Lords Kitchenh Seafood week – Chefs of the Week Henry, Ashley and Andrea
This time the Seafood week in Lord’s kitchen was probably the best ever, with the studenst excelling in both skill, creativity and plating. There was a great selection of dishes on offer as the students collaborated to make a dish of their choosing. Everything from Fish and Chips to Paella, and Calamari to seafood pasta. However the Chefs of the week were Henry for his beautifully plated Fish with Cauliflower puree and Andrea and Ashley for they prawns cooked in 4 different styles.
Fruity Fridays
The IB Food Science students launched their Healthy food CAS project where gave out free fruit to studenst as they come into school
Y12 Hospitality Visit to Cathay Catering
Today the Y12 IBCP Hospitality Students had a very privileged visit to the Cathay Catering operations. this was a valuable experience for the students and myself and gave them a great insight into the complexity of ensuring the quality and safety of the airline meals. The students are now designing their own healthy children’s meals and sustainable business class meals for the ongoing project looking into airline meals.
many thanks to CEO Andy Wong (IS Alumni) and Manki Wong who organised such an excellent tour and presentation. 
Chicken challenge – Chefs of the week Jonathon and Kingsley
Lords Kitchen upped the skill level today, with the chicken challenge. Students paired up to joint a chicken and then make a dish using the breasts, whilst Mr Lord cooked a chicken casserole with the other pieces. The students did a fantastic job dissecting the birds and creating a range of dishes, but the chefs of the week went to v who worked really well together to make their fried chicken Goujons and homemade mayonnaise
Sponge cake week
Sponge cake week in Sweet Indulgence saw a massive range of batters, mixes and icings taking ove rthe food, to produce swissm rolls, carrot cakes, brownies and chocolate surprise cakes. The winning team though produced their take on a Battenberg, Blueberry and Vanilla flavour. Well doen to team Sweetingz, follow them on Instagram @ sweetingzhk
Biscuit/Cookie week – Star bakers (Karen, Renee and Kimberly)
Biscuit/Cookie week was a test of consistency and uniformity in Sweet Indulgence and there was a loots of lovely treats on show. However the star bakers, for the second week running, went to to Karen, Renee and Kimberly who nailed the very tricky Brandy snap.
Confectionary week – Star bakers Karen, Renee and Kimberly
The Sweet indulgence students were challenged to make different confectionery products today and there was a lot of fudge and chocolate on show, but the star baker s were award for trying something a bit more original. Well done to Karen, Renee and Kimberly who make caramel marshmallow, which was perfect consistency and delicious, using a technique i had not seen before
Omelette Challenge – Chefs of the week (Emma, Jacy, Jonathon and Kingsley)
The first challenge from the Lords Kitchen Elements class. was the Omelette challenge. Students watch the demonstration and had recreate and plate their own omelette to restaurant standard. The new Y12 IB Food students judged the students offering and decried that Emma, Jacy, Jonathon and Kingsley) were deserving of the Chef of the week accolade
Cooking with Worms
For this years Y8 tech days we decided to see how squeamish the students were and cook with works as an alternative protein souce. Livinfarms https://www.livinfarms.com/the-hive-en a Hong kong start up company supplied teh worms and the studenst really embraced the idea that ion the future we may all be eating insects to get enough protein to feed a growing population, and ver a billion people on the planet eat them regularly
This was part of a technology project with students design uniform, window displays, app and graphic designs for a restaurants concept, with students working in groups of 16. The winning teams made Japanese Mealworm fried rice and Rice burger with Meal work and chickpea patties. The other really tasty product was Meal worm banan bread and i will be sending all these recipes to LivinFarms.
The students excelled themselves and had no issues in trying the worms and it was really successful couple of days that demonstrated creativity, communication and collaboration
Dress Fruit Friday fro Healthy Eating Week
Many thanks to all the students and staff who dressed fruity or colourful and vibrant for Healthy Eating Week and donated towards teh World Food Program School Feeding Program https://www1.wfp.org/school-feeding.
We raised a total of $3162.60
The students were also rewarded with free fruit as they came into school
