As part of the all-American "Chefs Exchange Programme", chefs from the Blue Ridge and the Sydney Marriott Hotel changed places – and kitchens - for a day.

That meant a team of US Navy chefs heading to the Sydney Marriott, and the hotel’s award-winning Executive Chef Mohammed Taheri and members of his team taking over the galleys of the USS Blue Ridge to cook up a "Cordon Blue Ridge" storm.

"Mohammed and his expert team are delighted to be the only Sydney hotel selected to be involved in this unique Chef’s Exchange Program, which enables military and restaurant chefs around the world to change places for a day," said Gaye Wood, Sydney Marriott’s Director of Sales.

"And who better to give the Blue Ridge crew a great culinary introduction to Australia than Mohammed, who was recently voted Food and Beverage Employee of the Year in the AHA (NSW) Awards for Excellence", she said.

The dishes prepared included Sizzling Giant Garlic King Prawns Baci alla Abruzo with Wood fired Bread. And Organic Pollo a lla Parmigiano with Roma Tomato, Prosciutto, Basil & Mozzarella.

Our photograph shows Sydney Marriott’s Executive Chef Mohammed Taheri and Food & Beverage Manager David Ross with visiting US Naval chef CS2(SW) Jun R. Gozon.

Sydney Marriott Hotel overlooks picturesque Hyde Park and is just minutes away from the City Centre, Darling Harbour, and cosmopolitan Oxford Street.

To enquire about rates or career opportunities at the Sydney Marriott Hotel contact the hotel on 02 9361 8400 or email reservations@smh.mirvac.com.au

Issued for Sydney Marriott Hotel by:

Tony Harrington, Asia Pacific Public Relations

Blue Ridge Swaps Recipes
Chefs in Australia Journalist 2nd Class Hodges Pone III, USS Blue Ridge Public Affairs

SYDNEY, Australia

When USS Blue Ridge (LCC 19) arrived in Sydney, Australia, on June 3 for a week of military-to-military staff talks and preparations for the joint U.S. and Australian military exercise Talisman Saber 2005, several of the ship’s culinary specialists held an expert exchange of their own.

The Sailors were welcomed into the Sydney Marriott and Golden Club kitchens to learn the basics of resort cuisine, thanks to a Chef Exchange Program.

Since the program’s inception in 1984, thousands of Sailors have had the opportunity to train in the kitchens of top-notch chefs, learning the finer points of preparing kangaroo, crocodile and emu dishes.   Blue Ridge culinary specialists took advantage of the chance to network with the “Aussie” chefs, share tips and taste the fruits of their labor.

Visit coordinator Paul Graham, a retired Royal Australian Navy chef, said the program is a way for chefs from all over the world to see and experience Australian culture and gives them a chance to both hone and share their cooking skills in a completely different atmosphere.

“On a more grand scale, this exchange shows the spirit of diplomacy and is as important as politicians visiting,” said Graham. “It gives the Sailors and chefs a chance to do something out of their regular routine.”   One location in which the chefs and Sailors interacted was the Sydney Marriott, a five-star hotel known for elegant accommodations and fine dining and home to some of the best chefs in Sydney.

The Marriott’s executive chef, Mohammed Taheri, who has cooked in various locations around the world, gladly exchanged cooking ideas and experiences with Blue Ridge Sailors. He said his chefs were excited about passing on Australian cooking tips and receiving advice from these Navy professionals.

“We were eager to learn from the Sailors and show them how some of our Australian cuisine is prepared,” he said. “We really wanted to cook with them, see their methods and show them ours.”    The culinary specialists and the Marriott chefs discussed everything from elaborately garnishing fruit and vegetables for display to preferred flame broiling techniques.

Showing they also know their way around a kitchen, Blue Ridge chefs jumped right into the mix, showing why they are consistent winners of the coveted Capt. Edward Ney Award for exceptional food service. Culinary Specialist 2nd Class (SW) Jun Gozon of Blue Ridge’s S-5 Division said he was able to prepare one of the hotel’s specialty dishes.

“I got the chance to make the Marriott’s version of the chicken parmesan dish,” said Gozon. “They showed us how they prepared and cooked it, then showed us how they displayed the meals.”    Another group of Blue Ridge Sailors were in the mood for Italian, and had the opportunity to apprentice at the Golden Club, one of Sydney’s premier Italian restaurants.

Culinary Specialist Seaman Michael Bantancourt said the Golden Club chefs showed him how to handle the stress of multiple orders, time constraints and a limited amount of space.   “Their kitchen was small, but they had it broken into different sections to accommodate the needs of the customers,” said the Tampa, Fla., native. “The night we visited, there were more than 200 people dining in. The chefs did well and delivered first-class service,” he said.

Gozon said the chef exchange is something he will always remember and was glad he had the opportunity to participate in the program.   “This is probably the most memorable experience I have had in my culinary career,” said Gozon. “For a culinary specialist trained to work on a ship, this was an excellent opportunity offered by the U.S. Navy and Chef Exchange program.”

Blue Ridge, an amphibious command and control ship, is the command ship of the U.S. Seventh Fleet.  Commanded by Capt. J. Stephen Maynard, of Kettering, Ohio, Blue Ridge supports a variety of missions by providing a robust communications suite to allow the Seventh Fleet Commander, Vice Adm. Jonathan W. Greenert, and his embarked staff, to provide guidance and direction to U.S. Naval Forces in the region.