Posted: 1/22/2012 4:35:47 PM EDT
| On another forum I had a thought triggered. Some of the hardest working Soldiers were those that worked in the mess hall. Guess today it is a dining facility and is probably done by contractors. Those people could burn some bacon! A piece of toast covered with an over easy egg covered by SOS with some grits, fruit and OJ. I was ready. Not to forget the hot sauce. |
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Some of the hardest working Soldiers were those that worked in the mess hall. . Funny, I remember them as some off the laziest people i ever met. We used to have to send KP detail to help them out. I dont ever remember a kitchen detail coming out to help us "break track" on the tank. |
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In garrison, DFACs are run by contractors.
In the field, you eat MREs. if you're out for more than a week, every couple days you get hot chow. . . from the DFAC. every once on a blue moon, the cooks get dragged out to the field (the ones who aren't on profile, have an appointment, or on their period) where they proceed to cook the nastiest shit ever. They fuck it up, without fail, even though it all comes in plastic bags and all you have to do is boil the shit. Oh did I mention, they demand to have grunts clean all their dishes and break it all down for them, so THEY can get some sleep? (It's called KP (kitchen Police) duty. They've been doing it since at least WW2) Over seas, if your lucky enough to be on a FOB big enough for a legit DFAC, its run by contractors - mostly foreign and local national, with American supervisors. The "DFAC" on company COPs usually has two or three cooks who bitch and complain about working, don't pull guard, and get days off every couple days. Cooks are easily the farthest fucking thing from "hard working" followed very closely by vehicle mechanics. Rant off. |
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In garrison, DFACs are run by contractors. In the field, you eat MREs. if you're out for more than a week, every couple days you get hot chow. . . from the DFAC. every once on a blue moon, the cooks get dragged out to the field (the ones who aren't on profile, have an appointment, or on their period) where they proceed to cook the nastiest shit ever. They fuck it up, without fail, even though it all comes in plastic bags and all you have to do is boil the shit. Oh did I mention, they demand to have grunts clean all their dishes and break it all down for them, so THEY can get some sleep? (It's called KP (kitchen Police) duty. They've been doing it since at least WW2) Over seas, if your lucky enough to be on a FOB big enough for a legit DFAC, its run by contractors - mostly foreign and local national, with American supervisors. The "DFAC" on company COPs usually has two or three cooks who bitch and complain about working, don't pull guard, and get days off every couple days. Cooks are easily the farthest fucking thing from "hard working" followed very closely by vehicle mechanics. Rant off. At Drum it's actual Cooks in the DFACs. Back in 2008 it was contractors. But most of the rest of the stuff you said applies. Except now we can hardly get food because of the border closure(At our COP) at the Brigade FOB they have 4 meals a day and all the food you can eat. |
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In garrison, DFACs are run by contractors. In the field, you eat MREs. if you're out for more than a week, every couple days you get hot chow. . . from the DFAC. every once on a blue moon, the cooks get dragged out to the field (the ones who aren't on profile, have an appointment, or on their period) where they proceed to cook the nastiest shit ever. They fuck it up, without fail, even though it all comes in plastic bags and all you have to do is boil the shit. Oh did I mention, they demand to have grunts clean all their dishes and break it all down for them, so THEY can get some sleep? (It's called KP (kitchen Police) duty. They've been doing it since at least WW2) Over seas, if your lucky enough to be on a FOB big enough for a legit DFAC, its run by contractors - mostly foreign and local national, with American supervisors. The "DFAC" on company COPs usually has two or three cooks who bitch and complain about working, don't pull guard, and get days off every couple days. Cooks are easily the farthest fucking thing from "hard working" followed very closely by vehicle mechanics. Rant off. At Drum it's actual Cooks in the DFACs. Back in 2008 it was contractors. But most of the rest of the stuff you said applies. Except now we can hardly get food because of the border closure(At our COP) at the Brigade FOB they have 4 meals a day and all the food you can eat. Our Brigade/Battalion FOB got not-even-fucking-kidding surf and turf (steak and lobster tails) every Friday. Most of the time we were on half rations, and for a month our cooks refused to cook, because people were bitching about how bad the food sucked. so we got 2 MREs a day. I'm a fan of POGs to begin with, but cooks, mechanics, and S1 fucks make me want to punch babies. Mostly cooks. |
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I will generally stay out of this thread other than to note that the DFAC at Fort Pickett (Virginia Guard) produces some of the nastiest filth to ever be even considered "food". I am far from a gourmet or picky eater, but some of the crap to come out of that kitchen is borderline criminal.
Case in point- whatever in the blue hell this was, circa August 2010. 
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Guess we were lucky with the spoons we had. In garrison it was eggs to order. In the fiels we had something hot to drink and warm to eat 24x7. If you were getting bad chow is was a leadership problem. You and I have some very different experiences. Army cooks are always pissed off. Hardest workers? 
I had a deployment last year were our JCOP didn't have fresh fruit or bread for the first four months we were there. And our cooks heating the food couldn't have cared less about it being palatable. |
| Ya then you'd love me. I was a National Guard Cook! We never had complaints but I think we had it better since we really just kind of did our own thing and made sure everyone was fed home made meals and that. It is a lot easier when you're only cooking for about 80 or so. Of course when I got deployed I did detainee work and patrols. Only time I saw a mess hall was when we went for chow. |
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Everything we got served in South Korea was served with rice.  Finally we caught the Mess Sergeant sneaking the beef and other good stuff into the village for the black market. Then we started eating what everyone else in the Army was eating.A cook who kept the best food for himself? Shocked I say, absolutely shocked. Was he fat? Please tell me he was a fat shit? |
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Guess we were lucky with the spoons we had. In garrison it was eggs to order. In the fiels we had something hot to drink and warm to eat 24x7. If you were getting bad chow is was a leadership problem. I'm curious what was your MOS. Me too 11B5S |
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Guess we were lucky with the spoons we had. In garrison it was eggs to order. In the fiels we had something hot to drink and warm to eat 24x7. If you were getting bad chow is was a leadership problem. I'm curious what was your MOS. Me too 11B5S You should know better. 
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Sometimes it's a supply issue, other times it's a personnel issue.
Had one cook who was almost never in the DFAC doing his job, just relied on the LNs to do it all. Always ran out of food, and it was the same stuff almost every day. He got replaced by a different cook. We had all sorts of new food, and never ran out. I commented that the supplies must have come in pretty fast and he told me that everything (all the "new menu" items) had been in the reefer conexes the whole time, but the old cook must not have looked in them. At a different place, I was at the BN FOB, and yes, we had steak and lobster every Friday, and generally had everything in stock. Yet Company COPs just a few miles away had next to nothing. I wish I knew why, cause that's the wrong answer. |
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Sometimes it's a supply issue, other times it's a personnel issue. Had one cook who was almost never in the DFAC doing his job, just relied on the LNs to do it all. Always ran out of food, and it was the same stuff almost every day. He got replaced by a different cook. We had all sorts of new food, and never ran out. I commented that the supplies must have come in pretty fast and he told me that everything (all the "new menu" items) had been in the reefer conexes the whole time, but the old cook must not have looked in them. At a different place, I was at the BN FOB, and yes, we had steak and lobster every Friday, and generally had everything in stock. Yet Company COPs just a few miles away had next to nothing. I wish I knew why, cause that's the wrong answer. That's how it was where I was at. |
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In garrison, DFACs are run by contractors. In the field, you eat MREs. if you're out for more than a week, every couple days you get hot chow. . . from the DFAC. every once on a blue moon, the cooks get dragged out to the field (the ones who aren't on profile, have an appointment, or on their period) where they proceed to cook the nastiest shit ever. They fuck it up, without fail, even though it all comes in plastic bags and all you have to do is boil the shit. Oh did I mention, they demand to have grunts clean all their dishes and break it all down for them, so THEY can get some sleep? (It's called KP (kitchen Police) duty. They've been doing it since at least WW2) Over seas, if your lucky enough to be on a FOB big enough for a legit DFAC, its run by contractors - mostly foreign and local national, with American supervisors. The "DFAC" on company COPs usually has two or three cooks who bitch and complain about working, don't pull guard, and get days off every couple days. Cooks are easily the farthest fucking thing from "hard working" followed very closely by vehicle mechanics. Rant off. At Drum it's actual Cooks in the DFACs. Back in 2008 it was contractors. But most of the rest of the stuff you said applies. Except now we can hardly get food because of the border closure(At our COP) at the Brigade FOB they have 4 meals a day and all the food you can eat. Our Brigade/Battalion FOB got not-even-fucking-kidding surf and turf (steak and lobster tails) every Friday. Most of the time we were on half rations, and for a month our cooks refused to cook, because people were bitching about how bad the food sucked. so we got 2 MREs a day. I'm a fan of POGs to begin with, but cooks, mechanics, and S1 fucks make me want to punch babies. Mostly cooks. I'm in RC South right now we have 2 cooks and 2 meals a day from 0900-1100 and 1600-1800. Rations are small but, we do get eggs made to order every morning. Sadly, our dinners are usually about a half portion because we have no extra food on hand and live CLP to CLP. Though we do have a lot of cereal on hand. Manas AB's DFAC is probably one of the best that I have ever gone to. Bagrams RSOI Warrior DFAC(Circa Dec 2009) about the worst. |
| I started as a cook in the Air Force then SF (both enlisted) finally ending up in intel (officer) before getting out. Don't dog them too much I watched a A1C that came in as a cook (open general just like me) that will outshoot most on this board, he beat everyone at the armory before joining the Air Force shooting team and last I heard beat & placed against other snipers from other services on an individual contest. |
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Guess we were lucky with the spoons we had. In garrison it was eggs to order. In the fiels we had something hot to drink and warm to eat 24x7. If you were getting bad chow is was a leadership problem. That's what I've been used to, especially in Germany. The cooks I have in my detachment now are even better (they actually take the stuff out of the plastic bag, season it and cook it, as opposed to the boil-in-a-bag method). I think you and I have had the pleasure of being in units where even the cooks wanted to be there. |