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Description
"History has proven too many times that half of the battle rests in the pots and pans of the army cooks..."

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Military Culinary Specialists, or more simply known as army cooks, are the ones who make the food that keeps the armed forces marching. They are trained to hone a keen eye for nutrition, to strike the tenuous balance between taste and practicality and to improvise and get creative when life gives them lemonades instead of the spices they ordered from the quartermaster corps. Their home 80% of the time is in the rear lines with other combat service support units, though when the need arises they do operate field kitchens near the frontlines to raise up the spirits of the men and when push comes to shove they will join the fight to protect the kitchen, getting their hands on whatever weapon they can scrounge up ranging from rifles and pistols to improvised weapons such as kitchen knives and even IEDs made from pressure cookers and tin cans filled with nails.

Description
"History has proven too many times that half of the battle rests in the pots and pans of the army cooks..."

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Military Culinary Specialists, or more simply known as army cooks, are the ones who make the food that keeps the armed forces marching. They are trained to hone a keen eye for nutrition, to strike the tenuous balance between taste and practicality and to improvise and get creative when life gives them lemonades instead of the spices they ordered from the quartermaster corps. Their home 80% of the time is in the rear lines with other combat service support units, though when the need arises they do operate field kitchens near the frontlines to raise up the spirits of the men and when push comes to shove they will join the fight to protect the kitchen, getting their hands on whatever weapon they can scrounge up ranging from rifles and pistols to improvised weapons such as kitchen knives and even IEDs made from pressure cookers and tin cans filled with nails.