Marines show off cookery skills

FIELD COOKERY COMPETITION - 13 JUN 13'''Royal Navy and Royal Marines Chefs provide a high quality standard of food for their counterparts in a wide and challenging variety of conditions around the Globe.  As well as cooking, ALL RN Chefs, attached to RM Units, and RM Chefs are expected to carry out a myriad of tasks, such as Echelon Protection, Convoy Protection, Battle Casualty Replacement,  Fire Fighting and First Aid Teams.  This competition will enable both RN and RM Chefs to join together in a competition environment which will enable them to foster their integration for the future, maintain Navy and Corps spirit and present their professional qualities to a wider audience.  This event is based on a scenario of feeding a section of 20 hungry personnel in an austere operational environment with limited assets and power.  Teams are to prepare, cook, present and serve a 2-course meal (main and a dessert) using 2 x 10 man packs of ORP (GP) of their choice and all additional ingredients provided by the compet
FIELD COOKERY COMPETITION - 13 JUN 13'''Royal Navy and Royal Marines Chefs provide a high quality standard of food for their counterparts in a wide and challenging variety of conditions around the Globe. As well as cooking, ALL RN Chefs, attached to RM Units, and RM Chefs are expected to carry out a myriad of tasks, such as Echelon Protection, Convoy Protection, Battle Casualty Replacement, Fire Fighting and First Aid Teams. This competition will enable both RN and RM Chefs to join together in a competition environment which will enable them to foster their integration for the future, maintain Navy and Corps spirit and present their professional qualities to a wider audience. This event is based on a scenario of feeding a section of 20 hungry personnel in an austere operational environment with limited assets and power. Teams are to prepare, cook, present and serve a 2-course meal (main and a dessert) using 2 x 10 man packs of ORP (GP) of their choice and all additional ingredients provided by the compet

Royal Marine chefs from Arbroath-based 45 Commando have been feeling the heat while cooking up a storm in the kitchen.

A team from RM Condor travelled south to HMS Excellent in Plymouth last Wednesday to take part in the field kitchen cook-off with other Royal Navy and Royal Marine chefs.

The team was tasked with producing two main meals and two desserts for 20 hungry personnel from a 10 man ration pack and a small selection of fresh produce.

Using the limited equipment that would be available to them in the field, they had three hours from start to finish to come up with something that was creative, tasty and well-presented.

And it was success for the team from 45 Commando as they made it through to the annual tri-service cookery competition named Exercise Joint Caterer, where they will represent the Navy in September.

Warrant Officer 2 Nevill Kay, a Royal Marines catering officer, said: “It is all about teamwork and working together.

“They are constantly trying to raise their skills and the idea is to get the team bonding while in a competitive environment and using limited rations and equipment.

“They can do this type of cooking at any time anywhere in the world from the heat in Afghanistan to the cold of Norway.

“They do have to think creatively while also ensuring that they provide the nutritional content necessary to keep these guys gong in the field.

“It is a very skilful job – these field ovens have four temperature settings – cold, warm, hot and very hot so it is all about timing and trying to gauge everything so it is perfectly cooked.

“The menu must be acceptable to personnel of any rank and of competition standard. Teams have tried hard to come up with a range of choices.”