Stockton Riverside College has been host to a cook-off in the Infinity kitchen, as for the third year running, we’ve welcomed army chefs to cook with our Professional Cookery students.
Learning first-hand from the army professionals, students took a break from their usual studies. Forming two teams, Team A and Team B, they were each headed up by an army chef.
Each team developed their own three course menu with the public deciding between the two starters, main courses and desserts. Whichever teams food was ordered the most were deemed the winners.
First up were the starters with our guests choosing between butternut squash and ricotta tortellini, or twice baked soufflé, followed by a lemon sorbet to cleanse the pallet, ready for the main courses.
For the mains it was rack of lamb or pan fried duck breast with a confit duck bonbon, swiftly followed by a choice of desserts, a twist on mango and passionfruit cheesecake or chocolate brownie.
Teacher Louise Ramp who is a former army chef herself said about the event: “The event was such a great success and such a great opportunity for the students to work alongside army chefs. We’ve ran the event for three years now and each year the dishes that the students have produced are fantastic.”
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