Sesh Pop up Restaurant
Well done to all the Y13BCP Hospitality and Business students who put on a fantastic 6 course tasting menu fort 16 guests on Friday afternoon. This was for the final part of their course, where they had to organise an event for custooer and they decided to0 invite their form tutors, heads of houses and the IBCP teachers and unfortunately due to Covid we had to limit the numbers to 4 tables of 4 guests
The Hospitality students had planned and practiced the dishes over the lastr few weeks and came up with the menu consisting of 6 dishes each from different European counties
- canape- Bacon and Cheese Quiche (France)
- Greek saalad, with tomato Ice cream
- Borscht with lemon sour cream and pink peppercorn cracker
- Spanish Fish with paprika potato and rromesco sauce
- Duck and Mushroom risotto with pesto (Italy)
- Eton Mess (UK)
The guest were blown away by the standard of the food, in both terms presentation dn tast, with many saying it was the best meal they had by Hospitality students at Island School. The guest feedback was crucial tor the student completing their final unit on European food and all the commenst will be used in the students evaluations
The Double Business students were the waiting staff for the event and did a great job laying the and decorating the tabels and serving the food and drink in a processional and efficent way adn they will be using trhis ewxperince in their final custroemr service unit.
Once again well done to all and what a way to finish the course!
IBCP Hospitality students design Impossible Business class meals for Cathay
Todat the IBCP Hospitality students had soem specail visitors come and try their dishes and give them feedback these included Andy Wong (CEO of Cathay Pacific Catering) and gary Tong (Senior sales Manager for Impossible meat HK) were their to sample the food their had designed for business class customers on the airline. the students had been tasked to design sustainable, healthy meals and they had been working with Impossible meat on another project, so linked the two together. The standout dishes , were Mediterranean Skewers with t Tzatziki, Impossible Kofta Curry and Naan, Impossible Joloff , Impossible Jamaican Patties and rice and Impossible Thai Pad See Ew. The students all did a fantastic job and it was amazing for them to get such valuable feedback from the industry professional, so a massive thanks to everyone who came in to work with teh students
Impossible Lasagna by SESH
well done the IBCP hospitality and Business students who served Impossible lasagna and, salad and garlic bred to the Positive School trainers and the teachers who are be being trained. This is part of their SESH business that they have set up to run 5 catering events throughout the year using Impossible meta in different ways
Everyone looved the food and appreciated the efforts of the students and they were really proud of what they had made and served .We look forward to the next SESH event
ESF Chef 2020 – Seniors 1st round
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!
Homemade Pasta – Chefs of the Week (Henry and Ethan)
the students in Lords Kitchen this week in making homemade pasta, getting a real workout in process mixing and rolling the dough. Henry and Ethan were awarded the Chef of the week accolade this week for going the extra mile and making their own filled tortellini and showing great deal of precision and skill in doing this, Henry has not got this award three weeks in a row, so massive congratulations to him!
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.
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
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
Lords Kitchen Impossible Challenge
Healthy Eating Week was kicked off with the Lords Kitchen class taking on the Impossible challenge. Last week the class was split into teams and given the challenge to design a dish using impossible meat to serve to staff at lunch today, with the aim of making them want to convert to the plant based alternative rather than minced beef. The Boys team went for Spicy Koftas and salad and the girls Quesadillas,, the staff tried both and had to vote for which they would like again in the future. It was very close between the two dishes, but the quesadillas just pipped it by one vote. The huge take away from the challenge was how many people said “I can’t believe it is not meat” and “I will definitely be choosing Impossible in the future.”
