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Culinary class
By John Martin
Volume 50, No. 16, September 06, 2007 |
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If you never considered that preparing food was a team activity, think again. A Navy team of eight representing Sydney Central is in training for the Restaurant of Champions event at the Sydney Fine Foods Exhibition at Darling Harbour this month.
The team qualified for the berth by winning the Defence Catering Excellence Awards at Endeavour House at Coogee in Sydney in August.
They were understandably happy – but after less than two weeks’ rest, it was time to go back to work for an even tougher assignment, according to WOCK Col MacKenzie, the Regional Catering Liaison Officer.
“They’ve got to refine their skills again and again to get them down pat,” WOCK MacKenzie said. “It will be the same thing, but on a larger scale.”
This is where teamwork comes into it.
The winning team at the Defence Awards comprised ABCK Shaun James, LSCK Jarod Bailey, ABCK Kurt Gallagher, SMNCK Scott Ashton, LSSTD Judy Davis, ABSTD Kellie Honess, ABSTD Sam Cox and ABSTD Sonia Leon Sepulveda. With four personnel working front of house and four back of house, they have to work together.
“They had to come up with the menus, they had to come up with costings, they had to come up with service, they had to come up with themes. It was a combined effort by a lot of people,” WOCK MacKenzie said.
The competition was judged by the members of the Australian Culinary Federation.
The Navy was up against other teams from ESS Contracted Services, and RAAF combined with Serco Sodexho members from Richmond and Willamtown Bases.
WOCK MacKenzie co-ordinated the back of house activities, and CPO Anita van der Meer, the Assistant Regional Catering Liaison Officer, the front of house.
On Tuesday, August 21, the contestants started work at 8am to prepare a buffet starting 5.30pm for dozens of residents at Endeavour House who ate particularly well that night.
On Wednesday, August 22, their task was to prepare a sit-down luncheon for more than 200 Defence and contracted personnel and their guests from all over Australia. They started work at 7am and served lunch at 12.30pm.
Obviously, it was a winning meal.
The Restaurant of Champions is on from September 24 to 27, so they better get cracking … er, cooking. |
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FINISHING TOUCH: Able Seaman Steward Kellie Honess during the Catering Excellence Awards at Endeavour House.
Photos: ABPH Andrew Black |
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PRECISION: Leading Seaman Steward Judy Davis checks the table measurements for the final touches to the competition.
Photos: ABPH Andrew Black |
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PASTRY BAKE: Seaman Cook Scott Ashton puts some wafers for his dessert into the oven.
Photos: ABPH Andrew Black
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LAYING IT OUT: Able Seaman Steward Sonia Leon Sepulveda prepares the dining tables for the competiton.
Photos: ABPH Andrew Black
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EL VINO: Able Seaman Steward Sam Cox opens a bottle of wine for one of the functions.
Photos: ABPH Andrew Black
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IMMACULATE: Able Seaman Cook Shaun James gives a final check of the parts of the main dish in the competition.
Photos: ABPH Andrew Black |
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THE WINNING TEAM: (L-R) ABCK Shaun James,LSCK Jarod Bailey, ABCK Kurt Gallagher, SMNCK Scott Ashton, LSSTD Judy Davis, ABSTD Kellie Honess, ABSTD Sam Cox and ABSTD Sonia Leon Sepulveda.
Photos: ABPH Andrew Black |
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CLOSE EYE: Judging staff watches SMNCK Scott Ashton as he puts the final touches on dessert.
Photos: ABPH Andrew Black |
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PREPARATION: Leading Seaman Cook Jarod Bailey working with some asparagus for the main dish of the competition.
Photos: ABPH Andrew Black |
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