Army Chef to represent New Zealand

Army Chef Lance Corporal (LCpl) Steve Hogan has been made a full member of the New Zealand Culinary Team, one of the most coveted culinary honours in the country.

Membership of the team means he will represent New Zealand at the international FHA competition in Singapore in 2010, and possibly in the World Catering Olympics in Germany later that year.

LCPL Hogan has been in the Army for just five years and admits to being “a bit nervous" about being part of the team. “There is a bit of pressure on now to prove I really do have what it takes to be a member,” he says.

The 2 Land Force Group soldier, who is based at Papakura Camp, is no stranger to culinary accolades. With another Army chef and steward he won the prestigious Toque d’Or competition in September 2008. The two chefs produced a spectacular three course meal in two and a half hours, which was then served by their steward to a panel of 17 top industry judges. He has also been in the team that has twice won the Roy Smith Competition, an inter-base culinary contest.

The business manager for the New Zealand Culinary Team, Gary Miller said LCPL Hogan had impressed not only team management but also his fellow team members with a great work ethic and by demonstrating a desire to improve himself in all tasks set to him.

Despite winning several competitions, as a junior chef he wasn’t expecting full team membership. Full members of the team are usually accomplished chefs with more than 10 years of industry experience. His fellow team members all have international experience and run kitchens in award-winning restaurants.

Earlier this year LCpl Hogan travelled with the team to compete in Wales, where his venison dish won him a bronze medal.

There is pressure to perform. “I try not to let things get on top of me, but I want to prove I do have what it takes.”

He has always enjoyed cooking, and says the beauty of being a chef is that food can be manipulated into whatever a chef wants it to be. “You can, for example, take a plain piece of meat and cut it, marinate it, roll it, do whatever you want to create something special. I love to create fresh flavours using fresh ingredients, and particularly like combinations of citrus, fresh herbs, and a wee bit of spice.”

Learning his trade in the Army has been excellent, he says, with the environment, and company of other chefs and soldiers being what he enjoys most. He lives on base, and because he cooks all week, prefers to eat what anyone else will cook at weekends.

And when he visits his family? “No, I don’t cook there either. I leave all that sort of thing to mum!”

ENDS

For further information please contact Major Kristian Dunne Senior Advisor (Army), on 021 478 574