"Army food is just about what you'd expect: bland, overcooked, and prepared in massive quantities. ..the mess halls are essentially calorie factories, giving the troops the fuel they need to do their jobs...The Pegasus chow hall, just outside Badhdad, has developed a different reputation. At Pegasus, the prime rib is perfectly prepared. The fruit platter is a beautiful assortment of watermelon, kiwi fruits, and grapes. There are legends of soliders driving to Pegasus from the Green Zone, along one of the most treacherous roads in Bagdad." "Floyd Lee, the man in charge of Pegasus, was retired from his 25 year career as a Marine and army cook when the Iraq War began. He came out of retirement to take the job. "The good Lord gave me a second chance to feed soldiers. I've waited for this job all my life, and here I am in Bagdad. As I see it, I'm not just in charge of food service,I'm in charge of morale." "The remarkable thing about Pegasus' reputation for great food is that Pegasus works with exactly the same raw materials that everyone else does. Pegasus serves the same 21 day army menu as other dining halls. It's food comes from the same suppliers." It's the attitude, and the small things, that make a difference, like marinating the Sunday prime rib for two full days, and picking through the daily fruit shipment to make the perfect fruit tray.

— Iraq army cook  

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