A SURPRISING and impromptu invitation from an iconic train enterprise has seen a Griffith chef plucked from obscurity and offered an opportunity of a lifetime.
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Tina Graham was asked to take her unique style of cuisine on a five-day train journey for the St James Rail after they tasted the delights of The Sugarmill’s kitchen from previous visits to Griffith.
St James’ regular caterer was unable to make the journey, and offered Tina and her team the opportunity to jump on bored instead.
“They enjoyed the style of food ... they wanted us to mimic our style for the train journey,” Tina said.
But the huge opportunity was a logistical nightmare for Tina and her team.
Not only did they have to deal with an unfamiliar kitchen but the added stress of working in carriages back-to-back consisting of two kitchens where only half the appliances functioned.
“Those trains were only made for day trips, so trying to stock five days of food, lets just say (was) very difficult,” Tina said.
“We made a dash at Central Station for fresh seafood.
“We were sprinting on the platforms to go to the seafood market and bring back enough seafood for 170 guests and have the platters out within two hours.
“It was exactly like The Amazing Race. You had to pump those legs.”
Loading and unloading the train was confronting, walking down gravel tracks and lifting trays of food to head height.
A lot of the preparation was done during a 20-hour shift at Tina’s work kitchen in Griffith the previous night, before heading to Sydney and catching the train.
“We took a truck to Sydney, that’s how much food we took on the train.”
Even though the menu was pre-set there were times when the team had to think on their feet and be inventive with the pantry.
“On the train there is no chance to get off and quickly grab that, you have to think on your feet and adjust to the condition and make things work,” Tina said.
“They were 12 hour shifts, minimum, breakfast and lunch the occasional morning and afternoon tea.
“Dinner was off sight at restaurants, giving the outfit time to prepare for the next day’s service.
“Especially when you have to make 220 pouched eggs for the next morning’s service.”
The wait staff, which consisted of semi-retired volunteers, had back-to-back sittings with only 20 minutes to reset the entire carriage.
While the ordeal was a challenge, Tina and her team thrived under pressure, and have been asked to return and cater next years’ journey.
“I’m already looking forward to it because I know what to expect. I would love to take anyone that wants to challenge themselves,” Tina said.
