Long before the Royal Logistic Corps and the Army Catering Corps, feeding in the Army was carried out by personnel identified in Regiments. Over time a number of prominent individuals helped to professionalise food services leading the way to the creation of the ACC.

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Alexis Soyer and Sir Isidore Salmon being the most widely known.

But before this happened training for the band of & #39;voluntold& #39; cooks was carried out by volunteers. One lady in particular, Fanny Marion Higgens from New Zealand, has an incredible story to tell.

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She set up the Army School of Cookery in Army School of Cookery in Alexandria, Egypt 1915-18.

Fanny Higgens was a truly remarkable individual, for me her name should be remembered today as a pioneer in the face of naysayers and prejudice.

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Her amazing story, and the story of the school she set up, can be found at the following link - it is well worth the read. https://abs.twimg.com/emoji/v2/... draggable="false" alt="😊" title="Smiling face with smiling eyes" aria-label="Emoji: Smiling face with smiling eyes">https://abs.twimg.com/emoji/v2/... draggable="false" alt="👍" title="Thumbs up" aria-label="Emoji: Thumbs up">

https://bit.ly/2WhrBRD 

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https://bit.ly/2WhrBRD&q... href="https://twitter.com/RHQ_The_RLC">@RHQ_The_RLC @BritishArmy @DCLPA_HQ @DefenceHQ #chef #armychef