Cooking up comfort

  • Published
  • By Senior Airman Tony R. Ritter
  • 86th Airlift Wing Public Affairs
RAMSTEIN AIR BASE, Germany --  "Food is the most primitive form of comfort," often commented internationally acclaimed chef Julia Child on and off camera, and comfort was on the menu when a local chef donated her expertise to cook up a taste of the south for U.S. servicemembers, Feb. 25.

In the back of her restaurant in Ramstein-Miesenbach, Brenda 'Mama' West was busy in her kitchen; seasoning chicken, mixing cornbread, baking macaroni and cheese and glazing a peach cobbler. Her eyes gleamed with excitement and her mouth formed a permanent smile as she moved from the sink, to the cupboard and then the stove with a flawless rhythm. She spoke with her flour dusted hands as she cooked; recounting fond memories of the many Soldiers, Airmen, Sailors and Marines who she'd prepared meals for over the past decade here in Germany. This meal was no exception, as it would be delivered to wounded warriors transitioning through the Contingency Aeromedical Staging Facility on Ramstein Air Base.

The United Services Organization at Ramstein's CASF, a medical staging and transitioning facility for troops returning from Overseas Contingency Operations, contacted Mama West about preparing a dinner for the wounded warriors currently in transition there.

"A CASF staff member visited Mama West's restaurant and got the idea to approach her about volunteering her time and expertise. I called and asked if she'd be interested in putting a meal together for our troops here and she agreed without hesitation," said Rebecca Voelker, CASF USO Manager.

So, the 63-year-old mother, grandmother and professionally trained executive chef conjured up a five-course soul food dinner that would appeal to a variety of tastes.

"I've been cooking for servicemembers and their families for several years now, and I still get excited every time I have an opportunity like this to do it one more time," said Mama West, as she sat at a table in her restaurant waiting for a batch of cornbread to bake, surrounded by hundreds of photos of service members, family and friends, "A meal like this reminds people of family and home. I always hope I can not only support our troops, but in some way provide for them a bridge over troubled waters."

As the food was delivered to the CASF USO center, it wasn't long before the word, as well as the aroma got out and wounded warriors from various services gathered around to enjoy the feast.

"The troops loved the food and appreciated the time and effort that was spent preparing it. One of the patients told me it was just the 'taste of home' that they needed," commented Ms. Voelker. "The staff too especially appreciated the amount of work and love that went into this meal for these very deserving servicemembers."

U.S. Marine Corps Lance Cpl. Octavio Ojeda and U.S. Army Pfc. David Bradley were among the group of wounded warriors that enjoyed the meal.

"Compliments to the chef," said Corporal Ojeda, 2nd / 4th Battalion Landing Team in Camp Pendleton, Calif. "The food was great."

"Food doesn't get any better than this; thank you Mama West for thinking of us," said Private Bradley, 343rd Medical Company based out of Richmond, Va.

It was indeed a taste of home cooked comfort that was served up to these war wounded servicemembers from the kitchen and hands of one caring chef to the hearts and stomachs of several selfless warriors.