MARINE CORPS AIR STATION YUMA, Ariz. -- All Marines are taught they’re riflemen first and foremost, but for one Yuma Marine the handle of a spatula is just as comfortable as the pistol grip of an M16-A2 service rifle.
For his proficiency in the mess hall, Cpl. Jacob Ballard, Headquarters and Headquarters Squadron food service specialist, is slated to go to Marine Corps Headquarters at the Pentagon later this year to be a general’s chef.
Only food service specialists of the highest caliber can apply to become cooks for generals. The process involves going over achievements and awards as well as an interview.
“It’s a challenge,” said Ballard, 22. “It’s something I’ve been wanting to do for a while now. This doesn’t happen to everyone.”
The native of Coventry, R.I., has a culinary background that begins in his youth.
“I was always in a kitchen,” said Ballard, who attended a vocational culinary school before joining the Corps. “I mean, my first job was washing dishes in a restaurant.”
The background has served Ballard well in his career. During his deployment on the USS John C. Stennis, for example, Ballard and several other chefs cooked up to 3,000 meals per day.
Ballard’s knowledge of cooking has shone through in several competitions, both in and out of the Marine Corps. Ballard and fellow Yuma cook Cpl. Ja’Lisa Joseph placed first in the Culinary Team of the Quarter for Marine Corps Installations West cooking competition in 2009.
He also placed first and second in two competitions held by Skills USA, an organization that holds competitions for a variety of talents.
Because of the Marines’ Cajun delicacies at the 2009 competition, they earned seats at the Culinary Institute of America in Hyde Park, N.Y., for a six-week course aimed at sharpening their skills. However, due to Ballard’s deployment to Afghanistan last year, he just recently graduated the institute with the highest grade-point average in his class, earning himself the Master Gunnery Sgt. Henderson Award.
Ballard’s proficiency in the culinary arts also carries over into his abilities as a Marine.
“Cpl. Ballard demonstrates outstanding leadership as well as technical skills,” said Staff Sgt. Jerwon Stephens, mess hall quality assurance staff noncommissioned officer in charge. “He’s willing to go above and beyond the Marines of his grade. Every unit that comes to Yuma says this is the best mess hall they’ve eaten at, and Ballard has helped bring up the quality of the mess hall.”
Ballard’s motivation not only stems from the need to prepare the perfect dish, but also from the duty of being a husband.
“My wife Christina keeps me focused,” he said. “She keeps on a straight path.”
Ballard will continue to serve his country and hungry service members. His future plans include receiving a bachelor’s degree from the Culinary Institute of America.
Only one question remains: what meal will he serve the general first?
“Whatever he wants,” said Ballard, laughing.