Students turned the heat up on their kitchen skills with a fun challenge that tested their mettle under pressure.



The Professional Cookery students at Stockton Riverside College took part in a Ready, Steady, Cook style challenge.

“The competition was a fun way to get the students thinking and to showcase their skills,” said Louise Ramp, the college’s course leader for Catering and Hospitality.

“They had to think about the ingredients that they needed, consider timing and also presentation.”

Each team was given a list of ingredients in advance and asked to submit a two course menu comprising either a starter and main or a main and dessert.

With all three teams opting to prepare a main course and dessert, the pressure was well and truly on to cook up a storm.

Given two hours to prepare and cook their dishes the final judging took into account presentation, taste and also health and hygiene.

The winning team comprised Keavey White and Lauren Watson with their menu of stuffed chicken served with a side of wedges and a cream mushroom sauce, followed by chocolate orange cake with lemon zest custard and strawberries.

Louise said: “I was very impressed with all of the students’ efforts, they took it all in hand and dealt with the pressure. The standard was really good with just one point separating the teams.”



Runners up were Brandon Coverdale and Blake Rainsford with their menu of farmhouse cabbage and tagliatelle pasta topped with chicken, bacon and a thin Alfredo sauce followed by mint cheesecake.

And in third place, Leah Garbutt and Jordan Cassidy who served chicken and mushroom risotto followed by chocolate orange mousse with cream.

Find out more about the Catering and Hospitality courses on offer at Stockton Riverside College by visiting www.stockton.ac.uk/courses/catering/