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Ogden Cooks Serve Hot Meals in Iraq

Navy NewsStand

Story Number: NNS060530-10
Release Date: 5/30/2006 10:15:00 PM

By Journalist 2nd Class Zachary Baddorf, Commander, U.S. Naval Forces Central Command/Commander, U.S. 5th Fleet Public Affairs

ABOARD AL BASRAH OIL TERMINAL, Iraq (NNS) -- Culinary specialists assigned to USS Ogden (LPD 5) are cooking four daily meals aboard Iraq’s Al Basrah (ABOT) and Khawr Al Amaya (KAAOT) oil terminals for Sailors who are conducting maritime security operations while assigned to Mobile Security Squadron Detachment (MSD) 71.

While serving as an Afloat Forward Staging Base (AFSB) for Commander, Task Group (CTG) 158.1 in the North Persian Gulf, Ogden sent the cooks to live aboard the oil terminals to supplement MSD 71’s previous daily routine of “meals on keels.”

Previously, nearby coalition ships in CTG 158.1 would cook food aboard the ship and transport the “meals on keels” to the oil terminals by small boats. Unfortunately, the food would often arrive cold and scrambled from the rough waters.

“The meals they were getting were cold and sloppy,” said Cmdr. James Hruska, Ogden’s commanding officer. “So we took a look and decided we could actually cook on site. Some of our cooks volunteered, and they went over there on a seven-day rotation.”

Now Ogden culinary specialists like Culinary Specialist 1st Class (SW) Creesencio Villanueva Jr. spend a week living and cooking on the platforms.

“Cooking for 30 people instead of cooking for 700 people is a lot different. The only problem is the oven,” Villanueva said. “It’s a small one and it cooks so slow, so you have to start early just to get your products done on time.”

In addition to experiencing life aboard the oil terminals, Villanueva has also greatly improved the quality of life for the MSD 71 Sailors working and living there.

“It has definitely improved morale amongst the crew members here,” said Lt. Cmdr. Kenny Miller, MSD 71’s office in charge. “I think they like the idea of a fresh cooked meal that just came from the stove or out of the oven. I see that as definitely a good measure of improving the quality of life on board the platforms.”

Despite cooking for a crew of 30 in a kitchen designed to cook for five, Villanueva said he’s looking forward to the rest of his time here, cooking up good meals and supporting some very content Sailors.