Catering Flight visit to Marshland High School

A team of five chefs from RAF Marham travelled to Marshland High School near Wisbech recently to carry out cooking demonstrations with Year 10 students. Split over two classes, the team delivered a fresh pasta and a warm dessert demonstration.

Cpl Mueaybut and AS1 Barrett demonstrated making roasted vegetable ravioli, spinach and ricotta tortellini’s and homemade tagliatelle. Using only a small selection of ingredients they then made a fresh friggione sauce and a courgette, garlic and parsley ragu for the tagliatelle. The students then had one hour to make fresh pasta, and their version of one or all the dishes demonstrated to them using the same ingredients. With a little help and support from the chefs involved they all produced great looking and tasting dishes.

The second session was a warm dessert of a chocolate brownie demonstration with either a vanilla ice cream or raspberry sorbet with optional extras of caramelized bananas, raspberries and yogurt or oranges. Cpl Campbell and AS1 Shaw delivered the brownie demonstration whilst Sgt Barton went through the ice cream and sorbet making. The students again had one hour to re-create their versions of the brownie using any of the ingredients they had, with either an ice cream or raspberry sorbet and any garnishes they liked.

With this being somewhat different to their usual routine the students fully embraced us being at their school asking us general questions about the Royal Air Force and being a chef. Speaking with the class teacher, Mr Goddard, after the sessions he praised the team and thanked us all for our efforts also noting that making fresh pasta scores highly on the school curriculum.

The day itself was fantastic and such a huge opportunity for us chefs to get away from the messes on unit and showcase our abilities in a different setting. The deputy head and other school staff that were involved including the students all gave positive feedback from the day and the team did a fantastic job delivering clear direction and guidance.

Sgt Barton

I asked all the chefs involved to give their own personal feedback from the day.

“Overall, a very positive experience. The students were engaged in learning and weren’t afraid to ask questions. I especially enjoyed mentoring them with the chocolate brownie and ice cream.”

Cpl Campbell

‘’The experience was very good and one that I thoroughly enjoyed, when the students broke off into their groups, we were able to walk around and assist if they needed some help or direction. Some of the dishes they produced with the time frame they had were outstanding and they really applied themselves and bought into what we wanted them to achieve.’’

AS1 Shaw

‘’The overall experience at Marshland High School was fantastic. The student’s cooperated consistently with the teacher and other students, everyone took responsibility for their learning. I enjoyed teaching my master class that I delivered to the students, teaching them how to make fresh pasta Ravioli, Tortellini and Tagliatelle. I helped to present the chocolate brownie like a talented artist.’’

Cpl Mueaybut

‘’In my opinion I felt the students engaged well, working together as a team they really invested in the task given to them. Students were supported throughout but were given opportunities to showcase their capabilities and organisational skills. Overall, the day was successful and one I would recommend for any future FD.’’

AS1 Barrett