Military school of cooks. A cook is more important than a general in war (43 photos)

Many army specialties instill in soldiers the qualities they need in everyday life - perseverance, concentration, attention. The most important specialty, naturally, is cook in the army, since it is precisely this person that not a single military unit can do without, and no one can go on exercises without such a specialist, because someone needs to prepare food for the entire unit.

Until recently, everything was on army kitchen were entirely subordinate to the unit's personnel, the heads of the canteens were officers, and their responsibilities included control over the preparation of food at all stages - the release and receipt of products, the process of primary and final processing of products. Literally five years ago, the Ministry of Defense completely excluded army attire from the category of service personnel; now hired workers maintain cleanliness and order in the canteens. But the main helmsman of the Armed Forces, the school of cooks, remains.

It is impossible to imagine a civilian cook during combat exercises, briskly operating near a field kitchen - this place is occupied by army cook. Typically, conscripts rarely end up in a chef school spontaneously, by accident. As a rule, the team is formed from individuals who have undergone primary training at culinary colleges. Conscripts who have an understanding of the food processing process, who have the skills to prepare first and second courses, learn in the army the features of a military field kitchen, and practically re-master the recipes for traditional snacks, soups, main courses - in the army it is very important to adhere to the Regulations and consumption standards in everything certain products.

Importance of specialty

As before, the training of cooks lasts 45 days - it is during this period that the conscript must learn what it is army kitchen to successfully serve for the good of the country, albeit in the kitchen. Moreover, sometimes it is impossible to imagine a successful formation in the army without a cook, since the health of the entire unit is practically concentrated in the hands of the kitchen staff. The condition of the first course often depends on how correctly the order of preparation of the first course was followed. gastrointestinal tract of all personnel, since in summer time Products have the unfortunate property of spoiling quickly.

Do they like chefs in the army?

The notorious condescending and mocking attitude towards chefs is disappearing for a number of reasons. Firstly, those who are simply too lazy to serve will not get into the school of chefs. It was precisely these conscripts who in past years tried to get either kitchen in the army, either to the storeroom, or to the army bathhouse or headquarters. Despite the apparent relaxation for catering workers in terms of combat missions and exercises, cooks sometimes do not sleep for 20 hours a day, as they are obliged to prepare food for tomorrow.

5:06 / 23.09.16
About military cooks

Head of the school, Lieutenant Colonel Sergei Leonidovich Senator / Photo: Denis Mokrushin

There have already been so many press tours of various means to the 190th military school of cooks mass media and bloggers, that once again photographing the cooking process did not make any sense (the visual theme is exhaustively covered, for example, by dervishv ). Therefore, I decided to simply talk with the head of the school, Lieutenant Colonel Sergei Leonidovich Senator, about the unit entrusted to him and the food supply of the troops.

- How many specialists does your school train per year?

Recruitment is carried out 2 times a year for 470 cadets. Of these: 300 - for the Ministry of Defense, 170 - for the internal troops of the Ministry of Internal Affairs.

- What specialties are being trained in?

We train 3rd class cooks and 3rd class bakers. The proportion for the same Ministry of Defense: 210 cooks and 90 bakers. But, in principle, the guys know how to cook food and bake bread. Now we are producing 50 bakers, and they all know how to cook food.

- Training period?

4 months. One and a half months of training in the general arms training course and two and a half months in the specialty.

- It's enough?

Enough.

- There used to be more...

Previously it was only 3 months. Even earlier it was six months. But then the training program included a lot of disciplines such as engineering training, tactical training, anti-aircraft training... The program was greatly extended. Now these [combined arms] elements follow a shortened program, and more training is carried out in the specialty. Especially in the field. The same bakers only spend a couple of weeks on lectures [according to theory]: fats-proteins-carbohydrates, studying the equipment of stationary canteens, studying the performance characteristics of food preparation equipment in the field. The remaining 2 months are practice. In hospital and field conditions.

- Do conscripts only with specialized education get into school?

No. Of the 470 cadets, only 28 people have specialized education as a cook or pastry chef. They have crusts, but they haven't had any practice. A cook without practice is not a cook. Or he has an internship, but worked in a pizzeria, that is, he only prepared pizza. Or he has an internship in a restaurant in Moscow, but in a vegetable shop. I peeled vegetables on a vegetable slicer in the basement. In general, only 4 of them, after two weeks of training in the laboratory with a teacher, will be suitable to participate in the “Field Kitchen” competition.

The rest have either 9 classes or (full) secondary education, either college or vocational school. But with 9th graders we try not to take it. There are guys with incomplete higher education.

During conscription, we look at the conscript’s health, his moral and psychological state and ask: “Do you want military chefs to go to school?” We try not to take on those who don’t want to join us, so that problems don’t arise later. Some categorically say: “I don’t want to be a cook - it’s shameful!” I'm supposedly an athlete and all that. But we called on many who said so, everyone graduated as cooks, and no one complained.

Photo: Denis Mokrushin

We had a soldier in 2013 who refused to take the final exam. We simply sent him to the infantry. There was one like this in five years.

- Did I understand correctly that the school also includes cadets who had nothing to do with cooking at all before?

It even happens that we never cooked anything at home, we never helped our mother peel potatoes.

- That is, the military registration and enlistment office does not select conscripts specifically for you?

No. We come and select it ourselves.

- Does the fact that the call is spread out over time not interfere with the learning process? I'm talking about a situation where one batch of cadets has already arrived, and the second will only be called up in another month.

No, actually. For example, our graduation begins on May 15, and until the old ones leave, we do not recruit young people. We start recruiting only at the end of May. We call them up in June, and an intensive training course begins in July. While they are here, initial combined arms training begins: selection military uniform clothing, studying regulations, passing a military medical commission, the basics of combat and physical training. That's why they this month [June] don't get bored.

- Do your contract workers undergo training?

According to the plan for recruiting our military unit, in the 16th year we are recruiting contract military personnel. We have the positions of deputy platoon commander and squad commanders - these are contract servicemen.

- No, I asked about studying in my specialty.

Yes, twice a year, according to the plan of the organizational and mobilization department of the headquarters of the Western Military District, contract servicemen from other military units arrive to us specifically for training in the specialties of “cook” and “baker”. In that [current] During this period, we have 12 contract cadets studying with us.

- Do they undergo training together with conscripts?

Yes. Study for 3 months, exam in May (will pass) and go to their military units.

- Who teaches at school?

According to our staff, we have 1 teacher from the civilian staff, a “master cook”, 4 teachers in the position of senior lieutenant, graduates of Volsk. And we also have 4 instructors: 3 practical cooking instructors and 1 practical bread baking instructor. These are women contract workers.

- Do the instructors have specialized education?

They all came to us from the troops when we were recruiting contract soldiers. They have a civilian education as a “technologist” or “cook”; all have practice in stationary canteens in the troops.

- Are cadets at school taught how to prepare all the dishes that are included in the recommended list of dishes for military nutrition?

We try to teach as much as possible, but we teach the most basic things about cooking. However, the guys know more than 150 dishes. It should be understood that in field conditions you will have to prepare only the most basic things.

- Are there any specifics in the training of chefs for various types and types of troops?

Since we mainly train cooks for the Western Military District, these are the Ground Forces. But we also prepare cooks. In principle, a cook and a cook are one and the same. Cooking is the same. We just don’t have a model of the ship’s equipment here so he can see with his own eyes how everything will be on the ship.

- What new equipment has appeared at the school recently?

Nothing, basically. The same portable kitchens, I think there’s nothing new there, everything is perfect. Among the new ones there is a block-modulated trailer kitchen KPBM-150 and PAK-200M based on Kamaz.

PAK-200M / Photo: Denis Mokrushin

- You have already mentioned that field exits are used during training. Are there any requirements for the location where field cooking facilities are deployed?

Certainly. Every food retailer knows that the first thing you need to do is choose a location to locate a food station. An area for placement is selected so that it is not watery, so that there is a level area - the water in the kitchen should not stand sideways. After engineering structures, disguise. And only then do we start cooking.
At our school, at the end of the course, there is a three-day field trip. I determine the place where we are going, roughly speaking, some kind of forest. We're sending the equipment out there. State (technicians) We are not rich, so we set up KP-130, a place for washing pots, a tent for eating, places for accommodation (personnel) in the field. And there the cooks prepare the food. We cooked, ate in the dining room, and washed the pots.

- Which districts are your graduates distributed to?

Basically, only to the Western Military District. But guys also graduate for the Pacific, Northern and Black Sea fleets.

- What document is issued upon graduation?

Certificate of completion of a military training unit.

- Is it listed in civilian life?

I guess, yes. Us (periodically) We receive requests from catering organizations: did such and such a person study with you, please send him his certification sheet.

- A few questions not about the activities of the school, but as a specialist in the field of food supply. Do military chefs need to confirm their level of qualification over time? Suppose a contract soldier served as a cook for 5-10 years, does he need to further confirm that he has not lost his skills in his specialty?

I think there should be such confirmation, but I don’t know anything about such a practice.

- Can we say that due to the introduction of outsourcing, cooks in logistics departments are losing practice? Large field outings are still not so frequent.

Upon arrival to the troops, our cadets are assigned to the positions of cooks and driver-cooks. Due to outsourcing, there are fewer practices, mainly [cooking] during field exercises. But the self-respecting head of the food service, the commander, is obliged to organize monthly theoretical and practical classes in the unit. For example, when I was in the Kantemirovskaya division, if I’m not mistaken, every Thursday of the third week of the month I conducted classes with the deployment of field baking equipment and field cooking equipment. And all the full-time cooks from the division prepared food in the field.

Now, probably, everything is the same in the troops. This is the only way to support the practice of soldiers.

- By the way, given the introduction of outsourcing: what is the chief of food doing now?

Preparation of mobile documents, planning documents, organization of food quality control, training of junior specialists, maintaining weapons and military equipment in readiness for combat use.

- When preparing food, are the traditions and beliefs of military personnel taken into account?

When planning a menu layout, the head of the food service, in principle, is obliged to delve into [specifics] national team of the military unit.

- Can the chef prepare a dish according to his wishes?

Only if the unit commander approves changes in the food layout.

- Now in stationary canteens, military personnel are given a choice of several dishes for each meal. Is it possible to repeat this diversity in the field?

No. For example, an artillery battalion entered the field. It is given a field kitchen KP-130. What can you cook with it? There are 4 boilers: in one - boiling water, in the second - boiling water for tea, in the third - the first course, borscht, for example, in the fourth - buckwheat porridge. Variety can be ensured by preparing a different dish for the next meal.

- Is it possible to use local products during hostilities?

Products supplied through military warehouses have quality certificates ( which local products do not have). Informally in Chechnya they cooked, for example, meat, but according to the rules this cannot be done.

- In Chechnya, how was the supply of water for cooking ensured?

There were certain sources where water could be collected, and on which engineers worked (Corps of Engineers) , were engaged in cleaning and security. That’s where we collected water; we didn’t take it from a spring somewhere else. They formed a column of battalion "atsepetesheks" (ACPT water carrier), combat guard and forward! - six, eight kilometers away.

- The requirements for providing hot food remain the same: a maximum of 3 days in the field on dry rations, and then must there be hot food?

The order remained practically unchanged: meals on dry rations for no more than 3 days. Then either hot food or a combination.

- What is your personal opinion about modern dry rations such as IRP?

Oh... Of course, when you open the IRP, your eyes may be happy: there’s chewing gum, there’s chocolate, there’s canned fish. It seems great, but... I may have an old upbringing, but I only have one packed lunch [ideas about dry soldering are the same]... Also in the first Chechen... You open a jar of rice porridge, it’s rice porridge, but now... It seems to me that even though it wasn’t as full then as it is now, it still has more calories. More delicious.

- What do they give out instead of cigarettes now?

Previously, they gave out condensed milk, caramel, sugar... Now they accepted correct solution: Give out 20 grams of caramel every day right during breakfast. This is great, the foreman doesn’t have to worry about them, there’s no theft, there’s no need to hand in reports. A fighter came to the canteen, took it, and ate it. If he didn’t eat it in the cafeteria, he put it in his pocket and would eat it later.

- They asked to ask the question: “Is there still a tradition that in the army they cut vegetables for cabbage soup into strips, and in the navy into cubes?”

Soooo, I won’t say this anymore, because I didn’t serve in the navy. But I think the cooking guidelines are the same for everyone. (Takes out a book and flips through it)“Fresh cabbage soup... cut into squares (checkers)... Potatoes and onions are cut into slices, and carrots into small pieces... Borscht... beets are cut into strips...” You can cut it in a different way, and it will be tasty, but we try to ensure that the guys follow the technology.

- I originally came to you to watch the “Field Kitchen” competition. Are they of any real use?

Eat. There must be some kind of interest for us to strive for something? We have an incentive to prepare the team well, the cadets... For example, out of 300 cadets there were 28 willing. Because in 1915 we received iPads as prizes. But, mostly, it is the “conscripts” who show the desire.

- A couple of personal questions, if I may. Why did you choose, at first glance, such a not very heroic option of service - in the rear units?

All my life I wanted to serve in the Marine Corps. At the military medical commission when entering a military school, I was rejected, I still wanted to be a pilot - I was also rejected. They said: “You only serve in the construction battalion!” My eardrum was damaged. I joined the army in 1987 and served a military term in the Strategic Missile Forces. The desire to become an officer did not disappear, from there (from the Strategic Missile Forces) entered the school. Why did you go to the rear? I won’t even say why I chose him... Before being drafted into the army, I worked as a deboner, then as a smoker in sausage shop. Maybe this had some influence... Well, my classmate’s older brother graduated from the Volsk Higher Military School of Logistics. And, in principle, we didn’t know anything special about other schools. Here in the Volskoe rear area - it’s great, they say, you’ll be the head of food production! But what is the chief food officer? After I graduated, I became an assistant to the head of the food service - the head of the canteen. Hellish work: come in the morning to store food, come to eat, your uniform is always covered in fat, you get dirty. You are an officer, and you walk around there, running the canteen. At first it was unusual...

- Do you regret that you chose this path to serve?

No, I don't regret it. I like. Not just the head of the food department, this is the food sector, but I just like serving in the army. Very interesting. Well-mannered, fit in military terms, physically fit, military thinking, you are in demand, busy. I'm happy. Although it seems to me that I would be happy in any position.

In the army, a cook is an important person. Especially at border posts, where you need to feed the border defenders well before joining the squad. On the eve of February 23, TUT.BY correspondents spoke with a conscript cook who is still serving at the Svaryn border post near Pinsk, and with the guys who, after the army, became kitchen masters in civilian life.

“At first, not everything worked out in the kitchen: I might have oversalted it somewhere, the fish might get burnt.”

Anatoly Andrush 22 years old. He graduated from the Pinsk Industrial and Pedagogical College with a degree in furniture production technician.

The guy has been repaying his debt to his homeland for almost nine months, and serves as a cook and defends the border at the Svaryn border post of the Pinsk border detachment - for only three.

- So you don’t have much left! - I encourage the guy.

- Exactly half - another nine months. I like it here.

Anatoly is glad that he ended up at the Svaryn border post; it is equipped with the most modern technology. The cuisine here is not inferior to that of a restaurant. The new building of the Svaryn border post of the Pinsk border detachment was opened less than two years ago - in May 2015.

Anatoly admits that in the first days of his service in the kitchen, not everything worked out: he could over-salt, the fish would burn. Over time I learned everything.

“I try to do everything for the guys so that they have a tasty meal.”

In civilian life, according to Tolya, he loved to cook, which is why he wanted to become a cook.

— When I took a course as a young soldier in the Pinsk border detachment, I had a choice of who to train as a cook or an inspector. As a result, I passed the exams for both specialties, so for two days I manage the kitchen, and for the next one or two I go to the border.

The theory of culinary skills was taught to conscript soldiers in Dzerzhinsk. The guy says that in a month of studying he ran out of 6 notebooks.

— It’s almost like taking a correspondence class during a session: from 8 a.m. to 8 p.m., we studied the theory and wrote notes.

“A good cook has authority among his colleagues”

After the theoretical part, the future cooks were sent to practice in the Pinsk border detachment for two and a half months. Andrush says that at first it was a little difficult: mostly the guys just walked around and listened to their senior colleagues in the workshop.

— Where to cook hot, where to cook cold, how to process certain foods. After a while, the cooks saw who was better and who was worse. It happened that we could be entrusted with the kitchen for the whole day. For example, two people prepare breakfast, another two prepare lunch, and two more prepare dinner. Of course, they cooked under the supervision of the chef.

Anatoly Andrush likes to be a chef. He says that a good cook has authority among his colleagues.

At the border detachment, the soldier was awaiting a practical exam.

— One of us did all the cooking for one day. The cooks no longer helped, but only assessed whether we were following the technology correctly, how we were distributing food, whether we were serving the portions correctly, and so on. Then in Dzerzhinsk they passed a theoretical exam, after which they became cooks of the third category. Then we returned to the detachment again, stayed there for about a week and dispersed to the border outposts. I ended up here, in “Svaryn”.

Apart from Anatoly, at this outpost none of the conscript soldiers go into the kitchen on duty. There are civilian cooks who cook when he goes to the border.

- I have a dream. I want to open a small restaurant and have people dancing there all the time. It would be great if this were our team,” he dreams.

“The guys loved fried potatoes in the evening.”

If Anatoly Andrush is prepared for the defenders of his homeland for another nine months, then Maxim Chertovich And Ivan Batura, who also completed military service in the ranks of border guards, are now in a different status. They are 4th grade cooks and have been feeding Minsk residents at the Friends restaurant for several years.

Today they themselves conduct master classes for future conscript chefs. The guys who had just finished studying theory in Dzerzhinsk came to Minsk to gain experience from practicing chefs.

“No, you’re not cutting it quite right, you need to do it like this,” Maxim commands and helps the soldier.

Maxim recalls his story with a smile.

— When we were still at the KMB, we wore outfits around the canteen and helped the cooks. One day the head of the canteen was late at work, and at that time I was on duty. He saw me cutting cabbage and asked: “Are you a cook?” What should I hide? He said yes (before the army, Maxim worked as a sushi chef. - Note TUT.BY). He invited me to stay and work in the canteen.

The guy admits: he’s glad he became a cook. Like, he was always fed, and his entire service turned into a daily routine around the dining room.

I'm wondering what the most popular daily menu was in the army.

- For breakfast, porridge with tea, lunch is always different - soup and main course. Sometimes there are even cutlets! In the evening, often mashed potatoes with fish.

— I have always loved to cook. And in general, a cook in the army is the most important person.

Maxim has a lot of army stories: he says that “frying potatoes for soldiers is like flowers!”

“It was more fun when at the outpost they asked me to fry pancakes for the holiday.” It was just some kind of holiday, everyone liked them very much, so they said: “That’s it, Maxim, now you’ll fry pancakes for us.” Now they are on the menu.

– I know, I know what you want to ask! We don’t use pearl barley porridge at all! - senior teacher Nikolai Grigorievich Rezchikov began right off the bat, meeting us in the classroom among electric stoves, posters hung on the walls with recipes for dishes like folding pasta and viscous porridge, and a stand with replicas of dishes like those that are popular in Asian eateries.

– What about sandwiches with red caviar? - I retorted, pointing to a plastic dummy with eggs the size of peas.

– These are just examples of how a dish can be prepared and served. Our cadets, having been demobilized, go to work in civilian cafes and restaurants - and they work with great success,” Nikolai Grigorievich responded. And he’s right: if you’ve been taught for six months to cut beets into bars of a strictly prescribed size, and then for another six months you’re chopping a couple of mouthfuls of them every day - the restaurant manager’s cries of “Friday evening, zapara, full planting!” you won't be bothered at all.

Despite the fact that all stationary military units are fed by civilian cooks working under contract, military cooks are still trained in two surviving schools - in Naro-Fominsk, where we were, and in Chita. Military cooks, of course, still have a lot of work to do - during field exercises and maneuvers, in remote regions, and as cooks on ships. The main thing that chefs are taught is to cook quickly, in large quantities and strictly according to a schedule. Senior teacher Rezchikov and his retinue, junior teachers blonde Olga Ivanovna and brunette Tatyana Ivanovna, kept urging the cadets on: “Lunch should be at two o’clock, at two!”

The cadets, dressed in white chef's uniforms and rubber slippers with numbers painted on them - a military replacement for chef's clogs - train for 54 months. The scheme is, in general, the same as in any cooking school. First, the theory, the structure of products, compatibility with each other, types of dishes and their recipes. Then the cadets go down to the laboratory, take knives and smoothly move from cutting their own fingers to cutting carrots into perfect strips and onions into half rings. After which, in fact, the students go to the stoves and prepare simple food prescribed by the rules.

Pearl barley and chaff

Pearl barley (that is, made from whole barley grains) porridge was called “shrapnel”, “bolts” and “bubies” in army jargon. Barley (that is, from crushed barley grains) porridge was known as “cut”, “fraction sixteen” and “kerza”. Due to its cheapness, it was used everywhere in the army and, along with cabbage called “bigus”, stewed until it completely lost its shape, it was considered the most terrible food war curse. Now in the new army nutrition regulations, bigus is completely absent, and pearl barley can only be used as an integral part of other dishes - pickle, for example. Although if you cook it not in water, but in broth, like risotto, you get an incredibly delicious thing - .

Cutting beets with a sharp stick, cooking porridge from bark and pine cones, even just cooking over a fire - alas, they don’t teach all this at the school of military cooks. It is assumed that in any dangerous situations the supply of water, food and diesel fuel (which runs the field kitchen) will function uninterruptedly. But they teach various cooking tricks that allow you to diversify the not very rich diet here and add taste to the main qualities of army food - simplicity and satiety. Olga Ivanovna, for example, actively gesticulating (and desperately arguing with Tatyana Ivanovna) taught the cadets how to prepare the perfect buckwheat porridge:

– First, scatter the buckwheat on the table and sort through it. All dark grains are thrown away. Then pour it into a hot frying pan and fry without oil. Buckwheat will be more crumbly, with a nutty flavor. And finally, when we cook, be sure to add literally one spoon of sugar at the very end in addition to salt. It won't give you any sweetness, but it will work as a flavor enhancer. There will be a miracle, not buckwheat.

Having dealt with the buckwheat, Olga Ivanovna set to work on whitening - a completely forgotten in the civilian world, but still alive in the military world, an absolutely primordial Russian dressing for soups. She poured a couple of tablespoons of flour into the same hot frying pan without oil and began to fry it, stirring regularly until the flour turned creamy. The flour was removed from the heat, three or four spoons of broth from the soup were added to it, and all this splendor was mixed to the consistency of thick sour cream and sent back to the pan with pickle sauce.

And, oddly enough, the army kitchen can teach you how to drink alcohol wisely - if, of course, you are lucky enough to serve on a submarine. The diet of submariners includes daily 100 ml of dry red wine to help the body cope with high blood pressure. Photographer Alexey Yakovlev immediately suggested that these 100 ml could become the subject of a large and complex underground underground business on the boat, but Rezchikov assured that the higher ranks are making sure that everyone drinks what and how they should, on schedule.

Tea with bromine

One of the main army legends, fortunately, is one hundred percent a lie. Pure bromine is too poisonous to add anywhere. Bromine compounds, which were used in psychiatry as a sedative, are also unlikely to help. A soldier who drank such tea would stop reacting not only to women, but to everything that was happening in general, becoming not even cannon fodder, but cannon vegetable. If we are to do anything with such tea, then distribute it to spies to treat enemy fighters. Although such an idea would have failed - all bromine-containing drugs not only have a lot of undesirable side effects, but also monstrously bitter in taste, even the most unscrupulous people would not drink this tea.

Greetings friends! I haven’t written for a long time, because I’m serving in the army, but in the meantime, the hardest time in the service has already passed... without much stress, so I got the Internet and a laptop here (=
I would like to show you a short report from 190 High Schools in Naro-Fominsk, where I trained for 4 months.

The part itself is very small. 1 barracks building housing 3 companies,
The 1st company occupies half of the 1st floor, the 2nd company the second floor, the 3rd company the third floor, the remaining half of the 1st floor Medical post, Officers' dormitory.
Also on the territory there is a Gym, an Educational building, a TTX site (Technical Facilities: field kitchens, etc.), FMH (Field Mechanized Bread Factory),
football and volleyball field, Garage, ChPOK (Cadet tea room or Emergency Assistance to a Hungry Cadet: D)

view from the window of the location of the 2nd training company (parade ground, gym)

By the way, all the asphalt in the part is simply terrible; it has never been changed since the part was built..
Therefore, the passage of the KMB was simply terrible, because of the asphalt in which some of the potholes hurt my legs terribly, the calluses were rubbing even more + new ankle boots ..
When passing by the drill, you don’t really look at your feet.. you stumble.. :(

Teahouse building. (CHPOK)

By the way, 190 VShP borders on part of the Airborne Forces, literally across the fence.
What’s most stupid is that the canteen 190 VShP is located on the territory of the Airborne Forces, from the barracks 190 VShP to the canteen it’s a 1.5-1.7 kilometer walk. It also depends on the sergeant, some took us on foot, some were in combat, it’s a nightmare, in the summer in the heat it’s a drill... back and forth... Well, about the canteen a little later, also in the photo.

Airborne troops love to come to the private security camp 190 VShP, because they have their own corner there and usually there is nothing, airborne soldiers are forbidden to enter the territory of 190 VShP, so they have to buy all sorts of goodies for themselves through the window, creating a very long queue for the cadets of 190 VShP because of this ( :


educational building for practical cooking in stationary conditions.

The educational building is a 3-story building that houses classrooms, educational laboratories, and a bread baking laboratory in the basement; the headquarters and assembly hall are also located in the educational building.


learning Campus. second teaching laboratory for food preparation.

The soldiers' training includes two weeks of food preparation training.
My platoon turned out to be teams of 3 people, 5 tables. \in a certain time you need to prepare a full meal, I, II, III dish + cold appetizer, what you cook is what you eat (:


main staircase. academic building


from the roof of the educational building. view of the TTX site.

At the technical specifications, cadets learn to work with field kitchens and prepare food in them.


from the roof of the educational building. smoking room, obstacle course, garage, then barracks on the top right.


I would rephrase this phrase, but it would be very uncultured xD


TTX site. Below are a couple of kitchens and nozzles, but I have photographed all the field kitchens; if anyone is interested, I will add more upon request.

All kitchen units operate on liquid and solid fuel. (Liquid - Diesel fuel, Solid - Firewood. Each kitchen operates on different nozzles, depending on the type of kitchen)


working nozzle. By the way, in this case the injector is not working correctly! :)


nozzle


Trailed kitchen (KP) 130.


Trailed plate (PP) 170.

On this stove at the 3rd company during training, the nozzle exploded :)

Now PMH. Unfortunately, it was not possible to film the PMH work, because when I was filming there was a planned PMH and all the units were pulled out of the tents :(


COD - 50M2 (Bread-baking complex)


PMH site. Information stands with information on the stages of bread preparation.


The Workshop Tent was dismantled for the duration of the PCB. All equipment has been removed for repairs. In the Tent-Workshop there is a dough mixer, a dough divider, a storage unit of 50 m2, etc.


Dough mixer :)


Tent PMH 0.4

Next we go to the company location. A few photos.


We enter... and oops! 1 The orderly is not sleeping! XD


And the other orderly CPU (central aisle) removes! :D Ah, the company duty officer is fast asleep! xD

PS: The location is general, only division into platoons, no cockpits :(


Evening verification of personnel.

We move to the dining room. He took off in his outfit.


Hall for eating.


Washing.

Hot shop.


And a cold shop.
That's all! Thank you for reading/watching.

Yes, the photos are soapy and in the corners and some completely. This is due to the fact that I only had a wide-angle and it is broken, it does not take pictures as it should.

By the way, 190 Military School of Cooks was disbanded on January 9th. What will happen to her is unknown. The soldiers were almost scattered among other military units