The Australian Army Catering Corps (AACC) is a corps within the Australian Army responsible for preparing and serving food. The Corps includes two trades, Chefs and Catering Operators (formerly known as waiters). The motto of the corps is "We support". The members of the Corps underwent civil accredited training in both a wide specialized training unit and separated from the ADF.
Video Australian Army Catering Corps
Histori
Feed the warrior and still be the commander of the unit. Historically, the diner relies on feeding on enemy territory, baggage trains being as small as possible. If a commander fails in his job, his company just melts. The cause and effect are obvious.
Before and after World War I
In the early days the Australian Army chef was withdrawn from the ranks of the Regiment. Unfortunately the kitchen is used as a dumping ground for soldier problems, rarely a soldier with the quality or ability of a volunteer for this underrated trade. The quality of the food produced by these regimental cooks can best be summed up by the famous World War I, shouting, "Who called the cook a crook?" The thief, "Who called the jerk a chef?"
World War I saw the introduction of a new style of battle on the battlefield, trench warfare. Fighting soldiers in the trenches were given hot food, if possible, under the cover of darkness, during the day they fought for themselves and ate beef and biscuit disturbing and contrary to all the stories that were revealed, they also provided cheese, jam and bread. When released from the trenches soldiers were fed hot in the rest area behind. The legend of Bully Beef and Biscuits was born.
Between the two World Wars, feeding the Militia or the People's Army (PKU) in their annual camps did little to improve the reputation of the Army cooks or food. Feeding in these camps comes to rely on civilian cooks (dessert chefs etc.) well paid and their lack of culinary skills constantly imprints on the minds of officers and men the concept that the cook is a necessity pathetic.. The militias grew up on this idea, and received unconcerned food as one of the most unattractive aspects of military life.
At the time of the outbreak of World War II, the reputation of the chefs unit was still at an all time low. A qualified Cookery Instructor, a member of the Australian Instructional Corps runs a cooking course, but only the worst soldiers of the regiment are offered for training. Despite the fact that these courses are run continuously as soon as the men complete their cooking lessons, they return to their previous duties as an armed man, a driver, etc. Rarely are cooks or catering chefs qualified to volunteer for their low status. to them.
World War II
In July 1939 Sir Cedric Stanton Hicks, a distinguished Professor of Physiology and Human Pharmacology at the University of Adelaide was appointed as the 4th District District Catering District Supervisor in Adelaide. This appointment proved to be a freakish fate for the Australian Army, as it brought a scientist into direct contact with the eating problem at the most important point, the kitchen. He took practical steps to ensure that essential nutrients were included in the ration scales and stored during the cooking process to be consumed by the army.
Hicks notes that the Cooking School is undertaking a very difficult task to try to train enough chefs from inappropriate personnel offered by the units to provide satisfactory disruption at many training camps that have been established throughout Australia. He acknowledged that to improve army feeding, a good soldier would have to be a chef. Improve the standard of cooking equipment used in the field and in barracks, improve training standards with a more scientific approach and improve the quality of rations available to the army.
There is an old Army saying, "This is not what you know, but who do you know." It certainly applied to Hicks. His first task was to raise the standard of the cook. He does this by recruiting catering managers directly from the civilian industry. He wrote a proposal and got support to have a qualified chef according to the merchant's wage and to be promoted. It seems quite normal today, consider the opposition at the time. When a proposal to upgrade a well-trained chef suitable for the rank of Sergeant and Corporal circulated one of the senior officers actually wrote as one of his objections that Sergeant Cooks's presence would be embarrassing for Sergeant Mess.
Through the influence of Hick's barrack kitchen, the kitchen was upgraded with a new type of stove, a static Wiles steam stove introduced into the service. After many appeals he and the Wiles family were finally able to persuade the Australian Army to use the Wiles Mobile Steam Kitchen which was designed and built by Australia as well. The training is improved and instead of soldiers who travel to mobile training the cooking school starts with the cooking instructor going to the unit. The ratio scale is enhanced through the introduction of additional commodities selected for their nutritional value.
In 1942 Hicks, now a Lieutenant Colonel, submitted a proposal to form the Australian Army Catering Corps. As expected there was considerable opposition, but it was finally approved and on March 12, 1943 the Australian Army Catering Corps grew up with Sir C. Stanton Hicks as its first Catering Director.
Hick's philosophy for the establishment of the Corps by then and remains true today is "The main function of the Catering Corps is to ensure the most efficient use of rations and through which gives maximum health and stamina to the troops." From this philosophy, the Corps gets the motto "We Sustain". AACC is a service that gives extension of Commander's power to release in detail his responsibility to feed the soldiers. AACC personnel are the first and foremost members of the units they post. Catering personnel are "separate", not "sticky".
With the formation of the Catering Corps, lack of chefs is reduced. At the end of World War II the power of the AACC Corps was 17,600 chefs.
After World War II, the Army was downsized and what was known as the Temporary Army appeared. In 1948 the Catering Directorate was dissolved and the Catering Corps was under the control of the Royal Australian Army's Service and Equipment Corps Directorate. This is considered a step backward because suppliers of all the prevailing rations technically dictate the catering policy for the cooks, the customer satisfaction is guaranteed, as it is difficult to complain about the quality, etc. To your boss. The biggest task for AACC today is to provide catering staff to serve in Japan with the British Commonwealth Occupation Force (BOCF).
1950s: Korea and Malaya
With the outbreak of hostilities in Korea, people from BOCF were the first to leave. When they do their time in the theater, they are rotated back through Japan. The British Army also set up a Cooking School at Kure in Japan and many Australian troops completed their basic training there.
While in Korea, Australian Army cooks work under extreme climatic conditions, very hot or very cold; Their kitchen is usually just a tent and in the main unit is a car. The front can change several times a week. They operate with the same field cooking equipment used during World War II with some improvisation due to lack of solid fuel (firewood). Where might this chef swap or steal modern American cooking utensils. The rations for Australian soldiers are a mixture of American and British, mostly canned. During this period the Australian Army re-developed, AACC re-enlisted many chefs who saw service during World War II. Another workforce for AACC is a former Army Cookies cook from the British Army that is transferred directly.
During the 1950s in Australia a large number of Army resources were directed to compulsory military training. The Army's cooking myth continues, people still hear stories of how they sit in a foxhole and only have grinding beef and hard cakes to eat at Puckapunyal Range.
At the end of the battle in Korea, Australian troops were then sent to Malaya for Emergency. This is sought after by all soldiers because they can bring their families with them and in many cases their standard of living is higher than they ever had in Australia. Until this period, the Australian army was not a very adventurous eater, but here in Malaya they developed flavors for curry and some Chinese dishes. Of course the chefs of the unit learned how to prepare this dish and upon their return to Australia they passed this new skill to other members of the Corps.
During the 1950s and 1960s basic cooking exercises were conducted at the Trade Training Center, located in most of the capitals. These centers are under the control of RAASC as well as trained drivers, clerks and shop men. All advanced training for AACC Corporals and above is done at the RAASC Center in Puckapunyal. All the training kitchens were modified from the former World War II buildings that were not fit for the task, however, full credit should be given to the day's instructors - nevertheless, they achieved excellent results. The early 1960s touted a new era for the AACC; during this period many new kitchens and messes were built with the latest modern cooking equipment. This is the period when the AACC stopped teaching their basic chefs how to kill and pluck the chickens and go are the days of chopping off a bag of wheat from fresh peas, freezer in the issued and so are frozen chickens and frozen peas fast.
It was during this era that Australians became more food conscious, no doubt influenced by the influx of migrants and tourists. TV is now in Australian homes, Graham Kerr is a super chef who is on show and suddenly the cook has a high status. The enlisting soldiers now want to be chefs, they are better educated and most importantly they are motivated. In the early 1960s AACC was issued with the new patent M37 Range Fuel Cooking Outfits and Range Outfit Field Gasoline and the Immersion Heaters. Compared to Hydra-burners, Wiles Steam Cookers, Soya Stoves and Flower stoves, this equipment is a sophisticated art. It is interesting to note that this is the same equipment that was borrowed or stolen from America in Korea in the early 1950s. At about this time the famous Wiles Steam Kitchens has retired from the Service.
1960: Borneo and Vietnam
In mid-1960 Australian troops were sent to Borneo for what is known as Confrontation. This proved to lead to the Army and AACC in preparation for South Vietnam.
Also in the National Service of the mid-1960s was reintroduced, this time for a period of two years. To train these soldiers who were allocated to the old AACC Army barracks converted into training kitchens in Bonegilla, Victoria. This temporary facility trains 400 National Army as chefs a year and remains in operation for 10 years.
The introduction of National Services not only increases the size of AACC but raises the standards of traders to a new level. During that period the National Service at AACC was fortunate to have allocated to them many skilled traders who have completed their internships in various countries. Most of these skilled chefs were transferred to the Australian Regular Army and later became senior officers and NCO's from AACC.
In 1965, all servants in the Army moved from RAASC to AACC. The addition of this trade to AACC further enhanced the Catering Service provided to the Army because now all catering tasks are carried out by AACC personnel.
From 1965 until the withdrawal of troops from South Vietnam in 1972, AACC personnel served with each unit including the Australian Army Training Team of Vietnam. During periods of prolonged conflict, AACC members in addition to their normal catering tasks perform military type duties in large perimeter operating patrols. Private Connors, a member of 5RAR Catering Platoon died from injuries received during surgery.
The rations given during the Vietnam War were in major America, over time being complemented by Australian favorites such as Vegemite, Aussie sausage and curry powder. Army cooks demonstrate their ingenuity by baking oven buns from a 44-gallon drum and designing bain-mary to keep food hot. Their bread making skills increased and because it was a mobile war when helicopters did supply ammunition and watering the cooks would make fresh cold meats and rolls roll for their troops on the field. The first stop for the diggers when they return from surgery is through the kitchen, giving rude comments to the baitmen and thanking them for their food. There are many complaints about Vietnam in general and it's natural for a soldier to 'bitch' but the only real complaint about food in Vietnam is about the ration package. They are given "Meat Bully", it is also a supplement originating from Australia at the request of the diggers. Is the myth of Bully finally put to sleep?
When the National Service ceased in the early 1970s, the AACC had to have a massive restructuring as most Private and Corporal depart services, too many Sergeant Cooks. Until now the Army units used Regression Sergeants to carry out the Messenger Control roles in their Officials and Sergeant Messes, these positions were offered up to AACC. Many Sergeant Cooks were cross-trained as Army Messes Controllers. During this period, the training units were concentrated on Australian defense. The role of this phone initially posed a problem for the catering platoon but was overcome by the introduction of a dinner show on TV as a means to get hot food for the soldiers on the front.
1970's
In 1973, the Royal Australian Army Service Corps was dissolved and the Royal Australian Transport Corps (RACT) was formed. In 1974, the Catering Director of the Army was restored and the Catering Army School was formed in Puckapunyal. The RAASC fetters are finally broken. The Army School of Catering is the only Australian Army Crew Corps unit in the Army and the first since World War II. During this period, a new Eaton style uniform for the waiter was introduced and the cooks were finally able to hand over their white uniforms to a new chef uniform to fit the standards of the catering industry.
In 1977, the new Catering Instruction Building opened in Barak Tobruk in Puckapunyal. This specially built building has a modern training kitchen, a training bar, a dining room and a classroom. After all these years, AACC has a home where all the catering training is done in a central location.
1980's
1980s is a period of growth and consolidation for AACC. During this period members of the Corps enjoyed much success at Salon Culinair in the catering industry. The Army Cook's reputation and of course the Cook Service is growing. In 1987 full civil recognition was granted to AACC personnel who had completed a defined course and had served a certain time in trading. The status of the Army chef has reached a new level, far from the reputation of "Assassin Rations" of World War I and the chef of World War II. During this period more promises are available to AACC Officers in Mess Management. The AACC strength of AACC peaked at nearly 1,700 personnel.
In the mid-1980s, AACC issued a new Kitchen Field Mobile (KFM), European design field kitchen mounted on a trailer. The concept is good, but initially only supplied with diesel burners, which proved dirty to work with, and maintenance nightmares. This equipment receives a larger reception when the gas burner replaces the diesel. These units have now reached their economic life and replacements are now being sought. Containerization is the preferred option. This kitchen will be equipped with modern catering equipment similar to those used in barracks and will be air-conditioned. What is far from the open trench openings and Soya Stoves (copper) used by our ancestors and other members of the Corps during World War II.
On the anniversary of the Corps in 1986, a new section of the Center Corps was unveiled. The base of the statue comes from a charcoal image performed at Finschhafen in 1944 by War Artist Captain Roy Hodgkinson. The picture is a cook who stood in the field kitchen calling troops to "Come and Get" their dinner. This soldier nicknamed Nugget dearly and now adorns the mantle and wall of the house of the old and present Corps members. Nugget as a large bronze statue forms the centerpiece of AACC Memorial located at Logistic Corps Memorial Park in South Bandiana dedicated in 1999.
1990 to present
In the early 1990s, new words entered our vocabulary, the Commercial Support Program (CSP). The plan is to cut the logistics tail by replacing the military logistics position as much as possible with civilians. AACC is one of the Corps to experience 'commercialization'. That is all history now, AACC like other logistics corps suffered a severe decline in numbers, and their number decreased from 1,700 to 650. Significant reductions in the strength of this Corps caused many post turbulence and created uncertainty as to whether AACC is sustainable as a Corps. The spirit of the Corps reached its lowest point in 1998 when it was decided that all officers in the Corps would be transferred to the Royal Army Soldiers Corps. Fortunately this order was lifted after some strong lobby by some corps officers.
In 1996, the Army Logistics Training Center (ALTC) was formed, the Army Catering School in Puckpunyal became part of this unit and was named Catering Wing ALTC. The Catering Directorate remained at Puckapunyal until December 1997 and then with all other Directorate in the Australian Army disbanded. In December 1998, the ALTC Catering Wing was closed. Under the Defense Reform Program (DRP), all catering training was transferred to the newly established Australian Defense Forces Trainer School (ADFSC), located at HMASÃ, Cerberus in Western Port, Victoria. All practical catering outsourced training is now conducted at the Holmesglen Institute of TAFE. Field catering training was returned to ALTC Bonegilla, Victoria in 2004 at Field Catering Cell (FTC) from ADFSC.
During the 1990s' AACC personnel served with UN operations units in Namibia, Iran/Iraq, Cambodia, Somalia, Rwanda and still served in East Timor and Bougainville. The deployment of the Australian Army to East Timor has been a turning point for the Australian Army Catering Corps. AACC members have excelled in performing not only their core role of defending Australian troops but also with the ability to help their units fulfill many other functions. Giving a lot of praise has acknowledged the individual efforts of AACC members and platoon catering units.
Since AACC members are scattered across units in the Australian Army, there is no chance until now to recognize the Corps for the role it plays with the Army. The Governor-General's Giving Banner is a significant opportunity to show real support for the AACC and to strengthen the Army's decision to defend it as a Corps. Banner will stand as the right collective accolade for AACC members, both past and present, and will focus on the Corps for the future.
Maps Australian Army Catering Corps
See also
- One Person Bataset
- Field ration
- Rasi Field Tool
References
External links
- "The Australian Army Catering Corps". Australian Army .
- "How do troops eat before 1950". diggerhistory.info .
- Videion, Shirley. "Army food - an army chef, from flies to ice sculptures". Australian Broadcasting Corporation .
Source of the article : Wikipedia
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