World famous chef Anton Edelmann served up sage advice to the Army's apprentice cooks at their training centre in Aldershot this week.

Mr Edelmann visited the Defence Food Services School at St Omer Barracks, Aldershot, to see how young soldiers are turned into some of the hardest working chefs in the world.

During his visit to the school, Mr Edelmann went on a tour of the school's facilities and gave a presentation before meeting with some of the students working in the kitchen.

It is well known that an Army marches on its stomach so training at the school prepares the young chefs not only to cook meals but also to develop interesting and varied recipes using ingredients supplied in Army ration packs.

After an intensive course at the school, the soldiers from the Royal Logistic Corps are either posted to units across the British Army, on operations abroad or at Army bases across the UK. Army chefs currently on Operation Telic in Iraq have to cater for the needs of hundreds of troops in a country whose outside temperature exceeds 50 degrees.

After an apprenticeship in Germany, Anton came to London and enjoyed a meteoric rise through the echelons of the cooking world, taking in such illustrious establishments as The Dorchester, Inter-Continental and Grosvenor House, before accepting his post as Maitre Chef des Cuisines at The Savoy in 1982.