☷Celebrity chef feeds an Army
U.S. Army ( By Press Release office)
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Each 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 prepared personally by celebrity Chef Robert Irvine and his team . “I didn’t find out he was going to be here until this morning” said Jenn Inglis , mother of a recently - graduated Soldier . “It’s exciting . ” Irvine may be famous for his television and talk shows but many may not know that his journey to celebrity food status began with the military . “I was a cook in the British Royal Navy for 10 years , ” Irvine said . “Seeing the process from day zero to 10 weeks and sitting at the graduation today brought a tear to my eye . I remember graduating , going to the fleet and going on deployments . ” Fort Jackson was one stop on his country - wide tour of military installations as part of the Robert Irvine Foundation tour . The foundation supports Soldiers and veterans through a hearty meal and resources for Soldiers and veterans effected by traumatic brain injuries , combat injuries and post - traumatic stress disorder . “We are breaking 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 way of life . ” Irvine was able to witness the 421 trainees graduate and become fully - fledged Soldiers . Their Family members though , didn’t know Irvine was at the installation much less providing them all with lunch until they arrived . “I had no clue 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 thought this is great . My dad is a chef . This is his area of expertise and will enjoy it . ” Humphries was excited to treat his parents and wife to a meal cooked by the celebrity chef . “The turkey meatloaf wasn’t dry at all . You’re talented when you can do that , ” said Charles Humphrey Sr . , Chuma’s father . “I’m from Kansas City , barbeque country . Robert Irvine did great on the brisket . The whole meal was beautiful . ” Irvine and his team created a southern comfort food spread with a menu of expresso rubbed brisket , turkey meat loaf , pork tender loin , fried chicken , macaroni and cheese , mashed potatoes , collard greens , rolls , and all the trimmings . “It was absolutely beautiful and delicious , ” Inglis said . “My favorite was the brisket . This was a fantastic experience . ” Irvine was also able to walk away with an experience as well . He was able to see how Fort Jackson feeds the force each day inside a dining facility and in the field . Installation dining facilities on average serve over 3 , 000 meals daily . During his tour of the installation , culinary specialists and trainees were able to ask him questions directly in addition to autographs and selfies . As the lunch concluded , Soldiers and their Families and friends were able to spend some time together before returning to the 3rd Battalion , 39th Infantry Regiment area to part ways once again 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 enjoy themselves and the remaining desserts . Before Irvine and his team began breaking down and preparing to travel to their next location , he gave some advice to the newly graduated Soldiers . “Be quite , listen and become a great member of the team . Remember the mission is always bigger than yourself , ” Irvine said . “To all those who wear the cloth of the nation , regardless of what branch , thank you for your service . ”
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