Catering students at Riverside College enjoyed a day of cookery challenges and careers advice, with a visit from the 167 Catering Support Regiment Royal Logistic Corps.
The role of the Army Reserve Chefs is to provide the British Army with catering support anywhere in any environment. The visit provided students with information on new career possibilities and also allowed the students to experience working under high pressure through an army cooking challenge.
Students were tasked with creating a three course meal using only basic ration pack ingredients, just as the 167 Catering Support Regiment would do when preparing meals out on the field. In teams, the students chose from basic ration pack ingredients such as tinned vegetables, meats and pasta and used their culinary talents to create delicious meals.
Under a strict time limit, the students were able to create tasty and nutritional dishes, such as chilli con carne, chicken curry, meatball pizza, and sweetcorn fritters. The dishes were then judged by Lance Corporal John Edwards and course tutor John Deasy on taste, presentation and creativity to determine the best starter, main and dessert.
Riverside College Catering tutor, John Deasy, said “Our students really enjoyed the visit; they showed their creativity using the ration pack ingredients to make some great meals that were both delicious and nutritional. The students demonstrated many of the skills they have learned during their course so far and the talent was clear to see.
“They have also come away with knowledge about many new and exciting catering career options within the army. We look forward to future visits from the 167 Catering Support Regiment RLC.”