Army chefs battle in kitchen

Ruapehu Bulletin, Volume 10, Issue 446, 28 July 1992, Page 3

Army chefs battle in kitchen

BYJANSAVELL Army chefs from all around the country gathered in Waiouru last week to compete in the Roy Smith Memorial Trophy competition. From each camp a team of six - two stewards and four chefs - were selected to compete in the annual event. Participants were judged in three categories; front-of-house for stewards, kitchen work and larder for chefs. "We're looking at their methods of preparation, hygiene and general professional practice," explained Capt Murray Ross, S03 Catering for Support Command and one of the guest judges. Preparation for the meal was done on Wednesday with actual kitchen work for the luncheon starting at 8.15am on Thursday. Contestants served minestrone soup, croquette potatoes, buttered turned carrots, stuffed tomatoes and tornados bearnaise to 15 guests and three judges. The meal was completed with Jamaican poached pears in Amaretto sauce with coffee and cheeseboard to follow. "There is a trend in the messes to move away from cafeteria food," Capt Ross said.

"Wellington Regional Support Unit provides an a la carte menu in the combined officers and senior NCO's mess. We want the food to be both attractive and enjoyable". The South Island team showed just how attractive and enjoyable food can be. Stewards LCpl Nicola Darby and Dvr Craig Trim won the Dave Murray Cup for best steward. LCpl Glen Kerr and Dvr Kieren Stack won the Murray Ross Cup for best kitchen team and the full team which included LCpl Daryl Collier and Dvr Christian Carpenter walked away with the Roy Smith Memorial TrOphy for the best overall team in the competition. Papakura chefs LCpl Davis Jones and Dvr Hamish MacKenzie eamed the Northem Regional Support Unit the Harvey Bourne Cup for the best larder team. The Roy Smith Memorial Trophy is starting point for junior chefs. Competition organizer, WOl Paul Bradley also sees it as an opportunity for the junior members of the corps to get together and exchange experiences. Judges came from the Army, Navy and Air Force. Stewards were judged by Mr Gundessen, F/Sgt Conochie and CPO Sutton. Kitchen work was judged by W02 Paul, SSgt Hodge and Sgt Fyfe (all from STC). Capt Ross, F/Sgt Shepherd and SSgt Cox judged the food.