What is the Combined Services Culinary Arts Team (CSCAT)?

1.0 Introduction This article provides an overview of the Combined Services Culinary Arts Team (CSCAT). 2.0 What is the CSCAT? The CSCAT is a tri-Service composed of the very best Chefs selected equally from the Naval Service (Royal Navy and Royal Marines), Royal Air Force, and British Army. There are usually 30 Chefs (RLC, 2016; Jenkins, 2018),… Read More

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Bacillus Cereus Isolates & Cooked Food Products Delivered by Swiss Army Catering Facilities

Research Paper Title Toxin genes and cytotoxicity levels detected in Bacillus cereus isolates collected from cooked food products delivered by Swiss Army catering facilities. Background Heated food is known to be often contaminated with B. cereus, leading to cases of diarrhoeal or emetic diseases. Battalion kitchens or army catering facilities present a food safety risk,… Read More

‘Range Stew’: One of the British Army’s Best Known Secrets!

“The Band were somewhat buoyed by the provision of ‘range stew’. Range stew is a delicacy provided primarily by Military chefs in a large thermos flask, known as a Norwegian. The contents of the stew are a closely guarded secret and it is widely believed that to give any stew a name might constrain the chef to such… Read More