Working as a Chef in the civilian world is a lot different to cooking in the Army. You learn new ways of cooking every time you go away with the Reserve and it’s full of adventure. One day you might be cooking from a commercial kitchen busy organising rations and the next you could be working in a field environment.
A rewarding moment in the Reserve so far, was being called up to support the bushfire assist on Kangaroo Island last year. It was a great experience to be able to help the community rebuild their properties and assist farmers clear trees from their fence lines. I also got to help out in my own community during Covid-19, by assisting the Tasmanian police run checks along the North West Coast.
Another highlight has definitely been the opportunity to deploy to PNG in 2015 as a cook for the 3CSSB in Townsville. It was an awesome experience to see how the engineers set up a base. Also to provide three cooked meals a day to the Australian, New Zealand, England and American Forces.
Through the Reserve I feel I can really make an impact, especially when I see young soldiers who I teach gain skills and confidence in the kitchen to become better Chefs within the Army. I also love catering for special events, like celebrating a Reservist’s birthday by providing the cake or organising the farewell for mates who have achieved their 40 years of service.
If you’re looking to meet new people, travel around Australia or even overseas and want to experience different lifestyles and events then I say sign up and go for it!