RAF Leeming chefs are officially amongst the best in their profession after achieving successes at International Salon Culinaire 2026, one of the world’s premier competitions for professional chefs.
Eight members of Catering Flight visited Food, Drink and Hospitality Week at ExCel London to explore developing trends in the civilian hospitality sector, ready to apply new ideas on Station.
But the real highlight of the event was the success of AS1 Peter and AS1 Antim in the Oriental Duck Culinary Showdown, featuring competitors from elite organisations including the House of Commons and the Craft Guild of Chefs Culinary Arts Team.
Both RAF Leeming chefs delivered outstanding performances, earning Bronze awards in their category. AS1 Antim also received a special commendation for exceptional hygiene.
Entering his first major culinary competition, AS1 Antim presented a highly technical and refined menu featuring honey and five spice glazed duck breast, crispy rice cake and pickled vegetables. He said: “Competing with talented chefs from across the country was both exciting and challenging, especially being judged by world-class professionals. It taught me the importance of attention to detail in every part of the dish and has inspired me to improving my skills and come back stronger to aim for gold in the future.”
AS1 Peter’s bronze winning entry included honey BBQ glazed duck breast served with a crispy bonton, braised cabbage and mushroom rice, charred spring onion and a plum and soy sauce. He said: “It was a demanding but exciting challenge that really tested my skills and creativity under pressure. I was proud to represent the RAF in a class of around 20 highly skilled chefs from all around the world, each bringing their own unique style and expertise to the competition."
