Civilian Views On Army Chefs

[RichieDunne]

Hi to you all. When I left the ACC I found that when I applied for jobs in the industry I had different reactions from my piers. For instance most of the chefs thought we were just efficient robots and a lot just took the mick. There were the select few who thought we were and still are the best trained and professional people to have in the kitchen. Your experiences and views would be welcome !!!

I no longer work in the trade as the money is not really cutting here in the south east (have you seen the house prices). I am now a Toyota car salesman and enjoying it. But I do still dabble a lot in the kitchen and enjoy making the cakes etc etc.

[magpie24]

When I was in UK working a lot of companies just didn't want to know, once  mentioned Army chef they immediately thought beans on toast, So I had to work twice as hard to prove myself, this was in the early 80s.

Now I am a partner in a large contract catering and Hotel company overseas, and quite frankly we hire Ex Acc whenever the opportunity arises. Not just because I am Ex Acc but because of the discipline and work ethic they tend to have, plus they are bloody good chefs and organisers.

[rubberguts]

As an Indentured Apprentice Chef in a large West End Hotel in London under the newly formed nationally recognized apprenticeship scheme(Reg No5.) prior to National Service in 1954 I can speak with some authority on the excellence of the Army Catering Corps basic training and would back that against any to be gained in Civvy Street.
I have nothing but admiration for the standard set and the equipment and knowledge of the Army Training Instructors.
Hold your heads high young Sirs, your training is as thorough as any and better than most.
In these enlightened days of the population dining out, I question your wisdom in wishing to be employed by other than you and a few of your good friends clubbing together and entering into the restaurant business together.