Exercise Iron Tiger
Words by Chris Woolley, CRL Manager Exercise Iron Tiger 10 was a joint 3rd
(UK) and 4th
Division Combined Cookery and Military Skills Competition. Military teams from across the complete Divisional areas competed; in addition a number of civilian organisations were invited to take part. This year, it was decided to focus on events in Afghanistan, with the military skills phase ensuring leadership qualities were utilised to the full and adapting the previous format of the field catering competition, with the addition of an improvised phase. The competition was held from the 7th - 10th September 2010 at the Old Carter Barracks (near Bulford, Wiltshire).
The event saw military chefs competing in numerous activities from military skills, march and shoot and a field catering competition; this would include two separate operational catering scenarios. This would highlight the capability of the military caterer, providing the opportunity for Brigade and Unit Commanders to look at the versatility of the Army chef outside their normal routine.
EIS were invited along to provide a judge, which I quickly volunteered for, and also to provide an information stand where we were able to show what Elior provided to a wider defence audience. On the first day we set up our stand with the very willing help of our marketing team; David Fradgley and Emma Williams, who were able to give out a number of EIS freebees and information packs throughout the duration of the event. More importantly I think, David and Emma got a real taste of what the military chefs did in a field environment.
Being asked to judge on the first day brought so many good memories flooding back, but what I didn’t expect was to start at 0630hrs. On the first day there I was getting briefed at 0630hrs and just for good measure it was pouring with rain. The first part of the judging was the improvised catering which from my past experiences was right up my street; it felt as though I’d never been away from this environment and the contestants didn’t disappoint showing their different skills sets and standards of improvisation. Each team had to produce a 3 course fine dining menu for four people.
The afternoon session of judging was looking at the field kitchen environment where the chefs had to produce from Composite Rations (COMPO) and fresh, a 3 course meal for 10 personnel, and guess what; the sun was shining too. But I must admit by the time I finished tasting the last dishes at 1630hrs I was stuffed. Having tasted six, three courses in the morning and six, three courses in the afternoon, I couldn’t eat anymore.
The whole event and experience was very well organised and thoroughly enjoyed by me, David and Emma. What was also pleasing was seeing the amount of units that represented our own contract areas. Although none of our units were the overall winner there were commendable results for 9 Supply Regt RLC from Hullavington, 29 Regt RLC from South Cerney, 36 Engr Regt from Maidstone and the Light Dragoons from Swanton Morley. As for myself I managed to catch up with old comrades and friends and left the event feeling very proud of once being part of this dying trade which is a real shame.
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