Curro educators compete in ‘Spur’tacular cook off
The intermediate phase and the foundation phase went head-to-head in a cook off at the Watercrest Spur.
HIGH energy, lively music, friendly waitrons and delicious food helped contribute to the success of CURRO HCA’s staff cook-off at Navaho Springs Spur at Watercrest Mall.
The educators in the foundation phase took on the intermediate phase educators, taking over Spur’s kitchen to create a three-course meal for the panel of judges.
Menu one’s options included buffalo wings served with spicy jalapeno salsa, spare ribs basted in Chipotle Tabasco sauce served with crispy onion rings and chips and chocolate brownies with ice-cream.
Menu two offered grilled calamari with secret spices and tartar sauce, Parmesan crusted chicken with creamy mushroom sauce, butternut and creamed spinach and granadilla cheesecake with cream. The teams were given the recipe for each meal 10 minutes before cooking began.
Also read: Zulu culture celebrated at Curro HCA
As soon as the team began preparing the food, the recipes were removed and in some cases the budding chefs had no choice but to wing it.
To keep things interesting, each course was assigned a time limit to complete, 15 minutes for starters, 20 minutes for mains and 10 minutes for dessert.
The overall winning team was the foundation phase, scoring the most points overall at the end of the evening.
The school’s executive head, Melville Temlett, said it was a close call between the two phases.
The Grade 7s helped serve tables on the evening and the cash raised will go towards their farewell gift.
On the night, Spur offered to donate 10 per cent of its takings to the school and Spur head office said it would match the amount raised.
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