Modern day cooks in our Army, Navy and Air Force
Posted on: Sat 25 Nov 2017
Today we’ve heard from Doug Phillips about his 23 year career in the Australian Army Catering Corps. But Doug’s been out of the Army for more than 20 years now. What’s the situation with cooks in our Defence Force now?
RAAF Cooks talk about their work on Exercise Pitch Black, the Air Force’s largest and most complex air exercise, traditionally held in the Northern Territory every two years.
Simon, a Chef Sub Mariner talks about his career. The Navy says it’s a great place to learn to be a chef. Members are paid to be taught all the skills you’ll need, such as planning and provisioning, food storage and hygiene, and of course food preparation itself. And if you’re already a chef, you can take your passion for cooking beneath the surface with the Deep Elite. The submarines!
Cpl Michael Kiernan talks about being a Chef in the Army. He says unlike a civilian Restaurant where he’d be cooking the same meals in the same kitchen every day, in the Army he can be cooking for 500 people through the point, or he can be cooking for 4,000 people in a field kitchen in the middle of nowhere. Plus… the cooks get to choose the daily menus!
Videos are all copyright © Commonwealth of Australia 2017 Department of Defence
Photo: Royal Australian Navy graduating Australian Defence Force Cooks serving the buffet lunch during their graduation day at the Zest Restaurant in Holmesglen TAFE, Glen Waverley, Victoria. Copyright Commonwealth of Australia