Major On Parade with the Navy at Exercise Joint Caterer 2016
Once again this year the three arms of the Military came together, front of house and behind the stoves, to do culinary battle for their chance to win the all coveted Champion’s Trophy in Exercise Joint Caterer 2016. Official sponsors of the Naval Service Culinary Arts Team (NSCAT), Major were on-hand to lend support on Navy Day.
Pride, professionalism, and teamwork are the three words that would most certainly spring to the mind of anyone with the pleasure of witnessing the annual British Armed Forces culinary competition. Located at the Defense Capability Centre in Shrivenham, the annual three-day event which took place on the 11th-13th October, once again saw the Navy, Army and RAF cook-off and serve against their counterparts in various live and static classes. An exciting and dynamic event to be party to, the competition not only serves to demonstrate and hone the culinary aptitude and skills of the chefs and stewards in the services but equally functions as a great team building exercise.
Amidst the buzz and cheers of support for fellow servicemen, Geoff Acott MBE, Chairman of the Judges, Vice President of the Craft Guild of Chefs and Trust Manager of the Army Catering Trust, explained to us how the competition is “the one time that Military Caterers get the opportunity to demonstrate their level of expertise, not only to the military but with the involvement of civilian judges and TV chefs alike, to the wider public as well. The Military Chefs, Caterers and Stewards are normally working under very difficult conditions in operational roles, and whilst they have high levels of ability and no one ever doubts this ability to deliver out in the field, this competition gives them the opportunity to put on show the skills they possess. Skills they will be able to take forward for future employment even after their time in the service is over.”
As Acott went on to explain, there is a very strong social element to the competition. ”During their initial training, many of the chefs make strong bonds with their fellow trainees, who they might not see again once they are out in the field. Due to the nature of the job, they tend to work in smaller units and in vastly different locations. However, this real sense of loyalty to their base family, the catering family, is retained. The competition is a moment to reunite as well as an opportunity to learn new skills and receive invaluable feedback from the judges.”
Furthermore, with the management of the Combined Services Culinary Arts team on the look out to draft in Chefs to represent the Armed forces on an international and national level, an added level of motivation to stand out and perform is felt across the board.
No more so was this apparent than in the Navy Parade de Chef, whose calm cool and collected service led them to victory in the class this year. Not only were the team of five chefs and two commis under pressure to prepare, cook and serve the requisite 3-course meal for 84 covers, but were literally put in the firing line when an alarm was set off and the building had to be evacuated shortly before service. Running a very tight ship and keeping his team to task, Stevie Stowkoe and his young brigade of chefs went on to win a very merited best-in-class.
The Navy Team Director, First Officer Pat Prunty, could not have been prouder. “Not only did the Navy Parade de Chef team receive the best marks in 11 years, scoring almost 100%, even with the fire alarms going off, NSCAT were awarded 7 Gold medals, 21 Silver medals, 41 Bronze medals, 2 Certificates of Merit, 10 Best in Class Plates and the Team Ethos Trophy. Whilst the Challenge Trophy went to the Army this year, well done to them, the Navy Team was not far behind. With marks awarded according to performance against the following criteria: creativity, workmanship, composition, and presentation, it is a true a testimony to the hard work and motivation of all who took part at Exercise Joint Caterer this year. As Team Director I look forward to building on these strengths and further developing the skills of individuals and team’s performance in future years. What is more, I look forward to collaborating and forging closer links with our sponsors Major International this year.”
As far as Major were concerned, it was a definite hats-off to the Navy team. “Having taken part in numerous Parade de Chef over the years myself”, explained Fergus Martin, Major’s New Development Chef and former Head Chef at Darwin College Cambridge, “not only was their food excellent and their service impeccable but the team were undoubtedly one of the most professional and collected I have had the pleasure of seeing.”