East Coast Food Management Team instructs reserves for the first time
Dec. 12, 2007 By Pfc. Mary A. Staes, Marine Forces Reserve
CAMP UPSHUR, Va. (Dec. 12, 2007) -- During training, Marines sometimes pass the day by
looking forward to chow. Wondering what’s next on the menu, these Marines are often unaware of the work involved to make
dinnertime happen.
Food service Marines training at Quantico Viper, a three-week training exercise, rise at 1 a.m. in order to feed 800 Marines and
sailors. The Marines, who are split into two groups, work 24-hour shifts, making everything from eggs for breakfast to cake,
complete with icing, for dessert.
Eating meals with friends helps the troops unwind, and a hot meal in the field boosts morale.
During Quantico Viper, food service Marines worked with new and unfamiliar equipment, like the Field Food Service System, and
brushed up on traditional of feeding in the field, like the Tray Ration Heating System.
“This is different,” said Lance Cpl. Richard C. Zurowski, a food service specialist with Rations Co., Supply Bn., 4th Marine Logistics
Group. “The new system is like a full kitchen. We benefit, because instead of just heating something like big Meals Ready To Eat
(MREs), we are making real food here. It allows us to change things up.”
However, training in the field doesn’t come without challenges, even for cooks. Virginia’s winter weather is unpredictable, and while
one day it may be sunny, the week before it may have snowed.
“The pipes froze over the first night,” said Lance Cpl. Russell Williams, a food service specialist from Headquarters and Support Co.,
4th Marine Logistics Group. “This is a field where things change fast, and you have to adapt in order to solve problems.”
Two of the East Coast Food Management Team Instructors assisted training the food service Marines. This is the first time the team
has assisted training reserve Marines. They gave classes on troop welfare, using mess hall space well, safety and fire hazards, time
management and staging and sanitizing equipment.
“The biggest lesson the Marines learned was operation functionality and setup of a field food service system,” said Chief Warrant
Officer Steven L. McAlister, food service officer for Headquarters and Service Bn. “They also gained confidence in the system,
finding that it works in extreme heat or cold with no problems.”
The team, which is made of active duty Marines, helped teach Marines how to properly use equipment and suggested different meal
options during the time they were there.
“Our job is to the ensure personnel are performing the requirements of food service and to render assistance when needed,” said
Gunnery Sgt. Bryan Compton, an East Coast Food Management Team instructor. “This is the first time we are working with reserve
Marines. We are trying to get used to how they do things and how we do things and find a balance. These Marines are definitely
learning though. They may not see it now, but if they pay attention, they will have a lot to bring to the table.”
Many other Marines helped make chow happen, such as the generator operators who power the kitchen.
Pfc. David A. Delgado, a generator operator with 6th Engineer Support Bn., who is on his first annual training exercise, realizes how
hot chow helps the troops.
“I’m enjoying it,” said Delgado. “I see how it helps with morale, and I feel good helping the troops who will be deploying soon.”
The Marines also recognize their spirits are lifted during chow time, helping the long day go by a little easier.
“I love food service,” said Williams. “It’s fun, because you get to meet everyone, and they are usually pretty friendly; they understand
you are the ones who feed them. It’s a mutual respect.”
Dec. 12, 2007 By Pfc. Mary A. Staes, Marine Forces Reserve
CAMP UPSHUR, Va. (Dec. 12, 2007) -- During training, Marines sometimes pass the day by
looking forward to chow. Wondering what’s next on the menu, these Marines are often unaware of the work involved to make
dinnertime happen.
Food service Marines training at Quantico Viper, a three-week training exercise, rise at 1 a.m. in order to feed 800 Marines and
sailors. The Marines, who are split into two groups, work 24-hour shifts, making everything from eggs for breakfast to cake,
complete with icing, for dessert.
Eating meals with friends helps the troops unwind, and a hot meal in the field boosts morale.
During Quantico Viper, food service Marines worked with new and unfamiliar equipment, like the Field Food Service System, and
brushed up on traditional of feeding in the field, like the Tray Ration Heating System.
“This is different,” said Lance Cpl. Richard C. Zurowski, a food service specialist with Rations Co., Supply Bn., 4th Marine Logistics
Group. “The new system is like a full kitchen. We benefit, because instead of just heating something like big Meals Ready To Eat
(MREs), we are making real food here. It allows us to change things up.”
However, training in the field doesn’t come without challenges, even for cooks. Virginia’s winter weather is unpredictable, and while
one day it may be sunny, the week before it may have snowed.
“The pipes froze over the first night,” said Lance Cpl. Russell Williams, a food service specialist from Headquarters and Support Co.,
4th Marine Logistics Group. “This is a field where things change fast, and you have to adapt in order to solve problems.”
Two of the East Coast Food Management Team Instructors assisted training the food service Marines. This is the first time the team
has assisted training reserve Marines. They gave classes on troop welfare, using mess hall space well, safety and fire hazards, time
management and staging and sanitizing equipment.
“The biggest lesson the Marines learned was operation functionality and setup of a field food service system,” said Chief Warrant
Officer Steven L. McAlister, food service officer for Headquarters and Service Bn. “They also gained confidence in the system,
finding that it works in extreme heat or cold with no problems.”
The team, which is made of active duty Marines, helped teach Marines how to properly use equipment and suggested different meal
options during the time they were there.
“Our job is to the ensure personnel are performing the requirements of food service and to render assistance when needed,” said
Gunnery Sgt. Bryan Compton, an East Coast Food Management Team instructor. “This is the first time we are working with reserve
Marines. We are trying to get used to how they do things and how we do things and find a balance. These Marines are definitely
learning though. They may not see it now, but if they pay attention, they will have a lot to bring to the table.”
Many other Marines helped make chow happen, such as the generator operators who power the kitchen.
Pfc. David A. Delgado, a generator operator with 6th Engineer Support Bn., who is on his first annual training exercise, realizes how
hot chow helps the troops.
“I’m enjoying it,” said Delgado. “I see how it helps with morale, and I feel good helping the troops who will be deploying soon.”
The Marines also recognize their spirits are lifted during chow time, helping the long day go by a little easier.
“I love food service,” said Williams. “It’s fun, because you get to meet everyone, and they are usually pretty friendly; they understand
you are the ones who feed them. It’s a mutual respect.”
 |  |  |  |
| Lance Cpl. Caleb Slacum, a food service specialist from Headquarters and Support Batt., Marietta, Ga., prepares green beans for evening chow Dec. 11. During Quantico Viper, food service support Marines received training on new food service equipment. Photo by: Pfc. Mary A. Staes |
| Lance Cpl. Jason Montgomery, a food service specialist from 6th Engineer Support Batt., Portland, Or., prepares dough to cover a chicken pot pie for evening chow Dec. 11. During Quantico Viper, food service Marines received traing on new food service equipment. Photo by: Pfc. Mary A. Staes |
| The participants of Quantico Viper in Camp Upshur, Va., eat evening chow Dec. 11. The exercise prepares sailors and Marines for pre-deployment training. Photo by: Pfc. Mary A. Staes |
| | | |
