Carlos G. Fuguet - Vietnam War - Mickey Strand - Veterans Series

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Vietnam War

Click on Veteran's photo to see their service story. These Warriors served during the Vietnam War

FREQUENTLY ASKED QUESTIONS

Where can I donate?

I have created a way to accept donations to grow the project, use the WWII Veterans Portrait Series
Please email

Where are you located?

I live in the San Diego area but have traveled to many locations to interview and photograph Veterans.


How Long is an Appointment?

Appointments usually last an hour. But please free up time for Mickey to set up lights and cameras, hold the interview, and take some still photographers for in the project.

Do you accept reservations?

Yes is the simple answer to the question. Each appointment is set up as an individual session. Group sessions have been set up when I visited a senior living facility or many of the California Veterans Homes.

Copyright © 2025 Mickey Strand – Veterans Series
US Army Battalion Mess Sergeant Vietnam War Carlos was born in Santiago, Chile, on March 29, 1945. He graduated from high school and completed his first year at the University of Chile before immigrating to the United States in May 1964 as part of a family plan to escape high inflation. After arriving in Los Angeles with his younger brother at 19, he found work as a busboy at the International Hotel. Three months later, the family reunited when his parents immigrated. As a green card holder, Carlos was drafted into the Army and reported for induction on October 25, 1965. He was sent to Fort Polk, Louisiana, for processing, then to Fort Hood, Texas, for basic training with the 1st Armored Division. He finished his basic training in December 1965. His first assignment was at Fort Hood, Texas, where he was assigned to Company D, 123rd Maintenance Battalion of the 1st Armored Division. He was selected and received on-the-job training (OJT) as a cook. Despite having no prior cooking experience, he showed great natural talent, which impressed his mess sergeant. Carlos was sent to Fort Lee for two months to attend the Quartermaster cooking school, the only one of its kind at that time. There, he received formal training in meat cutting, pastry making, cooking, and safety. Carlos returned to Fort Hood as a First Cook and was promoted to Mess Sergeant (E-5) in less than six months when his supervisor was deployed to Vietnam. He eventually became the Battalion Mess Sergeant, and after a visit by the 4th Infantry General, he was invited to prepare meals for high-ranking dignitaries, giving him more chances to showcase his gourmet cooking. Although he did not deploy to Vietnam, he was responsible for training many of the cooks who were deployed. Regular, palatable food was critical for morale. Cooks learned to prevent illness by safely handling food and equipment, even in the field and in dangerous environments. Carlos was honorably discharged and received the National Defense Service Medal and earned his Rifle Sharpshooter Badge. He returned to his job at the International Hotel and, because of numerous military commendations for his culinary skills, was immediately promoted from busboy to sous chef in the banquet department. His military service also helped speed up his U.S. citizenship process. Carlos spent 60 years in the hotel and culinary industry. He eventually moved from the kitchen to hotel management, working as a General Manager for several properties, including a Holiday Inn in Pennsylvania and the Frontier Hotel in Las Vegas. In retirement, he briefly returned to the industry as a night auditor at a hotel in Barstow.
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Carlos G. Fuguet - Vietnam War - Mickey Strand - Veterans Series
US Army Battalion Mess Sergeant Vietnam War Carlos was born in Santiago, Chile, on March 29, 1945. He graduated from high school and completed his first year at the University of Chile before immigrating to the United States in May 1964 as part of a family plan to escape high inflation. After arriving in Los Angeles with his younger brother at 19, he found work as a busboy at the International Hotel. Three months later, the family reunited when his parents immigrated. As a green card holder, Carlos was drafted into the Army and reported for induction on October 25, 1965. He was sent to Fort Polk, Louisiana, for processing, then to Fort Hood, Texas, for basic training with the 1st Armored Division. He finished his basic training in December 1965. His first assignment was at Fort Hood, Texas, where he was assigned to Company D, 123rd Maintenance Battalion of the 1st Armored Division. He was selected and received on-the-job training (OJT) as a cook. Despite having no prior cooking experience, he showed great natural talent, which impressed his mess sergeant. Carlos was sent to Fort Lee for two months to attend the Quartermaster cooking school, the only one of its kind at that time. There, he received formal training in meat cutting, pastry making, cooking, and safety. Carlos returned to Fort Hood as a First Cook and was promoted to Mess Sergeant (E-5) in less than six months when his supervisor was deployed to Vietnam. He eventually became the Battalion Mess Sergeant, and after a visit by the 4th Infantry General, he was invited to prepare meals for high-ranking dignitaries, giving him more chances to showcase his gourmet cooking. Although he did not deploy to Vietnam, he was responsible for training many of the cooks who were deployed. Regular, palatable food was critical for morale. Cooks learned to prevent illness by safely handling food and equipment, even in the field and in dangerous environments. Carlos was honorably discharged and received the National Defense Service Medal and earned his Rifle Sharpshooter Badge. He returned to his job at the International Hotel and, because of numerous military commendations for his culinary skills, was immediately promoted from busboy to sous chef in the banquet department. His military service also helped speed up his U.S. citizenship process. Carlos spent 60 years in the hotel and culinary industry. He eventually moved from the kitchen to hotel management, working as a General Manager for several properties, including a Holiday Inn in Pennsylvania and the Frontier Hotel in Las Vegas. In retirement, he briefly returned to the industry as a night auditor at a hotel in Barstow.