I was recruited to Afghanistan for the purpose of converting a large NATO dining facility from Euro-centric to a more American style of cuisine. The problem was once I got here the company could not provide any American brand product. Things we take for granted in the States like smoked bacon, or brown sugar were not to be found. Aside from that, this is a war zone -- we always had shortages of every kind. I became the king of substitutions...
Even with the supply-side shortcomings my customers appreciated my efforts. This was a great motivation for the long hours and no days off.
Where I was located was fairly safe. I was not allowed off base. Only after the weather started warming up did we start to have regular rocket attacks. The There are other, remote bases where it is much more dangerous.
If you see an ad for a chef in Afghanistan, be wary, the company does not care for the welfare of its staff (they took out our bomb shelter and made a parking lot) or the quality of food. I was lucky to be able to make what quality improvement, as I was able.