9 June 2025
Sailing through oceans deep beneath the waves, where it’s cold and confined, it’s often a simple, warm meal that brings submariners a sense of home.
To cater for a crew of 60 – and do it well – is a true skill, one that Leading Seaman Sara of HMAS Dechaineux was recognised for in the King’s Birthday Honours, receiving the Conspicuous Service Medal.
In charge of two other chefs, she works in a compact galley, cooking with just four burners, a grill and two ovens.
“When you're at sea, a lot of the simple joys are stripped away. You can't go for a walk or get fresh air, so people really turn to food for comfort,” Leading Seaman Sara said.
“And when you put effort into the meal, it just makes everyone so happy.”
Some of her most popular meals are red duck curry and lasagne, but she said it was the classic home-style cooking that the crew loved most.
“I think they chase a lot of nostalgia at sea,” Leading Seaman Sara said.
She said seagoing chefs worked independently at sea, which meant that if someone was inclined, they could get away with doing less.
But that’s the opposite of Leading Seaman Sara’s work ethic and commitment to the crew.
If she has a spare 30 minutes, instead of taking that for herself, she would use the time to improve the standard of the food.
“Because you’re living so closely with the crew, they become your friends,” Leading Seaman Sara said.
“You just want to feed them well. You want them excited for meal time.”
Surprised by the award, she initially thought the email was a phishing scam.
Her first reaction was, “I’m not clicking on that”.
“I don’t really see it as an individual award for myself. I think it’s more a reflection of everyone who’s helped and supported me along the way,” she said.
She is especially grateful for the support of her partner and family, as well as those who taught her and worked alongside her at the start of her career.
