Well doen to Jessic and Natalie, who were awarded Chef’s of the Week in Lord’s Kitchen Elements for their restaurant standard Eggs Benedict, they collaborated well and paid particular attention to detail to make this dish and show off their Hollandaise sauce making and egg poaching skills. Already looking forwad to next weeks homemade pasta and sauce dishes.

In this final practical challenge, students were asked to make a “textures of ” dish, where they take one or two ingredienst and work out how they can create different texture that will make up the final dish. There were some very interesting plates, with Katarina, Hamish and Kabir making a dish that consisted of Nutella, pancakes, Nutella, brownies, Nutella, Ice-cream, Nutella Power and Nutella Cookies,  however this did not quite win. Agastya worked by himself and was extremely creative with his Texture of Purple Carrot, with Mustard Ice-Cr team, which included, crisps, puree, juice, crumble, roasted and pickled carrot. and was plated to fine dining standard. Well done!

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.