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Maritime Logistics Community News : November 2009
18 NAVY SUPPLY NEWSLETTER SPRING 2009 In those days, all the food preparation was done in house, everything was made from scratch. If you had to make 35 gallons of minestrone soup, you had to peel, cut, chop and slice all the ingredients and early on this might take all day. Who would have known way back then that my 25 years of cooking would have provided me the opportunities of working all over Australia, Asia and Europe? Imagine being someone who loves sports events and then being able to work on some of our best events around the globe or someone who loves cooking competitions and being able to compete around the world. Sometimes I have to pinch myself to make sure things are real with the good fortune and opportunity that cooking has presented to me. Last year, I was fortunate enough to work at the Beijing Olympics which reminded me so much of my early days of cooking where labour was cheap and everything was prepared from scratch. In fact, three months before the Olympics our bakery supply chain broke down so we built a stand alone bakery and pastry kitchen to supply enough products for 8000 international guests on a daily basis. Not an easy feat in Australia but relatively easy in China! Like being a new apprentice, being in a foreign land makes understanding the language a big challenge although as a young fellow I picked up the culinary lingo pretty fast but still cannot understand more than four words of Chinese. The biggest challenge of the Beijing Olympics for me (beside the actual event) was trying to source the product for our western menus replacing pig lips and turtle necks with fillet steak and fresh Tasmania salmon and hardest of all was getting good cheeses. Another challenge was teaching the local cooks ‘how to cook’ on the flat woks (grills). Fortunately through our contacts and sponsors in the Australian Culinary Federation, we managed to establish the ‘who’s who’ and get the supply chain sorted with special help from Meat and Livestock Australia and Fonterra Foodservice which made solid progress in supply management. The highlight of the trip was visiting an eatery called Da Dong Duck. The experience included a very rude restaurant host, 50 minute wait for a table but if I close my eyes I can still see and taste the most magnificent roast Beijing duck that was ever eaten. Good Luck ‘Stick to Cooking’. Peter Wright is the President of the Australian Culinary Federation. The RAN Cooks are professionally aligned with the ACF and membership has been granted for Financial Year 2009/2010. Catering and Hospitality – In a Foreign Land Well about 25 years ago, I left school to start my cooking career as an apprentice cook in the Alfred Hospital in Melbourne. BY PETER WRIGHT FULLY RECOMMENDED FOR NAVA L SUPPORT ALLEN’S CARPETS PTY LTD PO Box 6, Annandale NSW 2038 Proud to supply and lay quality carpet for the RAN as per Govt Contract For enquiries please contact Mr Brian Allen Telephone: (02) 9660 2061 Mobile: 0418 254 205 Fax: (02) 9552 3153 a/h Fax: (02) 9705 0529 Reception – 58 Kent Street Rockingham Beach WA 6168 Tel: (08) 9529 3777 Fax: (08) 9529 3444 Freecall: 1800 888 873 Email: email@example.com Fully self-contained, serviced apartments just 45 minutes from Perth. 2-bedroom Beachside apartments, 2 & 3-bedroom Oceanview Apartments. Corporate and family rates available. Long term stays negotiable. 50 minutes to Perth domestic airport, 55 minutes to international airport. 3 international golf courses within 30 minutes’ drive. Dolphin, penguin, seal and diving tours within 5 minutes. Close to wineries, shopping, museum, Stirling Naval Base, cafés, restaurants. Proud tosuPPlyand suPPortthe royalaustraliannavy PWB ANCHOR LTD 441 Grimshaw Street Bundoora, Vic 3083 • Full Range of LIFTING PRODUCTS AUSTRALIAN MADE HERC ALLOY CHAINS, FITTINGS, etc DISTRIBUTION CENTRES IN SYDNEY, BRISBANE & PERTH ☎ (03) 9467 2933 FAX (03) 9467 7290 “arecommended navalservice”