Army Cooks in the British Army during WW2
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Army Cooks in the British Army during WW2
Army cooks in WWII were managed by the British Army Catering Corps (ACC), formed in 1941 to professionalize military cooking, which was previously handled by individual regiments.
These cooks, many of whom were former civilian cooks conscripted into service, improved food quality and morale, though the challenge of cooking for troops in the field, especially in harsh climates, remained significant.
The Army Catering Corps (ACC) was formed on March 22, 1941, to standardize and improve military catering.
It was established under the control of the Royal Army Service Corps (RASC) and had a new School of Cookery in Aldershot.
Before 1941, cooks were part of their respective regiments, with some receiving training at schools in Aldershot and Poona.
Hospital cooks responsible for patients remained in the Royal Army Medical Corps.
Role and challenges
The ACC played a crucial role in maintaining troop morale by improving the quality and consistency of food.
Field vs. Garrison: Cooks faced different challenges depending on the location. In garrisons, they had more stable facilities. In the field, they relied on temporary, often improvised, setups like portable stoves or mobile kitchens mounted in trucks.
In the field, cooking often involved making stews from basic rations like tinned meat and vegetables over a small "Tommy Cooker" or in pots.
Insulated containers were used to keep food hot for as long as possible after it was cooked.
Keeping food clean was a constant concern to protect it from dirt and flies.
Challenges included keeping food from spoiling in hot climates and minimizing the distance between the kitchen and the soldiers eating their meals.
Impact
The formation of the ACC professionalized the role of army cook and led to significant improvements in the diet and morale of soldiers.
The corps was maintained as a permanent part of the Army after the war.
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