{"id":2391,"date":"2018-07-30T11:00:48","date_gmt":"2018-07-30T14:00:48","guid":{"rendered":"https:\/\/tridentnewspaper.com\/?p=2391"},"modified":"2018-07-30T14:57:06","modified_gmt":"2018-07-30T17:57:06","slug":"exercise-saffron-2018","status":"publish","type":"post","link":"https:\/\/tridentnewspaper.com\/fr\/exercise-saffron-2018\/","title":{"rendered":"Exercise SAFFRON 2018"},"content":{"rendered":"<figure id=\"attachment_2392\" aria-describedby=\"caption-attachment-2392\" style=\"width: 1180px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-2392\" src=\"https:\/\/tridentnewspaper.com\/wp-content\/uploads\/2018\/07\/Ex-SAFFRON-photo-4-1180x781.jpg\" alt=\"\" width=\"1180\" height=\"781\" \/><figcaption id=\"caption-attachment-2392\" class=\"wp-caption-text\">Cpl Ivy Hawco of 37 Service Battalion in action during Exercise SAFFRON 2018 at Royal Artillery Park, Halifax, on March 24, 2018.<br \/>Photo: CAPT FELIX ODARTEY-WELLINGTON, 36 CANADIAN BRIGADE GROUP PA<\/figcaption><\/figure>\n<h3 class=\"p1\">Military and civilian teams battle to create gourmet dishes on Exercise SAFFRON 2018<\/h3>\n<p class=\"p1\">By Capt Felix Odartey-Wellington,<br \/>\nAffaires publiques du 36e Groupe-Brigade du Canada<\/p>\n<p class=\"p1\">\u201cConfit de Canard.\u201d \u201cScallops with Butternut Squash Caponata.\u201d<\/p>\n<p class=\"p1\">These are dishes ordinarily found in the high-end eateries for which downtown Halifax is famous but you would have found comparable fare being prepared in four spartan mobile kitchen trailers (MKTs) parked in Royal Artillery Park, literally cheek-by-jowl with Halifax\u2019s finest food establishments during Ex SAFFRON 2018, 5th Canadian Division\u2019s challenging black box culinary competition.<\/p>\n<p class=\"p1\">On March 24, 2018, six teams, each pairing a CAF Reserves cook with a partner from Nova Scotia Community College\u2019s (NSCC\u2019s) Culinary Arts program, armed themselves to prepare gourmet dishes in the MKTs.<\/p>\n<p class=\"p1\">CPO1 Jeffery Bromley, one of the organizing staff members, explained that, \u201cAs the saying goes, \u2018An army marches on its stomach,\u2019 and cooks in the military work long hours so that on land, at sea and in the air, CAF personnel can enjoy nutritious meals. With these MKTs, we are able to provide fresh delicious meals in the field during exercises or in theatre.\u201d<\/p>\n<p class=\"p1\">Typical of black box competitions, ingredients were revealed to contestants only just before the competition began. According to Alain \u201cKilted Chef\u201d Bosse, one of the judges, all the fresh produce was local.<\/p>\n<p class=\"p1\">\u201cApples, squash, scallops, duck, and for a curve ball, 45 minutes in, popcorn as an extra ingredient. They had to produce three courses of the quality you\u2019ll find in a high-end restaurant, but with no electricity or running water, simulating field conditions. That is what makes the competition exciting.\u201d<\/p>\n<p class=\"p1\">NSCC Akerley student Kelly-Jo Beck agreed. \u201cThis was my first time in this competition and it was totally positive. The equipment was really challenging and the space was cramped with lots of people. You don\u2019t realize how much can be done in the trailers and I\u2019m blown away to know that you can feed up to 150 people from one trailer. Frankly, I didn\u2019t know much about the role of cooks in the CAF until this competition. I\u2019m now looking into joining the Reserves.\u201d<\/p>\n<p class=\"p1\">Teams were judged on criteria including creativity and quality, ability to improvise, teamwork and presentation skills. At the end of eight grueling hours, Daniel Hauphman of NSCC Lunenburg and Cpl Yuri Belyi of 37 Service Battalion in St John\u2019s, N.L., took the first prize.<\/p>\n<p class=\"p1\">Their entr\u00e9e was pan-seared shrimp and scallop with chili and chipotle butter sauce, pan-fried sweet potato discs with honey glaze, raspberry-caramel popcorn, buttered carrots, broccoli, and cauliflower.<\/p>\n<p class=\"p1\">Cpl Belyi, full of praise for his fire-team partner\u2019s professionalism and team spirit, described their win as \u201ca pleasant surprise because of the high quality of talent we were competing against.\u201d<\/p>\n<p class=\"p1\">Hauphman was similarly impressed, noting, \u201cThis is my second year competing and I won the top prize with Corporal Belyi, so second time\u2019s a charm.\u201d<\/p>\n<p class=\"p1\">Outlining their battle plan, he said, \u201cHopefully, we hooked the judges from the beginning with an appetizer of squash pur\u00e9e with pan-fried duck leg wrapped in filo pastry, and saut\u00e9ed asparagus in butter. Apart from that and our shrimp and scallop entr\u00e9e, we also served a dessert of apple crumble with a brown sugar and graham cracker crumb base, saut\u00e9ed apples in brown sugar, maple syrup and cinnamon with nutmeg, topped with raspberry caramel popcorn.\u201d<\/p>\n<p class=\"p1\">\u201cMy first experience working shoulder-to-shoulder with the military was great, so I came again this year,\u201d he added.<\/p>\n<p class=\"p1\">This is indeed the sweet scent of success for Chef Bosse. \u201cThis exercise is meant to give civilian cooks a glimpse of what the military does, and this is what brings me back every year,\u2019 he said. \u201cThe feedback is good.\u201d<\/p>","protected":false},"excerpt":{"rendered":"<p>Military and civilian teams battle to create gourmet dishes on Exercise SAFFRON 2018 By Capt Felix Odartey-Wellington, 36 Canadian Brigade Group Public Affairs \u201cConfit de Canard.\u201d \u201cScallops with Butternut Squash Caponata.\u201d These are dishes ordinarily found in the high-end eateries for which downtown Halifax is famous but you would have [&hellip;]<\/p>","protected":false},"author":2,"featured_media":0,"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":"<!-- This site is optimized with 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