Afghanistan Troops enjoy a taste of Louisiana | Events
The smiles come easy to soldiers in Afghanistan.
They’re getting ready to taste a Louisiana feast.
Chef Chris Lusk just got back from Afghanistan where he helped feed some 5,000 soldiers.
“I’ve never seen smiles like that,” Lusk says. “Everyone came in. They were smiling from ear to ear. They were so happy to see us and see that we brought food for them.”
The troops were treated to a Louisiana throwdown including crawfish etoufee, red beans and rice, and seafood gumbo.
The trip was part of Operation Honoring our Troops. A project started by renowned Chef John Folse.
Folse cooked all the food at his plant in Donaldsonville which is 40 miles from Baton Rouge. He also donated the food along with other companies.
Lusk is the executive chef at Folse’s Restaurant Revolution in New Orleans. He was sent to oversee the project.
The Army cooks assisted him in preparing and serving the food.
The soldiers could come back as many times as they wanted.
“They didn’t know who I was when I first got there, but by the time I left everyone knew me by name,” Lusk says. “I knew them by name. We were interacting and talking about food. We were talking about what they missed most about home and a lot of what they missed most was the food."
But not on this day. A day that brought them a little bit closer to home and a lot to smile about.
This is the second year for Operation Honoring our Troops which was started by Folse along with his friend and fellow Chef Charles Carroll of Houston. The first trip occurred in 2011.
Click here to see Slideshow http://ascension-assumption.wafb.com/photo-gallery/events/70871-slideshow-folse-feeding-troops
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