Look what’s cooking

Aircraftman Peter Schymko prepares a delicious-looking meal during the Catering Work Skills Competition at RAAF Base Williamtown. Photos by CPL Mark Eaton

SSDS Site Manager Steve Hall with the winners, (back) Aircraftwoman Georgie Ferris, Aircraftman Chris Paxton, Aircratman Damien Miosge, (front) Corporal Kyle Mitchell and Aircratman Pete Molloy.

TOO many cooks don’t spoil the broth – they actually produce an interesting competition.

That was the case at RAAF Base Williamtown when the Airmen’s Mess hosted a Catering Work Skills Competition involving No. 381 Expeditionary Combat Support Squadron cooks, SERCO Sodexho (SSDS) stewards, and Corporate Support and Infrastructure - Central and Northern NSW contract management.

The purpose of the competition was to assess the competency skills of aircraftmen cooks and SSDS stewards in producing and serving a meal under pressure, using locally available ingredients and equipment, and within a specified time frame.

To make the competition more interesting, the teams were limited to using a box of ingredients chosen by SSDS Executive Chef Mark Lee, who conceived the idea for the event.

All competitors worked a regular early shift (0500hrs-1400hrs) in their respective messes before the competition.

Once assembled in the Airmen’s Mess, the cooks were briefed, divided into teams, given their box of ingredients and set to work.

Each team of cooks produced one dish that would be served as part of a three-course meal (entrée, main and sweets).

As each team determined which recipe best suited their box of ingredients, they were required to brief the stewards who arranged the appropriate table settings, welcomed the guests and announced each course to the diners.

The meal was presented by the SSDS stewarding staff and each course evaluated by the diners for taste, portion size, garnish and the level of service provided by the stewards.

Fourteen AC cooks, three corporal cooks, three SSDS stewards participated in the competition, judged by 10 diners.

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