Gloucester Rugby players cooking at Gloucestershire College
Members of the Gloucester Rugby team have swapped their studs for a set of kitchen scales and signed up to a four-week series of team-building cookery classes at Gloucestershire College.
For the second year running, a mix of academy and senior squad players are learning how to cook healthy and nutritious meals under the tutelage of the College’s Head Chef, Shaun Naen, who is part of the popular GC Chefs on Tour team.
Each week, up to 12 players are cooking up a storm in the professional kitchen at Tewkesbury Launchpad Campus, with dishes such as whole Cajun chicken and Borneo chicken rendang proving popular so far.
The players participating include senior squad members Billy Burns and Elliott Stooke, and academy squad members Sam Underhill, Benji Vellacott, Charlie Norman and Alex Woodburn, among others.
At the end of the four weeks, the players will use the skills they’ve learnt to prepare and cook dinner for the entire senior squad – ensuring it fits with a rugby player’s strict diet of low salt, high protein and low fat foods.
Chef Shaun said: “It’s a big challenge for me to teach a rugby team how to cook meals they can eat during training in just four weeks, but I’m really impressed with them so far.
“Alex Woodburn has really stood out for me. He’s really into his food and is always the first one in the kitchen. But actually, they are just like the students I teach during the day.”
Keep up-to-date with how the players get on by following Chef Shaun on Twitter: @s_naen.