Chefs dive in

This article has photo gallery Published on Mr Andrew Bujdegan (author), CPOIS David Connolly (photographer)

Location(s): HMAS Stirling, Western Australia

Leading Seaman Maritime Logistics - Chef (ML-C) Rajan Arora (far left), Able Seaman ML-C Peta Nelson (second from left) and Petty Officer Maritime Logistics - Supply Chain Paul Graham (far right) with chefs from the Rockpool Bar and Grill enjoyed a tour of HMAS Dechaineux to experience the working conditions for chefs posted to submarines. (photo: CPOIS David Connolly)
Leading Seaman Maritime Logistics - Chef (ML-C) Rajan Arora (far left), Able Seaman ML-C Peta Nelson (second from left) and Petty Officer Maritime Logistics - Supply Chain Paul Graham (far right) with chefs from the Rockpool Bar and Grill enjoyed a tour of HMAS Dechaineux to experience the working conditions for chefs posted to submarines.

Chefs employed at Perth restaurant, Rockpool Bar and Grill, have been held in a small space underwater for an extended period, all in the name of an ongoing skills-sharing program.

Never one to miss an opportunity to enhance the cooking skills of submariner chefs, Leading Seaman Maritime Logistics - Chef Rajan Arora organised the visit to submarine, HMAS Dechaineux, based at HMAS Stirling, Rockingham, Western Australia, for the civilians.

Initially, the journey to the galley of the submarine sparked interest, as the guests weaved through the corridors and traversed up and down internal ladders of the boat 

"Once in the galley, they were amazed at the limited space, and techniques used by the two onboard chefs to maximize variety in the meals provided," Leading Seaman Arora said.

"When I described the submariner duties that were all part of the job, as well as constant noise considerations during a working day, the Rockpool Chefs became more cognisant of the challenges and rewards of being a Submariner chef."

As part of continuation training, Navy chefs undertake outplacements to enhance their skills, learn new techniques and gain a useful insight into using their culinary skills by working in the private sector. The visit returned the favour and helped show the team from Rockpool Bar and Grill the particular constraints of a Navy galley.