§ 31. Lieutenant-Colonel Sir Thomas Mooreasked the Secretary of State for war, what steps he is taking to secure more and better cooks for the Army?
§ Captain MargessonEvery unit has its own cooks, the number depending on the number of men in the unit. These cooks are trained by experts at schools of cookery and cookery training centres, of which there are now 112 as against 4 at the beginning of the war, and more are to be added, as necessary. The output from these establishments is now between 3,500 and 4,000 cooks a month.
§ Sir T. MooreIn developing this scheme, will my right hon. and gallant Friend bear in mind that it is not quantity of food that makes a soldier happy 350 and contented and keeps him in good health, but palatable, wholesome and well-cooked meals?
§ Captain MargessonI am aware of that, and that is why we have introduced these training centres, so as to get better cooking.
§ Sir T. MooreWill my right hon. and gallant Friend also bear in mind the large number of cooks now on the labour market through the bombing and destruction and bankruptcy of hotels during the last 12 months, and will he consider drawing on this supply of good cooks?
§ Sir Francis FremantleWill my right hon. and gallant Friend see that the cooks understand a little better how to thaw chilled meat?