Maximising the full potential of its people is at the centre of the Chief of Air Force’s recently released Statement of Intent, and an important part of that is the availability of high-quality food.
That is why Air Force is placing a high priority on training its chefs of the future.
Acutely aware is Warrant Officer of the Air Force (WOFF-AF) Ralph Clifton who further deepened his appreciation for the catering capability when he visited the ADF School of Catering (ADFSC) at HMAS Cerberus in late October.
“It makes me incredibly proud to see Air Force training such talented chefs in an integrated and truly joint environment,” WOFF-AF Clifton said.
“The capability of these chefs very effectively helps contribute to the delivery of air power both domestically and, where deployed, internationally.
“Whether at our fixed bases or through operating our Deployed Catering Capability – anywhere a truck or aircraft can deliver it – Air Force chefs assure aviator performance and morale is never compromised.
“I continue to be most impressed by the agility of this important capability of Air Force and the unwavering commitment of our chefs to support the defence of the nation.”
‘The capability of these chefs very effectively helps contribute to the delivery of air power both domestically and, where deployed, internationally.’
Training as a chef in Air Force is a rigorous undertaking that begins with a 26-week triservice course at Holmesglen TAFE in Glen Waverly in Victoria for three days a week to successfully complete a Certificate III in Commercial Cookery.
The students are then trained two days a week in both single-service content, field catering, work health safety and food safety at the ADFSC, before graduating with important experience cooking in a Defence field environment.
Graduating from the ADFSC, Aircraftman Pem Sherpa said he was ready for the exciting challenges ahead as an Air Force chef.
“Meeting all the students and recently completing the ADF supervisor course has certainly given me the skills I need to confidently post to my new unit, RAAF Base Tindal,” Aircraftman Sherpa said.
“A massive amount of work has been created by the team at ADFSC in recreating the content and delivery to a triservice environment.
“The roll-on effect will enable all ADF chefs within Defence to react holistically in a strategic environment to all domains, and without the restriction of single-service capability.
“It is a great privilege to have trained in this wonderful environment and now begin my career as a chef in Air Force.”
To find out more about life as an Air Force chef, to go behind the scenes at HMAS Cerberus with Aircraftwoman Natasha Sharma, who is taking her passion for cooking to new heights.
