Intricate knife skills, specialised cooking techniques and refined plating skills were displayed at last week’s 47th annual Roy Smith Memorial Trophy Competition.

Five teams from the Royal New Zealand Navy (RNZN), New Zealand Army, and  Australian Defence Force competed in the two-day fine dining competition at Devonport Naval Base. The competition aims to foster catering excellence in the New Zealand Defence Force and across the ditch.

Chefs, or caterers known in the New Zealand Army, are responsible for delivering nutritious meals whether at home on exercises or away on operations, on ships, or in a tented field kitchen. The competition allows soldiers and sailors to learn from each other and strengthen their trade to support personnel in their vital work.

The RNZN team took out the coveted Roy Smith Trophy, and Able Chef Jaimee McGahey from Papamoa said she was thrilled to have been part of the winning team.

“I always wanted to be a chef, and when I joined the Navy straight from school, I listed chef, chef and chef as my options for what trade I was going to enter,” McGahey said.

“I was most excited about my dessert, which was a blood orange and chocolate bavarois. It was my first time making it, so I practised for about a week leading up to the competition. The biggest challenge is you have a clock running in the background, which puts the pressure on while you’re competing, but I just thought, it’s just a timer; it’s not like a bomb is going to go off,” she said.

Warrant Officer First Class Manu Ferguson, from the Defence Catering School, is the competition controller and said it’s an honour to be part of the historic competition.

“The competition started in 1977, so it’s been running a long time. I started off in the catering school when I first joined the Army. Going from student to now being the chief instructor is an honour, and it feels like coming full circle. For me, it’s more than just a cooking competition. It’s a way of life. It teaches our people about teamwork, work ethic, commitment, and it gives our young soldiers and sailors a chance to be a part of history,” he said.

Each team had two chefs, a front-of-house steward, a coach, and a manager. Over the two days, the front-of-house staff was tested on stewarding, serving, setting tables, making cocktails and mocktails, and communicating with the chefs.

Chefs at the Roy Smith Memorial Trophy Competition, held at Devonport Naval Base. Photo / Supplied

“There’s one round that focuses on kitchen work, including health and safety around food preparation, teamwork in the kitchen and the serving of plated-up meals. The competition culminates with an eight-course meal, blind-judged by the Defence Force Catering School instructors and also served to diners,” WO1 Ferguson said.

Able Seaman Maritime Logistics Support Operator Harley Seckold, Personal Staff to the Australian Governor-General, said he had a positive experience participating in the competition.

“This is the second time that an ADF tri-service team has participated, but it’s my first time in New Zealand participating in the competition. It’s been great, working with foreign military teams, seeing how everyone does things, having fun, building camaraderie and international naval relations. It’s good watching how the RNZN teams work and bringing any pointers from the winning back to Australia so we can be stronger competitors next year.”

Warrant Officer Ferguson said working with our Anzac partners across the Tasman was vital for international engagement.

“We work with them in operations and field exercise, both land and sea, and this is another way we can enhance our relationship,” he said.

Lance Corporal Storm Van Zyl from 2nd Combat Service Support Battalion (2CSSB) at Linton Military Camp competed as a chef in last year’s winning team and this year she’s trying her hand at front of house.

“It’s great seeing everyone’s ideas and learning how other people work. It’s really cool working with Australia as well. I competed at an Australian Defence catering competition called Exercise Golden Plate competition last year in Brisbane. It was a competition based in the field rather than fine dining; more like adventure dining, shooting, going on big walks and then cooking, but it was great learning. This year, I’m more nervous about serving coffee in front-of-house in case it spills over anyone.”

The following teams participated in the 2024 competition:

Royal New Zealand Navy team

2nd Combat Service Support Battalion, New Zealand Army, Linton Military Camp

3rd Combat Service Support Battalion, New Zealand Army, Burnham Military Camp

Australian Army 17th Sustainment Brigade team

Australian Defence Force Combined team

The category winners for 2024:

1st-year Chef – Private Taygon Jean-Louise

2nd-Year Chef – Lance Corporal Emily Chamberlin

Quizzene Cup – RNZN

Murray Ross – 2CSSB

Harvey Bourne – 17th Sustainment Brigade – Australian Army

Dave Murray – Leading Hospitality Specialist Andre’a Falchi

Fretwell Downing – RNZN

Roy Smith – RNZN

Te Ope Katua O Aotearoa – 17th Sustainment Brigade – Australian Arm