Chefs turn up the heat at Ex Golden Plate
Army chefs from across Australia were put to the ultimate culinary test at this year’s Exercise Golden Plate.
CAPTION: Army chef Corporal Lee Kemp participates in one of the Exercise Golden Plate cooking scenarios at Gallipoli Barracks, Queensland. Story by Captain Joanne Leca. Photos by Sergeant Jason Slape.
The 10th Force Support Battalion-led activity involved 30 chefs showcasing their prowess, precision and creativity in the kitchen at Gallipoli Barracks, Brisbane.
For the first time, chefs from the Papua New Guinea Defence Force also competed.
Five teams engaged in mystery-box challenges, hot-box showdowns and fine dining.
CAPTION: Contestants from the PNG Defence Force compete in a cooking challenge during Exercise Golden Plate at Gallipoli Barracks.
Competitors were also challenged in military skills, including shooting, water obstacle course, raft building and casualty survivability training.
Corporal Lee Kemp, of 1st Catering Platoon, competed for the first time.
“The tasks we were given were pretty challenging, but I’m proud of my team’s result,” Corporal Kemp said.
“We had no practice time, so I just had all the dishes memorised in my head.
“These challenges make us all want to strive for more and get better.
“It’s nice when we do get to showcase our skills and get recognition for our work.”
Corporal Kemp transferred from the British Army, where he served for 20 years as a chef before he moved to Townsville to join the Australian Army Catering Corps.
“I transferred to the Australian Army to extend my career in catering,” Corporal Kemp said.
“Military life is all I’ve known, so it was great that the Australian Army could offer me more opportunities to serve here.
“I’ve had a few opportunities to travel with this trade and I look forward to go on a few more.”
Chefs from 1st Catering Platoon, 10th Force Support Battalion, won the overall competition.
CAPTION: Army chefs from 1st Catering Platoon, 10th Force Support Battalion, take home the Golden Plate 2024.
.
.
.
.
