Creative dessert Collaboration – Chefs of the week (Aika, Agastya, Justin)

This week in Lord’s Kitchen, students we asked to bring their favorite fruit or sweet treat, then  they were put into random pairs or trios to design and a make a dessert, using their ingredients combination. After 20 mins brainstorming and planning the studesnt got down to making the different components of their desserts and the kitchen was a frenzy of cakes, meringues, mousses, sauces and souffles. The Chefs of the week Aika, Agastya and Justin were decided by Ms Leung who came to give her professional opinion of the presentation  and deiced that these three had collaborated the best and had challenged themselves, as they had even tried some molecular gastronomy to make coffee spherifications to go with the chocolate and pomegranate dessert.

 

Y12 BTEC Hospitality Staff Lunch

Well done to all the Y12 BTEC Hospitality students, who designed and made their own meals in groups today, to serve to staff at lunch. There was a really varied and interesting menu, which gave staff a difficult choice for which team to eat from. Staff then paid a contribution of what they felt it was worth and filled in feedback questionnaires, to help the students evaluate the success of the service.

Red Team:

Stir fry Seafood Vietnamese Noodles with Vegetable Spring Roll

Yellow Team:

Korean Spicy Beef and Broccoli Served with Brown Rice

Green Team:

Quinoa bean Burger with a side of sweet potato fries and garlic coleslaw

THE BLUE TEAM

Thai Chicken Satay, with steamed vegetables, and Coconut Rice.

(peanut sauce on the side)

   

The feedback was fantastic and students enjoyed the event so much they wanted to do it more regularly and staff would be very happy with this.

Risotto Challange – Chef’s of the week (Nathaniel, Justin and Steven)

Well done to Nathaniel, Justin and Steven, who were awarded Chef of the week  in Lord’s Kitchen for their Risotto. Students were shown how how to make a basic risotto and then were tasked to elevate it to restaurant standard, with their own ingredients and the way they garnished the dish. Nathaniel has the best flavoured risotto as he used seafood stock, prawns and scallops and Justin and Steven had the perfect texture and great presentation for theirs, with a Parmesan crisp. All the students were looking forward to making it again at home to perfect it.

 

 

Y13 BTEC Hospitality students cook the school lunches

Well done to all the Y13 BTEC Hospitality students, who today prepared,m cooked and served their own meals to serve to students and staff in the main at lunch. They have working in small teams for the last few weeks, to plan their meals and make sure it met all nutritional guidelines and fit in with the budgeting constraints of a school meal, as well ensuring it could all be cooking in time. All meals were sold for $25 and they served over 150 people in 30 mins, which is a great achievements. Here is the menu that students   and staff had to choose from.

Shredded Roasted Jerk Chicken with Rice and beans and stir fried vegetables

or

Filipino Seafood or Vegetable Noodle Stir fry with fresh spring roll

or

Beef and Vegetable Quesadilla with Coleslaw

The feedback was all extremely positive and the student worked extremely hard to ensure the quality was the best it could be and that everyone world be happy with the food they were served. Thanks to all the students involved and to everyone that came and supported the event

 

Homemade pasta week – Chefs of the week (Aika, Vanessa and Agastya)

Homemade Pasta week is always a favourite with the students and this week was no exception. Student made their own dough and had a work outr whilst rolling out the pasta dough and deciding on whether to make spaghetti or tagliatelle or a shape of their own making. They then learnt sauce tomate and veloute, two more of the mother sauces and decided which to make for their dish. Well done to Aika and Vanessa , who made a perfect dish with great working practices and teamwork and to Agastya who made his own filling for ravioli , going the extra mile

 

Week 6 (Mother Sauces) – Eggs Benedict Challenge. Chefs of the Week Piya and rachel

Thius week in Lord’s Kitchen we started to learn how to make the 5 mother sauces and we began by making a roux and adding milk to make it into a bechimel sauce to make macaroni cheese, which the students ate some for their lunch and the rest was kept to bake for the staff helping at Stra in Their Eyes tomorrow.

The second part of the lesson the students were challenged to copy Mr Lord’s demonstration of Eggs Benedict with Hollandaise sauce. Mr Pawlyn, who is a self proclaimed Eggs Benedict connoisseur, came to judge and Piya and Rachel were awarded Chef of the Week, for having the perfect consistency of the their Hollandaise and professional and trendy  presentation

Week 4 Seafood (Paella)- Chefs of the Week (Kabir and Hamish)

Week 4 of Lord’s Kitchen saw the students tackle seafood. They had to scale and fillet fish, de-vein prawns, open scallop shells and clean squid. The students then learn how to use all their different types of seafood and make it into Spanish Paella, which they all took some home and then served some for the staff. Kabir and Hamish were awarded chef of the week, for there precise working practices and care and attention when preparing the fish and cooking the Paella.

 

Lord’s Kitchen (week 3 – Meat). Chefs of the week – Agastya, Aika and Onni

In week 3 of Lord’s Kitchen we see how squeamish the students are, by tasking them with jointing a chicken and to be fair, they all took to the job like pros. The all made platters of creamy chicken casserole from the breast, breaded baked thighs and drumsticks and deep fried sweet chili chicken wings. It was hard to decide on the Chefs of the week, but Aika was very quick to joint her chicken and then helped others and Agastya and Onni, showed excellent teamwork to prepare their platter

Lord’s Kitchen Week2 (Vegetable Cuts) – Chefs of the Week Rachel and Katarina

This week the new Commis chefs in Lord’s Kitchen were honing their knife skills, by practicing the julienne cut and making stir fry and then practicing their dicing and making a soup. Rachel and Katarina were awarded chef of the week for having the best working practices and the most uniform vegetable preparation

Lord’s Kitchen – Week 1 Chefs of the week (Mike, Vanessa and Justin)

Well done to Mike, Vanessa and Justin who were awarded the first Chef of the week, of the year in Lord’s Kitchen. They showed the best working practices in the omelette challenge, doing their mise-en-place perfectly and had good heat control when cooking the omelette.