{"id":11324,"date":"2023-10-16T12:17:10","date_gmt":"2023-10-16T15:17:10","guid":{"rendered":"https:\/\/tridentnewspaper.com\/?p=11324"},"modified":"2023-10-16T12:17:10","modified_gmt":"2023-10-16T15:17:10","slug":"hmcs-orioles-po2-gabriel-lau-creates-big-flavours-in-small-spaces","status":"publish","type":"post","link":"https:\/\/tridentnewspaper.com\/fr\/hmcs-orioles-po2-gabriel-lau-creates-big-flavours-in-small-spaces\/","title":{"rendered":"HMCS Oriole\u2019s PO2 Gabriel Lau creates big flavours in small spaces"},"content":{"rendered":"
\"\"
Le ma\u00eetre de 2e classe Gabriel Lau pr\u00e9pare un repas sp\u00e9cial de nouilles ramen pour l\u2019\u00e9quipage du NCSM Oriole. ENS 1 WILSON HO<\/figcaption><\/figure>\n

HMCS Oriole\u2019s PO2 Gabriel Lau creates big flavours in small spaces<\/b><\/h3>\n

Par l\u2019Ens 1 Wilson Ho,
\n<\/b>Le NCSM <\/span>Oriole<\/span><\/i><\/p>\n

Il est parfois difficile de pr\u00e9parer un repas copieux \u00e0 la maison, et pr\u00e9parer et cuisiner des repas en mer peut s\u2019av\u00e9rer encore plus difficile. Le ma\u00eetre de deuxi\u00e8me classe (M 2) Gabriel Lau, qui travaille dans une cuisine qui ne peut accueillir confortablement qu\u2019une seule personne \u00e0 la fois, alors que le navire oscille d\u2019avant en arri\u00e8re en raison de l\u2019\u00e9tat de la mer, pr\u00e9pare trois fois\npar jour des repas nourrissants et rassasiants pour tous les membres de l\u2019\u00e9quipage du navire canadien de Sa Majest\u00e9 (NCSM) Oriole pendant la participation annuelle de ce dernier \u00e0 la Tourn\u00e9e des Grands Lacs de la Marine royale canadienne.<\/p>\n

Originaire de St. Johns, \u00e0 Terre-Neuve-et-Labrador, le M 2 Lau se joint \u00e0 la Marine royale canadienne (MRC) en 2009, au NCSM Cabot, en tant que sp\u00e9cialiste en communications navales de la R\u00e9serve. \u00c0 l\u2019\u00e9poque, il est \u00e9tudiant universitaire de premi\u00e8re ann\u00e9e en g\u00e9nie informatique.<\/p>\n

\u00ab C\u2019\u00e9tait mon premier \u00e9t\u00e9 libre, et je voulais faire quelque chose que j\u2019aimais. J\u2019ai notamment postul\u00e9 \u00e0 mon Centre de recrutement local, qui m\u2019a tout de suite recrut\u00e9 \u00bb, explique le M 2 Lau. En 2015, le M 2 d\u00e9cide de devenir cuisinier dans la MRC.<\/span><\/p>\n

Pendant la Tourn\u00e9e des Grands Lacs (TGL), le M 2 Lau pr\u00e9pare plus de 200 repas pour l\u2019\u00e9quipage. L\u2019un des meilleurs et plus complexes repas que le M 2 Lau a dit avoir pr\u00e9par\u00e9s au\ncours de ce d\u00e9ploiement est le bol pok\u00e9.\u00a0<\/span><\/p>\n

\u00ab Le bol pok\u00e9 \u00e9tait le repas le plus difficile \u00e0 r\u00e9aliser sur le NCSM Oriole en raison de la multitude de saveurs et de composants qu\u2019il contient. La pr\u00e9paration d\u2019un bol pok\u00e9 peut \u00eatre tr\u00e8s complexe et faire appel \u00e0 de nombreuses techniques. Il faut par exemple pr\u00e9parer le riz et choisir les prot\u00e9ines, la verdure, les garnitures et les sauces \u00e0 ajouter au plat. Selon le nombre de garnitures souhait\u00e9es, le processus peut se d\u00e9rouler en plusieurs \u00e9tapes \u00bb, explique le M 2 Lau.<\/span><\/p>\n

\u00ab Fabriquer ces diff\u00e9rents \u00e9l\u00e9ments dans ma petite cuisine, puis les combiner pour cr\u00e9er un bol pok\u00e9 a repr\u00e9sent\u00e9 un d\u00e9fi, mais ce fut gratifiant de voir le r\u00e9sultat final et de constater que tout le monde appr\u00e9ciait mon travail. \u00bb<\/p>\n

\"\"
Le M 2 Lau affirme que les bols de poisson ont \u00e9t\u00e9 l'un des repas les plus complexes qu'il a pr\u00e9par\u00e9s pendant le d\u00e9ploiement sur les Grands Lacs en 2023. ENS 1 WILSON HO<\/figcaption><\/figure>\n

L\u2019ann\u00e9e derni\u00e8re, le NCSM Oriole a communiqu\u00e9 avec le M 2 Lau pour lui demander s\u2019il aimerait devenir leur chef cuisinier \u00e0 bord. Malheureusement, il suit \u00e0 l\u2019\u00e9poque un cours de qualification \u00e9l\u00e9mentaire en leadership (QEL) et ne peut pas prendre la mer. Cependant, le M 2 Lau souhaite constamment relever des d\u00e9fis. \u00ab Ce qui m\u2019int\u00e9resse, c\u2019est de travailler sur diff\u00e9rentes plateformes (dans la Marine) et \u00e0 diff\u00e9rents endroits. J\u2019aime faire des choses qui ne sont pas banales, et lorsqu\u2019il s\u2019agit de quelque chose de nouveau, je vais probablement dire oui. \u00bb<\/p>\n

Au d\u00e9but de l\u2019ann\u00e9e, le M 2 Lau communique donc avec le capitaine d\u2019armes du NCSM Oriole pour savoir si le poste de chef cuisinier est \u00e0 nouveau vacant. Heureusement pour lui, il l\u2019est, et il se voit offrir l\u2019occasion de prendre la mer peu de temps apr\u00e8s. En plus de ses fonctions principales comme chef cuisinier, le M 2 prend le temps d\u2019apprendre les man\u0153uvres sur les ponts sup\u00e9rieurs et d\u2019y participer pendant ses pauses. \u00ab Lorsque j\u2019ai l\u2019occasion de monter sur le pont et de manipuler les voiles ou de participer aux man\u0153uvres, comme les d\u00e9parts et l\u2019accostage le long d\u2019une jet\u00e9e, j\u2019essaie toujours d\u2019apporter mon aide. Notre effectif maximal est de 21 personnes, et les man\u0153uvres complexes \u00e0 bord du NCSM Oriole exigent que chaque personne disponible apporte son aide l\u00e0 o\u00f9 elle le peut et quand elle le peut. \u00bb<\/p>\n

Apr\u00e8s avoir \u00e9t\u00e9 chef cuisinier \u00e0 bord du NCSM Oriole pendant la Tourn\u00e9e des Grands Lacs, il affirme que les meilleurs conseils qu\u2019il peut donner et la meilleure le\u00e7on qu\u2019il a tir\u00e9e de cette exp\u00e9rience sont de faire des bagages l\u00e9gers et de ne pas oublier de faire des pauses.\u00a0<\/span><\/p>\n

\u00ab La sant\u00e9 mentale est importante \u00bb, d\u00e9clare le M 2 Lau.\u00a0<\/span><\/p>\n

\u00ab Sur un navire de 102 pi de long, l\u2019espace personnel est limit\u00e9. Il est donc indispensable de prendre des pauses r\u00e9guli\u00e8rement pour \u00e9viter\nl\u2019\u00e9puisement! \u00bb<\/span><\/p>","protected":false},"excerpt":{"rendered":"

HMCS Oriole\u2019s PO2 Gabriel Lau creates big flavours in small spaces By SLt Wilson Ho, HMCS Oriole Making a hearty and nutritious meal at home can be difficult at times, but preparing and cooking meals at sea is a whole other challenge! Working in a galley that can only fit […]<\/p>","protected":false},"author":2,"featured_media":11325,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"footnotes":"","_jetpack_memberships_contains_paid_content":false,"jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[13],"tags":[],"jetpack_publicize_connections":[],"yoast_head":"\nHMCS Oriole\u2019s PO2 Gabriel Lau creates big flavours in small spaces | Trident Newspaper<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/tridentnewspaper.com\/fr\/hmcs-orioles-po2-gabriel-lau-creates-big-flavours-in-small-spaces\/\" \/>\n<meta property=\"og:locale\" content=\"fr_CA\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"HMCS Oriole\u2019s PO2 Gabriel Lau creates big flavours in small spaces | Trident Newspaper\" \/>\n<meta property=\"og:description\" content=\"HMCS Oriole\u2019s PO2 Gabriel Lau creates big flavours in small spaces By SLt Wilson Ho, HMCS Oriole Making a hearty and nutritious meal at home can be difficult at times, but preparing and cooking meals at sea is a whole other challenge! 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