• Seven Soldiers pitch in to help prepare enchilada entrees during hands-on training May 23 at the Field Operations Training Branch of the Joint Culinary Center of Excellence, Quartermaster School.  The Soldiers undergo 40 hours of instruction, learning how to setup mobile cooking facilities and preparing meals in them.  They also learn about sanitation practices.

    Cramped quarters

    Seven Soldiers pitch in to help prepare enchilada entrees during hands-on training May 23 at the Field Operations Training Branch of the Joint Culinary Center of Excellence, Quartermaster School. The Soldiers undergo 40 hours of instruction, learning...

  • Pfc. Devita Bone uses a thermometer to measure the temperature of the enchiladas her team cooked up for the lunchtime meal. Bone and the other food service Soldiers prepare roughly eight meals for their peers during 40 hours of instruction at the Field Operations Training Branch.

    Checking temperature

    Pfc. Devita Bone uses a thermometer to measure the temperature of the enchiladas her team cooked up for the lunchtime meal. Bone and the other food service Soldiers prepare roughly eight meals for their peers during 40 hours of instruction at the Field...

  • A sweaty Pfc. Ayron Bennett checks on a pot of boiling water that will be used to heat the enchiladas. Instructors said temperatures can reach 100 degrees in the cooking facilities.

    Boiling water

    A sweaty Pfc. Ayron Bennett checks on a pot of boiling water that will be used to heat the enchiladas. Instructors said temperatures can reach 100 degrees in the cooking facilities.

  • Food service Soldiers file into a Containerized Kitchen for the lunchtime meal.

    Line service

    Food service Soldiers file into a Containerized Kitchen for the lunchtime meal.

  • Pfc. Andres Sanchez emerges from the Containerized Kitchen with a lunchtime meal in hand. The CK and its crew of eight can feed hundreds of people during a single dining session.

    Containerized Kitchen

    Pfc. Andres Sanchez emerges from the Containerized Kitchen with a lunchtime meal in hand. The CK and its crew of eight can feed hundreds of people during a single dining session.

FORT LEE, Va. (May 30, 2013) -- If you've attended the annual Military Culinary Arts Training Event here, you probably walked away with some understanding of what food service operations are like in a garrison.

The same operations in a field or deployment environment is markedly different. Future food service personnel learn how different it is during 40 hours of training at the Joint Culinary Center of Excellence's Field Operations Training Branch. There, they learn to prepare meals in cramped mobile trailers and consider factors such as weather, the number of mouths to feed and mission of the supported unit. In the end, said Sgt. Dorian Herring, an instructor, field feeding is a "morale booster that gives troops something to look forward to" after a hard day's work.

Page last updated Thu May 30th, 2013 at 00:00