ALL IN A DAY'S WOK

The Mobile Field Kitchen, which takes about 30 minutes to set up, allows the chefs to cook for between 250 and 300 soldiers.

Fresh rations are always welcome out in the field and this team of highly-skilled men produce just that, and they do it for Singapore Armed Forces (SAF) troops deployed overseas.

While their combat colleagues in the Singapore Armed Forces (SAF) train hard out in the field, a special team of men are working hard to warm the hearts and tummies of the troops with their fine culinary skills.

Armed with frying spatulas, ladles and aprons, these men help to satisfy the hunger pangs of hundreds of soldiers who are away on overseas deployments such as the recent Exercise Cobra Gold in Thailand. These soldiers are also known as "flying chefs" because they are flown overseas to cook for SAF troops during deployments.

Ask Corporal (CPL) Muhammad Faizal Bin Abd Raman what makes a good flying chef and he will tell you that it is all about having a passion for cooking.

"You have to love cooking before you can cook for hundreds of soldiers. Without the love for cooking, you cant cook well," said the supply assistant who reckons his best dish is nasi goreng kampung (kampung-style fried rice).

Trained to cook

These trainees undergo a three-week Basic Food Handling Course where they learn to cook simple dishes in small servings. At the course, they also learn about the basics of working in the kitchen, including issues such as kitchen safety, food preparation, and personal hygiene.

This is followed by a six-week Enhanced Catering Course where they learn about bulk cooking, ingredients and proper food storage.

However, not all supply assistants get the chance to attend the Enhanced Catering Course. Only those who show commitment and interest, and who demonstrate exemplary performance and conduct are selected.

Conducted twice a year, the Enhanced Catering Course admits a maximum of six candidates at each intake, with four to five vacancies already filled by the Food and Beverage (F&B) managers from various SAF cookhouses each time.

Said a graduate of the course, CPL Iman Bin Zailan, who recently returned from a three-week overseas deployment: "When you cook in the jungle, you can feel that the atmosphere is something different. It's a once in a lifetime activity and even though it's quite tiring, at the end of the day, we are appreciated by the soldiers for the fresh rations."

Added the supply assistant from Supply Hub (East): "The troops were so happy, they asked for extra food!"

Equipped to serve

When deployed to training fields overseas, the flying chefs have the Mobile Field Kitchen and the Mobile Field Refrigerator at their disposal.

Working in teams of up to eight people, these soldiers take no more than 30 minutes to deploy and operate both equipment. Once set up, the chefs can cook for between 250 and 300 soldiers (or the size of one company) within two hours.

The Mobile Field Kitchen which houses a combination-oven, allows for baking and steaming to be done simultaneously. Driven by diesel, the kitchen can also be used for stir-frying, grilling and boiling.

The Mobile Field Refrigerator, comprising two freezers and two chillers, is able to store cooking ingredients sufficient to whip up three days' worth of breakfast, lunch, dinner and night snacks.

For small-scale exercises, all it takes is one Mobile Field Kitchen, one Mobile Field Refrigerator, two F&B managers and three flying chefs to keep the rumbling stomachs of the combatants at bay.

And there is plenty of variety too. The flying chefs have mastered about 20 dishes including spaghetti, chicken rice, fried bee hoon as well as Muslim set meals like mee goreng topped with a chicken wing and an egg and Western set meals like grilled chicken complete with mashed potatoes, mixed vegetables and mushroom soup to satisfy the appetites of soldiers.
 

Boost to morale

Cooking for hundreds of soldiers is certainly no easy feat as the flying chefs work under numerous constraints while ensuring that the troops enjoy delicious and nutritious food every time. Said Staff Sergeant (SSG) Desmond Tan, a former F&B manager with the Mandai Hill Camp cookhouse: "Maintaining food quality is a major challenge due to certain limitations such as time, environment and manpower constraints.

"However, we always put in our best efforts to boost the morale of the troops. Seeing the smiles on the soldiers' faces is what really motivates us to do better.

"With the belief that practice makes perfect, all flying chefs are given equal opportunities to demonstrate and enhance their culinary skills during local exercises and events."

SSG Tan, who is now helping to lead the Logistics Team at Supply Hub (East), oversees the training of the flying chefs.

Indeed, the role of the flying chefs in sustaining the troops and making sure that they operate at their optimum level while on overseas missions like Humanitarian Assistance and Disaster Relief operations cannot be underrated.

Currently, there are 16 certified flying chefs in the SAF who ensure that soldiers get served piping-hot food no matter where in the world they may be.