Sweet Indulgence and Through the eye of a lens Collaboration
Today was a great way to get back into, life at Island school after the recent disruption, with two Elements classes collaborating on a new project, to produce a Island School recipe book. The Sweet Indulgence and Through the eye of a lens worked together with each students chef paired up with a student photographer. The photographer took action shots throughout the making of the deserts and sweet treats and then they worked together on the styling and final photography of the dishes. The Through the eye of a lens students will then repeat this in January with teh food lovers guide students making the savory dishes for the recipe book, with the hope of getting the book editted and published ready for sale at the spring Fair.
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Well done to all the students involved, it was a fantastic team effort!
Doughnut decorating at Complete Deelite
Thanks to everyone at Complete Deelite who put on a fantastic doughnut decorating session for the students as part of the Mind, Body and Soul quest week trip. It was a very mindful and enjoyable activity
Feeding the homeless at IMPACTHK
as part of the Mind, Body and Soul Quest Week, Ms Jolly and Mr Lord made soup and Foccacia with the students and then took it to feed the homeless at IMPACTHK in Mong Kok. the student commented on what a rewarding activity it was
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
Fleming win the Y7/8 STEM week food challenge
Well done to the students from Fleming, who won the STEM week food challenge making flaring islands. Each house had two y7 and two y8 students and they had to collaborate to make Creme anglaise and steamed meringue to show the aeration snd coagulation of eggs.
A-team Salad project winners
Well done to the student below who won the salad project for the A-team in Y7, with them all having different job roles to creat their new packaged salad idea.
Chef #1-Kylee
Chef #2-Jonah
Packaging- Haley
Marketing -Tayten
Nutritionist- Nathan
Manager-Nicolas
Community Cooking with students from NYSS
Yesterday after school Hannah and Ida arranged a Mexican celebration feast as a community event to bring together island school and students from the neighboring NYSS. They decided on a Mexican celebration feast as it has recently been the Cinco de Mayo festival and they decided it is important to bring people together and recognize other cultures.
The students were put into small groups and each had a different aspect of the feast to make, there was pork fajita, salsa, guacamole, nachos and cheese sauce. It was a really lovely experience giving these students opportunity to use the amazing food facilities at Island school and they really appreciated it and loved the food.
IS ESF Chef Final 2019
This year the final of the IS ESF Chef final was probably the most challenging brief yet, with the students been tasked to make a plant based main and dessert in 1hour 45mins. The atmosphere was friendly but tense as the students worked there way through the different techniques in making their dishes and getting them presented for the judges, but it got much more frantic as the timer ran down. This year we had the following judges The Chef and Manager from POP Vegan restaurant in Elgin Street, Alvin from Magic season Organics, Mr Loggie and Jennifer Frawley (last year senior winner and Viva Sheth (Vegan IB Food Science student), so a great range of experts and food enthusiasts.
Bradbury students come to meet an expert
Today the food department had the pleasure of working with two small groups of Y6 student from Bradbury school, who were doing work preparing fro their exhibition in two weeks, One group was looking at healthy low sugar products and made their own ChocPro ball, from different dried fruits and seeds and the other group were investigating cultural foods and made mini pavlovas and could tell me all about the origin of the tasty dessert. . They were all; very grateful or their help from their expert, Mr Lord and feel a lot more uprepared fore the exhibition now.
