Lord’Kitchen Eggs Benedict – Chef of the Week Alex Kwan
Well done to Alex who was awarded Chef of the week this week after making the Perfect Hollandaise Sauce and poached egg in Eggs Benedict challenge.
Meat and Butchery – Chefs of the Week (Hannah, Ian B, Ben, Tiarnan and Ian W)
This week is always one of the most popular once students get over the initial squeamishness. Students are taught all about the anatomy of different animals and get to try different meats cooked in different way. Then they are shown how to joint a chicken and have to cook it three ways with different flavours. They made deep fried and glazed chicken wings, roast thighs and drumsticks and the breasts are made in chicken nuggets. Some delicious platters were made and the student who produced the best food, but in the most organsied manner were the chefs of the week and it was very hard to decide so it went to two groups, so well done to Hannah, Ian B and Ben and Ian W and Tiarnan.
Hitesh Hemnani wins local cooking competition!
Congratulations to Hitesh who drew confidence from his 2nd place in Island School Senior Masterchef competition last year and entered a local cooking compition with a friend from another school. The completion was part of a talent show organised to promote the fight against crime in Hong Kong and they entered the non-ethnic Chienese category of the competition.
Hitesh says “My friend and I were invited by the district councilor of Yau Tsim Mong district, to join this cooking competition which was organized by the Mong Kok police station with a friend of mine (Dhiresh Buxani). With the theme of crime, we named our dishes accordingly. We first made paneer tikka skewers as our appetizer. Flowing on we made farfalle pasta in tomato sauce to show the color of blood and to finish it off we made a light and refreshing watermelon mojito to balance the strong flavors and the heat from the entree and appetizer. Our main area of focus was presentation and taste. We were fortunate enough to win with the position of champion”
I am sure we have a future star chef in the making here.
Veg Cuts – Chef of the week (Chiara Postacchini)
Well done to Chiara who was awarded chef of the week for her efficient and accurate vegetable cuts in to today lesson. Students were asked to demonstrate all the key cuts from brunnoise to julienne and then we made to soup and stir fry to sell to staff, as an example to large scale production.
Week 1 – Skill development (omelette and Fruit/Veg carving)
In week 1 of Lord’s Kitchen students were given two challenges to test their skills. Firstly they were asked to make the perfect omelette after watching a demonstration and secondly was to produce a piece of food art by carving a fruits or vegetables. Standards were particularly high for the first lesson, with no omelette disasters and a lot of very good apple swans and turtles. However the first chefs of the week awards go to Tianan Neville for the best omelette and Sarah Khursigara for her intricate fruit carving
ESF Chef of the year – Junior Winners
Alessandro and Yash Year 8 triumphed in the junior section of ESF Chefs’ Competition against all the other ESF secondary schools on Friday 27th May 2016.
Working in a pair, their brief was to make street food classics into fine dining dishes – with 2 hours to make and present a main course and dessert.
Alessandro took charge of the main course, making Arancini Alla Siciliana, risotto balls stuffed with ham and cheese, served with a traditional tomato sauce. He said: “I chose this [dish] because it is traditional Italian street food which I think I can make restaurant level by adding a few small touches and plating it cleanly.
Yash made the dessert, Mango Kulfi with Cardamom Biscuit and Falooda, drawing on his Indian heritage. He said: “I chose to make this dessert because it brings together very traditional dishes and flavours. I am really pleased I can represent my school by making this amazing dish.”
The panel of chef judges all loved their modernised food from their own cultures and were really impressed with the presentation and balance of flavours and textures.
Claudia Lau Year 12 represented Island School in the senior section. She impressed the judges with her dishes of: Potato Galette with Ham, Poached Eggs and Truffle Oil and her dessert of Pandan Pancakes with Peanut-butter.
As well as bringing the trophy back to Island School, they also won a hamper of utensils donated by Masterful Ltd, restaurant vouchers donated by Maximal Concepts and a chef’s jacket donated by Chefworks.
Head of Hospitality and Food Technology Mr Lord said: “Many thanks to all the judges and sponsors and a big congratulations to all the competitors – well done to the boys, who put a lot of time and effort into practicing.”
‘Tasty’ style Videos
This week Lord’s Kitchen pupils began to publish their Tasty style videos on the lords kitchen youtuble channel. Hitesh Hemnani got the chef of the week for his which was excellently edited
Some others were very good too!
Lords Kitchen Signature dish (chef of the week Jeremy Kwok)
This week Jeremy won chef of the week for his Rack of Lamb signature dish which was plated to a restaurant standard. the class ere allowed to make any dish they wanted from the menu they planned a few weeks ago to showcase their skills and presentation techniques they learnt last week
IS Masterchef Final
This year’s Master Chef competition at Island school started in January with the first round of Junior and Senior students competing for their House. Junior contestants worked in pairs while seniors worked independently, with each contestant making a dish that they felt would be suitable to be sold in a coffee shop. The top 5 from each category then went through to the semi-finals.
The semi-finals in March saw the juniors creating vegetarian meals (to reduce meat intake). The seniors were asked to design a dish to promote the use of herbs being grown in the school garden.
The judges were made up from a range of teachers and students but they all agreed that the semi-final winners were Jenny Wang and Valerie Lee (Rutherford) in the junior section and Ayesha Shahani (Wilberforce) in the senior section.
The final took place at the Cultural Spring Fair 15th April 2016 and the top three juniors and seniors were tasked to make two different fusion tapas dishes in an hour and a half.
The judges were; Edgar Sanuy, Head Chef from Maximal Concepts,
Mr and Mrs Binge,
Natalie Chan (ex-student studying culinary arts)
Kaela-Mei Townson, who was last year’s winner.
Head of Food and Textiles Technology Chris Binge said; “The standard was very high and the judging was close but there was a unanimous decision on who should win;
Juniors, Yash Anand and Alessandro Lucchani (Wilberforce) with Homemade Curry Ravioli and Aztec Brownies with Mango Shrikhand.
Senior, Claudia Lau (Rutherford) with Tuna Tartare with Red Quinoa and Indian Spiced Churro with Cardamon Syrup.
These three students will now compete in the ESF final on 27th May held Sha Tin College.
Mr Lord; “Many thanks to Maximal Concepts for sponsoring and donating the restaurant voucher prizes for brunch at Fish and Meat, Mercedes Me and Blue Butcher. Also thanks to the PTA and Masterful Ltd for the amazing hampers that they put together as prizes.”
Lords Kitchen (week 10) – Plating challenge Chef of the week Krishna
In this weeks lesson pupils were given a selection of ingredients along with a piece of salmon and some pea puree and were asked to try and design a modern style restaurant standard dish. The results were all very impressive and we would like to get you to vote for your favorite to decide on the chef/s of the week.
Please vote for your favoutire two
