The School of Wok – HMAS Perth receives Thai Cooking Master Class in Thailand

Published on LCDR Robert Roscoe (author), ABET Adam Jaynes (photographer), Mr Peter Thorand (photographer)

Location(s): Sattahip, Thailand

Able Seaman Communication and Information Systems Georgina Brooks is served dinner by Executive Sous Chef - Mr Pongpisit Ungsuchaikij, of the Marriott Resort and Spa Hotel, Pattaya, during a Thai cooking class which took place on HMAS Perth during their visit to the port of Sattahip in Thailand. (photo: ABET Adam Jaynes)
Able Seaman Communication and Information Systems Georgina Brooks is served dinner by Executive Sous Chef - Mr Pongpisit Ungsuchaikij, of the Marriott Resort and Spa Hotel, Pattaya, during a Thai cooking class which took place on HMAS Perth during their visit to the port of Sattahip in Thailand.

While in Sattahip, Thailand, for a port visit, HMAS Perth was delighted to welcome onboard three top local chefs from the Marriott Resort & Spa Hotel in Pattaya for a Master Chef class in Thai cuisine. The initiative was organised by Mr Peter Thorand, the President of the local branch of the Navy League of Siam. 

The team of three Marriott chefs, including Thai cuisine chef Mrs Phanita Salapirom, the Marriot’s award-winning executive chef Mr Pongpisit Ungsuchaikij, and Boonma Intaraksa, the resort’s chef de partie, were welcomed onboard by Chief Petty Officer Maritime Logistics - Chef  Jeff Calderbank. 

The visiting Chefs brought some of their own fresh local produce and after a tour of the ship and the galley facilities, soon came to grips with preparing a traditional Thai lunch for the entire ship’s company.

“It was a terrific opportunity for my team to see how top restaurant chefs prepare a service, and what better place for us to get some tips in the use of Asian produce and spices, than in Thailand,” Chief Petty Officer Calderbank said.

Perth’s chefs were very excited at the prospect of getting to learn from the best, how to prepare authentic Thai cuisine,” he said.

The specially prepared meals consisted of Thai Green Curry, Seafood Tom Yum Goong, and Spicy Pork with fresh and dried Chilli. The Marriott chefs then served their Asian delights in the traditional Navy way ‘from the line’ which was very well received by the ship’s company, with many “going around the buoy” for a second helping.

Able Seaman Electronics Technician Rangi Guyton, a self-proclaimed expert in Asian cuisine, was fulsome in his praise, 

“Whilst the chefs onboard serve great curries, the balance of hot, sweet, salty and sour flavours of the Thai dishes was just absolutely perfect,” Able Seaman Guyton said. 

On completion, Chief Petty Officer Calderbank was presented with a Marriott certificate, declaring that they had participated in the training session, after which he presented the Marriott team with a framed picture of HMAS Perth.

Perth is nearing the end of an ‘Up Top’ deployment which has involved visits to Singapore, Thailand and Cambodia. She will shortly make her way back to Australia to participate in Exercise TALISMAN SABRE 2015 and conduct a security patrol of the North West Shelf, prior to returning to Fleet Base West at the end of July.