TOMORROW’S CHEFS SAMPLE TODAY’S FIELD FARE – ARMY STYLE

In coming years when you send compliments to the chef for an excellent meal – it might just  be that the chefs from two Northern Ireland Army Reserve Battalions had a contributory hand.

Chefs from 152 (North Irish) Regiment RLC and 2nd Battalion Royal Irish Regiment have hosted students from Ballymoney College to show them that life in the Army Cookhouse is anything but dull.

The students – from Level 1 Diploma in Professional Cookery and Level 2 NVQ in Professional Cookery courses picked up some tips over two days on keeping soldiers nourished under all sorts of conditions.

But it wasn’t all pots and pans – they also got a chance to try their hands at Army Command Tasks and paintballing.
The “cooking in the field” course was supported not only by the chefs from 152 (North Irish) Regiment and 2 Royal Irish but also by 253 Med Regt and 206 Battery Royal Artillery.

The students at Ballymoney are covering a range of practical and hands on studies which open doors to the hospitality and restaurant world. But you know that even when they become Michelin starred chefs – they can still be Army Reservists in their spare time!