Now in its 24th year, EJC 2025 is the biennial event that allows chefs and caterers of the British Armed Services to compete in a wide range of culinary classes, with a firm emphasis on operational catering.
The aim is to both challenge service personnel and to demonstrate the ways in which military caterers can support operational commanders, and in so doing how they contribute to the ‘morale component of fighting power’.
Harnessing the professional rivalry between the three services, EJC provides a unique opportunity for Royal Navy, Army, and Royal Air Force personnel to participate in a competition that further develops their culinary skills, nurtures pride in professional achievement and builds team spirit.
Ultimately, the competition is for the ultimate benefit of the Armed Forces as a whole. Those attending will have the opportunity to watch catering personnel of the British Armed Forces in action - many of whom will be in this highly competitive environment for the first time.
Not only that, but there also the chance to meet the exhibitors, some of whom supply equipment, services or food to the Armed Forces. The competition includes a variety of live classes, ranging from the Inter-Service Junior Chef of the Year to the Inter-Services Open Cook and Serve.
Classes have Junior, Senior and Open Categories in a range of disciplines. The Practical Theatre competitions demonstrate the diversity of modern-day military feeding.
Always of great interest is the Defence Field Cookery Challenge on the first day. Using the Operational Field Catering System military chefs prepare, cook, and serve a two-course meal for 20 covers, suitable for a given operational scenario, from two boxes of Operational Ration Packs and a list of extra ingredients as directed by the Chairman of Judges.
There is also the Defence Engagement Challenge on the second day where military chefs prepare, cook, and serve food items suitable to be served at a Defence Engagement for 36 covers.
The skill and enthusiasm of the service chefs as they compete against each other also serves to highlight the complete professionalism of Armed Forces caterers.
They will be judged by a team of 43 judges, who are all experts in their own field. They are led this year by Shaun Collins-Lindsay, the chef-manager at Farnborough Hill School and a former major in the British Army who also headed the Combined Services Culinary Arts Team.
Those working in the public sector catering industry can register to attend the event for free.