Culinary excellence: A brigade's journey to mastering meal preparation
April 8, 2025 - Lt(N) Josh Ehnisz, Public Affairs Officer, 1 Canadian Mechanized Brigade Group
In a remarkable display of teamwork and skill, 1 Canadian Mechanized Brigade Group (1 CMBG) cooks recently completed their first quarter of training with a large‑scale meal preparation event aimed at serving approximately 500 individuals
Operation SMOKE SCREEN took place on March 19, and not only showcased the culinary talents of the 1 CMBG cooks, but also highlighted the importance of collaboration and professional development in military cooking through a series of training objectives to make cooks better soldiers overall.
The event brought together cooks from different units, allowing them to pool their knowledge and skills to deliver a memorable meal and share lessons learned as military cooks.
“It was all the brigade cooks joining together in all the different units to be able to produce a meal by using all the skills that they’ve developed throughout that training,” explained Sergeant Nicolas Drapeau, who helped ensure the operation ran smoothly.
This collaborative effort not only fostered camaraderie among the soldiers but also allowed them to demonstrate their proficiency in various culinary techniques.
“We covered public speaking, meal planning skills, culinary arts, lesson plan development and pretty much any and all responsibilities that could fall on a brigade cook,” said Sgt Drapeau, listing the skills the cooks practised during their training.
Those skills were essential in ensuring the event ran smoothly and helped the cooks effectively communicate their ideas and techniques.
Such comprehensive training ensured every aspect of the operation, from planning to execution, was handled with precision. To enhance the cooking techniques taught during the training, the brigade sought the expertise of professional chefs. This marked the second time they collaborated with Chef Peter Zukiwski and his company, Pitt County BBQ, to perfect their smoking technique – a method many in the brigade had limited exposure to previously. This element of their training not only broadened their skills but also stimulated enthusiasm within the brigade.
“Many here have never seen food cooking this way,” said Master Corporal Tyler Faithful, emphasizing the novelty of the technique and how it added a fresh layer of complexity to their culinary repertoire.
The event proved to be a significant learning opportunity for the cooks. Working under the guidance of experienced professionals allowed them to refine their skills and gain a better understanding of advanced culinary techniques, said Sgt Drapeau.
“So now we do soldiers' appreciation barbecues at the end of exercises and these skills will offer us a better understanding of how to deliver a delicious meal prepared a bit differently than usual,” he said, hinting at how the skills learned would translate to future events.
This practical application of knowledge emphasizes the importance of hands‑on training and expert guidance in the culinary arts.
Organizing an event of this scale did not come without its challenges. The cooks faced logistical hurdles as they prepared to serve hundreds of guests. However, the teamwork and solidarity they exhibited during preparation reflected their commitment to excellence, noted Master Warrant Officer Luke Watson.
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The Operation SMOKE SCREEN menu featured a variety of dishes, including mac and cheese, cornbread, green beans, four different styles of chicken wings, beef brisket and fruit crumble, all resulting from an extensive 14 hours of smoke‑based cooking leading up to the March 19 meal.
Photos by Lt(N) Josh Ehnisz, Public Affairs Officer, 1 Canadian Mechanized Brigade Group
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After 14 hours of consecutive cooking leading up to Operation SMOKE SCREEN on March 19, 1 Canadian Mechanized Brigade Group cooks began loading up serving trays in preparation for a brigade‑wide meal that would serve over 500 soldiers.
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On March 19, members from across 1 Canadian Mechanized Brigade Group gathered to share a meal prepared by the brigade’s cooks in the maintenance bay of 1 Signals Squadron. The meal was prepared using a variety of smoking techniques and the training initiative was dubbed Operation SMOKE SCREEN.
“I think this experience has really got members from across the brigade together,” he said. “We get to have lunch and conveniently this has offered a chance for command teams and colleagues to have impromptu meetings and take care of some important business in person rather than over the phone.”
During the event, participants engaged in meaningful discussions about their experiences and future goals, focusing on refining techniques and improving equipment usage to enhance the cooking experience. The strong camaraderie among the brigade was evident in their laughter and shared moments, fostering bonds over a delicious meal.
Even in unpredictable outdoor conditions, such as chilly weather, their spirits remained high, showcasing their resilience and determination during the 16 hours it took to prepare the meal.
As the brigade cooks now set their sights on upcoming soldiers' appreciation barbecues and additional exercises, the experience gained from Op SMOKE SCREEN will undoubtedly resonate among the cooks as they refine their craft and their skills as soldiers both in and out of the kitchen.
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Colonel Sean French, Commander 1 Canadian Mechanized Brigade Group (1 CMBG) (left), and Chief Warrant Officer Bill King, 1 CMBG Sergeant‑Major (right), presented a Commander's coin to Peter Zukiwski from Pitt County BBQ. Zukiwski collaborated with the brigade's cooks to teach them new smoke‑based cooking techniques.
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Chicken wings being cooked on a charcoal smoker. Besides charcoal, food was prepared in smokers that were fuelled by wood pellets and mixed firewood.