He entered the MSG program from Headquarters and Service Bn, Marine Corps Base, Okinawa, at Camp Kinser. His first assignment was to Kathmandu, Nepal, a post with a detachment commander and five watchstanders. Paris was a huge change. He is responsible for collecting the mess bills each month, which cover the cook's salary and his local taxes, food costs and other incidentals. His duties also include making out the menu following the applicable order from Marine Security Guard Bn in Quantico.
Help is provided by two assistants and a mess advisory board, which larger detachments have.
The chef is Lahadi Rouabah, who is in his third year. Mostly American dishes such as chicken nuggets, pizza, etc. Everyone in France knows they are the finest military service in the world. The duty is very demanding, according to Sgt Broyles, with many restrictions. The hardest part is keeping focused.