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RAF taste success at catering competition

The RAF enjoyed considerable success at this year's Combined Services Culinary Challenge. Five gold medals, including one for debutant Cpl Bob Harvey in the Service Butcher of the Year category, sent the RAF team home happy from Sandown Park.

There was also a clutch of silver and bronze medals for the RAF team at this year's challenge, an annual tri-Service event which aims to foster a spirit of healthy competition between the catering organisations of the Armed Forces.

The competition also provides an excellent opportunity for all ranks of the three Services to meet and compare methods, swap recipes and exchange ideas taught by experience in the field.

As ever the RAF provided a high standard of personnel for the event, split into a variety of disciplines to test the skills of the caterers in every imaginable way. Categories include individual dishes, open cook and serve, stewardship skills, food preparation, timed tasks and buffet catering.

Cpl Bob Harvey, from RAF Leuchars, was the first ever RAF chef to enter the Service Butcher of the Year category, and he was a winner at the first attempt.

Just before competing, Bob, from Ayr, admitted to having a few nerves: "I'm really nervous," Bob explained. "The Army teach butchery as a trade, whereas I have picked up my skills as a matter of personal interest."

Bob's task was to prepare a whole lamb into joints and dish-ready cuts in only three hours. He continued: "I've been practising hard in my spare time, I hope it helps as this is my first time working in public!"

The RAF Buffet entry, a team drawn from all over the Service, also struck gold. Cpl Rose McLaughlin, Cpl Lisa Hall and Maxine Booth, Cpl Graham Cuthbertson, SAC Dave Sandilands, Cpl Stu Harmer, Cpl Richie Holmes, Cpl Lisa Pyott and the Team Mentor, Michael McIver, along with a support team from RAF Halton and other stations, had been planning the buffet for months.

Some of the team members managed to get together to practice, and the actual display was produced in just three and a half days. The effect was stunning, drawing admiring and envious comments from all who saw the display.

SAC Craig Meadows from RAF Aldergrove was another gold medal winner. Craig, from the Borders, was competing in the Junior Steward Skills competition. "I practised by balancing every competition element out across the actual time," he said. "Beforehand I was really nervous, but during the competition I felt in the groove, I was just doing my job. I think the competition is a big boost for the trade as it allows us to demonstrate our skills and raises everyone's game."

Several other presentation pieces were on display from RAF entrants. A leprechaun table centrepiece won a Bronze Medal for SAC Lucy Battersby from RAF Aldergrove. She said, "This is a fantastic experience, you really are up against the best and I'm proud to be here as part of the Aldergrove team."

Two further competition disciplines saw an RAF entry for the first time. The first of these was Service Baker of the Year, entered by Cpl Daz Allsop from RAF Leuchars. Daz, who hails from Mexborough, has been an RAF Chef for 16 years, and was "very impressed with the standard of the competition."

As the first RAF entrant in the baking challenge, he was delighted to collect a Silver Medal, followed up the next day with a Bronze in the Open Cook and Serve Challenge, all this despite being nervous. "After my success, I think I can say I've actually found it very enjoyable."

SAC Scott Evans from RAF Linton-on-Ouse collected a certificate of merit in the Inter-Service Junior Chef of the Year category. Scott, 22, from Portmadoc in Wales, said: "The overall pressure to perform well in all aspects is nerve-racking, but it's a great feeling to be competing at this level."

Scott's task was to prepare a main course and dessert, against the clock and all in the spotlight of TV cameras and a live audience.

Cpl Dawn Renahan from RAF Leuchars went home happy, collecting a bronze medal and a certificate of merit for her efforts. "This is my first go at this competition. It's very different when you get under the lights in front of the crowd and you have to perform to your very best standard."

Labouring under a very different kind of challenge was Cpl Tina Wilson from RAF Leeming. Tina, 31, from Exeter, has just returned from maternity leave.

She said: "I'm fine with the competition, it's very high profile, but I am not nervous. However, if I do win anything, someone will have to pick it up for me, as I have to go straight back to work tonight! On top of this, I only returned to work in August, so I've only had time for one real practice session in my own time since then."

RAF Waddington's team included SAC's Stew Thorpe and Iain Taylor. Stew, from Glasgow, was awarded a certificate of merit and 'Best in Class' in the Senior Duck event.

He said: "I'm pleased with the way it went. The timing was OK, despite only having thirty minutes to prepare a complex dish. I was happy with the flavours and with the all-round performance."

Stew's team mate, Iain, from Middlesborough, entered the Senior Fish category. Iain has been in the RAF for fourteen months and only finished his trade training in May.

He was delighted to be taking part in the Challenge. "As a trade in the RAF, catering is totally different to working as a civilian. Not just in the job, hours and pay, but in events like this. I get the chance to compete at this high level, but at a very early stage of my career. I couldn't do this as a civilian chef."

Cpl Sam Cairns from RAF Linton-on-Ouse tasted double success, taking part in both the Senior Steward Skills, where she was awarded a Bronze, as well as the Open Restaurant Flambe from which she collected a Certificate of Merit.

"It really went down to the wire on the Flambe," she said. "The concentration during the short time available is absolute, but I didn't find it stressful because I was well prepared in advance. The competition is tiring, but outstanding as an experience and it's been fantastic fun."

Another RAF novice who enjoyed debut competition success was SAC Kathryn Coleman from RAF Coltishall. Entered in the Junior Fish category, Kathryn cooked sea bass with scallops and roasted peppers, served with crushed new potatoes, a combination that was to net her the silver medal.

"It took loads of practise," she said. "Every lunchtime in the week before the contest I managed to do a timed trial, so I got ten full practise runs in. As I was setting up, I was concentrating on checking my kit in preparation, and when the timer called ten minutes left I knew I was on time."

"I'm over the moon with my Silver Medal. I haven't come down all day! I think the Challenge is brilliant, you learn so much and get loads of support from the team and competitors, I have really enjoyed it and will be back!"

Sqn Ldr Keith Willox, Officer Commanding Catering Training Squadron at RAF Halton, summed up his thoughts on the success of the RAF entrants.

"The RAF team is smaller than that fielded by the Army, but is flexible and tremendously enthusiastic. It is a wholly professional team, despite being drawn from a trade that has so many calls on its time and personnel, such as exercises and out-of-area operations. It has been especially good to see so many of the young RAF entrants doing so well."

16 October 2002

For Previous News Stories, please see the 97 News Archive, 98 News Archive, 99 News Archive, 00 News Archive, 01 News Archive and 02 News Archive.

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