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Super size meals at Camp Rocky
By CPL Andrew Hetherington
Volume 49, No. 12, July 12, 2007 |
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TASTY: Part of Camp Rocky were RAAF cooks CPL Denis Walters (left) and LACW Jennifer Lavis (third from right).
Photo by CPL Chris Moore |
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For the kitchen staff at Rockhampton Force Maintenance Area (FMA) South, it would have felt like they’d fed an entire army by the end of Exercise Talisman Saber.
The busy FMA kitchen ran at a frenetic pace 24 hours a day, and consisted of cooks from RAAF Bases Amberley, Richmond, Darwin and Williamtown, as well the Army and US Marines.
CPL Denis Walters from 382ECSS said it wasn’t the first time he had worked with US forces.
“I worked with US forces in the kitchen at Tindal a few years ago. They are different [to us] and they are good, hard workers,” he said.
Army caterer WO2 Kylie Crockett said they served about 1200 meals three times a day. “[The Americans] absolutely loved our style of cooking and were really enjoying the food. Our guys heard nothing but good praise for it,” she said.
“They told us they eat a lot of fatty foods and said they enjoyed the variety of food we served.”
Typical portions of food delivered every three days included more than 2000 loaves of bread, 4000kg of potatoes and 1300kg of beef. |
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