The flying chef of Afghanistan

G

goatrutar

Guest
#4
Still amazes me that you call your bait layers chefs. Gordon Ramsay is a chef. Army cooks are just fitter and turners.
 
#7
****, the one on the right looks like a WO Caterer we had years ago......got done for Misapproriation of Service Rations. **** was stealing mess food and flogging it off, this was in the time when we had butchers and had a bit of a side line going on with the deliveries of whole beef/lamb/pork carcasses.
 

the_boy_syrup

LE
Book Reviewer
#8
Lads were probably enjoying two sausages before the proffesionals turned up and enforced the rules.

Will you be setting up a thread for all the other guys doing their jobs who've helped super chef get to his destination?
 
M

Mark The Convict

Guest
#9
You realise that this is an automatic feed that you can put on ignore, like anyone else?
 
#12
As an ex army chef i agree this is a tradesman just doing his job, except hes not. As a warrant officer his cooking days are behind him, this is the equivalent to the RSM stagging on in a sanger (yes i know warrant officers, RSM's and CO's are out on the ground daily but they do get media coverage and this is all this lad is getting is a bit of media coverage). In these days of redundancies the days of the army chef are now very few, army chefs are an easy target for abuse and as such we are thick skinned and get our own back (do you really know what you have just eaten). Careful for what you all wish for as you will all be getting fed by contractor asian caterers. As i have worked in afgan for 2 1/2 years as a civi inspecting these said contractors some of what they serve and the way they prepare and cook it is nothing short of shocking. Enjoy!!! (ready for the incoming abuse)
 
#14
I remember when I was on my SGT subject 1 course and on it was a cook who was an instructor at the cookery school, anyhoo, got chatting and he tells me about the students, individually, have to cook up meals, not just your toast and baked beens stuff, but ****ing huge banquets ie Dining In nights etc all to be assessed then thrown out. By all accounts there's nothing wrong with the meals, just not to be eaten as the students are not yet qualified army cooks. He could of been bullshiting me, thinking you dumb grunt, dunno.
 
#15
As an ex army chef i agree this is a tradesman just doing his job, except hes not. As a warrant officer his cooking days are behind him, this is the equivalent to the RSM stagging on in a sanger (yes i know warrant officers, RSM's and CO's are out on the ground daily but they do get media coverage and this is all this lad is getting is a bit of media coverage). In these days of redundancies the days of the army chef are now very few, army chefs are an easy target for abuse and as such we are thick skinned and get our own back (do you really know what you have just eaten). Careful for what you all wish for as you will all be getting fed by contractor asian caterers. As i have worked in afgan for 2 1/2 years as a civi inspecting these said contractors some of what they serve and the way they prepare and cook it is nothing short of shocking. Enjoy!!! (ready for the incoming abuse)
Please get your arrse down to KAF and inspect the Cambridge cookhouse. What they do there is a crime to food, and they say they are the British cook house. It is sickening there, they don't even clean the ice cream machine, I know, because I spent time bottom pissing because of it.
 
#16
Still amazes me that you call your bait layers chefs. Gordon Ramsay is a chef. Army cooks are just fitter and turners.
as usual you are talking through your Arse, Acc and Aacc chefs are among the top chefs in the world, constantly taking out gold medals in La salon de Culinaire and Hotelympia the 2 top catering competitions in the world, it defies description for an australian to comment on cuisine, especially a queenslander, where a meat pie with an un identifiable content topped with mushy peas is considered haut cuisine,
 
#17
as usual you are talking through your Arse, Acc and Aacc chefs are among the top chefs in the world, constantly taking out gold medals in La salon de Culinaire and Hotelympia the 2 top catering competitions in the world, it defies description for an australian to comment on cuisine, especially a queenslander, where a meat pie with an un identifiable content topped with mushy peas is considered haut cuisine,
*laughing* I'll pay that, I did like the bit that I've highlighted. I'm going to enjoy the next Fire For Effect.
 
G

goatrutar

Guest
#19
as usual you are talking through your Arse, Acc and Aacc chefs are among the top chefs in the world, constantly taking out gold medals in La salon de Culinaire and Hotelympia the 2 top catering competitions in the world, it defies description for an australian to comment on cuisine, especially a queenslander, where a meat pie with an un identifiable content topped with mushy peas is considered haut cuisine,
The smell of stitch up is strong here.

And as for Queenslander, I was born in Newcastle. The real Newcastle just north of Sydney.
 
#20
as usual you are talking through your Arse, Acc and Aacc chefs are among the top chefs in the world, constantly taking out gold medals in La salon de Culinaire and Hotelympia the 2 top catering competitions in the world, it defies description for an australian to comment on cuisine, especially a queenslander, where a meat pie with an un identifiable content topped with mushy peas is considered haut cuisine,
That may be so, but I never saw any evidence of Haute Cuisine in any of the cook-houses I ate in during 22 years, so what's the point? I might ask also, is it permissible to wear a culinary gold medal with the other medals one may have, such as LSBO (long service and bugger off) and GSM (get somein medal)?