 |
Chef
Chefs serve in every part of the Army and play a vital role in maintaining the fighting spirit of any force. From breakfast in the barracks or a hot meal in the field to dishes that could be served in the very best restaurants, a chef's work will be varied and demanding. They are trained to prepare food, including field cooking, catering in bulk, nutrition, health and hygiene. They are also trained to assemble and maintain a range of catering equipment and to run kitchens of varying sizes.
Minimum Entry Standard: Must be below 40 years of age on entry, have experience in a catering environment and hold a basic food hygiene certificate.
SGT SHARON HARROGATE FROM FRODSHAM CHESHIRE SGT CHEF CLASS 1
I was a nineteen year old at college studying for O'Levels, City & Guilds and other qualifications, but wanted to do something different. At the same time, earning money and having a social life was important.
Being shy and quiet, I gradually built up the confidence and took myself off to the Army Careers Office thinking that I would join the Army. Yup, that was for me, until I heard one of the recruitment team saying that you can join the TA (Territorial Army) which is "part time" so you can still work or study. This meant I could go to college, do my studies, still have a social life, plus the Army would pay me for the pleasure - how good did that sound!
I decided to explore further and, as I wanted something away from where I lived, I applied to a REME unit in Hampshire and was asked to come down for a weekend. The Army paid my travel and there was transport at the station to pick me up! I met many people that first weekend that I can still call my friends today and I have lots of people come and go over the years. They have become a family of friends too many to name, but they are there.
I have now been in the TA for twenty years and in those twenty years I have been all over the British Isles and abroad to Germany on exercise. Serving with Regular Army Units as a Chef, I have learnt all sorts of different cultures, cuisines and specialities for the different regiments. I have helped on many a presentation and I have also catered for Her Majesty Queen Elizabeth II Herself.
I have been part of the Ladies Army Rugby team playing for the Regular Army and I have also been part of the shooting team, taking part in competitions with the Regulars, as well as foreign competitors.
There has always been a military side (obviously as it is the Army) and I took advantage of that side to do as many courses as I could. One being the TA Physical Training Instructor Course which took two weeks for the first part and then a further two weeks for the second part, so that took care of one set of summer holidays and I still had time during the summer for my friends at home. One thing I didn't notice was how fit I was getting because it was - and still is - fun.
It is surprising the opportunities that are available and how quickly you can get promoted and move up the ranks. It took me 17 months to reach Lance Corporal and a further 17 months to be promoted to Corporal (which they say is the best rank in the British Army). Still got stiffed for the beers though!
Without the TA, I would probably not have half the confidence that I have today and one thing I do know, not a fifth of the friends I have today.
It is through the TA that I met my husband Dave and I now have two lovely children. Yes, I still have time to fit the TA in and my employers are brilliant as when I joined them I told them that I was in the TA. They allow me the time off to train as they feel it benefits them and cuts their costs on training me.
I have a commitment of nineteen days a year which breaks down into two weekends and a fortnight camp which can be anywhere from the UK to Germany, Poland or Cyprus. Basically, anywhere our regular units need support, we go and help out. Generally, at the end of an exercise you are asked for your opinions on how it went (constructive of course!). One year I put my views in a poem form and it was published in the TA magazine, as well as the Army Corps Magazine.
In my position as a Unit Catering Manager, I currently help the Regimental Catering Warrant Officer (RCWO) with the training of the new Chefs and I help out when I can on Catering Competitions, all of which gets fitted around my home life. Some people collect stamps, others train spot - the TA is my hobby.
|
|
|
 |
 |
|
