The 'foster brothers' in Regiment 125

The "cooks" of the 125th Infantry Regiment always ensure delicious meals for officers and soldiers in the unit.

Like taking care of relatives

On a recent business trip, we had the opportunity to return to the 125th Infantry Regiment (Chi Linh City). The landscape and environment from the barracks to the housing and kitchen have all been invested in a formal manner.

When accompanying the regimental commander to inspect the quality of meals at the unit, we saw the logistics officers and soldiers busy and urgently preparing food to have lunch for the soldiers in time. Some were quickly slicing meat, picking vegetables, some were stirring rice to cook it evenly, and others were carefully arranging food on plates.

Major, professional soldier Nguyen Van Anh, a military cook of the 125th Infantry Regiment, has been working in this job for 15 years. Every day, Major Anh and his “cooks” start work at 4am and finish at 8pm. Right after breakfast, they quickly clean up and prepare for lunch, followed by dinner.

Each meal of the soldiers is changed according to the menu, prepared in a variety of ways, helping soldiers eat deliciously, with enough nutrients, ensuring health for training and practice. In winter, rice and soup must be divided closer to meal times to keep food and drinks warm for the soldiers.

“Feeding soldiers is like raising a “baby”, always busy all day. From early morning to late at night, just hanging around in the kitchen, clothes always soaked in sweat and smelling of fish and meat. But when we see our comrades eating with relish, finishing their rations, we forget our fatigue”, Anh shared.

The 125th Infantry Regiment's specialty is training and combat readiness, especially training new soldiers of the provincial armed forces, so logistics work must be even more careful.

Every time the unit marched to practice or train in the field, the "cooks" had to work harder. Cooking was done using the Hoang Cam stove in mountainous terrain and unpredictable weather conditions.

Having a talent for cooking, after the training course for new soldiers, Private Pham Van Dung, Battalion 1, Infantry Regiment was assigned by the unit to serve in the kitchen.

“At first I was confused, but then with the guidance of seniors, I learned some techniques for preparing and cooking dishes according to the menu approved by my superiors. Although it was sometimes busy and difficult, this was an honor during my time in the army,” said Private Pham Van Dung.

According to Lieutenant Colonel Nguyen Tuan Dung, Political Commissar of the 125th Infantry Regiment, taking care of meals for soldiers is very important, ensuring that the unit successfully carries out the task of training officers and soldiers. Therefore, the "cooks" must be enthusiastic, responsible, and consider serving their comrades as if they were their own relatives.

To make logistics work effective, the 125th Infantry Regiment has maintained and expanded the model of "Good feeding of soldiers, good management of military supplies". The dining hall and kitchen system has been invested in and built spaciously, all the catering equipment is made of stainless steel, and cooking is done with a steam stove.

The import of food in the unit is under the "three-way" supervision of the duty officer, kitchen manager and economic team member.

The catering equipment, dining room, and kitchen are always sterilized to ensure hygiene. For many years, the unit's kitchen has met the standards of "Good kitchen for good soldiers - good management". Thanks to that, the number of healthy soldiers reached 98.9%.

In addition to ensuring logistics, the "feeders" in the unit also increase production and ensure food sources.

Many good ways

Implementing the movement "Military logistics follows Uncle Ho's teachings", the "feeders" in Infantry Regiment 125 also have many good ways and effective models to increase production.

Visiting the regiment's production garden, we saw lush vegetable beds and scientifically arranged livestock and poultry barns.

The herbal medicine garden is also neatly planned, each group of herbs is divided into separate areas. This is the result of the skillful and diligent hands of the staff in the unit, especially the "nurse brothers".

Implementing the model of "Increasing production around the kitchen and garden", the unit has made the most of vacant land from flower pots and flower pots to intercrop spices.

From a lack of green vegetables, the food source only met 70% of the demand, up to now, the unit basically ensures the supply of green vegetables and food for the kitchen.

In June this year, a working delegation from the Logistics Department of Military Region 3 inspected the military supplies work and reviewed the results of increased production at the 125th Infantry Regiment.

Up to now, the 125th Infantry Regiment has basically ensured the supply of vegetables and food for the kitchen.

Colonel Le Nguyen, Deputy Head of Logistics of Military Region 3, highly appreciated the effective way of increasing production and the quality of meals for officers and soldiers at Infantry Regiment 125. Increasing production step by step contributes to improving the material and spiritual life of soldiers, building a regular, green, clean and beautiful unit.

The 125th Infantry Regiment is the key unit of the provincial armed forces in building the movement "The military logistics sector follows Uncle Ho's teachings in 2024".

NGUYEN THAO- TRONG TUAN

Source: https://baohaiduong.vn/nhung-anh-nuoi-o-trung-doan-125-399100.html