 Chow Hall, Galley, Mess Hall, it goes by many names, but at Fab Marge, it's called Standfield Stampede Bar and Grill after its manager, Staff Sergeant Jack Standfield. Working in this type of environment is nothing new for him, but it's all new for one of his cooks. I didn't really think we were gonna be cooking out here in the middle of a desert. I always thought we're gonna be in more of like a galley in the kitchen at Chow Hall back in Lejeune. Nguyen is one of six Marines that work for Standfield, but that's half the man power for the area they cover. Kind of have to have a positive attitude and just like push it out, work together to get everything done. Everything includes getting food out to over 2,200 personnel spread over 37 different locations. In here there's so much more to it because we have to keep track of the food, we have to get it ourselves, we have to make sure it's ordered, everything like that. So and if any of our equipment breaks down, we have to make sure that it gets ordered. They help process over 9,000 bottles of Gatorade and 7,500 pounds of fruit every three days, just to name a couple things on the list. But Hayden says he measures mission accomplishment with more than numbers. If I can have one person walk out of here with a smile on their face and I guess I've done my job. Marines Sergeant Andrew Milner, Ford Operating Base Marja, Afghanistan.