A day in the life of a Patrol Boat Chef

Published on LSIS Jo Dilorenzo (author and photographer)

Topic(s): HMAS Childers (P93)

Able Seaman Maritime Logistic-Chef Alex Shears fires up the barbeque at the MILAN 2014 Food and Cultural display alongside Port Blair, India. (photo: LSIS Jo Dilorenzo)
Able Seaman Maritime Logistic-Chef Alex Shears fires up the barbeque at the MILAN 2014 Food and Cultural display alongside Port Blair, India.

As the Ship’s Company of HMAS Childers continue their current Indian Ocean deployment, Able Seaman (AB) Alex Shears shares his job experience as a Maritime Logistic - Chef.

As HMAS Childers starts each day the chefs onboard prepare breakfast for the crew to ready everyone for the day ahead and to do so with food they will enjoy.

“Brekkie has many options, including cereal, porridge, eggs, bacon, baked beans, fresh fruit, yoghurt and sometimes pancakes or omelettes,” said AB Shears.

Alex explains the importance of variety and choice in the menu and the relationship between food and morale.

“Leading Seaman Laudon and I get three chances a day to contribute to the crew’s morale ensure so we try to create as many options as we can,” AB Shears said.

“Australia is a multicultural country and so is our palate so we make sure we offer a selection of cuisines from around the globe.”

When Alex isn’t in the galley preparing meals the Maritime Logistic – Chef is busy conducting secondary duties onboard.

“Everyone onboard has secondary roles; mine consists of being a member of the Ship’s Medical Emergency Team, a line handler and the canteen manager,” said the Cairns resident.

“I like working on patrol boats, my job has variety and that is what I like about it.”

When conducting operations, the patrol boats and their crew of 21 provide surveillance and response to counter eight distinct maritime threats including; terrorism, people smuggling, illegal fishing, prohibited imports and exports, quarantine risks, pollution and piracy.