Army Chefs Cook Book

MARTOK

War Hero
Ever wondered where the often much-maligned army chefs get their recipes from? Now you know.
 

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Ever wondered where the often much-maligned army chefs get their recipes from? Now you know.
Someone posts this every couple of years


From what I hear, Army chefs are not ‘much maligned’ but they are much loved by those on Salisbury plain getting a bowl of range stew or out on operations getting miraculous meals out of ration packs.

My mother still has her stolen 1965 edition in the kitchen. (my old office used to make a bulk Xmas dinner for our van crews and when she heard about it she handed me a recipie book covered in brown paper and swore me to keep it secret from my father. Following his death I rediscovered it on her recipie shelf unwrapped!)
 
And nowhere in it will you find all-in stew...…..
 
What was in Volume One to make them skip over the recipes in Volume Two?
 
Was expecting the title of the cook book to be, “Fitters & Turners”, after all they fit it into pans and turn it into shit! :boogie:
I only included this because @br9mp812 beat to the “hardest course” joke.
 
With pay as you starve, I thought army chefs were a thing of the past, do they even exist anymore and if they do, when do they cook?
 
You lot are being uncommonly rude to Aldershot's finest, the cement company were gods to us CWW's while on bloody exercises in winter in BAOR, freezing our nuts off on the Diester ridge, or in the Swallenberg forest, their scran was manna from heaven, 1 Div Sigs ComCen Charlie chefs were bloody miracle workers, and at 22 sigs, the field kitchen turned out some of the best nosh I have ever had in the field, admittedly my standards and taste buds at the time were shot to hell, but with the "Extras" that were obtained by scrounging, road kill, and generally obtained from dubious sources, and handed over to the Chefs, no questions asked.

Memory jog:- True Dit. out on the scrounge, at the weekend, no movement of vehicles allowed, I came upon several large field mushrooms, by large I mean about 12 inch diameter, about 14 inches high, and as thick as your wrist, I gave them to the field kitchen, there was enough fried up in butter for a dozen blokes, tasted wonderful, a meal on their own. One chap came in with half a dozen brown trout, and another, a liney, a small boar, that he killed with his L/Rover. Rabbits and dead pheasants occasionally appeared on the menu. but not often.........we ate well.
 
With pay as you starve, I thought army chefs were a thing of the past, do they even exist anymore and if they do, when do they cook?
No - it was civilianisation prior to both contractorisation and also prior to PAYD that reduced the army chef headcount to be cheaper than uniformed chefs everywhere.
But they are still needed when the army goes to war, so the remaining ‘core catering manpower’ work in the kitchens alongside the contractors when they aren’t overseas on operations
 
I can't count the number of times I was grateful to the chefs for decent scoff on ops/exercises and even in barracks.

The number of times I remember that they f*cked up I can count on the fingers of one hand. For all the pisstaking they did a damn good job during my time.

Worst cookhouse was Bassingbourne depot in 1976, but even then the quantity was sufficient to feed hungry recruits.
 
With pay as you starve, I thought army chefs were a thing of the past, do they even exist anymore and if they do, when do they cook?
They’re all on secondment to the RN, we have a couple of the Really Large Corps finest in QNLZ’s galleys.


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old_fat_and_hairy

LE
Book Reviewer
Reviews Editor
Strangely enough, the best food I ever had from ACC was in Balai Ringin in Borneo. They turned out bloody wonderful meals; Prawn curries, steaks, glorious fish dishes.
Trenchard Barracks in Celle was pretty standard stuff but still very satisfying nonetheless. I have a high regard for the cooks, they did a really good job, often under poor conditions. Ok, horror bags were just that, but hot food on ranges or when non-tac was good.
I've only ever eaten post service in two cookhouses; one was in Aldershot on a course, it was crap. Ate once and never went back. Second was in Bassingbourn. Awful, however, at an all ranks social, the cooks supplied terrific curries and grills.
 
I do like the way they get all defensive when you criticize them and then they tell dits about the one patrol they did in NI...
'..some even say 'We did it often to give the lads a break' ...yeah, course you, while a Rifleman was knocking up dinner i suppose?

To be fair one of our best Chefs was a Rfn who went off and did the course - Failed , naturally, and was a decent cook.

In general, can't complain...most of them did provide , decent enough scoff to hungry squaddies on £1.12p per day or whatever figure they lie about that week ;-)
 
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