Where there are schools of military cooks. Army specialties: cook in the army
Many army specialties instill in soldiers the qualities they need in everyday life - perseverance, concentration, attention. The most important specialty, of course, is cook in the army, since it is precisely without this person that not a single military unit can do and no one will be able to go to the exercises without such a specialist, because someone needs to cook food for the entire unit.
Until recently, everything army kitchen entirely subordinate to the personnel of the unit, the chiefs of the canteens were officers, their duties included control over the preparation of food at all stages - the release and receipt of products, the process of primary and final processing of products. Literally five years ago, the Ministry of Defense completely excluded the army outfit from the category of service personnel, now hired workers maintain cleanliness and order in the canteens. But the main helmsman of the Armed Forces, the school of cooks, remained.
Army cook and his field kitchenIt is impossible to imagine a civilian cook at a military exercise, briskly operating at a field kitchen - this place is occupied by army chef. Usually, conscripts rarely get into the school of cooks spontaneously, by chance. As a rule, the team is formed from persons who have completed primary training in culinary colleges. Conscripts who have an idea about the process of food processing, who have the skills to cook first and second courses, learn in the army the features of military field cuisine, and practically re-master the recipes for traditional snacks, soups, main courses - in the army it is very important to adhere to the Charter and consumption norms in everything certain products.
The importance of the specialty
As before, the training of cooks lasts 45 days - it is during this period that the conscript must learn what army kitchen to successfully serve for the good of the country, even in the kitchen. Moreover, sometimes without a cook in the army it is impossible to imagine a successful connection, since the health of the entire unit is practically concentrated in the hands of the kitchen staff. The condition of the gastrointestinal tract of the entire personnel often depends on how correctly the order of preparation of the first course was observed, since in the summer the products have a bad property to deteriorate quickly.
Do they like chefs in the army?
The notorious condescending and mocking attitude towards chefs is coming to naught for a number of reasons. Firstly, those who are simply too lazy to serve will not get into the school of cooks. It was these conscripts in the past who tried to get either on kitchen in the army, or - to the supply room, or - to the army bath or to the headquarters. Despite the apparent indulgence for catering workers in terms of combat exits and exercises, cooks sometimes do not sleep for 20 hours a day, as they are obliged to prepare food for the future by tomorrow.
At the invitation of the press club, the Defense Ministry visited 190 schools of military cooks. It was the most delicious press tour ever!
The history of the founding of the school begins in 1961, when it was training courses for logistics specialists. A little later, in 1969, military cooking courses were merged into a single school near Naro-Fominsk. From now on, up to 700 military chefs are trained here every year.
The very same training in the art of cooking lasts about 3 months, after which the soldiers are distributed to serve in other units as already trained specialists. Upon completion of the training, each of the children receives the third category of a cook!!! Agree, it's very nice!
First of all, we went to the laboratory of practical cooking, so as not to miss the most important thing! Work here is in full swing in the morning and begins with theoretical classes at 8.20. Our arrival has already got to practical classes in cooking lunch, which lasts from 10.30 to 13.30.
The guys were divided into teams, each of which prepared their dishes.
The cooking process is always vainly observed and instructed by a professional chef.
A chef's hat, apron and waffle towel are an essential form of a military chef along with camouflage pants. After all, art requires compliance with its own rules and standards of sanitary hygiene!
The school can definitely boast of kitchen appliances and utensils, almost everything is in perfect condition.
The incentive to cook deliciously is built in by default: the cadets themselves will have to eat their creations, and in the future, their colleagues as well. And here both literature and visual practical aids come to the rescue. Honestly, this is the first time I've seen it.
The models are so natural that you want to eat them right away :)
While the dinner was being prepared, we were shown kitchen appliances and the full cycle of the bread-making process. The last one was especially tempting! But about everything in turn!
Of course, first of all, the children are taught to cook field food, and only then culinary delights. However, there are quite a few frills in field food! But in order to make it tasty not only for the cook, but also for the rest, you need to master all the subtleties of working with mobile field kitchen stoves and stoves.
All equipment runs on diesel fuel. They are mobile and quickly deployed in the field. Before our eyes, culinary fighters mastered the ignition of stoves.
Not all recruits managed to do it the first time, however, the result was achieved the second time!
Bloggers also managed to try field buckwheat porridge. In general, I eat buckwheat very rarely, you can even say that I don’t eat it at all .. But I changed my idea right away! Soldier's buckwheat porridge is something! I could not resist asking for supplements, and not only me)))
In such a soldier's tent, we tasted soldier's food! It felt so good)
Inside, everything is Feng Shui)
After a delicious breakfast, we went to look at the process of making bread.
Vladimir Vladimirovich, told and showed how everything happens.
Everything happens in the following sequence:
1. Sifting flour
2. Dough kneading
3. Dividing and shaping
4. Baking and most importantly - the result.
Russian journalists managed to visit one of the most closed facilities of the Ministry of Defense - the country's largest school of military cooks near Naro-Fominsk. The program of the press tour included not only a visit to cooking classes, but also a tasting of a soldier's dinner prepared according to strict army rules. What he should be, Harry Knyagnitsky found out.
COR: Max is listed as Private Maxim Komarov in the personnel lists of the 190th military school of cooks. Here he is putting another batch of bread into the oven.
COURSANT: Stop, stop, stop, stop, stop.
COR: Stuck, but a resourceful cadet, repaired the conveyor, with one blow. Komarov, among 360 recruits, was drafted into military cooks a month ago. Before the army, he trained as a firefighter. Now he is in a hurry, as if on fire, taking out hot loaves from the oven.
MAXIM KOMAROV (cadet): If you don't make it in time, the crust will be covered ... the crust will burn, that is, it will already be ugly.
COR: For beauty, bread is smeared with sunflower oil. True, the point here is not only in aesthetics, but also in combined arms requirements. It is written that the crust should be ruddy. So, it needs to be buffed.
VO: How's the bread?
VITALY RAGULIN (BLOGGER): Excellent. Soldier.
COR: In what, in what, and in army food, this man with a camera understands well. 15 years ago Vitaly Ragulin was an officer. Now he is a blogger under the nickname Dervish-V. For people like Ragulin, the Ministry of Defense organized an excursion to the military school of cooks. So that Runet learns as much as possible about the specifics of such a peaceful, but in this case, an army profession. How is a military chef different from any other? Yes, because in the field there is neither a hypermarket nor a market, and you have to cook from a very limited set of products. Old-timers assure that sometimes you have to come up with candy literally out of nothing. An ax in the hands of an army cook can also become a weapon of victory. In 1941, military chef Ivan Sereda crept up to a German tank, disabled a machine gun with an ax, and then captured the entire crew of an enemy vehicle, for which he received the title of Hero of the Soviet Union.
(plot)
COR: Heroes of our times often captivate owners of expensive restaurants with their culinary skills. Two former cadets of the school have made cooking careers in civilian life, the commanders proudly say. But this prospect does not appeal to everyone. Maksim Komarov after demobilization wants to get a higher education as a fire engineer. And the deputy head of the school, Andrey Voronin, is happy that he cooks for one, albeit the most demanding client.
ANDREY VORONIN (DEPUTY HEAD OF MILITARY COOKING SCHOOL No. 190, WESTERN MILITARY DISTRICT): My wife really likes what I cook. We kind of take turns with her. I ... day, let's say, she, day I.
COR: “Voronin's subordinates did their best,” Vitaly Ragulin writes in his blog. “Cucumber salad, borsch and goulash with rice were a success. And characteristic consequences, after taking army food, do not seem to be expected.
VITALY RAGULIN (BLOGGER): I think that after this diet, today, we will not have heartburn.
COR: Garry Knyanitsky, Ruslan Nagoev, Dmitry Altukhov, Pavel Alekseev. "NTV", Moscow region.
Dedicated World Chefs Day, military chefs, participants of the Great Patriotic War, all army cooks who worked and are working today in army kitchens.
Mikhail Khananaev
There were two newly formed regiments in the garrison, which were made up of us - recruits and a sergeant school that trained junior commanders for our division. Our kitchen was stationary. Such kitchens existed even before the war. We were often reminded of this by senior officers who saw the war in their youth. Three boilers for 250 liters (each for first, second and third courses). The stoker was on the other side of the kitchen. Through a special through pipe, we, the cooks, regulated the cooking process. When it is necessary to “turn on the fire”, when to put out the fire, we shouted to the stokers “turn on the fire”, “put out the fire”. There was an electric stove on which we cooked semi-finished products, fried, sauteed, heated water. I well remember my first independent dinner: mashed potatoes, fried fish (hake), tea. The puree turned out to be liquid, since the required amount of potatoes was not enough. This often happened, because the potatoes were peeled, as a rule, at night from among the military personnel who “earned” the outfit out of turn. Peel potatoes with thick skins. I myself somehow got into the "penalty box" and I remember well how the cook on duty demanded that we clean the peel itself. Since then, I still peel potatoes with a thin skin. Before dispensing food, our paramedic checks the quality of the prepared food and issues a permit for its issuance. The paramedic naturally does not give such permission. Then the company and platoon sergeants come and ask when there will be dinner. And the Kazakh paramedic is imperturbable. He served beyond his age, he was 7-8 years older than us. Requires the dish to be of quality. I had to cook passivation three times (roasting flour to thicken the puree - ed.). This is one of the technologies of cooking art.
Most of all, like many recruits, I was afraid of the head of the school. I don't remember his last name. He was in the rank of lieutenant colonel, a participant in the war. The view was harsh. In general, many were afraid of him and tried not to intersect with him. But since it was evening time and there was no one in the garrison except the officer on duty, and the officer on duty was from our regiment, everything worked out. I don't remember how everything was resolved, in the end our paramedic gave permission for the issuance of dinner, and I fed the garrison with my first self-cooked dinner. After our regiments moved to a permanent place, to a military camp where the entire division was stationed, the officer, the sanitary doctor who supervised our work, offered to transfer to the supply regiment, but I did not agree. I didn't want to spend all day in the kitchen. I must say that by that time there were two large soldiers' canteens for 800 seats in the garrison, the canteens worked in two shifts. Correspondingly, there were large kitchens, with a large number of cooks and a large number of cooking electric kettles and other kitchen equipment. The cooks were mostly Uzbek soldiers, who were known as good cooks. By this time, kitchen workers - women - began to appear. One of them worked in our canteen, where our regiment ate. All sanitary requirements were observed at these catering units. Cutting food, including peeling potatoes and other vegetables, washing boilers was carried out exclusively by full-time cooks. The servicemen - on duty in the dining room - were strictly forbidden to perform the duties of cooks. Under such conditions, and even work every other day, as the soldiers then said “every other day on the belt”, I did not want, and did not want to part with the guys of my regiment, with whom they were drafted together, went through quarantine, the course of a young soldier and almost to the second years of service were 100% one conscription, and given that about fifty percent of their conscription were conscripts from the territories and regions of the North Caucasus, and from our native Dagestan and Kaspiysk, from where I was conscripted, there were several people who had known each other before being conscripted to army, all this gave confidence and good mood during the service. Our cooks, who had undergone professional training at the military school of cooks, were not recruited to work in the garrison canteens. They were prepared for work in the officers' canteens, which were created at the facilities in our division. There were up to 10 people who were on round-the-clock duty. As a rule, the catering department is small. The level of cooking was equal to the class of a master chef.
As for my further work as an army cook, it continued, but in the most real field conditions, as once at the dawn of the formation of military cooking, at the stake.
Our unit, for which military facilities were to be built, missile sites for basing silo-based intercontinental strategic missiles (not a secret for a long time - author's note), where civilian specialists: geologists, engineers, drillers of one of the Moscow geological parties carried out survey work . We, conscripts, were sent to these works as a working aid. Small groups were formed based on the staffing of one or another production unit: topographers, road builders, drillers. As a rule, from 10 to 20 people. Plus an officer, plus civilian specialists. In such groups, we went to the place of search work. The time spent working in the field reached two to three months. Sometimes field work was interrupted by the approaching all-Union holidays, for example: New Year, Soviet Army Day, the anniversary of the Great October Socialist Revolution, the Day of Rocket Forces and Artillery (November 19). For such groups, cooks were needed. Here it is appropriate to say, as it was during the work of a cook during the war years, that "the cook was worth its weight in gold." By this time I was already known as a good cook, and each group wanted me to get into their group. Once, the company commander, Captain Nurlanov, also a Kazakh, complained that many groups were “fighting” for you. Before that, he somehow did not treat my personality very kindly, but after he learned about my authority among colleagues, he began to treat me more respectfully. Basically, I traveled with drillers. In addition to us, the military, we were accompanied by a geobotanist, who determines the level of groundwater occurrence by vegetation, geophysicists, who determine the point of drilling, two drilling foremen, a geologist who conducted a preliminary analysis of the soil and prepared the raised soil for shipment to the laboratory, the driver of the delivery vehicle drilling water. We, cooks, received products from the garrison food warehouses: stew, canned fish, cereals, pasta, freeze-dried products, potatoes, other vegetables, including sauerkraut, salted green tomatoes, fresh meat, fish, butter and sunflower oil, various spices. Provided necessary kitchen utensils and crockery. Depending on the time of the year, we could choose from perishable products the amount that we could save until it was supposed to spoil or replace it completely with another product that was similar in origin and calorie content. Bread was brought to us regularly. Here, in the army, I first got acquainted with the technology of cooking dishes from dried potatoes and carrots.
Civilian specialists did not disdain our food and, by mutual agreement, paid us money, for which we bought all the necessary products in rural stores. Often these were fresh vegetables, sugar, buckwheat, which we were not given, fresh bread, when we did not have time to give a lift. Unlike the "People's Commissar's" 100 grams of vodka, we were not supposed to. But the guys sometimes asked me to buy with our common money.
Prepared based on available products. For breakfast, porridge with stew, sweet tea, butter. If I cooked porridge from barley groats, the groats had to be soaked from the night. It was interesting to work with this cereal, I also learned this while working in the garrison canteen. The more you soak it and drain the water more often, the more it becomes in volume, and if you change the water more often when cooking, the porridge turns white, and the easier it is to cook. The guys, unlike such porridge cooked in large canteens, ate it with pleasure. Due to this cereal, it was possible to save on other products similar to ours.
I had to cook in the most primitive conditions - on fires.
We were not supposed to have field kitchens because of the small number of eaters. They adapted as best they could. I just collected about a dozen or two bricks in the utility yard of our regiment, rods made of metal reinforcement, which served as a ceiling, on which boilers were placed for cooking, and I transported all this with me when the place of our deployment changed. The process of cooking in the summer took place more or less in favorable conditions and even somehow romantically. But in winter, in the conditions of the Ural winter, almost from dark to dark it was very difficult. At 6 am I am already on my feet, I start preparing breakfast. I finished breakfast, immediately you start preparing dinner, and here you need to cook: the first course, the second, tea (compote, jelly). As soon as you finish lunch, you immediately start dinner. We eat dinner in the dark. Then you need to warm the water and wash all the dishes so as not to leave the next day. Prepare firewood. It was also not an easy process. The guys helped. And only after that until sleep remains three to four hours. In the evening we were allowed to go to the nearby villages, to the cinema, and, of course, to stay for a while at the dances. I wanted to keep up with the guys. Working as a cook in such conditions, I had to invent and improve something. With our common money we bought a stove, which greatly facilitated my work and reduced the cooking time. And one day I decided that it was enough to eat outdoors. On one field camp I saw a wagon on skids and decided to use it in the service of our military affairs. It was winter, there was a lot of snow. I took the driver of the water carrier, and the two of us dragged the trailer to our location. They quickly arranged it with the guys, in one corner they installed a primus stove with all security measures. Of course, we didn’t have fire extinguishers, but a box of sand and a bucket of water were always nearby. A large table and benches were built in the middle, where all the guys could sit and eat in peace. Of course, there was one inconvenience - the cold. After all, frosts from minus 20 degrees and below, then, in the 60s of the last century, were in the Urals almost the entire winter. This initiative did not go unnoticed by the senior officers of our regiment and the leaders of the geological party, who often visited us. So the whole period we used the property of the local state farm. After finishing work at this point, and it was already in the spring, when the snow melted from the fields, we dragged the trailer to its place, and at the same time, the driver and I covered the traces that were left on the field.
Then there was another, as it turned out, the last expedition. Spring has passed, summer has come. My new team defended me. The guys were mostly from Saratov and Volgograd. Cheerful, friendly, loved to take a walk in their free time. Of course, and I'm with them. But I did not forget my duties and under any circumstances breakfast, lunch and dinner were all prepared on time. This was the last expedition. After that we returned to the location of the regiment. And after a while, the watchkeeping service began at these very objects, the places of which were established with our participation as geologists. When serving at these facilities, we did not have to cook anything for ourselves, since we were assigned to the canteen of military builders who were building the facilities. But still I had to cook out of personal interest, and I also wanted to feed the guys with something tasty.
During the Patriotic War, about 31 thousand food service workers were awarded orders and medals of the USSR. 52 people became Heroes of the Soviet Union, 30 - Heroes of Socialist Labor.
It was difficult for a man in the war, it was difficult to watch a dead comrade fall nearby, it was difficult to dig hundreds of graves. But our people lived and survived in this war. The unpretentiousness of the Soviet soldier, his heroism brought victory closer every day.
And they played an important role in this military chefs.
Eternal glory to the Heroes of the Great Patriotic War!
In October the whole world celebrated International Chef's Day, proclaimed by the World Association of Chef Societies (WACS) in 2004.
Slantsevsky district, Leningrad region 2016
Mikhail, Sholem newspaper. Republic of Crimea, Simferopol
including - there are several such schools in Russia, by districts, and separately prepare cooks for the navy. We bloggers went to one of them. It is interesting that almost all the TV people we met already at school called their reports “bloggers visit”, “bloggers became interested”, “bloggers want to know”, etc. that is, in their opinion, the main thing in the news is bloggers. Yeah... "... the further - the stranger!"- as Alice liked to say.
The food service, to which the 190th Military School of Cooks of the Western Military District belongs, was founded in 1700 by Peter I. Years later, the heads of military schools of cooks in the lexicon had a saying “The colonel of the food service is equal to the marshal of the armored forces.” The school is headed by a colonel Senator Sergei Leonidovich. The school itself is about 50 years old. Every year 720 people are trained in it (360 conscripts are taken from each call). They offer to go to school in the military registration and enlistment offices, a video about the service was recently made. Sergei Leonidovich says that conscripts are reluctant to go to the kitchen, many sleep and see themselves as paratroopers or scouts, but once they get here, they often change their minds. After all, the received profession "cook-baker of the 3rd category" will then come in handy in civilian life, the issued diploma allows you to immediately after the army go as a cook's assistant to a restaurant, and there you can become a cook yourself. The guys, who have already finished their service, consider that they are lucky - the cook will never be left without work anywhere. Preference when sending to school for those who graduated from a culinary college in civilian life. Upon admission, everyone still passes the VKK (medical commission). Some are commissioned for health reasons. As the colonel says, the military commissariat doctors do not monitor the health of the soldiers too much, they send from the guys with a stomach ulcer, and with a heart defect, they even somehow sent a lunatic.
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But being a chef is an honor... On a large layout in one of the classrooms of the school - a clear confirmation of the importance of the kitchen in the war. Everything is visible on the layout: where is the first line of defense, where are the second and third, and where is the grocery service based. Let me tell you, it's very far. When viewed from the side, the tanks seem to be defending nothing more than the kitchen and protecting none other than the cook. But this is a theory, in practice, after training, the guys are sent to different military units and, unfortunately, not always as cooks. Many then write back to their teachers about how they serve. This alone already indicates that studying in the 190th is correct. The instructors are mostly women. They complain that thin, hungry boys come, some even have dystrophy - “you have to feed them, otherwise how will he run?” They come who don’t even know how to hold a knife and fork correctly, but gradually everyone is drawn in. If you really don’t want to cook, then instead of a ladle and a ladle they will give out a shovel - you also always need to dig.
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We were shown portable and mobile kitchens - for 10, 20, 30, 75 and up to 170 people, on diesel fuel or wood. Basically, these are wheeled trailers. “The main thing is to learn how to handle the nozzle!”- teaches a strict instructor with a long pointer, - "Keeping a constant fire is the best thing you can do for borscht or porridge". Cooking dinner should take no more than 2.5 hours. Menu: - soup, second course, juice and bun. On this day, the soldiers cooked borscht and buckwheat with stew. It's "street".
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There are models of dishes on the walls in the classroom. Cook and compare in appearance - similar or not. And the guys usually compare the taste of cooked dishes with homemade, mother's, and everyone dreams that they will cook at home themselves. The instructors made concessions to the multinational composition of students - once a week they prepare dishes of national cuisines (again, from what they send).
The 190th military school is open for viewing to journalists, bloggers, and parents. This is the merit of the school commander. He took up the learning process with all his ardor, skill and enthusiasm. He will tear his mouth for the school. Compassionate mothers can talk to him, consult with him, see how their sons study, what they wear (and there are complaints about the uniform from Yudashkin, and not a few), how they play sports, etc. That's just "serve for him" (as they often ask ) will fail. Training for soldiers only. Therefore, they can only share borscht and freshly baked bread.
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