|
| |
Tindal chefs’ zesty win
By Andrew Stackpool
Volume 49, No. 16, September 06, 2007 |
| |
|
 |
|
GOLDEN BOYS: LAC Peter Janes (left) and LAC Brad Tellam whipped up a storm in the Nestlé NT cooking competition in Darwin to take first place (see winning menu below). The pair will now represent the NT in the national competition in Sydney with the winners gaining a spot in the world title “Salon Culinaire” in Germany.
Photo by SGT Mark Eaton |
|
Two RAAF Base Tindal chefs were recently ‘tasted’ by their culinary peers and judged first class.
LAC Peter Janes and LAC Brad Tellam from 322ECSS catering section represented the Air Force in the Northern Territory Nestlé national cooking competition and walked away proudly with first place.
The event, held in Darwin, was part of the Golden Chef’s Hat Award cooking competition organised by Nestlé.
Both members will now represent the NT in the national competition in Sydney, with the winners gaining the opportunity to compete in the prestigious international “Salon Culinaire” in Germany.
LAC Tellam said he and LAC Janes were delighted with their achievement.
“It was the first time for myself [competing] in the event,” he said. “It was a good experience coping with the pressure of having to perform under the constant scrutiny of the judges. The experience of working in that environment gave me the ability to see for myself what I had learnt in my Air Force career, and I’m looking forward to Sydney to better my knowledge.”
LAC Janes agreed. “After competing last year as team assistant in the runner-up team, winning the award this year as team leader was a great honour and a proud moment, not only for me but also for my family and colleagues at 322ECSS,” he said.
“We felt that not only did we achieve something great [for ourselves] but brought credit to the Air Force as well.
“We are now preparing and training hard for the finals in Sydney with the support and help of our NCOs and the catering section.”
“We are very proud of their achievements,” said SQNLDR Christine Fay, the senior catering officer for Air Force.
322ECSS FSGT Messing Services, FSGT Lyn Brown, said the bars were placed very high in the national finals in Sydney.
“Only absolute attention to every detail will win [in the finals],” FSGT Brown said.
“To win on the day, the team members will need to dress to perfection, have clean, sharp tools, apply creative thinking, demonstrate correct technical application, compete as an organised team, demonstrate systematic and clean preparation and present quality menus and dishes.”
She said the event is called a ‘mystery box’ as a number of ingredients, including the types of meats and vegetables, are unknown.
However: “They do know which Nestlé products they are to use,” she said.
The competitors have to submit an original recipe using Nestlé products and write a brief on their career aspirations.
| Tasty triumph |
Entrée
Roast Soul Roulade Salad with chilled Zesty Pineapple Salsa
Roast soul fillet roulade rolled in an exotic blend of fresh herbs and spices laid on a bed of mesculin lettuce and topped with a zesty pineapple sauce.
Main Course
Dijon Encrusted Pork Loin with Port and Basil Jus
Dijon encrusted pork loin laid on a bed of wilted baby spinach and garlic pumpkin mash finished with a port and basil jus.
Sweet course
Brandy Caramel and Pawpaw Two-tone Chocolate Baskets
Two-tone chocolate baskets filled with pawpaw and brandy-infused caramel. |
|
| |
|
