Topic: Officers
Army Cookery; Classes for Officers
"Blasts from the Trumpet," The Quebec Saturday Budget
20 January 1906
In the past officers have been obliged to take the word of the sergeant-cook as law in connection with Army cookery. But this state of affairs will not last much longer, as it has been decided to form at Aldershot a class for officers at the Army School of Cookery. For many years this school of cookery has trained Army cooks, but hitherto the work has been confined to non-commissioned officers. The subject is now considered of such importance as to demand special supervision at the hands of a commissioned officer in each unit, and at present the quartermasters have been selected to attend this special course. Their duty will not only consist in the supervision of the cooking ion barracks, where there is every convenience, but in the field, where rough-and-ready methods have to be adopted, and where experience has shown the greatest necessity there is in our Army for an improvement.
"Blasts from the Trumpet," The Quebec Saturday Budget
20 October 1906
Imperial army officers have regularly to inspect their men's rations, but few of them have the knowledge to say whether the food has been properly cooked or not. Acting on a suggestion of the Duke of Connaught, the authorities have ordered the officers at Aldershot, immediately after the present manoeuvers, to undergo a course of cookery instruction in the school of cookery in the Badajoz Buildings, under the direction of Staff Sergeant-Major Herbert Wood.
To Major Home, D.A.G., is due the credit of working up the plans for the new course. The instructions will be of the most practical kind, and will include such subjects as selection of foods, "balancing of rations," the proper mingling of various articles in the dietary to obtain the best working results; the various methods of preparation, the building an maintenance of field kitchens, dietetic economy, the value and purchase of stores and the proper cooking of food. The construction and working of the field kitchens have been brought to a science at Aldershot, where many of them are to be seen.
"While it is not proposed to turn each officer into a chef, the military authorities are determined," said an officer at Aldershot yesterday, "to teach him what is proper messing for the men. A very large proportion of the officers are at present blissfully ignorant of the mysteries of food preparation, although they know well that 'an army marches on its stomach,' and that the p[roper cooking and serving of the men's food is of vital importance to good generalship."