THE TRADE

French culinary – Close up
Images and Story by LSIS Lee-Anne Mack
The all-Australian Chef’s Exchange Program is a worldrenowned
public relations initiative which allows military and
restaurant chefs to exchange culinary delights and kitchens
for a day. In this instance, Naval Chefs from the French ship
Tonnerre (L 9014), Royal Australian Navy Chefs, and a head
chef Shannon Whitmore from a local restaurant Kent Street
Deli were offered the unique opportunity and cooked together
in the Ships Galley.
In the interest of Safety
LIFESTYLE
Always proactive and never missing an opportunity to hone their skills, members from Dechaineux recently took advantage of some of their
non-sea time to partake in A Motorcycle Rider Skills refresher course. The riders took the opportunity to attend a locally run RAC Training day
where they partook in theory and practical activities. A large number of people now ride motorcycles as a cost effective way of commuting
as well as for leisure activities. The skill of riding a motorcycle is one that can always be enhanced by practice and revision.
The day started with reflecting on experiences and reiterating awareness and observation skills. Later in the day the members took to their
wheels and practiced emergency braking, slow riding, “U-turns” as well as emphasising correct posture to assist in reducing fatigue. An
overarching organisational commitment, to this and similar activities, shows the high regard that Navy has for the safety and the welfare of
its people. Not only was it beneficial, but it also showed another way to have fun at work.•
Amphibious assault helicopter carrier Tonnerre, berthed at
Fleet Base West, Garden Island, WA, on the 20 May 16, while
La Fayette-class frigate, FNS Guepratte, berthed in Fremantle
as part of their annual training cruise.
The Cooks and Chefs Exchange Program is simple, fellow
colleagues swap jobs for a few hours, a day or days. Chefs
share and learn from each other and get to experience new,
innovative and sometimes enlightening ways of cooking. It’s
good for growth and offers the military Chef’s a chance to
learn or mentor.
More than a hundred respected restaurants, resorts and
hotels from Japan, Belgium, Norway, Singapore, New
Zealand, Canada, Bahrain, Korea, Australia and Guam have
participated in the Chef and Cooks Exchange Program during
its 18-year history.•
Photo Caption
Competition
Obviously a photo for “discussion and comment”
If you have a suitable caption for the Photo, please send it to:
The.Trade@defence.gov.au.
The best three captions (as judged by a panel of Subject
Matter Exerts) will be published in the next issue of The
Trade.•
(L-R) POML- CSM Shayne Curby, Master Lecoules and Head Chef from local
Rockingham restaurant, Kent Street Deli, Shannon Whitmore, after a Master Class
onboard Ie Tonnerre.
POML-SC Paul Graham with French sailors.
At the track – Members of Dechaineux with a few of their bikes.
Community Engagement
Tonnerre, berthed at Fleet Base West, Garden Island, WA.
HMAS Stirling Community Engagement hosted eighteen students from the Clontarf Foundation in May 2016. The foundation encourages troubled indigenous youth to improve their
education, discipline, life skills, self esteem and employment prospects through a variety of programs including visits to ‘work sites’ where students can witness different careers first
hand. The students were from several Clontarf campuses around metropolitan Perth including Mandurah, Kwinana, Cannington and Bentley. They visited the Fleet Base West (FBW)
Armoury for a small arms weapons display, Fleet Support Unit-West for a tour of the Engineering and Electrical workshops and finally the FBW Gymnasium for a tour and game of
volleyball against some willing Navy members. The visit culminated with a barbeque at Camp Markham which was prepared and cooked by volunteers from Submarine Headquarters.
The Submarine Force has previously been involved with the positive work of the Clontarf Foundation through Rankin’s visit to Esperance in 2015 where a charity football game was held.
THE TRADE
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EDITION 2, 2016 EDITION 2, 2016