Island School MasterChef (junior) Winners

The first round of IS junior Masterchef kicked off on Friday, 2nd February. Twelve teams of talented year nine students turned up at Tai Wai site to represent their house. The atmosphere was tense as everyone walked in nervously to chose their mystery ingredients for this creative challenge. With choices of ingredients made, the young cooks set off to plan and cook their creative dishes, in 1 hour and 15 minutes. The final dishes were impressive and the judges had a tough time choosing the best six to put through to the next round. In the end two teams tied in 6th Place. Da Vinci’s Andrea Cheung and Yu Kisa took first place with their impressive Soya Sauce and Honey Pan-Fried salmon .

 

Island School ESF Cshef competition 1st round (Senior) – Winner Jennifer Frawley (12F)

The ESF chef competition got of to a great start at Island school at Island school on Friday, with 2 competitors from all six houses being put through their culinary paces with a creative  challenge. Students took in in turns to pick from either cooking chicken or salmon or hallouni, then had a range of carbohydrates and vegetables to pick from. They then had one hour to create a dish to present to the judges. The standard was extremely high and with only 6 places in second round, so was the tension. After much deliberating the scores were in and Jenifer Frawley wasbnamed the winner with her sweet and sour creation.

The final placings of students going through to the next round were’

6th Adeline Tam (N)
5th Natalie Leung (W)
4th Natasha Wang (W)
3rd Natalie Wong (F)
2nd Ritika Sadarangani (R)
1st Jennifer Frawley (F)
Well done to all the students who took part and represented their house.
   

Sweet Indulgence magazine winners – Katarina, Natalie and Catherine

Well done to Katarina, Natalie and Catherine who  produced the most professional and magazine to collate all of their groups cakes, pastrieds and desserts from the Sweet Indulgence Elements course. It was obvious that they had combined all their skills and used prior learning form past elements courses, such as Photography and Writers Block. We will now be looking into get their groups magazine published so it can sold at school fare and events.

 

Sweet indulgence Show Stoppers – Star Bakers; Viren, DJ, Vanessa and Anya

In the last opportunity to become star baker in this rotation of Sweet Indulgence, the student worked in their groups to make a Show stopper Tiered cake. The standard was amazing, with amazing mirror glaze, homemade lemon curd, Italian meringue, and cookie cakes, though the award went to Viren, DJ, Vanessa and Anya, for the macaroon covered cake. which Ms Leung decide was the the most professional and showed a great amount of skill.  Now it is all down to which group produces the best magazine , to see who wins the overall award for the course.

 

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Yorkshire Food and Culture Querst week video

Enjoy some the highlights from the recent trip Island School trip to Yorkshire

Lord’s Kitchen Last supper

The Lord’s Kitchen Elements class were the last group to cook in the Food rooms before the relocation and they saw off the rooms in style, cooking a wonderful Christmas lunch. Students were all given a different task to complete so we had all the accompaniments for the turkey that Mr Lord had cooked earlier.  Nop we can’t wait to get into the new kitchens in Sha Tin.

Island School visits Yorkshire in Quest Week

During this years Quest Week, 21 students traveled to Yorkshire to experience the food and culture. The trip involved a great mix of activities. that gave them in insight into the history of the area and gave them the chance to indulge in the local cuisine. The cultural experiences included; the Jorvik Viking Museum, Eden Camp 2nd World War Museum, York Dungeons, The National railway museum, Whitby abbey, where Dracula was set and hiking on North York Moors. The foodie activities included visiting many restaurants and meeting the chefs,  cooking at Malton cookery school, cheese tasting at Shepherds Purse Creamery, visiting a diary farm and petting 2 week old calves  and learning about York’s chocolate heritage.   The students had a fantastic time and loved the week away in Gods own country.

 

 

Thai green Curry with Chef Ris

Today we had a visiting Chef teach students how to make authentic Thai green curry. Students were shown how to make the curry paste from the scratch and them use the paste to make their individual curries using their favourite meat. At the end of the session Chef Ris, with the help of Mr Clarke test/tasted all the curries to find out who had made the most authentic dish. This proved to be a tall order, because everyone had done their best to follow the process, despite the length. In the end, it was unanimously decided that for this week, everyone was a winner.

My Hong Kong

This weeks challenge was to use wet market ingredients, to make a dish which showed individual interpretation of Hong Kong cuisine.

Custard tarts, noddle soup, dumplings, steamed and pineapple buns, siu mai and stir fry are just a few of the fantastic dishes that were produced. But in the end Brianne,  Jaimie and Chloe took cooks of the week title for the most authentic char siu, custard tarts and milk tea. Priya and Jordyn were commended for sourcing the best wet market ingredients. 

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.