Home' Navy News : September 12th 2013 Contents Keeps you switched on
September 12, 2013 www.defence.gov.au/news/NAVYNEWS
LSIS Helen Frank
LCDR Paul Flynn has received his fourth rosette
for 35 years of service in the RAN.
LCDR Flynn began his naval career with the
Royal Navy in 1966.
Joining as a junior radio operator, he rose to the
rank of acting petty officer radio supervisor.
LCDR Flynn fell in love with Australia's big
blue sky, hot summers, friendly people and great
lifestyle after visiting Fremantle with the RN in
On December 17, 1977, he was sworn into the
RAN on the dockside in Southampton and boarded
the SS Australis for the trip to his new home and
LCDR Flynn arrived in Sydney after a month at
sea and began his new job as a recruit constable in
the old Naval Police Branch.
In 1983, he received his commission and has
since served in a variety of postings.
"Assistant Defence Attache (ADA) Manila
would, without a doubt, be my favourite posting,"
"Having the opportunity to represent my coun-
try at the highest level and to have had a beneficial
effect on our relationship with the Philippines was
the experience of a lifetime."
LCDR Flynn's career has taken the path less
travelled and he has been a part of many firsts.
"I was the first Navy member with a Bachelor of
Asian Studies followed by a Graduate Diploma in
Islamic Studies," he said.
"Both degrees came in handy as ADA Manila.
Also, my term as XO HMAS Waterhen during the
rebuilding of the base was incredibly interesting
"I was the Divisional Officer for the first women
in the Naval Police Branch, who were absolutely
outstanding and a very tough bunch of ladies.
"I also helped establish the Navy Firefighter
Branch in 1986-87 and set up the Naval
Investigative Service in 1991."
One of the most memorable events for LCDR
Flynn took place early in his career with the RN on
board his first ship, HMS Diamond.
"As a young communications sailor I was
responsible for the maintenance of our radio aerials
and when the ship was approaching Cape Town, I
had to go up the mast and clean and grease the HF/
DF loops at the very top," LCDR Flynn said.
"The CO wanted to make a good impression
when we entered port so we had swung well to the
south, intending to approach land when the ship
was looking its best.
"I saw the dawn come up over Table Mountain,
which no one else could see at deck level, a sight
that has remained with me ever since.
"I was also able to tell the CO, as I was climbing
back down, that the port was indeed dead ahead.
I felt that I should tell him because he was loudly
berating our hopeless navigator for losing Africa.
"Shortly after my petty officer explained to me
that it was not my place to interfere in command
decisions -- but not quite in those words. In fact I
learnt two new words that day."
LCDR Flynn, who received his fourth rosette in
June, is enjoying his work at the Defence Alumni
Network where he has served two-years' reserve
time building and developing the triservice network.
"This period in my service has given me the
opportunity to learn a whole new set of skills," he
said.When asked how much longer he would serve,
LCDR Flynn said "Until I win Lotto or the Navy
stops paying me".
VARIED CAREER: CAPT Harry Lok, left, presents LCDR Paul Flynn with his fourth
rosette for 35 years' service with the RAN.
Thirty-five and counting
THE HMAS Stirling galley turned into
a fierce battleground on August 7 for the
annual Dental Chef Challenge.
In its second year, the challenge
started with three finalists cooking three
selected meals promoting healthy dental
eating within Navy.
These meals were submitted by mem-
bers of the Stirling galley team and the
three healthiest dental meals were chosen.
The contestants were ABML-C Matthew
Brown (carrot team) who cooked a warm
chicken and pumpkin salad, ABML-C
Ashleigh Beaman (capsicum team) who
cooked a seaweed risotto and ABML-C
Matthew Lonie (tomato team) who cooked
a herb-encrusted Spanish mackerel.
Each chef had the assistance of three
dental department staff, and 30 minutes
to cook their meal.
ABML-C Richard Perri said the com-
petition was fierce.
"The galley was abuzz as the timer
started," he said.
"At first it was a frantic rush with
everyone running around trying to secure
stove tops, bench space and equipment.
The dental assistants seemed lost but had
guidance from their mentoring chef."
Five minutes into the challenge, the
pace settled down with the majority of
the preparation complete and the cooking
"This was an interesting time for the
dental department learning a few tricks of
the trade when cooking," AB Perri said.
As the three-minute warning was
given, all three teams stepped up a notch
to get the final components of the meal
ready for plating up.
In the final 10-second countdown the
teams were plating up and applying the
final garnishing to their meals, and in
true Master Chef style finished right on
AB Perri said the team's meals were
judged by the audience, who were sali-
vating as the meals were put up.
"As voting started everyone had a car-
rot, tomato or capsicum sign to put up,
and after being recounted a second time,
it was the tomato team that won by one
vote," he said.
The team was awarded their prize of
foil flowers and a silver platter.
Sinking teeth into
CHEF TALK: ABML-C Ashley Edmonds helps LEUT Lucas Wolff, of HMAS
Stirling, prepare a cumin chicken dish during a dental/chef cook off for Dental
Health Week in the Stirling Galley.
Photo: LSIS James Whittle
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