Intricate knife skills, specialised cooking techniques and refined plating skills were on display at the annual 47th Roy Smith Memorial Trophy Competition last week.
02 October, 2024
Five teams from the Royal New Zealand Navy (RNZN), New Zealand Army, and teams from the Australian Defence Force competed in the two-day fine dining competition at Devonport Naval Base, which aims to foster catering excellence in the New Zealand Defence Force and across the ditch.
Chefs, or caterers as they are known in the NZ Army, are responsible for delivering nutritious meals whether at home on exercises or away on operations, on ships, or in a tented field kitchen. The competition gives soldiers and sailors an opportunity to learn from each other and strengthen their trade, so they can support personnel to carry out their vital work.
The RNZN team took out the coveted Roy Smith Trophy and Able Chef Jaimee McGahey says she’s ‘over the moon’ to have been part of the winning team.
“I always wanted to be a chef and when I joined the Navy straight from school, I listed chef, chef and chef as my options for what trade I was going to enter,” said the 21-year-old from Papamoa.
“I was most excited about my dessert, which was a blood orange and chocolate bavarois. It was my first time making it so I practised for about a week leading up to the competition. The biggest challenge is you have a clock running in the background which puts the pressure on while you’re competing, but I just thought, it’s just a timer, it’s not like a bomb is going to go off,” she says.
Warrant Officer First Class (WO1) Manu Ferguson, from the Defence Catering School, is the competition controller and says it’s an honour to be part of the historic competition.
“The competition started in 1977, so it’s been a running a long time. I started off in the catering school when I first joined the Army, going from student to now being the chief instructor is an honour and it feels like coming full circle. For me, it’s more than just a cooking competition, it’s a way of life. It teaches our people about team work, work ethic, commitment, and it gives our young soldiers and sailors a chance to be a part of history,” he says.
Each team is made up of two chefs, a front of house steward, a coach and a manager. Over the two days, the front of house is tested on stewarding, serving, setting tables, making cocktails and mocktails and the communication skills between themselves and the chefs.
“There’s one round that focuses on kitchen work, including health and safety around food preparation, team work in the kitchen and the serving of plated up meals. The competition culminates with an eight-course meal, blind-judged by the Defence Force Catering School instructors and also served to diners,” WO1 Ferguson said.
Able Seaman Maritime Logistics Support Operator Harley Seckold, Personal Staff to the Australian Governor-General says he had a positive experience taking part in the competition.
“This is the second time that an ADF tri-service team has participated but it’s my first time in New Zealand and participating in the competition. It’s been great, working with foreign military teams, seeing how everyone does things, having fun, building camaraderie and international naval relations. It’s good watching how the RNZN teams work and bringing any pointers from the winning back to Australia so we can be stronger competitors next year.”
Warrant Officer Ferguson said working with our Anzac partners across the Tasman was vital for international engagement.
“We work with them in operations and field exercise, both land and sea and this is another way we can enhance our relationship,” he said.
Lance Corporal Storm Van Zyl from 2nd Combat Service Support Battalion (2CSSB) at Linton Military Camp competed as a chef in last year’s winning team and this year she’s trying her hand at front of house.
“It’s great seeing everyone’s ideas and learning how other people work. It’s really cool working with Australia as well. I competed at an Australia Defence catering competition called Exercise Golden Plate competition last year in Brisbane. It was a competition based in the field rather than fine dining; more like adventure dining, shooting, going on big walks and then cooking, but it was great learning. This year I’m more nervous about serving coffee in front of house in case it spills over anyone.”
The following teams participated in the 2024 competition:
- Royal New Zealand Navy team
- 2nd Combat Service Support Battalion, New Zealand Army, Linton Military Camp
- 3rd Combat Service Support Battalion, New Zealand Army, Burnham Military Camp
- Australian Army 17th Sustainment Brigade team
- Australian Defence Force Combined team
The category winners for 2024:
- 1st year Chef – Private Taygon Jean-Louise
- 2nd Year Chef – Lance Corporal Emily Chamberlin
- Quizzene Cup – RNZN
- Murray Ross – 2CSSB
- Harvey Bourne – 17th Sustainment Brigade – Australian Army
- Dave Murray – Leading Hospitality Specialist Andre’a Falchi
- Fretwell Downing – RNZN
- Roy Smith – RNZN
- Te Ope Katua O Aotearoa – 17th Sustainment Brigade – Australian Army
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