Most people know that Special Forces Soldiers with Fort Carson’s 10th Special Forces Group (Airborne) must be prepared to conduct operations quickly and safely, often in harsh, austere environments to successfully accomplish a multitude of unconventional missions in support of U.S. military objectives. What is often forgotten, however, is that support personnel must also be just as ready to provide appropriate and timely resources for those teams.
Food service specialists from 10th Group complete a unique training course designed specifically to help them provide better support to Green Berets operating in Africa and elsewhere around the world.
“In January, Warrant Officer Erik Iwai and I first discussed the need for our cooks operating with team guys to provide better services in places where there are no grocery stores and buying from meat trucks is not sanitary,” said Sergeant First Class Myron Billingsley, Senior Culinary Management Noncommissioned Officer for 10th Special Forces Group (Airborne). “We initiated contact with the Rocky Mountain Institute of Meat in April to research the possibility of creating a Special Forces butchery course.”
Based in Colorado, the Rocky Mountain Instituted of Meat (RMIM) was founded by Chef Mark DeNittis and features a professional butchery program, providing graduates with both American Culinary Federation accreditation and Colorado professional state certification. Jason Nauert, RMIM director, serves as the lead instructor for this training.
One course graduate, already deployed to Africa, is putting his new found skills to use supporting 10th Group ODAs focused on maintaining a persistent presence in the region while enhancing the capabilities of partner nations’ security forces conducting counterterrorism and counter violent extremist organizations missions.
Sgt. 1st Class Myron Billingsley and Sgt. 1st Class Ramey are our chefs for the evening.