Sergeant Lance Rennie, Military Master Chef, interviewed by Stephanie Boyle at ISAF Headquarters, Kabul

Sergeant Rennie discusses several aspects of his role as Military Master Chef at ISAF Headquarters. This involves working with the contract supplier for kitchen work, Supreme Kitchen, to ensure that contract terms for food delivery, especially in terms of nutritional standards, is met. Chef Rennie talks also about the process for recruitment to the position of Military Chef; his six month deployment to Kabul; working with NATO staff; comparison of working with multinational staff to working at home in Australia; chain of command and administrative duties, including invoicing and monitoring budget constraints for different countries; managing potential infrastructure issues and hazards; significance of managing the mess for the base of General Petraeus, Commander ISAF Forces; receiving, responding to and considering feedback from diners; consideration of different cultures' dietary preferences; supply issues and cost of air supply of food stuffs; the importance of food for good morale on base; special event menus for all occasions including national holidays of other countries; Romanian Day menu; working with a nutrionist to design daily menus; number of diners and large food ordering; enlistment and early training with the RAAF, including basic cook training; previous deployments including working with the Canadian forces at UAE; wife, family and support networks at home; the value of having the opportunity to represent the Australian Defence Force in the ISAF Headquarters especially as a Chef, which is usually a "hidden" occupation.