Self Hibernation Campaign - Paul De Krackere spices up the Menu

       

By Hardy Kenwright

Iowa Brigade Cooking Competition:  

To add further interest during the long, wet winter months, Brevet M.G. Paul De Krackere arranged for top New York Chefs, Phil Itafiche and Rick Otterchease, to make a return visit to the Camp.

These two Master Chefs have been demonstrating and training the Iowa Brigade Cooks and troops on new but practical menu ideas to liven up the Camp diet. Over a period of two-weeks they visited each unit to share the benefit of their experience, tips and suggestions.

One of the Brigade’s regular supplies, Sutler Mr. Bruce Dapples, generously donated a large quantity of spices and flavourings not generally available.

'State of the Art' Cooking facilities

The Culmination of this veritable festival of food was a series of Regimental ‘Take your Mark, Set, Cook’ competitions. The winners went on to a Brigade final judged by Paul De Krackere plus Messrs Itafishe and Otterchease themselves.

After a tight competition, the winner of the ‘Best Main Dish’ award went to Scott Chegg for his amazingly tasty ‘Savoury Beef and Bean Stew’. The ‘Best Dessert’ Award was a unanimous vote for the extremely richly flavoured ‘Coffee Supreme’ created by Kurt A. Smallslyce.

Their reward was a weekend furlough in Washington D.C. for themselves and the other members of their respective sections with Rail transport, accommodation and spending money included. But is seems that everyone is a winner as the whole Brigade are currently enjoying much improved fare.