May 22nd, 2014 -- A 24 –year –old Royal Navy chef from HMS Scott has entered the high pressure arena of competition to take part in the first Devonport Flotilla Culinary Challenge held at HMS Raleigh, in Cornwall.
Chef Alex Coathup was part of three person team chosen to represent the Survey Ship alongside teams from other ships and submarines using the facilities at the Defence Maritime Logistics School (DMLS). The team were awarded a Merit for their efforts.
Each team was given just 90 minutes to prepare and serve a three course meal for four covers to impress the judges and the guests invited by their own ship and the Commodore Devonport Flotilla. The teams were given freedom to design their own menu but were limited to just £10 per head. All ingredients used had to be available from the core range used throughout the Fleet.
Chef Coathup’s team’s mouth-watering menu included a starter of Poached fillet of Haddock, served on a Pea Puree and tomato concasse garnished with a parsnip crisp and mint oil, followed by a main course which comprised of Ballontine chicken breast stuffed with a apricot farce, Garlic and Thyme, mash Potatoes, asparagus spears and battened carrots with a rich Jus and Chocolate fondant, chilli ice cream on a chocolate crumb accompanied with flambéed Plums to finish. While the two chefs concentrated on preparing and cooking the meal, the steward was judged on their front of house skills in preparing the table and serving the meal.
“I took part in the competition To help further my career and a break away from every day cooking in the galley, it was enjoyable with highs and low, the hardest part was getting our heads round a menu in such a short time with limited practise, over all I enjoyed the experience and my the pleasure of working with my team mates, I will definitely keep taking part in culinary competitions.
I joined the Royal Navy in 2008, I have been very lucky when it has come to deployments as I have been to the far east, India, north and south America, Africa, through out Europe, middle east, Caribbean and helped out with the 2012 Olympics. The highlights of my career have been the persons I have worked with and the places I’ve been. I was born and grew up on an island in the Caribbean, Saint Lucia and attended Bonne Terre School then followed by Corinth Secondary School before joining the Royal Navy. I worked in a few restaurants while living on the island learning as much as I could as I have always known I wanted to be a chef.
My Career in the Royal Navy has been one of great satisfaction and very enjoyable, there have been very difficult parts which made me stronger as a person and helped push with my career. I look forward to continuing my Career and moving up the Promotion ladder”.
The competition was based loosely on the annual Armed Forces culinary challenge, known as Exercise Joint Caterer, and was organised by the Devonport Flotilla staff using the extensive facilities available at the DMLS.
It was judged by Rod Naylor, a former Royal Navy chef and instructor at the DMLS, who is now one of the country’s premier culinary competition judges, incorporated into the World Association of Chefs. He was joined by Alan Starling, the Deputy Director of Craft at the Army Catering College and Leading Chef Laura Willison, the Captain of the Naval Service Culinary Arts Team. Warrant Officer 1 Paul Dungey, the Fleet Catering Services Career Manager, judged the front-of-house side of the competition.
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St. Lucia News