Mercy Chefs adventures have become a regular facet in my life, and until recently, I have not had exposure to the logistics issues that need to be addressed to have a successful deployment. Three weeks ago, I went to Tuscaloosa, AL to assist in the transport of the command center. We were undertaking massive Thanksgiving feedings in Texas, and with our resources spread over several locations, we needed a central position to effectively manage the operation.
Yesterday, I embarked on an adventure with Chef John Stout to Portsmouth, VA. We were tasked with driving Mercy 3 (our third mobile kitchen) back to its home. He was coming from Dallas and picked me up in Shreveport so that we could deliver our cargo.
We had a late start and didn’t get settled into our hotel in Duluth, GA until about 2 am. I finally dozed off about 3:30 am and I was in the shower three hours later. I felt like time had slowed to a crawl as we journeyed today. We were pulling a massive trailer, plus I’m a slow driver, so it took about five minutes shy of eternity to reach our destination. Fortunately, it turned out to be the ideal time for some great fellowship with two integral members of the Mercy Chefs organization, Donna Testa and Gary LeBlanc. Gary is not only the CEO, but he made a killer turducken gumbo for dinner. That’s what chefs like to do. If we aren’t serving, we like to eat.
I hope to sleep five hours tonight as I’m ready for the trip home. I’m glad to experience what it is like beyond the deployment. It’s a lot of…well, logistics. I’ve only scratched the surface and I’m sure I’ll have the opportunity to learn and grow in the coming weeks and months.
In the meantime, I’d really like this Lunesta to kick in. It’s 1:19 am and I’ll be back in the truck in no time.
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