Sizzle - Spring 2011

of them to train at once. As a result, more than 80 chefs earned ACF’s certified executive chef designation.

Today, Carter is in charge of training culinary specialists and preparing Navy ships for inspection at Naval Station Mayport, Mayport, Fla.

cooking on the go When Winks joined the Army more than 17 years ago, he intended to train as a physical therapist. However, an injury prevented him from being able to travel to physical therapy school, so he had to choose to become either a mechanic or a cook. He chose the latter, hoping to draw from experiences working in restaurants as a teenager.

After attending boot camp and cooking school, he worked in foodservice for the artillery division, and spent 11 years as a chef for Special Forces in Fort Carson, Colo.

“I cooked for the Green Berets
at their compound. When
they would leave, they’d take
a support package, including a
cook,” says Winks. “I went on
these trips many times, all over
the world. I’ve gone on scuba
diving, mountain climbing and
cold-weather missions. We had
to figure out how to purchase
food locally and how to stay
on budget.”
In locations such as Iraq, Winks
says contractors typically handle
the cooking, but cooks still go
with the soldiers. “Sometimes
we had to serve as soldiers. Even
if you are a chef, you still have to
know how to shoot your weapon
and do parachute jumps.”
Back at the compound in
Colorado, he says a typical day
working in the dining facility
would entail starting at 5 a.m.
on the breakfast shift. Then he
would clean up, make lunch,
clean the kitchen and leave at
2 p.m. or 3 p.m. The next day,
he would come in at 10: 30 a.m.
to do the afternoon shift, which
included serving lunch,
making dinner and prepping
breakfast for the next day,
leaving around 7 p.m.

“In addition to working a lot of hours, you also have to stay in shape,” Winks says. “Twice a year you’re given physical fitness tests that include running, sit-ups and pushups.” In terms of his training, he gained knowledge on the job and through culinary competitions, such as those sanctioned by ACF and the military.

do you have what
it takes?
not everyone is cut out for
the military. Here are some of
the skills and characteristics
you’ll need:
A love of cooking 5
and passion for food
interest in learning/ 5
continuing education
Willingness to put in extra 5
hours to train yourself
Willingness to be shipped 5
out on a moment’s notice
Ability to work long hours 5
at a demanding job
Ability to stay in good 5
physical shape and
maintain military skills
while working
interest in working in 5
a “service profession”
Flexibility 5

more information interested in becoming a chef in the military? Contact the branch that interests you and ask to speak with a recruiter about foodservice opportunities.