Culinary Experts Deliver Meals to 4ID

Photo By Staff Sgt. Scott Evans | FORT CARSON, Colo. – Spc. Stephanie Straker, a culinary specialist assigned to 115th Quartermaster Field Feeding Company, 4th Sustainment Brigade, 4th Infantry Division prepares food in the Outpost Food Truck for Soldiers of the Supply Support Activity at Fort Carson, Colorado, May 8, 2020. Currently, the Soldiers operating the food truck are serving healthy meal choices to Soldiers unable to easily reach Mountain Post Ivy Warrior Restaurants during the COVID-19 pandemic. (U.S. Army photo by Staff Sgt. Scott J. Evans, 4th Infantry Division Public Affairs Office)



Story by Staff Sgt. Scott Evans 

4th Infantry Division Public Affairs Office 

For about two years, the Fort Carson Outpost food truck has served Ivy Soldiers of the 4th
Infantry Division and Fort Carson healthy options for both breakfast and lunch.
It is a service provided for Soldiers who are not able to make it in time to the post’s Ivy Warrior Restaurants due to conflicting schedules or difficult mission requirements.
“We support training at the ranges, although not all of them because it is not an off-road vehicle, but we serve at any range we can get to we support,” said Charlene Coleman, a senior culinary management sergeant major assigned to Headquarters and Headquarters Battalion, 4th Infantry Division. “Recently, if a facility had to close because of COVID-19, we could move the truck to that area so that our responsibility of feeding Soldiers would not be interrupted.”
With the coming of the coronavirus pandemic, the food truck staff has changed some of the locations in which they conduct business to ensure they feed as many Soldiers as possible.
“We provide support anywhere we are needed, such as ranges, motorpools, barracks, or (where) dining facilities are not close to them,” said Staff Sgt. Pierreline Pierre, the Outpost Food Truck manager who is currently assigned to 1st Battalion, 41st Infantry Regiment, 2nd Infantry Brigade Combat Team, 4th Inf. Div. “We also sometimes have other missions that are on post.”
With the COVOD-19 pandemic, there have been some changes to the manner in which the culinary team conducts operations to remain in compliance.
“Usually there is a team of 14, but due to COVID we dropped it to six because of distancing and we don’t want too many people in the truck at the same time,” Coleman said. “So the team is smaller now, but it is still effective and it serves the Soldiers as needed.”
Regardless of the ongoing pandemic, the quality of the menu remains the same.
“We still provide the healthy and fresh options for the Soldiers,” Coleman said. “We just uphold social distance (measures), ensure there is no crowding, and make sure the distance between Soldiers is maintained.”
The food truck staff is trying to find new ways to make Soldiers aware of the Food Truck option as opposed to going elsewhere where they have to pay more for the same food options.
“We are trying to keep it going at a high flow with the advertisements,” Pierre said. “We take regular routes where people are used to seeing us to help to get the word out.”
Soldiers who normally receive meals at no expense at Ivy Warrior Restaurants are able to scan their Common Access Cards to receive meals from the Outpost Food Truck.

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