Navy service judged five star

RAN cooks and stewards from HMAS Kuttabul and HMAS Watson, recently won silver and bronze at the Salon Culinaire Restaurant of Champions competition at Darling Harbour.

The combined team triumphed over some exceptionally strong competition from within the hospitality industry, outperforming teams from many of Sydney’s five star hotels.

The Salon Culinaire competition, held as part of the Australian Culinary Foundation’s 30th International Catering Trade Fair, required teams from within the hospitality industry to prepare and serve a three-course meal for 52 diners, starting with a bare kitchen.

Judging was based on food preparation, composition, presentation, serving, taste and cleanliness.

The Navy team consisted of LSCK Andrea Ruffy, LSCK Scott Clarke, ABCK Rebecca Nelson, ABSTD Faith McDonald, ABSTD Nick Montagu and SMNSTD Karen Pankhurst (HMAS Kuttabul) and POCK Wayne Clarke, LSSTD Raelene Bretherton, LSSTD Scott Hovey and SMNSTD Kate Dennis (HMAS Watson).

The stewards won a silver medal and the cooks bronze. LSSTD Raelene Bretherton received a Front of House encouragement award for her efforts as Maitre D’hotel.

“It was a great feeling to beat teams from prestigious hotels like the Park Royal and Four Seasons Sheraton,” said POCK Clarke.

CAPT Peter Murray, CO of HMAS Watson and Training Authority - Maritime Warfare, praised the success of his wardroom staff.

“The teams’ skills and awards are a direct reflection of the excellent work they perform on a day to day basis in the wardroom, where their pleasant and professional approach to life make them a pleasure to work with,” he said.

“It has all been a positive learning experience and we’re looking forward to next year and aiming for a gold medal,” said POCK Clarke.

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