Navy and local chefs switch aprons

A classic French baguette recipe was swapped for seafood secrets when a Rockingham chef hopped on board a French naval vessel last week.

Kent Street Deli head chef Shannon Whitmore visited the FNS Tonnerre after it berthed at HMAS Stirling to participate in the global Cooks and Chefs Exchange program.

The program has been running for the past 18 years in 12 countries, with restaurant and military chefs exchanging culinary delights and kitchens for a day.

Mr Whitmore met naval chefs and cooked up a storm in the tight confines of the ship’s galley with restricted on-board food supplies.

He said it had been great experience to see how the navy did everything in bulk and to see the kitchen they worked in.

“It was good to look at the produce they had and French products I wouldn’t normally see,” he said.

“I showed them local produce, including blue marron and mussels, cooking them in French sauces and we swapped aprons — I look forward to doing it again.”