The Oberon Class Submariner Chef must endure the hardship and demands of satisfying a crew of some seventy tired and hungry sailors three times a day, from a space no larger than small garden shed. The unrelenting tossing of a submarine on the surface, the angles of a submarine underwater, make it a significant challenge. Added to this, the submarine environment limits the holding of fresh produce, therefore the skills and creativity of the Chefs is essential to provide the expectations of the crew and usually morale. This book serves to keep alive the legacy of the many submariner Chefs who have served our country. Those who follow them will carry on the traditions, pride, and values of the Royal Australian Navy.
