Ian cooks up a storm in a war zone

Today soldiers from across 1 (UK) Armoured Division took part in  Exercise  Rhino Caterer 2011 which is aimed at stimulating interest in field cookery, practice military skills and test the, knowledge and nerve of the military chef under difficult conditions. ''Pictured: ''Crown Copyright:2011 British Crown Copyright.' This image may be used for current news purposes only. It may not be used, reproduced or transmitted for any other purpose without obtaining a copyright license available from MOD, Crown Copyright Unit. Ipr.cc@dpa.mod.uk
Today soldiers from across 1 (UK) Armoured Division took part in Exercise Rhino Caterer 2011 which is aimed at stimulating interest in field cookery, practice military skills and test the, knowledge and nerve of the military chef under difficult conditions. ''Pictured: ''Crown Copyright:2011 British Crown Copyright.' This image may be used for current news purposes only. It may not be used, reproduced or transmitted for any other purpose without obtaining a copyright license available from MOD, Crown Copyright Unit. Ipr.cc@dpa.mod.uk
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NAPOLEON would have been happy with Corporal Ian Cuzner.

The infamous French military leader once said that an army ‘marches on its stomach’ and, as an Army chef, Cpl Cuzner is making sure that they keep on marching.

The 31-year-old Thetford soldier showed his cooking mettle by whipping up a buffet-style meal for 20 Afghan villagers as part of Exercise Rhino Caterer, in Germany, last week.

Overseen by celebrity chef Simon Rimmer, the former Charles Burrell High School student said being a soldier and a cook had gone hand in hand for him.

“I took a catering course at college and really enjoyed it and knew that it was something I wanted to pursue, but I also wanted to join the Army, so this way I can do both,” he said.

Far from a gourmet affair, the cooks were asked to create a two-course meal using rations including lamb, chicken, rabbit, aubergine, pomegranate, pears and tomatoes – with nothing more than a hole in the ground and a few planks of wood.

Cpl Cuzner added: “Improvised cooking is a lot of fun, this is the first time since 1999 that I have done something like this, you need to get it right.”