![]() In fact, of those 14 DFAC’s, 10 are military and 4 are operated by the civilian contracting company. And there is no more “KP duty”, civilian contractors provide the KP’s in the DFAC’s. Where there was once probably a hundred mess halls in a Division of about 12,000 soldiers, there are now 14 DFAC’s on all of Fort Bragg, North Carolina of over 50,000 soldiers. These are large consolidated facilities, with the latest equipment and technology, and offer a wide variety in their menus, because soldiers are no longer bound to eat in “their” DFAC, they can eat in any DFAC, which has created a competition between DFAC’s on the same post. There are no more “mess halls”, now there are Dining Facilities (DFAC). ![]() The cooking show “The Grill Sergeants” with military chefs, is one the most popular shows. The Pentagon has its own TV channel for military personnel. Then there is the annual Military Culinary Arts Competition at Fort Lee, Virginia, which has competitors from all the services, National Guard and Reserves. They have competitions for chef of the quarter, and large army posts have annual installation culinary competitions. Sometimes the jacket comes off during food prep. ![]() They wear black trousers and a white chef jacket, while on duty. Army MOS 92G was a Cook, then a Food Service Specialist, and now a “Culinary Specialist” who can receive civilian certification as a chef. We heard, through the rumor mill, that there was a shakeup in food service supervision, but we never had chow problems again. The colonel talked to the troops about the exercise and asked how they were doing – OK, then as he was ready to leave, he smiled and asked “Are you getting enough to eat?” They answered in unison a big loud NO SIR! As we were walking back up the hill Colonel Murphy turned to Captain Mitchell “Vic, what’s going on with the chow?” Captain Mitchell explained that the food service people couldn’t seem to keep up with us, or find us at meal time. About a week later our Battalion Commander, Lieutenant Colonel Murphy, was making rounds, visiting the troops, I took he and our Company Commander, Captain Victor Mitchell, to see my platoon. The troops came back for seconds and ate every drop that was there. It is not very good, the troops usually leave it. They caught up with us one time and all they had was condensed rice and shrimp, you just add water and heat it up, which they had done. The food people couldn’t keep up with us, we missed meals. We went on a fast moving 17 day field exercise in an Italian Army Training Area north of Rome. ![]() I was a Rifle Platoon Sergeant in the 509th Airborne Battalion Combat Team in Italy in 1977 – 1979. No way! Things didn’t change much through Vietnam, but around the time the Army started trying to change from rough riders to professionals, the food service people started realizing their value and becoming more professional themselves. I pulled so much KP that I was offered the job as a cook. On weekends and holidays you could sell your KP for $20, and that was 19. Our Mess Sergeant was an infantry Staff Sergeant who was mean as a snake with a perpetual hangover, and ran the mess hall with an iron hand. Six or eight KPs were sent to the mess hall every day, to scrub floors, wash pots and pans, and generally do anything the cooks didn’t want to do. ![]() All Privates through Specialists were on the KP (Kitchen Police) roster. When I got to my company in the 82nd Airborne Division, each company had Its’ own building with its’ own mess hall. If a person scored too low on the entrance exams for most Army jobs, he was made a cook. When I went in the Army a cook was the bottom of the food chain (no pun intended). There was a time when I would never have recommended this. Perform preliminary food preparation procedures.If you enjoy cooking and think you would like to cook for a living, be a chef in a restaurant, or manage a restaurant, becoming an Army Cook might be of benefit to you. The national apprenticeship practical test is designed to verify the basic culinary skills of apprentices. Ssg maynard exceeded performance expectations in fy 14 by saving over $100,000 in contrast with catered meals, which had an overall budget of $500,000 including food and labor. The army credentialing assistance (ca) program increases the soldier’s value to and competitiveness of the army through helping. Prepares and/or cooks menu items listed on the production schedule.Īs a culinary specialist, you’ll cook meals and work alongside chefs to prepare meals comparable to any major restaurant, so that soldiers.Īrmy 92g credentialing program practical test. States army 92g credentialing program coordinator.Īssignment preferences will continue to be considered, however the primary focus will remain on meeting all priority army manning requirements. The links below provide soldiers information. ![]()
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