DVIDS – News – A celebrity chef feeds an army

Every Thursday, hundreds of trainees graduate from basic combat training at Fort Jackson. On April 28, the trainees, now soldiers, and their family members were treated to a meal personally prepared by celebrity chef Robert Irvine and his team.

“I only found out he would be here this morning,” said Jenn Inglis, mother of a recently graduated soldier. “It’s exciting.”

Irvine may be famous for his TV shows and talk shows, but many may not know that his journey to food celebrity status began with the military.

“I was a cook in Britain’s Royal Navy for 10 years,” Irvine said. “Seeing the process from day zero to 10 weeks and attending graduation today brought tears to my eyes. I remember graduating, going to the fleet and going on deployments.

Fort Jackson was a stop on his nationwide tour of military installations as part of the Robert Irvine Foundation tour. The foundation supports soldiers and veterans with a hearty meal and resources for soldiers and veterans affected by traumatic brain injury, combat injuries, and post-traumatic stress disorder.

“We break bread with our heroes,” Irvine said. “I cooked a meal for 700 family members and 400 soldiers to say thank you to the 1% who put on a uniform and protect our country and our way of life.”

Irvine was able to see all 421 trainees graduate and become full-fledged soldiers. However, their family members were unaware that Irvine was at the facility let alone providing them all with lunch until their arrival.

“I had no idea he was going to be here,” said Spc. Chuma Humphrey, Company A, 3rd Battalion, 39th Infantry Regiment. “Then I found out Chef Irvine would be here and I thought that was great. My dad is a cook. It’s his area of ​​expertise and he’ll appreciate it.

Humphries was thrilled to treat his parents and wife to a meal prepared by the celebrity chef.

“The turkey meatloaf was not dry at all. You’re talented when you can do it,” said Charles Humphrey Sr., Chuma’s father. “I’m from Kansas City, barbecue country. Robert Irvine did the chest very well. The whole meal was wonderful.

Irvine and his team created southern comfort food with a menu of espresso-rubbed beef brisket, turkey meatloaf, pork tenderloin, fried chicken, mac and cheese, mashed potatoes, collard greens, rolls and all the accompaniments.

“It was absolutely gorgeous and delicious,” Inglis said. “My favorite was the chest. It was a fantastic experience.

Irvine was also able to walk away with an experience. He got to see how Fort Jackson feeds the force every day inside a restaurant and in the field. Facility catering facilities serve an average of over 3,000 meals per day.

During his tour of the facility, culinary specialists and interns were able to ask him questions directly in addition to autographs and selfies.

At the end of lunch, the soldiers and their families and friends were able to spend time together before returning to the area of ​​the 3rd Battalion, 39th Infantry Regiment to part ways once more as the soldiers prepared to move to their advanced individual training sites.

Irvine and his staff took a break at a table and were able to relax and watch the soldiers and their families having fun and leftover desserts.

Before Irvine and his team began to break down and prepare to move to their next location, he gave the newly graduated soldiers some advice.

“Be calm, listen, and be a great team member. Remember, the mission is always bigger than yourself,” Irvine said. whatever their branch, thank you for your service.”







Date taken: 29.04.2022
Date posted: 29.04.2022 09:45
Story ID: 419605
Location: FORT JACKSON, South Carolina, USA





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