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Rhino Challenge

Matthew, Jon and Joe ready for actionVRQ Level 2 Professional Cookery students Joe Gordon and John Westwood along with Chef Lecturer Matthew Shropshall have returned from an exciting challenge in Germany with a hotly contested runners-up trophy.

The Exercise Rhino Caterer Competition is run by City and Guilds sees chefs in teams of three, mainly army caterers with selection of student and civilian teams go under canvas, camping and taking part in a selection of challenges including an assault course and a river crossing. The main event being the Cooking challenge spread over 4 days where teams have to create dishes for 20 people, in the field.

One of the competitions saw them being given a surprise hamper of food they needed to plan a menu, build a fire, a stove and a griddle before getting down to some improvised field cookery, this competition saw the following dishes created:

  • Sardine Tempura & Pear salsa and a Nicoise Salad
  • Lamb curry and naan bread, Chicken Stew
  • Spiced meat balls Tagine, Ratatouille and dried fruit couscous
  • Indian rice pudding and a Caramel Fig Granola

Chef Shropshall arrived back, tired yet jubilant and told us "The boys really worked hard to get that result, we all walked away with nice glass trophies along with one for the UCB cupboard."