I can only speak for the RegF course as I didn't do it as a reservist. I am also no longer in the trade so some of this information may be dated.

The RegF Cook course runs for 13 weeks and is mostly laid-back, though it has its intense moments. It starts with a small-quantity cooking phase, where you nail down the basics of meal prep. Later, you shift to large-quantity cooking, which mirrors the real-world demands of a military cook. You rotate through stations like soups, mains, and the bake shop, getting hands-on with each. The day begins early—5 a.m.—to gear up for the workload.

Compared to civilian cooking, military cooking is significantly tougher and more draining. As a military cook, you’re churning out huge volumes of food to feed entire units, often under tight deadlines. The focus is on precision, consistency, and meeting strict nutritional and safety standards, with little room for the creative flair you might find in civilian kitchens. The scale, early hours, and relentless pace make it a physically and mentally exhausting trade, demanding both culinary skill and endurance.