Military chefs show off versatility of new ration packs
6 Nov 09
The introduction of 24-hour multi-climate ration packs has sparked many creative ideas in the minds of military chefs which they demonstrated at the recent Combined Services Culinary Challenge.
Lance Corporal Camal Thompson, 28 Engineer Regiment, tries his hand in the open ethnic dish category
[Picture: Andrew Linnett, Crown Copyright/MOD 2009]
Many of the competitors in this year's event focused on the range of ration packs available to front line troops with particular focus on the new multi-climate ration packs which are currently undergoing winter trials in Afghanistan.
The three-day annual competition, which this year took place at Sandown Park in Kent last week, is a showcase for the professionalism, skills and expertise of around 400 catering staff from across the Armed Forces and features all the types of catering needed by the Services.
Defence Food Services Team Leader, Captain Jeremy Rigby from the Royal Navy, said:
"In terms of support, food is one of the key tools in ensuring that both energy and morale is kept high and this event is a vital tool in ensuring that the chefs share ideas and stretch themselves to provide imaginative dishes on the produce they are given.
"The evening meal is an important part of downtime and we are constantly improving to provide nutritious and exciting meals for our troops in order to encourage them to eat and absorb calories needed to perform their duties.
"This is particularly pertinent for the troops in Afghanistan who are facing fairly arduous tasks daily, in a climate where the heat can suppress the appetite.
"Additionally, if we can take them away from the reality of front line action for just a few minutes through providing them with familiar, homely food then we can keep their spirits up."
The recipes and food stuffs provided to front line soldiers in theatre are constantly being updated, with the troops' nutritional needs being at the top of the priority list.
Capt Rigby said:
"In the past 12 months we have been able to increase our menu choices from 20 to 38 and this is largely down to the changes made to the 24-hour ration packs.
"It is also worth bearing in mind that it is not just variety and imagination that a competition like this encourages. Marks are also given for food hygiene, safety and practicality."
Sergeant Brian Birne, Specialist Field Caterer, said:
"Having returned from Camp Bastion in April, I can say that there has been a definite improvement in the ration packs given. There is more of a variety in the menus provided and this has been instrumental in stopping menu fatigue.
"The introduction of fruit pouches in the 24-hour packs means it is easier for the troops to get their five-a-day which is very important."
This year's Culinary Challenge was not only about ration packs. During the three days chefs from across the Services went head-to-head to prove their culinary expertise.
Some dishes from this year's Combined Services Culinary Challenge
[Picture: Andrew Linnett, Crown Copyright/MOD 2009]
Each day saw a flurry of activity from the on-site kitchens with chefs competing in a range of competitions.
The Parade de Chef saw teams of chefs demonstrate the range of skills involved in creating and producing a starter, main and sweet for VIP diners each day. This was won by the RAF Halton Catering Training Squadron.
The Military Grand Prix saw teams of chefs competing to produce a three-course meal using a mystery box of ingredients provided on the day. It was won by the Catering Support Regiment of the Royal Logistic Corps.
The Field Team Challenge involved teams of chefs competing to cook and serve a two-course meal using ingredients in ten-man operational ration packs and was won by The Argyll and Sutherland Highlanders, 5th Battalion The Royal Regiment of Scotland.
The winner of the Inter-Services Steward Skills competition was Senior Aircraftwoman Gina Lord from RAF Wittering.
The Inter-Services Senior Chef of the Year competition was won by Sergeant Richie Greenhaulgh from RAF Marham and Junior Chef of the Year by Private Bryan Leaver of the Royal Armoured Corps, Royal Electrical and Mechanical Engineers.
At the close of the Culinary Challenge each year, the Champions Trophy is awarded to the Service with the highest number of points throughout the event.
This year saw a close call between the Army and the RAF teams which required a tie-break examination of underlying scores before the RAF were confirmed this year's winners.