And the cook behind all of this is Spc. Frank Duran of Headquarters and Headquarters Battery, 31st ADA Bde. Cooking is what I love to do. I like to know that soldiers feel good after eating meals I have created. It's not just a matter of opening cans and heating food out at this field site.
Meats marinate for hours, fresh vegetables are used, and time is of the essence.
After tasting steak fajitas the previous night, Pfc. James Smith with 50th Signal Battalion, Fort Bragg, N.C., headed to the MKT when he discovered the menu for the day. At Fort Bragg, we don't get served like this in the field. We just get what you come to expect being out in the field. You just don't expect food you would enjoy.