Written by Corporal Michael Marshall
My name is Cpl Marshall of 151 transport regiment, 124 transport squadron Maidstone and I currently serve as a class 1 chef in the Royal logistic core, I have been in the reserves for 15 years.
Recently I have have had the opportunity to take part in the annual us/uk exchange, and was selected to represent the regiment in California at FORT HUNTER LIGGETT. And serve alongside the 786th QM Company, Provo, UTAH, on their annual two week exercise.
There role is to provide fuel to all other units taking part in the exercise, they deployed a week before the main force arrived so that they were able to build the bulk fuel distribution point. So as the units arrived they were able to refuel straight away without any delay in the process of moving forward to their locations.
It was while I was here and was assisting in numerous tasks they were surprised to find that my main trade was as a chef and not a fueller, so I was given the privilege of a tour around the battalion field kitchen, which is capable of feeding 800 troops a day, most of the food is bulk mres which are heated up and then served to the troops. Not fresh but it was there to provide a service and ensure that the troops had two hot meals a day the other would be ration pack or mre as they are called.
It then appeared that one day in the early days of the exercise that due to complications the main field kitchen was unable to feed the unit I was with, so I offered my services to use their own kitchen get it set up and then teach their own cook how to prepare a fresh meal for the troops in the field, as this is not how they feed in the field.
Supplies were found at the local Wal-Mart over two hours away mind you, and then came up with a menu. I had many volunteers to assist some had to be turned away as they had never been served a fresh cooked meal in the field kitchen.
The unit then asked if they could invite their sister unit that had just arrived to enjoy a fresh meal which was no issue, with the help of the volunteers in two hours we had a menu to serve 85 troops which consisted of chicken chowmein, kebabs on bed of rice , brattis in rolls with a chilli sauce.
So 85 soldiers very happy even having seconds and I do believe thirds.
With the senior ranks being astounded at what was truly capable a request was put in for another meal to be cooked two days later as a visit from a one star general with his entourage was arriving so I decide to do a traditional English cooked breakfast, some ingredients were hard to get but we got there in the end.
So some extremely happy officers and troops being fed proper food that was tasty and hot.
For more information please go to http://www.serfca.org/Reserves/Army-Reserve/Royal-Logistic-Corps/124-Transport-Squadron-RLC