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 NEWS
 Louisiana Guardsmen provide fine dining at JVB Hotel By Staff Sgt. Edward Daileg, 305th Mobile Public Affairs Detachment
 BAGHDAD, - On the battlefield, infantrymen usually hear the term
"slice the pie" as they clear corners and intersections. However, for five Soldiers attached to Company B, 2nd Battalion, 156th
Infantry Regiment, it could also mean preparing dessert. In January, the Louisiana National Guard deployed Company B to perform
personal security details at the Joint Visitor's Bureau Hotel at Camp
Victory. Part of that job also meant they had to run the hotel and restaurant
operations as well. The combat-arms soldiers were challenged to fill in as much-needed cooks, so
the company asked the 256th Infantry Brigade Combat Team to help find
individuals with culinary experience to fill the positions. Those who volunteered were interviewed to verify their qualifications. The
brigade came up with four soldiers who had civilian experience as chefs with
restaurants in Louisiana and a fifth from the 34th Infantry Division, who
volunteered to stay in Iraq to work at the JVB. Staff Sgt. David Schulkens, a field artillery cannon crew member, was one of
the Soldiers selected. With civilian experience in some of Louisiana's finest
restaurants like Delmonico, Galatoire, and Restaurant Patois, he helps
prepare gourmet meals for distinguished visitors at the JVB. Artilleryman Staff Sgt. Darren Chabert was also employed by Delmonico, and
Sgt. Chad Rogers, who is deployed as an Army cook, has worked in several
hotels and restaurants in Louisiana. These three soldiers from New Orleans are often the ones who prepare meals
from "scratch." "We make our chicken stock from fresh chicken and vegetables, mixed with
different herbs and spices," said Schulkens. "We're chefs, we cook with fresh
food. We don't use pre-packed foods and marinades." For the chefs of the JVB kitchen, sometimes cooking is not the hardest part.
They are often faced with challenges in preparing meals with ingredients
ordered through the Army supply system. Sgt. Marcus Stoves, an infantryman by military occupational specialty, is
known as the grill master for his ability to turn out perfectly cooked meats
and vegetables on a notoriously fickle cooking method. With a family catering
business in New Orleans, he brings the family cooking style with him to the
team. "Stoves brings home-style cooking with his barbecue recipes and sauces," said
Rogers. Often, a fine meal is topped off with dessert. For this, they turn to the
team's pastry chef, Staff Sgt. David McDonald, the only member of the team who is not from Louisiana. The
Mankato, Minn., native came to the JVB from the 34th Infantry Division of the
Minnesota National Guard. A trained Army cook, he learned baking and pastry-making through his love of
cooking and by collaborating with other service members on new dessert
recipes. "McDonald's baking is what sets us apart from all the dining facilities out
there," said Rogers. McDonald's skill was on display when he prepared the delicate bread for 200
muffaletta sandwiches earlier this year. The New Orleans signature sandwich
composed of olive salad, salamis and cheeses, required combining his skills
with Rogers to give Soldiers and JVB visitors something different. Vice President Joseph Biden personally thanked Rogers for making the
muffaletta during his last stay at the JVB. The team has also prepared meals
like roasted whole pig, chicken pontalba and jambalaya. For dessert, they have made everything from cheese cakes and doughnut-like
beignets in the style of New Orleans' Café Du Monde, to biscotti and potica,
a sweet nut-filled roll. In addition to Biden, the group has cooked for other distinguished visitors,
including Secretary of Defense Robert Gates, Sergeant Major of the Army
Kenneth O. Preston and general officers from around Iraq. As the JVB hosts more events, these chefs are being recognized by service
members and civilians for their skills. Recently, Stoves and Rogers were
temporarily assigned to Camp Taji and United States Division-Center to cook
for special occasions. Whether it's a single plate for a distinguished visitor or a spread for 300
service members, the chefs take pride in their cooking and strive to meet
their goal of boosting morale by offering something different for Soldiers. "Special meals are something different for Soldiers to look forward to, and
its fun to do things that you know boosts their morale, "said McDonald. The JVB kitchen team showcase the capabilities of the National Guard citizen
Soldier combining military service and civilian expertise to accomplish the
mission at hand.
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