Animated armatures
This week we have been extending the work in character animation by developing armatures – the skeletons that are covered in clay or other materials to form characters in stop motion. Next week we will bring them alive!
Character Animation Workshop week 2
Some further images from the second week of character animation. The students were given a starting brief of a character waking up, sitting up, standing, stretching, waving and then sitting down again. From then on they have more creative freedom with what their characters will do. Hopefully we will have some video soon. For now enjoy the pictures.
Character animation workshop 1
This week the elements stop motion animators are starting with some character animation using silhouette paper cut outs. Emily Ng our animator in residence came in to lead the workshop and get the students thinking started. First the characters were discussed and sketched then cut out of card. As we progress we will be looking at bringing these characters to life in simple action sequences exploring how posture and gesture co
mmunicate emotion. 
Spirit Fund Gourmet Lunch
To celebrate the first six months of the Spirit Fund, Head of Food Technology and Hospitality, Mr. Chris Lord and the BTEC students hosted a three course luxury dining experience. There guests, school council members, senior staff from the ESF and alumni.
The students spent time working on the menu themselves based on skills they have developed throughout their BTEC Hospitality course this year and working in small brigades in the kitchen. They were assisted by professional chef in the making Nitin Hiranandani who is studying at Wales and Johnson University in Rhode Island and Trainee hotel manager at Les Roches University Alvin Koo, both Island School alumni.
Robert Gibson Chairman of the School Council said. “The food was exceptional and students showed some amazing skill.”
Following their lunch time serving students then cooked for teachers after school in a second seating totaling more than 100 covers in the day.
One of teh BTEC students said: “Tuesday was the first time I have spent the whole day cooking. It was fun, we were on our feet all day and there was pressure to get it right but Nitin ran the operation like a professional kitchen shouting times and food order so all the food was perfect and hot. It was a really good experience.”
The menu was
Starter
Broccoli Soup with garlic and cheese crouton
Seared Scallops with Peas and Bacon
Beetroot and Feta Salad
Main
Confit duck leg with flageolet ragoût and celeriac mash
Pan fried salmon with sauce vierge and puffed quinoa
Butternut Squash Risotto with parmesan crisp
Dessert
Earl Grey Panna cotta with shortbread biscuit
Chocolate Orange Profiteroles
Churros with Peach Coulis
The Chefs were
Aurora Fenwick, Cade Weathington,, Phoebe Gilbert,,Victor Martin, Finn Luke, Jacqueline Kim, Sophia Henderson Hall, Sorbie Ku, George Taffs, Justin Dael, Tristan Hannafor, with Claudia Lau (IB student )running the desserts with Raena Lau and Darcy Horne
The Waitresses all volunteered from Mr Lord’s Y10 GCSE class and were very professional, so a big thanks yo them, Natalie Leung, Natasha Wang, Momoka Sugaya, Chiara Dadamo, Jennifer Frawley Alyssa Harries, Chloe Chau, Adeline Tam and Brita Cheng.
Already looking forward to next years!
Mercedes Me comes to Island School
Today Fernando from Mercedes me came to Island school to work alongside the Lords Kitchen students whilst they made their own Cechive following on from last weeks visit to the restaurant. The students loved the experience and now know the secret behind the perfect tuna and sea bass Cerviche. One student said “it was an awesome lesson and so generous of them to give up their time and provide us with such great ingredients.”
Once again thanks to everyone at Mercedes Me and Maximal Concepts group, their on going support to the Food Tech department si greatly appreciated
Workshop 1 with Animator Emily Wong
the animation elements students started the first of their 5 workshops with professional stop prion animator Emily Wing today. Over the next few weeks they will experience a range of media that will form the basis for their own animation work later. Today they explored ink on paper – a very free and expressive approach to animation. For now here are a few photos. A compilation of he students short animations will follow.
FLG does Jamaican
Today was dedicated to Jamaican cooking and Jamaican food. Miss Newby, gave a talk about her Jamaican heritage and some of her favourite cooking tips. She also worked with some students to make jerk chicken, barbecue wings and the famous Jamaican patties. Other groups made their own twist of johnny cakes, creole salad, salsa and rice and peas. The food was lovely but left a few people disappointed because it disappeared too quickly.
Nepal Charity Food Sale
Today a group of Y12 Einstein student arranged to make a selection of dishes, with the help of a Nepalese chef. The prepared the Beef Momos nad Dahl yesterday, ready to steam and reheat today and then cooked the Roti, Rice and potatoes fresh. They set up ready from the lunchtime rush and served over 60 members of staff, raising about $4000 for the Nepal relief charity
FLG Moroccan cooking demonstration with Seema
Today was a very special day for FLG students because they had cooking demonstrations from Seema Bhatia. (Seema is a highly experienced chef with a passion for foods from Africa (where she was born) to India and other countries from the Asian sub-continent). After her demonstrations, the students were paired up to make a batch of Moroccan tagine and cous cous. The outcome was fantastic because students managed to learn and replicate Seema’s dishes within a short period of time. There was a lot of good feedback from all staff who came down to try the food
French in Food
Today we had a cross Curricular experience with a Y8 french class coming over to Food Tech to make crepes, with instructions being given in French.
Pupils did very well and and Mrs Marmagne was showing off.
Bon Appetite’
