Food for the soul, and the soldier
By Michelle Minnoch

Although Army Rations are what our boys and girls (and some journalists!) eat on the battlefield, the cooks who get the meals ready for the soldiers on the base have a daunting task. With almost 1200 mouths to feed in Wainwright, organization is key, and preparation paramount.

Corporal Dan Turenne took me on a tour of the kitchen and prep area, showing me that a well fed soldier is indeed a happy one.

"Our expression is we adapt and overcome," said Corp. Turenne of the working conditions the cooks have to endure. A tented kitchen allows for the cooks to move at ease when cooking the meals and a close by preparation tent is always buzzing with activity, as there are always the next days' meals to prepare.

"The portion control is set up by Ottawa," he says of what is prepared for the soldiers. He said Ottawa works hand in hand with a health inspector and soldiers are fed food that will provide them with the most nutritional value.

"There's always a starch option, whether it is potatoes or pasta," he explains, regarding the hot dinner meals served. "There will be a soup, vegetables and a main course of either chicken or beef."

Catering to specific dietary requirements, he said some soldiers are lactose intolerant, others may require Kosher or vegetarian meals. The cooks have to ensure everyone is fed properly and well.

He said sanitation is key with the cooking staff, and whether cooking in Kandahar or Wainwright, the kitchen and prep area always have to hold the highest cleanliness standard. The kitchen is sanitized two, up to three times a day, depending on the use.

"The cooks clean as they go along," Corp. Turenne said. "If a big gust of wind comes in and the food is contaminated with dirt, then it has to be thrown out. We can't take the chance of anyone getting sick."

He explains each product has its own utensil and the cooks are very alert as to not cross contaminate anything. Although they won't take a meal off the menu if someone if allergic to it, they will ensure the soldier is properly fed with an alternative.

While he said a normal shift for a cook is about eight hours, the cooks in Wainwright are working 14 to 16 hours a day. And if they are not dishing out that days meal, they are in preparing for the following day.

With standing orders with their distributors, food is brought in by container load when needed. A refrigerated trailer on site ensures the food is stored properly.

When in Afghanistan, Corp. Turenne explains they buy the food from local suppliers and what they cannot get is shipped in about every two months in the form of a UN shipment.

"There can be a dramatic difference in the quality of food that you notice once you leave Canada. When we received bacon one time, it not only had bone chips in it but hair on it as well."

He said the cooks have to ensure the food is properly prepared before cooking. "If the bacon comes in with fur on it, then we have to remove it. If the chicken comes in with feathers on it, then we have to remove that too."

Corporal Ruff has been cooking for the Canadian Forces for the past six years and says he loves it. Stationed in Afghanistan for six months in 2005, he said his experience was a good one. "It really makes you open your eyes and appreciate everything you have."

He said not only did the heat make it difficult for cooking, but the fact there was no nearby running water made for a challenging experience.

That said, Corp. Ruff said he would go back again.

That evening the soldiers were treated to chili, leek soup, potatoes, vegetables, salads and a variety of desserts.