Australian Chef Exchange -USS John C. Stennis

Chefs swap five-star kitchen for aircraft carrier galley

Two of Burswood International Resort Casino’s chefs prepared a taste of Australia for 500 VIP guests attending a cocktail party aboard aircraft carrier, USS John C. Stennis, on Sunday, April 28. In addition, seven Burswood wait staff worked at the event as part of a Chef Exchange Program that saw some of the ship’s staff swapping the galley for Burswood’s five-star kitchens later in the week.

Partcipants of the Chef Exchange.

The Aussie-themed cocktail delights prepared by Burswood included kangaroo prosciutto with green tomato relish, Barramundi and spring onion kebabs and mini kangaroo pies with spicy apricot chutney.  On Sunday, Banquet Sous Chef, Robert Wardlwoorth and Chef de Partie, Sean Jones as well as the seven wait staff, Lisa Thomas, Julie Cameron, Sean Jones, Michael D’Souza, Rahel Kidanemariam, Teresa Tucker and Andrew Arthurs took the one-hour boat ride to the ship anchored in Gage Roads to work along-side the ship’s staff at the cocktail party.   "Burswood asked for volunteers for the program and it was an opportunity I couldn’t pass up, it’s not every day you get to work on an aircraft carrier," Robert said.

preparing for the ship's arrival cocktail party
Chef de Partie, Sean Jones, Executive Chef Erwin Schick and Banquet Sous Chef Robert Wardlworth from Burswood International Resort Casino on board the USS John C. Stennis with the Aussie fare they prepared for the ship's arrival cocktail party.

Then on Monday and Tuesday, two of the carrier’s Mess Specialists LaVelle Littleton and Jesus Moreno swapped the galley for Burswood’s kitchens where they assisted in the cold larder, pastry and commissary kitchens as well as in the Hotel kitchen.  Assisting at Burswood was no challenge for the Mess Specialists, with the ship’s galley serving 16,600 meals a day to the 5,000-strong crew.

The aircraft carrier, USS John C. Stennis carries eight to nine squadrons of planes including the F/A-18 Hornet, F-14 Tomcat, EA-6B Prowler, S-3 Viking, E-2C Hawkeye and SH-60 Seahawk. The area of the flight deck is 4.5 acres and will double as the venue for Sunday’s cocktail party. The weight of the carrier is 97,000 tonnes.  The Chef Exchange Program is an initiative of the Catering Institute of Australia (WA) and Paul Graham of the Royal Australian Navy with the co-operation of Burswood International Resort Casino.

For more information: Samantha Fraser   Senior Public Relations Officer  Burswood International Resort Casino
T: 9362 8829  M: 0413 616 012

Jesus Manuel Moreno from the USS John C Stennis with Banquet Sous Chef Robert Wardlworth
Mess Specialist Jesus Manuel Moreno from the USS John C Stennis with Banquet Sous Chef Robert Wardlworth from Burswood International Resort Casino in the ship's galley.

 

Chef Exchange History

U.S. Adopt A Ship Program

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USS Abraham Lincoln
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USS Jefferson City
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USS Pasedena
USS Peleliu
USS Pinckney
USS Portsmouth
USS Shiloh

 

Dear Paul,  On behalf of Burswood International Resort Casino I would like to thank you for considering the Resort for the Chef Exchange Program with the USS John C. Stennis.

It was a pleasure to work with you on the project, your management skills were invaluable. I think you will agree that we achieved some great coverage from the program.

From speaking to our chefs and wait staff, I know that they gained a lot from the experience and enjoyed the opportunity.  Once, again, thank you for your assistance with the project.

Kind regards, Samantha Fraser, Senior Public Relations Officer, Burswood International Resort Casino.

Mess Management Specialists
Mess Management Specialists Todd Harding and Kevin Roberts from the USS Port Royal (extreme left and right respectively) with Executive Sous Chef, Sean McNamara from Burswood International Resort Casino (2nd left) and Mess Management Specialist, LaVelle Littleton from the USS John C. Stennis (2nd from right) in Burswood's kitchen.

All Photos and material © copyright 2007 Australia Chef Exchange

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