A team of 5 personnel from the catering flight all volunteered their expertise and skills to represent RAF Brize Norton at this year’s International Salon Culinaire over 20-22 March 23.
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The International Salon Culinaire is a catering competition held at London Excel arena, this event is designed for all Chefs and Front of House (FOH) competitors from the industry across the world to showcase their talents and skills. Classes that competitors can compete in are of static displays such as cakes, sugar work or fat work. The skills theatre is designed for young up and coming Chefs where they can show off basic to technical starters, they fillet skills on round and flat fish and their butchery skills on preparing a whole chicken for sauté. Within the skills theatre this where the FOH competitors can showcase their skills in mixology and table laying. The live theatre is where Chefs really get to show off their flare competing in a whole range of different classes, ranging from Junior Lamb to dessert of the year.
The team representing Royal Air Force Brize Norton and the RAF on this International stage consisted of Corporal Bowers (Team Manager), Air Specialist 1 Alex Gliddon, Air Specialist 1 Max Spear, Air Specialist 1 Georgia Botting and Air Specialist 2 Madun Janneh. Each of the team chose the class that they wished to compete in and conducting some extensive research into the rules of each class and creating their menu using in season ingredients. Once they had their menu, they then started their practise run throughs in their own time setting the kitchen up to the standard that they would be using on the live heats. These practises were heavily scrutinised by the senior management of the team, advising on slight changes to the menu, different plating techniques, working in a more methodical manner and their standard of working practices.
The standard of this competition cannot be underestimated many of the judges are all high calibre Chefs, many of which own a Michelin star restaurant or hotel. Chefs and FOH representatives travel from all over the world to compete in this competition. The event is a fantastic opportunity for the RAF Brize Norton catering personnel to network, learn about the future of the catering industry and the direction that it is taking, how this could potentially impact Trade Group 19 within the RAF. The Chefs and Air and Ground Stewards were in a position to be ambassadors to the RAF, on occasions delivering small briefs to college students about what a career within the RAF can provide and opportunities that they can receive.
The awards that RAF Brize Norton received are as follows:
- Corporal Bowers & Air Specialist 1 Gliddon - Mystery Basket Grand Prix were awarded a high bronze coming 3rd out of 16 teams, beating 2 other military teams, 2 teams from the USA, 2 teams from Dubai and 1 team from Greece. For the second year in a row, Corporal Bowers has a put a team together and been placed the highest a military team has achieved in the past within this class.
- Air Specialist 1 Gliddon – Alaskan Seafood Challenge was awarded a high certificate of merit placing 2nd out of 8 other competitors. Air Specialist 1 Gliddon was also awarded day 3 hygiene award, the first military personnel to be awarded this at this competition, a huge achievement. Receiving this award out of 200 competitors of day 3 for the high working and hygiene practises.
- Air Specialist 1 Spear – Junior Lamb was awarded a certificate of merit finishing 7th out of 8 competitors. A big achievement for Max being only 19 years old. This is Air Specialist 1 Spears first ever competition and only having joined the RAF 18 months prior.
- Air Specialist 2 Janneh – Apprenticeship Challenge was awarded a certificate of merit, during 2 parts of this class, they had to qualify from the skills theatre on filleting skills of lemon sole, before being given a mystery basket and having only 45 mins to compose a menu and serve their dish utilising the previously filleted fish. The first military personnel to compete in this class and finishing 3rd out of 8.
- Air Specialist 1 Botting – FOH Table Laying was awarded a gold best in Class, laying a table to a Michelin star restaurant standard under high intense judging by some of the best FOH experts within the industry, Air Specialist 1 Botting came away winning the class overall with the only gold medal beating 10 other competitors, a massive achievement for not only Botting but the RAF as a whole.
Officer Commanding Base Support Wing, Wing Commander Branch said:
“Congratulations to the Chefs and AGS personnel on their achievements at this high-profile event. This showcases the true professionalism and dedication to Trade Group 19 that we here at RAF Brize Norton are privileged to have. I have been very impressed with the proactive attitude that our Catering Flight have taken to such prestigious events. A massive well done to the awards given, and these are a true reflection on the talent that our Chefs and Stewards have.”
Wing Commander Branch
Officer Commanding Base Support Wing
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