18th Sep 2008 - 00:00
Abstract
Essential Cuisine marched forward earlier this year to sponsor the Army's second Divisional Exercise Divisional Field Caterer challenge, which saw 13 teams battling it out to prepare, cook and serve a two-course meal in just two and a half hours, using a mystery box of simple ingredients.
The event, which took place at Craigiehall in Edinburgh, challenged teams to build an improvised oven from an oil drum, metal plate, sheet of wire mesh and house bricks, in order to create their dishes.
During the competition, Essential Cuisine handed out some essential bits of kit, dropping samples of its recently launched Signature Beef Jus, Lamb Glace and Chicken Stock Mix into each mystery box.
Essential Cuisine also donated £150 for prizes for the winner of the cook-off; 39 Regiment Royal Artillery at Albermarle Barrack, Newcastle; runner up 8 Tpt Regt RLC; and in third place, 3 RIFLES, just one point behind.
In addition, the competition incorporated a field catering phase, giving chefs the chance to prove their mandatory skills, leadership, organisation, command and control and theory knowledge.
Some 13 teams of three entered the challenge, drawn from both regular and Territorial Army units from across the Division.
Paul Shepherd, Divisional Food services Warrant Officer, who has organised the event for three years, said this year's contest was designed to be challenging and stimulating: "The competition is a wonderful stage for military chefs to show off their catering skills and broaden their experiences and this year's event was the most professional yet, largely due to the generosity of our sponsors."