THE VIRGINIAN-PILOT
Copyright (c) 1996, Landmark Communications, Inc.
DATE: Wednesday, June 5, 1996 TAG: 9606040346
SECTION: MILITARY NEWS PAGE: A6 EDITION: FINAL
COLUMN: DUTY CALLS
SOURCE: BY CHARLENE CASON, STAFF WRITER
LENGTH: 38 lines
Just about the most unusual request Grace Taylor ever got for food in her 12 years cooking for the Army and Coast Guard was for ``rice pudding without the rice.''
She met the request, too, whipping up a creamy custard.
Most military appetites run to meat and potatoes, but Taylor, a vegetarian who rides her bike or jogs 8 1/2 miles to work every day, is a pro at turning beans and tofu into satisfying meals.
Taylor is on independent duty at the Little Creek Coast Guard Station; that means she plans and prepares all the meals for the 28 crew members who live and work at the station. She also does the grocery shopping.
``It's kind of like shopping and cooking for a family of 30,'' she said. ``I have to take into consideration the likes and dislikes of everyone.''
Taylor's day begins at 6 a.m., with breakfast preparation, and ends at 5 p.m., if she's lucky, after the supper dishes are done. The station uses the old ``KP'' system, with different crew member is assigned each day to ``kitchen patrol.''
The best part of her job, Taylor said, is ``pleasing people, keeping the customer satisfied.'' She can't think of a single thing she dislikes about her job, she said.
Taylor served an 8-year apprenticeship to become a chef while she was in the Army; she has a two-year college degree in hotel-restaurant management; and she's attended several culinary institutes. ILLUSTRATION: ON THE JOB
Name: Petty Officer 2nd Class Grace Taylor, 31
Job: Subsistence specialist
Duty station: Little Creek Coast Guard Station
Years in military: 3 by CNB