Chefs served up master class on seafood

This article has photo gallery Published on LCDR Alistair Tomlinson (author), LEUT Todd Fitzgerald (author)

Location(s): Sydney, New South Wales

Leading Seaman Maritime Logistics Chef Zach Morris gives a hands-on demonstration on how to prepare seafood. (photo: Unknown)
Leading Seaman Maritime Logistics Chef Zach Morris gives a hands-on demonstration on how to prepare seafood.

Navy chefs at HMAS Kuttabul were given a master class on working with seafood recently – news which should have the Fleet salivating.
 
Kuttabul’s Hospitality and Catering Manager, Warrant Officer Maritime Logistics - Chef Simon Allanson, said the session was part of a series of training days planned to keep his chefs on the cutting edge of cooking.

He said skilled chefs producing high quality meals were essential for Navy to achieve its mission - to fight and win at sea.

“Anyone who has served at sea will appreciate how critical good chefs are to a ship’s morale,” said Warrant Officer Allanson.
 
“Like all rates, the key to professional success is through continual learning.

“With sessions such as this, I am confident Navy’s chefs will continue to cook the first class meals our hard working sailors and officers deserve while they serve on our ships, submarines, boats and bases.”
 
Organiser, Leading Seaman Maritime Logistics - Chef Zac Morris, described working with fresh seafood as a “dying art” because much of it is delivered processed.
 
Training included hands-on demonstrations on how to select, clean, fillet and prepare seafood, including fish, prawns, squid and crab.

Leading Seaman Maritime Logistics - Chef Nicholas Collins instructed on the day. He said the chefs at Kuttabul were hungry to learn, and ongoing training was important because it kept skills on par or better with those of civilian counterparts.

“We are not just Navy chefs. We are qualified civilian chefs so it is important we keep our skill levels up,” Leading Seaman Collins said.

A master class on preparing and cooking German sausage was planned for the future. 

More than 400 meals are made each day by 35 chefs at the Kuttabul galley.