Quote:
Originally Posted by Herr-Berbunch
It always amazed me that two RAF chefs on an Op or an Ex with a couple of gas rings and some ration packs, working in a dark green tent in 45C ambient temps, can produce some fine food. Bring them back to the UK, put them in a multi-million pound kitchen and they can't cook an egg!
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The best cooks I ever had the pleasure of meeting where RAF cooks.One that lived in the RAF section of the dorms in Germany we called "Quality" because he loved to have cook outs
and he would talk about the meats he had selected and say "now that's quality" he'd say the same about the final product and it was true.Quality probably has some nice little eatery some place in the UK by now I'm sure.I cant say though what the name of the place might be though I lost contact with him years ago.Quality cooked for the British Officers Club alot though so I think they discovered his talent and stole him.