|Marvin Iver Jacobson|
|T/SGT. MARVIN JACOBSON
Technical Sergeant Marvin Iver Jacobson, son of Mrs. Sigrid Jacobson, 545 Putnam Street, has arrived somewhere in France, according to word received by his wife, Mrs. Marvin Jacobson, 124 Broadway Street.
He entered the Army in the spring of 1942 and received his training at Fort Sheridan, IL and was stationed at Camp Roberts, CA, where he was an instructor in the Infantry and a senior instructor at the Bakers and Cooks School, where he did an outstanding job.
Before leaving for overseas, Sergeant Jacobson spent a 15-day furlough with his wife and family here.
|Eau Claire Man Teaches in Army School of Cooking|
|Training in the Bakers and Cooks School in the Army not
only turns out good cooks but it also enables them to do their work
under battle conditions. A description of the B and C School at
Camp Roberts, CA published in the camp newspaper, is of special
interest because one of the instructors is an Eau Claire man, Technical
Sergeant Marvin I. Jacobson, whose wife lives at 134 Broadway, this city. He is
the son of Mrs. Sigrid Jacobson, 545 Putnam Street. In a recent issue of
The Camp Roberts Dispatch, in an article written by a Women's
Corporal Marion O'Brien, Sergeant Jacobson is mentioned for his outstanding work
as a senior instructor in the B and C School. He has been stationed
there since he entered the Army, two and a half years ago.
Corporal O'Brien wrote, "Senior Instructor of B and C School is Technical Sergeant Marvin I. Jacobson. He hails from Eau Claire, WI and, before joining the service, he devoted his talent to the culinary art throughout the winter months and to music through the summer season. An artist at the bass viol, he played night clubs, theaters, radio and concerts. Some of the best restaurants found him cooking or pastry chefing during the winter."
Camp Roberts prides itself upon having some of the best culinary artists. Among them is Private Pierre Bertillino, a former chef of the Waldorf Astoria Hotel in New York City. The B and C course covers a period of 10 weeks in all. Baking occupies one week. Prior to taking the course, the students have completed seven weeks of basic training as Infantrymen.
The school's curriculum includes 40 lessons of formal instruction. The ninth to eleventh weeks are devoted to baking and to the reconstitution and cooking of dehydrated foods. Afterwards, the students are farmed out to kitchens in various mess halls. During the 14th week, they are allowed to run the mess halls, in which they are working, under the supervision of the Mess Sergeants. Two weeks bivouac take the B and C students to the 15th and 19th weeks. The final week is spent doing practical cooking and make-up work.
Recently Lieutenant Joe Pickard and Sergeant Jacobson (on three consecutive nights, totaling 60 straight hours for them) accompanied a group of students on a tactical problem set-up, the operation of a field kitchen in darkness, after preparing defense positions. The men cooked a meal of dehydrated foods without benefit of light, in order to become accustomed to actual combat conditions.