Chow!

Several years ago the prolific author Paul Dickson heard about our developing Combat Chef's as part of the Chef's TV line up and told me about a book he had written back in 1978 called Chow.

He had found that there was very little written about military food, and although millions had experienced living in military messes and off military rations in the field the subject just didn't get the coverage it deserved.

A while later Paul found the original copy he used on speaking tours, and loaned it to me for study and reference as I looked into the subject. The book became the core of our program development for it gave a historical insight into the food and catering of armies throughout the ages.

Today we take food for granted but in times of war the whole subject takes on a new importance, as we can live without football and television, but not without food.

Having spent many long days in the field surviving on military rations of one kind or another I really appreciate Paul's work and research, and look forward to giving him back this valuable copy .... some day.

The Role of the Combat Chef

The military culinary staff have to be able to move from battlefield cook to chef at banquets held to honor visiting Dignitaries in the Officers Mess. Few Chef's are required to have such a diverse set of skills, and be able to switch at short notice.

Combat Chef's is a part of the Chef's Studio family of websites being developed to expand the understanding of Culinary Arts.

More shortly ........