Navy News March 2011

NAVY NEWS, MARCH 2011

29

Turbulent times for chef on a mission

TV CHEF Heston Blumenthal accepted the challenge to bring his unique cooking style to the world of submarines for a Channel 4 series entitled

Heston’s Mission Impossible. The crew of HMS Turbulent

● Cdr Matt Avison with his son Chris Picture: Craig Keating (VT Flagship)

Another Avison aviator

WHEN a father has a successful career, it is only natural for his children to take particular note when deciding their own future. In the case of Chris Avison, his

father – Cdr Matt Avison – was, among other things, in command of the Sea King force at RN air station Culdrose. Chris joined the Royal Navy

in April last year and successfully completed initial officer training at Britannia Royal Naval College by Christmas. And Matt was delighted to

Chris told me he wanted to join the Service,” confessed Cdr Avison after the parade. “It has been great to see his enthusiasm for such an exciting and demanding career, and I don’t mind admitting my immense pride in watching him on parade today.”

were chosen to be the guinea pigs for Heston’s ideas for cooking in such testing conditions. The celebrity chef spent time

working with the submarine’s chefs both at sea and alongside, and Turbulent’s crew thoroughly enjoyed having the celebrated ‘culinary alchemist’ onboard. For the most part he was treated

as any other sailor might be. He was given the opportunity to see how the submarine operates on a day-to-day basis and also to take part in certain aspects of its operation.

Family Lynx

enhanced

THE appointment of a new Commanding Officer for the largest helicopter squadron in the world completes a long-held ambition for the new incumbent – and continues a family link with the Lynx.

Not all of Heston’s ideas were immediately a success with those onboard, as cooking meals that are popular for all with just £2.34 per day per man is not easy. However, his unquestionable skill in the kitchen proved useful and the submarine’s chefs and logistics department came away having learnt some valuable lessons.

Filming for the programme also took place at HMS Raleigh, where Heston was initially taught what

attend the Passing-out Parade nearly 25 years after he passed through the college. “I was quite surprised when

Cdr Louis ● TV chef Heston Blumenthal joins a New Entry class on parade ground training at HMS Raleigh Picture: Dave Sherfield

it takes and what it means to be a sailor.

Transatlantic take on catering in the Navy

He took part in parade training alongside a class of new recruits, joined them for an assault course run and volunteered to be the duty swimmer during ‘swimmer of the watch’ training, jumping into the River Lynher from the Training Ship Brecon to rescue

the dummy casualty. Heston sent his two development chefs to the Defence Maritime Logistics School (DMLS) at Raleigh to find out how the Royal Navy trains its junior chefs. He and his team also used the DMLS facilities to develop their ideas and prepare the food they eventually served up to the crew

Avison completed in December saw him challenged both physically and mentally, and included ten weeks embarked in HMS Albion. This initial fleet time provides all cadets with an introduction to all specialisations and departments across an operational warship. In Chris’s case it meant a comprehensive look at amphibious operations, as a contingent of Royal Marines were embarked for an exercise off northern Scotland. As Mid Avison has joined the

Navy as a pilot, he has now to undertake flying grading,

next stage in his professional progression.

Merlin 13 nearly there

THIRTEEN naval aircrew students are deploying to complete the final stage of their training to fly the Royal Navy’s anti-submarine helicopter, the Merlin Mk1. For the past year the students

have been on an intensive course at 824 Naval Air Squadron, based at Culdrose, and are now going to sea onboard RFA Argus to complete their final stages of training and assessments. For the students – five

pilots, three observers and five aircrewmen – this embarkation is the culmination of up to four years training, and is the final assessment before they are presented with their ‘wings’ next month. During the embarkation they will be stretched to the limits to show that they are capable of operating one of the world’s most advanced aircraft in a variety of simulated wartime scenarios. Since the withdrawal from

service of the RAF’s Nimrod, the Navy’s Merlin is the only aircraft in the UK’s arsenal capable of locating and tracking submarines.

The course that Mid Chris

THREE American sailors have been blazing a trail for a new transatlantic programme of co-operation. Lt Jacob Soviero, from New

York, has taken up a two-year appointment as the Deputy Chief of Staff at the Defence Maritime Logistics School, based at HMS Raleigh. Compatriots Culinary Specialist

the

First Class Emiely Sampayan- Marcos and Culinary Specialist (Seaman) Cameron Johnson, joined Royal Navy chefs to undergo training at the school. The initiative follows a visit to Raleigh by Rear Admiral Michael J Lyden, Commander US Navy Supply Corps, in November 2009.

Lt Soviero said: “Admiral Lyden

was impressed by the DMLS on a recent visit and decided that it would be a fantastic opportunity for a US Supply Corps officer to come and see just how the Logistics Branch of the Royal Navy operates.

“This specific exchange is a definite building block to develop a relationship in the culinary arts and culinary services between our two navies. “We hope that this may very well

develop into a yearly occurrence with our sailors coming here for training or maybe even expanding the exchange to include a complete class of USN chefs.”

● Culinary Specialists Cameron Johnson (left) and Emiely Sampayan- Marcos with Lt Jacob Soviero USN

Picture: Dave Sherfield One of Lt Soviero’s tasks will be

to develop his role for the benefit of future exchange officers. CS1 Sampayan-Marcos is

currently attached to the aircraft carrier USS Ronald Reagan, based in her home town of San Diego, California. She took part in the RN’s

advanced cookery course, designed to prepare chefs for promotion to leading hand.

Her training has included lessons on presentation techniques and how to cook British and French dishes, which she intends to share with her junior colleagues. CSSN Johnson, from Georgia, of the aircraft carrier USS Enterprise, took the RN’s basic

chefs course.

He has also attended night classes to learn how to cook advance meals for high profile events. Lt Soviero said: “The differing size of the navies mean that there is a huge difference between the US Navy and the Royal Navy. “Typically a class of chefs

graduating from our Chef School in Meridian, Mississippi, will be huge in comparison to the six or eight-student class size here at the DMLS.

“The Royal Navy is run on a smaller scale, but just as efficiently. “For CS Sampayan-Marcos and CS Johnson this is an amazing

of Turbulent. Heston’s Mission Impossible is a four-part series, which was due to start on Channel 4 on Tuesday evenings as Navy News went to press.

The Royal Navy programme is due for transmission in the middle of this month – see listings for confirmation and details.

Wilson-Chalon

(pictured above) takes the reins at 815 Naval Air Squadron at Yeovilton,

And as reported by Thomas

Cock, Yeovil reporter for the Western Gazette, it was a particular source of pride for Louis’ father Peter who, some 40 years ago, was a Westlands flight test engineer working on the first prototypes of the Lynx at Yeovilton. Peter, who ended his 45-year career at Westlands in 1999 as chief test engineer, visited his son at Yeovilton shortly before Louis took up the post, and Wilson- Chalon senior was able to see just how far the aircraft – which held the record as the world’s fastest helicopter – has come in four decades. Louis’ interest in aviation was

experience and they will take away a great deal. “US Navy chefs cook from a standard core menu based upon recipe cards which are identical on every ship in the Navy, this being the most cost-effective way of feeding a ship’s company that could number up to 5,000 on an aircraft carrier – but it means there isn’t as much room for creativity. “That’s why this opportunity for the US chefs has been so beneficial; since coming here they have learned to cook, smell, taste and feel the food they are cooking.

“As a result their chef skills

have improved ten-fold. “You can really see their

enjoyment as they learn a new skill or prepare a dish they have never seen or heard of before.

“They will without a doubt

arrive back onboard with a greater respect and knowledge of the Royal Navy and the DMLS as a whole.

“More importantly they will be able to share these new skills and experiences with their shipmates.” The DMLS is part of the wider Defence College of Logistics and Personnel Administration. Commander Nic Dodd, Commandant of the DMLS, said: “I am absolutely delighted at the burgeoning relationship between DMLS and the USN Supply Corps.”

Plenty to celebrate in Bulwark

AN 18th birthday is not an event to let pass without a special celebration. So when Std Joshua Davies sat down to lunch onboard HMS Bulwark on his 18th birthday, he was presented with a cake. And the man presenting the cake was the

CO, Capt Alex Burton (pictured left). There were cheers amongst his shipmates

as everyone joined in a sing-along to wish him a happy birthday. Joshua said “I was delighted to receive a

birthday cake from the Captain – I thought it was a very kind and thoughtful gesture.” Joshua was the assault ship’s last remaining under 18.

The ship was conducting post-upkeep

trials off the South Coast (see page 4). Another sailor with reason to celebrate

was LET(ME) Robert Fuca, who was named Bulwark’s Man of the Year. LET Fuca was recognised for his exceptional performance as the man responsible for docking support periods of the Landing Craft Utility (LCU). CPO ‘Richie’ Killick and PO ‘Smudge’ Smith received CO’s Commendations for their outstanding contribution during Bulwark’s refit, and efficiency awards were also presented to RPO Scott Kerrison and NA(AH)Phil Watt.

heavily influenced by his father – he used to visit the factory with Dad and wanted to fly helicopters, and command his own squadron, from an early age.

Effective remedies

A LEADING hand in the Commando Training Centre RM logistics office has been awarded the Commandant’s Efficiency Prize for her “highly-effective” organisational skills.

LLogs Zoe Sleeman has been

at Lympstone for less than a year, but she has repeatedly identified and rectified administrative shortcomings in the busy training environment.

LLogs Sleeman is responsible for administering more than 150 Personnel Loan Record accounts and managing unit losses, and has also covered vacant posts, including office manager, “playing a pivotal role in maintaining continuity within the department”.

Graphic endeavour

POWERFUL imagery illustrating past and present at RN air station Culdrose resulted in an award by the establishment’s Commanding Officer to a graphics specialist. Tony Allen was given the Culdrose Award for Special Endeavour by Capt

Toby

Williamson for his efforts in contributing to the operational effectiveness of the air station. The award recognises the

contribution made by Service and civilian employees, and is given to those who go the extra mile – in Tony’s CASE because it supported the Captain’s wish for everyone at Culdrose to share its history, be aware of the activities going on, and feel part of the greater Culdrose ‘family’.

an outfit which

boasts 25 Lynx and almost 400 personnel.

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