Ready Steady Cook for North Herts students
A TEAM of students from North Hertfordshire College were put through their paces in a Ready, Steady, Cook challenge to create a tasty meal for a group of soldiers.
The six youngsters were given two hours to cook up a three course meal using ration packs in a field kitchen, and present the food for judging.
They were also marked on teambuilding, leadership and communication skills at the event at Bassingbourn Barracks.
The group cooked up a meal of fish cakes with chilli sauce, mince with rice and corn and chocolate nut pudding with sauce.
“I have learnt so much more about catering today than I could have expected,” said 17-year-old Mel Bishop, who was the team leader.
“The challenge showed us how to manage our time, improvise and to have fun with cooking.”
Mel was joined by other students Max Allen, James Deans, Leroy Wells, Luke Adams and Marc Dolan.
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They were overseen by Sergeant Mitchell, a chef by trade who has served a 20-year career in the army.
“We think it’s important to encourage chefs of the future, so hosted this challenge to offer the students a chance to put their culinary skills to the test,” he said.
“Everyone has to eat and you’ll certainly be the best friend of your fellow soldiers, as well as doing a rewarding and satisfying job.”