Under Pressure Under Water: Submarine Cook Sergeant Matthew Wade

Be it the tight quarters, the limited crew and the challenging environment, the job of all submariners is difficult. The work of a cook onboard a Victoria-class vessel is no different. Having sailed on board His Majesty’s Canadian Submarine (HMCS) Windsor as the chief cook, Sergeant (Sgt) Matthew Wade said his job could be stressful.

“There are no resupplies once you are out. So, what you leave the wall with, is what you have. Emergencies on board can be challenging especially in the event of losing power and having to produce a new menu on the fly that doesn’t require ovens to create,” said Sgt Wade.

When emergencies do strike, their impacts are felt throughout the vessel. Meal preparations can be shortened or discarded. “Its always up to the cooks to ensure that timings for food are met, and those timings always are,” said Sgt Wade.

When a submarine needs to resurface in an emergency, the intense motion of the vessel can complicate kitchen tasks, forcing staff to put in extra effort under challenging conditions.

“Once we had an emergency surfacing that made for a roll that exceeded 60 degrees, and the entire galley went from in the galley to out in the flats and then back into the galley where the entire meal of chicken and ribs went for a walk,” says Sgt Wade.

But sailing on a submarine is also rewarding.

“Working with submarines has been the experience of a lifetime. Working in such tight quarters with such an amazing crew has been an extremely rewarding experience. I would say that any cook with thoughts on trying out should definitely take on the challenge” affirms Sgt Wade.

Born in Fredericton, New Brunswick, Sgt Wade joined the Canadian Armed Forces as an answer to his country’s call.

“I had always wanted to follow in both my parents’ footsteps. When September 11^th, 2001, happened, it solidified my resolve to join the military,” said Sgt Wade.

His father, David, and his mother, Barbara, were both in the military. Thus, he moved from Fredericton, NB, to Germany, to Shannon Park, NS, and finally to River Ryan, NS, where his father retired.

The military work and the experiences of both his parents had deeply impressed him, and he felt like that was the profession he was called to do.

“My parents wanted me to follow whatever career path I decided on, but they made sure to let me know all of the great opportunities that they were given throughout their careers,” explained Sgt Wade.

On November 15^th, 2001, he joined the Forces as a cook in the Reserves. Later, he would transfer to become a member of the Regular Force.

“I decided to join as a cook because I had a passion for cooking from an early age. I had some experience working with family, to feed immediate family and friends, then working part-time catering,” said Sgt Wade.

In his career, two accomplishments are dear to him: “Making a difference while on tour in Afghanistan, in 2009 to 2010, improving relations with the locals. The other is becoming a submariner on HMCS Windsor because, even though I have always been army in my career, I always had hoped to become a submariner,” confides Sgt Wade.