked prime rib and garlic mashed potatoes to add to the communion meal. Blessing was so impressed with the meal, the food made its way into his sermon.
Where most Soldiers receive care packages filled with chips and candy, Scalzo receives spices and hot sauce he uses to dress up the meals he prepares for his Soldiers. Sometimes his expertise and training doesn't mesh too well with his Soldiers" Midwest palettes.
"When I do my southwestern style, the Soldiers tend to get a little afraid," Scalzo said. "We did fajitas the other day and I put a little more chili powder in it than these guys are used to. These guys are from Minnesota, I don't think they are too used to this kind of food."
Either way you cut it, both Scalzo and the Soldiers he serves are happy with having the chance to cook to order.
"I love doing this. This is what I've been trained to do. I'm not one of those shoot "em up, gung-ho guys. I'm too old for that," said the 35-year-old food connoisseur.
Some people use the adage, "Those who can't do; teach." Scalzo can definitely "do," and his future plans include both cooking and teaching. He is currently enrolled at the Art School Los Angeles, chasing a bachelor's degree in the culinary arts. He plans to finish his degree once the deployment is over and continue what he knows best.
"I'll keep working in the industry to gain some more experience and then in about 10 years I will probably go into teaching," Scalzo said. "There is nothing else for me do to. I don't know what else I would want to do. This is all I've known for the last 15 years and I wouldn't have it any other way."
| Date Taken: | 08.18.2005 |
| Date Posted: | 08.18.2005 18:10 |
| Story ID: | 2783 |
| Location: | BAGHDAD, IQ |
| Web Views: | 121 |
| Downloads: | 10 |
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