The chef runs the camp kitchen. This person doesn't do all the cooking - they ensure that there are sufficient supplies for the whole campaign, ensure that all required equipment is repaired, clean and safe.
Iron knives, wooden butter knives, bowls, trenchers, spoons, bodkins
bread-making equipment; kneading board, starter jar, oven
light stacking boxes
Tinder box, flint and steel
dried firewood/charcoal/old embers for low-smoke cooking
Big basin for washing dishes in. Horsetails.
fire-ash for mixing with fat to make soap.
Firebox, tripod, cauldrons, skillet/griddle (see Anvil Art)
Large knives, flesh hook, chopping boards, manipulators
Oats for oatcakes/porridge
Cold-cuts (refrigerated cured meats, cheese, bread, fruit)
Herbs for flavouring
Dried fish (decoration only, it tastes horrific)
Food pickled in fermented whey
Sausage making (and perhaps try fermented sausages?)
Purple carrots, mushrooms, mix of different sized eggs (everything from 'sea birds' to geese)
Watercress (Norman's thought the Irish ate Shamrock, they ate so much of it, oldest vegetable known to be consumed by humans)