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It is not every day a service member walks into the dining facility while in the field to see the company commander and first sergeant dressed in aprons serving dinner and washing dishes.
This was the type of camaraderie and morale booster that was provided in the DFAC during a 30-day field training exercise with the 21st Theater Sustainment Command’s 18th Military Police Brigade.
During the field training exercise, every service member in the brigade was fed three hot meals a day prepared
by the food service specialists throughout the brigade, supervised by Chief Warrant Officer Aaron Cox, a food adviser assigned to the 18th MP Bde.
“They set the standard for field feeding in the 18th MP Bde.,” said Maj. Jeff Henricks, the 18th MP Bde. logistics officer. “In 20 years of service and a veteran of countless Grafenwöhr exercises, this was by far the best field dining experience.”
The brigade staff worked countless hours in a secure tactical operations center without the ability to always get away to the DFAC.
“As part of the brigade staff, there were times we could not dine during normal hours,” said Capt. Michael Kim, 18th MP Bde. resource manager. “In coordination with Cox, the DFAC Soldiers were able to accommodate our schedule or provided food at the training site to ensure every Soldier had the opportunity to eat.”
Many service members bragged about the eggs to order, surf and turf, soul food and meals prepared for special diets and religions.
“We were personally thanked for every meal, and I was told that this field chow was the best they ever had,” said Pfc. Wachkita Coney, a food service specialist assigned to the 527th MP Company, 95th MP Battalion, 18th MP Bde.
The food service specialists from the 18th MP Bde. received accolades from Maj. Gen. Aundre F. Piggee, commanding general of the 21st TSC, Col. D. David Deadrich, 18th MP Bde. commander, and Capt. Richard Robinson, Headquarters, Headquarters Company, 18th MP Bde. commander.
“It is a huge part of my job to provide morale and also ensure that quality meals are being served three times a day. It helps when you have a positive command emphasis, which we did,” Cox said.
“This was the best field exercise I have ever encountered. Usually in my job, our hard work is overlooked,” Coney said. “This field exercise was different, and it made me proud to be a cook!”
