PRT Zabul's Gridiron: Feeding the Fight

Published March 22, 2011
By Tech. Sgt. Stacia Zachary
AFCENT Combat Camera Correspondent

FORWARD OPERATING BASE SMART, Afghanistan -- (Editor's note: This is the second in a seven-part series of stories detailing the structure of provincial reconstruction teams.)

FORWARD OPERATING BASE SMART, Afghanistan -- Tantalizing scents trail from an unassuming, white-washed building announcing that dinner is served. Tonight's specialty is Filipino cuisine featuring authentic dishes made from scratch to include Chicken Adobo and Chicken Pancit as well as beef stir-fry.

Three Air Force cooks deployed from Scott Air Force Base, Ill., work tirelessly to ensure every person on the military compound receives "three square meals a day." Their days, split into shifts, begin long before the sun rises at 4:30 a.m. lasting until the very last diner has a chance to eat supper at 7 p.m. The lights don't go out until the kitchen is cleaned and prepped for the following day -- which could be hours later.

"Cooking is something I am passionate about," said Senior Airman Bryant Davis, PRT Zabul cook. "People are away from home, they shouldn't have to give up eating good food, too. We're here to give them a small taste of home cooking."

If the cooks were not available, then the personnel at FOB Smart would have to resort to eating Meals Ready to Eat or Unitized Group Ration Express meals. These meals, with a high caloric intake, are not meant as a long-term option for individuals.

"People gotta eat and if we weren't here, they'd have to eat UGREs -- which can only sustain a person for about a month before they have to eat a fresh, hot meal," Airman Davis said. "Even when we're low on food, it's a better option than opening up one of those."

The cooks plan out their meals with precision. About three days of meals are planned out in advance. Oftentimes, days are centered around chow time. When the kitchen doors open, there's a mass exodus in the direction of the chow hall.

"People plan their days around their meals," Airman Davis said. "And people will tell you when you the meals was a hit or not. Food is a very important thing here."
"In the gym, people do their own thing and don't really need anything," Airman Robinson added. "But in the kitchen, you realize how much everyone relies on you. If a person misses a meal, they're going to come find you and see what you have leftover."

In an attempt to keep stomachs full and people content, the cooks try to make each day of the week a theme night for dinner.

"We try to incorporate special meals based on the day of the week like Marinara Monday is Italian food night and Taco Tuesdays are Mexican cuisine and then there's Wong-Tong Wednesday for Asian fare," said Airman Davis, a cook by trade who has been to culinary schools outside of initial technical school training.

The cooks take requests, too, as well as open their kitchen to other people to don an apron to make a special side dish.

"Captain Russell fixed homemade macaroni and cheese for Saturday's meal and it was a hit," said Airman Jarvis Robinson, a Services Airman whose home station job is a fitness center troop. "People seem to like to cook so we let them when we have the supplies."

With limited supplies of fresh fruits and vegetables and only a limited variety of spices, the cooks have embraced innovation.

"A lot of times there are dishes that we want to make but we don't have all the right ingredients so we need to get creative and make it as close to the recipe as we can," Airman Davis said. "Sometimes it turns out ok and sometimes it turns out better than what the recipe called for."

Without the help of local Afghan help, the cooks would have to run a 24-hour operation just to get meals prepared, the kitchen cleaned set up the dining room and stock the pantry.
"They make it easier for us to get the meals out on the line," Airman Robinson said. "They're really hard workers and fun to be around. I hadn't expected to work so closely with the Afghans."

The Afghans themselves enjoy the opportunity to work in the kitchen, learning different cooking techniques as well as embracing cleanliness habits.

"I like to help with everything," said Quywn, an Afghan local who has been helping the kitchen staff for five years. "I help make the salad bar and I learn how to keep the kitchen clean. It is very good working with the Americans. They are good to me and teach me a lot."

When the cooks are not on duty preparing the next meal, they are often perform the roles of gunner or driver to help bolster the security forces element here.

"I am a driver for convoy operations and serve as dismounted security when PRT members go outside into the city," said Staff. Sgt. Ivan Velazquez, a native from Chicago, Ill. "Being able to take on other roles makes me feel like I am really contributing to the entire PRT mission, not just serving in the kitchen."

The chow hall also dubs as a movie theater once a week and the cooks put out a spread of finger food for those in attendance to pick on.

"This is the best part of movie night," said a Soldier as he dined on cream cheese-filled jalapeno poppers and mozzarella sticks. "Nothing like movie night and junk food to make you feel at home."

The cooks' tenure may soon come to an end as they prepare to turn the kitchen over to DynaCorp, a contracted company to take over the cooking responsibilities.
"Our role is going to shift from being the cooks to mentoring in the next few weeks," Airman Davis said. "But, I will still find a way to help out with some meals. I'll miss it too much if I don't."