Job swap floats boat for restaurant chef

A US Navy chef and Rockingham restaurant chef have exchanged culinary delights and kitchens in a day-long job swap.

Part of a US Navy initiative, the all-American Chef’s Exchange Program allows military and restaurant chefs to share and learn new cooking styles.

USS Texas culinary specialist CCSN Taylor Holmes and VK’s On The Plaza head chef Rajan Mago were the latest to cook up a storm as part of the program.

On day one Mago stepped aboard the USS Texas, cooking in the confined spaces of the ship’s galley and restricted by the ships on-board food supplies.

On day two Holmes — who has been in the USN for four years as a submarine chef — visited VK’s On The Plaza’s kitchen assisting with preparation of a range of dishes, meticulously prepared and individually presented to the restaurant guest. The chefs exchanged ideas and recipes with Holmes particularly amazed by the local seafood available from Cockburn Sound.

He said he was keen to pass the foodie tips he learned at VK’s to the galley aboard the USS Texas.