Following the Grande's Thanksgiving meal, I decided that we should return to the National Naval Medical Center, Bethesda during the Christmas hiatus. We again showered them with kindness, this time we prescribed chicken fingers and sides. The Grand Chef was assisted by many members of his family and Sous Chef de Chemin de Fer Pat Beamer, who was in town for the holidays.
The patients and their families took their plates and went through the buffet line set up in the center of the 5th floor. Everyone was pleased with the awesome chicken fingers, potato salad and cole slaw from Selby's Market in Poolesville. Food was also taken by volunteers, many of the Family members who were there to assist the patients who were restricted or unable to leave their beds in the ward. The small amount of leftover food was packed and preserved to be used at the discretion of the families.
Chef de Gare Bob Ouellette was again the prime mover in putting together the treat for patients and their families, whose only other choice for food on weekends is a dash to the local fast food emporiums.
More than one family member showed their appreciation to Chef Bob and Sous Chef de Chemin de Fer Pat who enjoyed talking with many of the patients. They assisted with food line duties and words of appreciation and encouragement for Marines and Naval personnel during the two hour visit.
Grand Chef de Gare Bob Ouellette and Sous Chef de Chemin de Fer Pat Beamer where assisted my many of GC Bob's family members. The Grand Chef's family included his wife, Cathy, President of ALA Unit 247 and their sons who are Voyagers from VL265: Bob Jr., living in SC where he attends college and serves as a PFC in the SCANG; SPC Joe Ouellette currently assigned to FT Carson, CO and his finance PO2 April Clift, who is assigned to Naval Hospital Corps School, in Great Lakes, IL; TSgt Jason Kuhn, their nephew, a Legionnaire Post 295, he is currently assigned to NATO Air Base Geilenkirchen.
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