ARMY CHEF: FROM THE BATTLEFIELD TO THE CULINARY WORLD

JASIN, Oct 17 (Bernama) -- Behind the green camouflage uniform, often associated with discipline and strength, lies a surprising world of artistry and flavour — the realm of army chefs.

For the Malaysian Army’s (TDM) culinary corps, the kitchen is more than a place to prepare food. It is a training ground that hones agility, creativity and the fighting spirit — where every fruit carving, ice sculpture and plated dish reflects not only skill, but also the pride and honour of the force.

According to Culinary Branch instructor SSgt Muhammad Azrin Mansur, his career as a chef at the Royal Service Corps Training Centre (PULMAT) has opened doors for him to explore a wide range of skills not offered in civilian kitchens.

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"As an army chef, we don't just cook meals or bake cakes. We learn everything — from fruit carving, ice sculpting, bread and pastry-making to preparing formal banquets. What makes it even more special is mastering the intricate art of butter carving, which demands precision and patience — qualities that mirror life in the Armed Forces.

"It’s quite different from hotel or fine-dining kitchens, where chefs tend to specialise in one area," he told Bernama when met at the Melaka MADANI Rakyat Programme (PMR) 2025 at the Merlimau Polytechnic here today.

With over 12 years of experience in the field under the Malaysian Armed Forces (MAF), Muhammad Azrin said that every personnel selected for culinary service undergoes specialised training — from basic level up to the chef de partie stage — and is also taught food service and catering management.

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"We are the backbone of every official event organised by the MAF, including formal dinners involving the top brass of the armed forces.

"We cook, serve and manage the entire event, doing everything ourselves. Every time there is an official event, no matter in Kuala Lumpur, Kuantan or Melaka, we will be deployed," he said.

Meanwhile, he said being a military chef is not just a guaranteed, stable career with a fixed salary but a lifelong set of culinary and organisational skills.

"Many former military chefs now run their own restaurants or have become professional chefs in renowned hotels. When we retire, we don't hang up our aprons but we continue our journey in the culinary world," he said.

-- BERNAMA