Culinary Students put creative flair on military MREs (Meals Ready to Eat)

Seniors and sophomores studying Culinary Arts recently made the ready-made meals offered to members of the military a little more enjoyable by competing in an MRE Challenge, hosted at the Army National Guard in Natick on Jan. 28, and promoted by SkillsUSA. 

Students were given six pouches of MRE meals and charged with using the ingredients to create an appetizer, entree, dessert and a drink that would be more appealing than the pre-packaged meals. The MREs included drink powders, meals like chili macaroni, breadsticks and other less-than-inspiring items. 

“MREs are stubborn little things,” said Nora Broadrick, a sophomore from Amesbury. “It’s hard to deconstruct them. “We had to work with what we had and turn it into something else.”

In the 30 minutes allotted to plan and 90 minutes to execute, the senior and sophomore teams transformed their pouches into a tasty meal. After being tasted by military troops, the sophomores were awarded a bronze medal for creativity. Their meal featured: 

• Appetizer: A tart made from breadsticks and jalapeno cheese with bean puree topped with crushed red pepper and crushed almonds

• Entree: Spicy chicken and beef burritos

• Drink: Fresh fruit combined with powdered drink beverages

• Dessert: Pound cake and angel food cake topped with craisins and crushed M&Ms

It was Whittier’s first year in the competition against 17 other Massachusetts schools, and the sophomores plan to return next year. “It was a lot of fun being in a different environment and working with something different,” said Haley Miller, a sophomore from Salisbury. 

Their instructors Kris Crovetti and Tjitse Boringa accompanied them. “I’m very proud of them for putting themselves out there in an unfamiliar situation and thriving,” said Mr.  Boringa.

“They learned important teambuilding and communication skills,” Mr. Crovetti said. “They were able to work as a team on a six foot table.”