- Mission leader
- Sgt Fabian Kozelsky
- Deputy leader
- Cpl Anthony Jolidon
- Civil protection personnel deployed
- 6
- Maximum number of personnel deployed simultaneously
- 4 (two at weekends)
- Number of vehicles used
- 1
Entry into service at 800 at Valavran and release around 1600, once all the kitchen equipment had been cleaned and any preparations for the next day made. Note that Fabian started earlier in order to collect the vehicle dedicated to the kitchen in Colombières.
The errands were carried out every afternoon, with some exceptions.
Hunt for bargains
The choice of menus was made almost on a daily basis, depending on the products in stock in store. Confidence in the qualities of the chef allowed him to be given complete freedom. This allowed him to produce diverse, quality cuisine at a lower cost. The entire troop was able to enjoy meals of unparalleled quality.
By seeking to find the right balance between high and low end, the chef was able to meet expectations, while saving money. For example, at the beginning of May, the troop enjoyed spareribs or, on several occasions, kebabs. Dishes that could never have been offered without the 50% discount unearthed by the chef.
It was also necessary to respond to the specific requests of civil protection personnel. For example, civil protection personnel summoned for the Pharmacy mission first asked for sandwiches. They had different ones every day, cooked at ORPC Valavran. Then they suggested salads. They also had different ones every day, always cooked at ORPC Valavran.
A difficulty: The chef was the only professional in the field, apart from his assistant, trained in pastry making. It was therefore necessary to juggle with the capacities, qualities and difficulties of each person made available.
Masks and gloves
In addition to strict sanitary measures specific to normal cooking, it was also necessary to use face masks. The quantity of gloves used was also 50% higher than normal. It was also necessary to strictly prohibit access to the kitchen to people outside the kitchen. This was not always the case.
Chef Fabian traveled on business for four years, which allowed him to gain extensive experience in large-volume, quality cuisine around the world. This was recognized to the greatest happiness of all.
Some figures: For two weeks (April 15-29), some 6,600 francs of food for 80-90 meals per day. As an indication, approximately 40,000 francs of meal budget from 04.03.2020 to 29.04.2020.
Cook everything in Valavran
Note that the change of premises used by ORPC Valavran could not be done without consulting the kitchen. During the departure to Colombières, the moving of the kitchen with the troop was discussed. Trip refused by the chef because everything was ready and well-established in Valavran. This generated transportation needs, which were negligible compared to the comfort of staying in Valavran. The same goes for traveling to the Versoix parish center. As of 14.05.2020, more than 2100 meals had been served.
