Nov 22 - Exercise Jebel Sahara Continues
Walking into the Cookhouse in the Forward Operating Base in Jebel Sahara really is a massive morale boost. Despite the soaring temperatures outside it always feels cool and clean inside and there is a constant supply of hot and cold drinks.
It’s 7am and the chefs are serving breakfast which has a choice of a Full English breakfast, toast, breakfast cereals and eggs a multitude of ways. The food is hot and plentiful, but in order for this to be available, some chefs have been on shift since 4am to prepare the food.
WO2 ‘Poppy’ Perez explains: “We need to have two shifts to make sure that the guys going out on early patrol have been fed and there is always someone here to make food when they get back, we cover the hours of 4am till 11pm.”
WO2 Perez came over to Morocco with the Advance Party on the Roll on Roll off Ferry in order to set up the kitchen as a priority service. His team of six chefs, two trainee chefs and five locally employed cleaners joined him slightly later, but they all work as a team to keep the food standards high and make sure the troops are well catered for.
Cpl Vicky Fowler is a Reservist from the Catering Support Regiment in Grantham who has been augmented to Morocco especially for Exercise Jebel Sahara. She said: “I’m really enjoying the experience; the guys have been very welcoming and it’s a bit cooler than Afghanistan, but it can get unbearable in the tent during a sandstorm, when we have to put the flaps down it’s absolutely boiling.” The temperatures inside the tents can soar well over 40 degrees when the sandstorms start, but the team make sure the highest catering standards are met, and that mealtimes are adhered to.
When not on Reserve duty Cpl Fowler is a Chef in her civilian life, and has been on two operational tours to Afghanistan and on Exercises to Kenya and France. She said: “I really enjoy being a Reservist, when they put a call out looking for volunteers I get excited and want to be part of the exercise or operation.”
Cpl Fowler starts to make homemade pizzas for lunch whilst Cpl Wink prepares Pasta Carbonara; there are 3 choices for each meal plus a vegetarian option, all meals are planned in advance and the comprehensive menu cycle has been meticulously planned to make sure the rations are available and the variety is nutritious and filling.
Pte Shane Moreno, 29, is preparing salad and is a trainee chef, he decided to change his role after being a rifleman for eight years. He said: “I’m in training at the moment and Cpl Wink is my mentor, I’m hoping to go to Catering College in Worthy Down in January and am really enjoying the challenge of cooking for large numbers but the most difficult part is the heat in the kitchen.”
A beef and vegetable stew has been packed up for the soldiers out on patrol which will be delivered to them out on the exercise ground still piping hot and served with bread and an ice cold water. Once lunch is served in the Cookhouse the area becomes a hive of banter and high morale as the soldiers tuck in and the chefs turn their thoughts to the next meal.
