The third BSSC Kitchen Challenge created another intense time in the Ulumbarra kitchen for participants. Hot Goat’s Cheese Soufflé was on the menu, followed by a chocolate fondant. For facilitator and mentor, Rob Rees, it was both about the students’ individual skills and an opportunity to talk one-on-one about where they are with their cooking, and where they’d like to be.
“We spent the first half-hour today reflecting on how far we’d come as a group in the first two weeks,” Rob said. “This challenge is as much about teamwork, leadership and emotional intelligence, as it is about food. We’re challenging the students to perform tasks in three hours that might otherwise take weeks to learn and perfect. But they work it out together – as a team – and that’s what this is all about. The group is really starting to build that trust.”
On Rob’s Facebook page he posted: “Fantastic work by the team today—fondants, twice baked soufflés and more. Be proud all of you.”
Next week will take students into even more challenging territory, with a visiting fishmonger and seafood recipes to test their skills—and teamwork.
