Chef finds his course

Growing up in Ayr, Queensland, ABML-C Thomas Wiseman was torn between two paths: following in his dad’s footsteps or pursuing a passion inspired by his mum.

“I was going to join the Army because my dad and grandfather were Army. But my mum is a pastry chef by trade, and my real love of cooking I got from her,” AB Wiseman said.

Luckily, he not only went to his parents for advice, but actually listened to them.

“Dad suggested I join the Navy. He said in the Navy, chefs cook every day at sea and travel the world,” AB Wiseman said.

“I went straight from school to enlisting and it was the best decision I have ever made by far.

“In just two years in the Navy, I’ve visited six countries and done several deployments. I love it.”

While learning his trade through Navy, he doesn’t have to worry about the competitive, seasonal nature of the hospitality industry and the lack of job security that can sometimes go with it.

“The pay is so much better. In the civilian world, I would be on an apprentice wage,” AB Wiseman said.

“In Navy, you get paid more and you learn more skills.”

Every day, Toowoomba’s chefs produced four meals for about 200 crew, ensuring all watches on board were fuelled to carry out their duties protecting Australia and its interests.

“Without the stokers, the ship doesn’t go anywhere,” AB Wiseman said.

“Without the watchkeepers keeping us safe, we can’t do much, so while us chefs are also important in keeping the ship going, the entire crew is one big team.”

His biggest thanks remain for his parents, whose wise words set him up for life.

“I reckon if my mum saw this in the paper, she’d absolutely love it, frame it and hang it up on the wall,” AB Wiseman said.

“They’re still up there in Ayr, so Dad, if you’re reading this, I took all the advice you’d given me. I am so glad you convinced me to go Navy, it was the best advice I ever had.”