Transforming Culinary Expertise in the Canadian Armed Forces: A New Approach to Cook Training

February 5, 2024 - Defence Stories

Byline: Capt Louis-Philippe Thériault, North Shore New Brunswick Regiment & Master Warrant Officer Aaron Arnold

The Canadian Armed Forces (CAF) continually strive to improve its capabilities. One essential capability is that of the CAF Cooks, who play a critical role ensuring that soldiers are well-nourished for their demanding duties but Force Generating this trade, like many others, remains a challenge. Developing customized training such as the "Chef Revival" pilot project, developed by Master Warrant Officer (MWO), Aaron Arnold and the New Brunswick Community College (NBCC) is one such initiative.

The desire to innovate was born out of the need to assist qualified cooks at the ranks of Private/Sailor 3rd class in completing their On-Job-Performance-Record (OJPR) package. The OJPR is required to ensure candidates are ready for follow-on challenges during their Corporal/Sailor 1st Class course.

"Inside the CAF model, they have a 24-month period to complete their OJPR. For Regular Force folks that’s usually not a problem. However, Reserve Force personnel historically have only been able to hit 60 per cent of the required material.”  explained MWO Arnold. “It’s important to shorten that timeline because that gap in time is causing skill fade, and cooking is a perishable skill."

It was identified that having Cooks attempt to complete their entire OJPR package while employed in a large kitchen, detracted from the learning experience but also reduced productivity of those validating competency.

Numerous training institutions were approached for this initiative but it was NBCC that answered the call. To assist with this project, NBCC assigned a Red Seal certified chef with over 15 years of cooking experience. "I’ve worked as a Chef at a couple of big hotels, a golf course and a four-star restaurant in Fredericton." explained Chef Jason Rosado. "So now I’m cooking with the military and I was extremely nervous about it.” But within the first week, he’d integrated into the team. "I can't say enough good things about the Gagetown kitchen team and the staff."

For his outstanding work with the program, Chef Rosado received the Commander 5th Canadian Division Commendation.

"Probably one of the proudest moments I've ever had in my career because I felt appreciated and accomplished for doing something that I thought I wouldn't be able to do. This made me realize that I’m good at this."

This new collaborative program is designed with Reservists in mind but is also open to the Regular Force. It ran as two six-week blocks, out of 5th Canadian Division Support Base – Gagetown’s kitchen, in the summer of 2023 with the objective to complete 40% of the OJPR package in only 12 weeks.

A total of seven students took part and completed the program. During that time, they honed their knife, butchering, and baking skills and learned how to prepare the most common sauces, sometimes called the “five mother sauces” of traditional dishes. During their instruction, the students prepared about 30 litres of stock, 22 salmons, 30 chickens and approximately 300 individual desserts, 400 pieces of pie and 400 bread rolls and a multitude of other products.  

Private (Pte) Brodie MacArthur, the course’s Top Student explained that since he completed the program, he likes to try different styles of cooking.

"I like to try and hop around from different types of cuisine. I was doing almost exclusively French cuisine, studying that for a while, but I've moved on to Italian cuisine.” Pte MacArthur, currently posted at the 4th Artillery Regiment (General Support), tries to do things that you wouldn't see necessarily in the base kitchen. "Just little things to help morale, especially if the troops are out in the field for a couple of weeks. A good meal can make a real difference."

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