



HPS President Les DenHerder Visits Bahrain to Cook for the Troops

(July, 2010) HPS Mechanical President Les DenHerder  recently travelled with a local group of volunteers to Bahrain  to serve a steak dinner to the troops for the Fourth of July.   Supporting our troops has always been close to Les' heart and this was  his small token of thanks to those who are currently and have in the  past fought for our freedom. 





 
Continue reading below to learn more about this exciting trip!





 
 
 
 
 
Cooks from the Valley Serve Steak in  Bahrain
CNIC   News And Current Info
Troops of the USS Nassau enjoying their   steak dinner (Click  on Photo for  Larger Image) 
7/7/10 7:38 AM
By Mass Communication Specialist 2nd Class Jason T. Poplin, Naval   Support Activity Bahrain Public Affairs
MANAMA, Bahrain (NNS) -- More than 1,500 service members, civilians and   their families stationed in Bahrain spent July 4 enjoying a free steak   dinner complements of the California-based Cooks from the Valley.Nearly   60 chefs from this all-volunteer organization brought more than 13,000   Harris Ranch, 12-ounce New York center cut steaks to troops in the 5th   Fleet Area of Responsibility, including service members on board Naval   Support Activity (NSA) Bahrain, Camp Lemonnier in Djibouti, Africa,  and  the amphibious assault ship USS Nassau (LHA 4)."The steaks,   corn, potato and watermelon were absolutely delicious," said NSA  Bahrain  Commanding Officer Capt. Rick Sadsad. "The Cook's presence here  means a  lot to all of us, and we sincerely appreciate their  hospitality and  generosity."Despite temperatures exceeding 100  degrees  Fahrenheit at dinner time in Bahrain and smoke billowing from  seven  charcoal grills manned by the cooks and other volunteers, people  lined  up to receive their food before sitting at nearby picnic tables  to enjoy  their meals. Cooks from the Valley founder Thomas  Anton says  the secret to cooking a great steak is to sear it quickly  and turn it  often while keeping the meat seasoned with a combination of  oil, garlic  and special seasoning.Anton, who has served steak to  service members  from various locations including Pearl Harbor; Dubai,  United Arab  Emirates; Guantanamo Bay, Cuba; and multiple carrier  groups; has  developed his cooking technique since serving his first  steaks on board  the USS Chandler (DDG 996) more than 25 years ago."I  wouldn't be  anywhere else and I mean that," said Anton. "It brings  tears to my eyes  because our service members are the finest."Anton's  sentiments  were echoed by other volunteers who are a diverse group of  U.S. citizens  that contribute their time and money to demonstrate their  support for  America's fighting men and women at home and abroad.  According to David  Gay, a Vietnam veteran and Cooks from the Valley  volunteer, many in the  group have sons and daughters serving in the  military."It's  really important to the older guys here that  these young men and women  have more respect than what we received when  we came back home from  Vietnam," said Gay. "We're just trying to let  them know how much we  appreciate them."The steaks were  delivered to the Middle East  theater by Fleet Logistics Support  Squadron (VR) 57. The San Diego based  squadron, also known as the  "Conquistadors," used one of its three C40A  Clipper aircraft to  transport the more than 15,000 pounds of steak, ice  and cooks  approximately 9,000 miles to complete the Cooks from the  Valley's  mission.VR 57's Commanding Officer Cmdr. Bill Crump  said the  mission's success is accredited to the contributions of more  than 200  people in places as diverse as Naval Air Station Sigonella,  Italy,  Bahrain's Commander Task Force (CTF) 53, CTF 63 in Naples, VR  57's  operations department, the squadron's multiple pilots and air crew  in  addition to countless others who helped facilitate the transportation   and temporary storage/housing of the cooks and their precious cargo."We're   just honored to be a part this mission as we are with every mission in   support of our troops," said Crump.Multiple organizations,   including NSA's Morale, Welfare and Recreation department made this   endeavor possible. "It was just like a home cooked meal, but   right here on base," said Master-at-Arms 2nd Class Kevin Nelson. "It was   amazing!"His sentiments were echoed by Sadsad."The   Cooks from the Valley have proven they're the best," said Sadsad.

The Cooks From the  Valley have returned
KGET-17, Bakersfield CA


HPS President Les  DenHerder serves the troops (Click  on Photo for   Larger Image) 


A group of local cooks has returned to Bakersfield, after spending   the 4th of July weekend with troops in the Middle East.They fed   nearly 14,000 men and women in one day."July fourth was kind of   emotional, actually," said Glenn Porter, a volunteer with the Cooks   From the Valley. "We had people coming up to us saying you know, it's   like a touch from home. To have these steaks that were brought in fresh,   not frozen. They're not baked in an oven, they were cooked on a   barbecue."Porter grilled steaks at the military forward   operating base Camp Lemonneir in Djibouti, Africa.Another group   of volunteers cooked for the sailors aboard the aircraft carrier USS   Nassau in the Indian Ocean.And another team grilled Harris Ranch   steaks for troops at two naval air stations in Bahrain."58   cooks. And by the end of the barbecue on July 4th, all of the cows that   we brought into the theater from California were present and accounted   for," said Tom Anton of the Cooks From the Valley.The cooks  came  home to Bakersfield Wednesday afternoon with a sense of pride and   accomplishment.They say reaction from troops ranged from   surprise to disbelief that these patriotic citizens from Kern County   would travel thousands of miles just to celebrate America's birthday   with them.Jeff Peters remembers the thanks from one soldier in   particular."She gave me about four or five bear hugs and kept   saying 'I cant believe you people came all the way over here from   California' and she told me thank you, thank you, over and over and   over, and just how wonderful it was and she appreciated it. They really   did! It was amazing." Cooks From the Valley already has its  next  trip planned.
On Veterans Day, they will travel to Europe to barbecue steaks for   our troops there.
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