Big ap­petites at po­lice col­lege


It’s not just an army that marches on it’s stom­ach if the Royal Po­lice Col­lege kitchen is any­thing to go by.

Three times a day, up to 450 staff, cops and re­cruits form a thin blue line and file into the mess hall to fuel up for their crime fight­ing, study­ing and phys­i­cal train­ing.

Meals in­clude pulled pork, Viet­namese beef open sand­wiches and a salad bar of­fers three cold meats, four salad choices and fresh fruit.

The healthy fare is a far cry from the pies, hot dogs and chips that used to be dished up when kitchen man­ager Angela Wong first worked at the col­lege.

‘‘When I started here 27 years ago the re­cruit’s palate was lim­ited to meat and veges for both lunch and din­ner and they al­ways had pudding.

‘‘There’s been a dra­matic change in our food be­cause our re­cruits are a lot more eth­ni­cally di­verse and the food has to re­flect that.’’

Now all food was halal cer­ti­fied and the most pop­u­lar menu items were but­ter chicken and pulled pork, she said.

The day starts at 6am for the kitchen staff who work in three shifts and a ‘‘mon­ster ma­chine’’ does the dishes so the re­cruits don’t have to.

With 40 loaves of bread and 200 litres of milk used daily, plan­ning was key when it came to or­der­ing food, Wong said. ’’It’s a well oiled ma­chine ... as long as the lunch lines flow smoothly it goes well.’’

Those out on the beat don’t miss out on their meals, with packed lunches sent out with them.

San­dra McGill started cook­ing at the col­lege three years ago and said she had per­fected her wel­come speech.

‘‘I tell them we’re fa­mous for our food so you have to be care­ful, some peo­ple come and put on 20kg.’’

De­tec­tive In­spec­tor Craig Scott said the food was health­ier than when he was a re­cruit in the 1980s.

‘‘I think I put on 8kgs in five months when I trained here,’’ Scott said.

‘‘I used to dread Fri­days, it was a smor­gas­bord with fish bites, chips and cut up sausages. Now I like the pulled pork.’’

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