Two talented Chef Managers from Aramark Global Energy, Tony Spencer and Mark Dobson, accompanied by Operations Manager (UKCS) Carl Wilson, recently took part in the Open Skills Field Challenge at this year’s Exercise Army Sustainer Challenge.
The Open Skills Field Challenge tests the culinary skill and adaptability of a team of three chefs (predominantly military) in a simulated operational environment. Teams are tasked with serving 20 personnel a two-course meal using limited resources and equipment.
Team Aramark Global Energy secured second place out of 32 teams – a remarkable achievement when being up against international military chefs, many of whom are highly experienced in cooking in demanding and unconventional settings.
L-R: Mark, Carl and Tony at Army Sustainer
The team impressed the judges with a standout menu, including:
- Japanese okonomiyaki pancakes with Asian carrot and courgette ribbons, honey sticky beef, and sweet sticky rice
- Moroccan spiced chicken with homemade flatbreads, paprika hummus, and fresh salads
- Chorizo patatas bravas with roasted vegetables
- Fresh berry tarts – a trio of berries over crème pâtissière in a homemade sweet pastry case, drizzled with sweet glaze
- Dark chocolate and raspberry bread and butter pudding with white chocolate crème anglaise
Desserts from Army Sustainer
A standout element was the homemade flatbreads, which judges felt would be nearly impossible to produce in an open-field setting. One judge was even keen to take away the bread and butter pudding recipe!
The team also received high praise from the Colonel: “That’s how you do it, guys! Aramark has paved the way.”
A big thank you to the 167 Regiment RLC British Army for hosting another fantastic Exercise Army Sustainer Challenge.
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