MIL OSI Translation. Region: Russian Federation –
Military chefs, together with chefs of Moscow restaurants, held a master class for cadets of the school of cooks of the Russian Ministry of Defense in the Moscow region.
The event took place on the territory of the 100th separate logistics regiment of the Armed Forces of the Russian Federation on the International Day of the Cook.
Military chefs David Danikachyan and Nikolai Litvinov, as well as famous Moscow restaurant chefs Alexander Sushko and Anastasia Sereda, took part in a culinary master class for cadets of the military school of cooks from Naro-Fominsk. They gave a master class on cooking a salad, first and second courses and pastries.
Also, the International Day of chefs was celebrated in all formations and military units by conducting master classes on cooking national dishes. At Russian military bases in Central Asia, for example, the servicemen prepared shurpa, lagman, dymdama, beshbarmak and national salads made from fresh vegetables.
It is worth noting that the main difficulty for cooks is that they can use only those products that are included in the daily diet of a soldier for cooking.
Currently, there are five military educational institutions for training food service specialists in the RF Armed Forces. In recent years, thanks to technical innovations entering the troops, including mobile mobile units, chefs can provide servicemen with three hot meals a day at training ranges, in areas of temporary deployment of troops and in undeveloped places where troops are stationed, in quality and assortment that does not differ from food prepared in stationary conditions.
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EDITOR’S NOTE: This article is a translation. Apologies should the grammar and / or sentence structure not be perfect.