Join the Celebration: NY Army Guard Chefs Showcase Culinary Creations at Veterans Food Festival During Fleet Week!

NEW YORK – On May 25, 2025, ten cooks from the New York Army National Guard participated in a lively Veterans Food Festival at South Street Seaport, part of the annual Fleet Week events. These soldiers, members of the 1501st Quartermaster Company, set up an “assault kitchen” to showcase how the military feeds its service members.

This festival was organized by the South Street Seaport Foundation, with support from Marine veteran Gene Wu and the Robert Irvine Foundation. The latter is dedicated to helping veterans find jobs in the food service industry. Chef Robert Irvine, known for his TV show “Restaurant Impossible,” leads this effort.

Wu wanted to educate attendees about military food services while inspiring veterans to explore culinary careers. “It was great to demonstrate how the Army provides hot meals in the field,” said Sgt. Derrickar Codrington. The soldiers engaged onlookers, sparking curiosity about their operations.

The 1501st Company was formed to consolidate cooks from various battalions. This shift allows for better support and flexibility in feeding soldiers, a move echoed by the Army’s ongoing initiative to improve its effectiveness.

As the soldiers unloaded their kitchen equipment from a Humvee, Staff Sgt. David Selman explained how they set up their kitchen in tactically challenging environments. “We could be called to move at any moment, and we have to adapt quickly," Selman noted. Visitors showed enthusiastic interest, asking many questions about the equipment and food preparation practices used by military cooks.

Six recruiters, led by Sgt. 1st Class Lewis Swartz, engaged with attendees interested in culinary careers in the Guard. With the presence of military personnel during Fleet Week, it was a perfect opportunity to highlight career paths available in the food service arena.

Nearby, the Farina Pasta Bar food truck, part of the Robert Irvine Foundation’s program, demonstrated how veterans can thrive in the food business. This initiative aims to promote entrepreneurship and showcase the potential for success.

Later, soldiers traveled to Yondu Culinary Studios for a cooking demonstration by Chef Jaume Biarnes. With over 25 years of experience, Biarnes transformed standard military MREs into gourmet dishes. “Having a chef who truly prepared for this was inspiring,” Codrington remarked. Biarnes made impressively plated fajitas and desserts using MRE components, emphasizing flavor layering and cooking techniques.

His creativity was well-received. “Seeing MREs turned into restaurant-style food was eye-opening,” said Sgt. 1st Class Jayln Rodriguez-Nicola. Biarnes’ remarkable adaptation of military food showcased not only culinary skills but also potential pathways for veterans in the culinary world.

The festival effectively highlighted the culinary talents within the military while promoting career opportunities. Events like these encourage collaboration and showcase the dedication of service members, creating a sense of community and pride.

Overall, this celebration is a step toward bridging the gap between military experience and civilian career opportunities, enriching both veterans’ lives and the public’s understanding of military service.

For more on the role of veterans in the culinary field, check out the Robert Irvine Foundation.

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