Award-winning Army chefs

Waimarino Bulletin, Volume 5, Issue 15, 8 September 1987, Page 7

Award-winning Army chefs

Waiouru's Army chefs have excelled themselves in the recent Salon Culinaire competition held in Wellington. The Army was represented in 18 sections of the competition achieving eight gold, three silver and six bronze medals over the two-day competition. Teams from Waiouru competed for the Maggi Cup, the Nestle Stewarding Trophy and Inter-technical Trophy, while individuals entered in practical and static competitions. The Army regained the coveted Maggi Cup - a hotly contested prize within the services - from the Navy. Army teams held the cup five years running, prior to last year when they lost it to the Navy.

The winning menu consisted of Cream Solferino, Fillet of Terakihi Grenobloise, Lamb Cutlets Clamart, Duchess Potato, Cauliflower Polonaise, Fresh Garden Vegetables and Lemon Meringue Pie, with the cold display item being a Chicken Galantine. Chefs at Waiouru also enjoyed success in the InterTechnical competition, bringing home a gold medal. Teams were comprised of four members under the age of 21 who were required to produce four practical dishes, in allocated times, as individuals. Marks were then aggregated to give a team total. Individual gold medals were won in various categories, including Decorated Poultry/Feathered Game, Decorated White Fish, Table de Honneur and the Professor Memorial Trophy

prize. A gold medal was also won in the Team Buffet section. Sergeant Brice Gordon walked away with the prestigious Blue Seal Chef Supreme award after a tough competition against eight other senior chefs. Sergeant Gordon created his prize-winning threecourse meal in under three hours. The original menu consisted of Leek and Mussel Tart with Saffron Sauce as entree; Venison stuffed with Pear and Ginger Farci and Blueberry/Orange Sauce; 'Chocolate Heartbreak' - Chocolate and Vanilla Bavarois with Raspberry Coulis and heart-shaped wafer biscuits. Instructor W.O.l lan MacLennan described the competition as highly successful, clearly showing the capabilities of Waiouru's catering personnel.