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Marine Corps Air Ground Combat Center

"Marine Air Ground Task Force Training Command"

Twentynine Palms, California
Cooking class introduces new recipes, friends

By Cpl. Ali Azimi | Marine Corps Air Ground Combat Center | February 11, 2014

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Chris Ryan, sous chef, led spouses in the first-ever 1st Tank Battalion Cooking Class at the Officers' Club, Feb. 11, 2014.

Chris Ryan, sous chef, led spouses in the first-ever 1st Tank Battalion Cooking Class at the Officers' Club, Feb. 11, 2014. (Photo by Cpl. Ali Azimi)


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Spouses of 1st Tank Battalion Marines work together to make coleslaw from scratch during the Battalion's cooking class at the Officers' Club, Feb. 11, 2014. The event featured raffle prizes and was led by sous chef Chris Ryan.

Spouses of 1st Tank Battalion Marines work together to make coleslaw from scratch during the Battalion's cooking class at the Officers' Club, Feb. 11, 2014. The event featured raffle prizes and was led by sous chef Chris Ryan. (Photo by Cpl. Ali Azimi)


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Allison Ashinhurst, wife of Capt. Chris Ashinhurst, company commander, COmpany D, 1st Tank Battalion, cooks with Kelly Stone, wife of 2nd Lt. Stephen Stone, tank officer, Company B, 1st Tanks, during the Battalion's Cooking Class at the Officers' Club, Feb. 11, 2014.

Allison Ashinhurst, wife of Capt. Chris Ashinhurst, company commander, COmpany D, 1st Tank Battalion, cooks with Kelly Stone, wife of 2nd Lt. Stephen Stone, tank officer, Company B, 1st Tanks, during the Battalion's Cooking Class at the Officers' Club, Feb. 11, 2014. (Photo by Cpl. Ali Azimi)


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Chris Ryan, sous chef, Officers' Club, teaches the 1st Tank Battalion cooking class at the Officers' Club, Feb. 11, 2014. The participants of the class learned how to use leftover pot roast to make sliders and tacos.

Chris Ryan, sous chef, Officers' Club, teaches the 1st Tank Battalion cooking class at the Officers' Club, Feb. 11, 2014. The participants of the class learned how to use leftover pot roast to make sliders and tacos. (Photo by Cpl. Ali Azimi)


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MARINE CORPS AIR GROUND COMBAT CENTER TWENTYNINE PALMS, Calif. -- The 1st Tank Battalion Cooking Class brought together spouses of the battalion for a night of food and friends at the Officer’s Club, Feb. 11, 2014.

This event marked the battalion’s first cooking class. The class introduced the spouses of the battalion and was led by Chris Ryan, sous chef of the Officer’s Club.

“It helps to build support networks for themselves within battalion,” said Jany Wasdin, family readiness officer, 1st Tanks. “Twentynine Palms isn’t the end of the world, although you might be able to see it from here, and you can make really strong bonds here.”

The event started out with an odd ice breaker. Each spouse was put in the spotlight and admitted to the strangest thing they’d ever eaten. Some came out with an unusual animal, such as elk or alligator, while others confessed to liver, pig’s feet and cow tongue.

After getting acquainted amongst each other, the ladies started shaping their culinary creations.

They learned how to use leftover pot roast to make barbecue beef sliders and shredded beef tacos. Although the pot roast was pre-made, an eight-hour process, the participants made all the trimmings from scratch.

The ingredients were laid out before them and they followed Ryan through the steps to make cole slaw, pico de gallo and cilantro-lime cream for their tacos and sliders.

The spouses were able to enjoy their creations at the end of the class as they sat down together at a large dinner table to talk and best of all, eat what they had just made.

“I don’t know very many people in the battalion right now and this was fun,” said Amy Cappadony, wife of Gunnery Sgt. Ryan Cappadony, platoon sergeant, 1st Tanks.

The battalion tries to have an event like this every month, according to Wasdin, and many of the participants from the cooking class looking forward to it.
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