Well done to the Island school students who competed at the ESF Masteerchef Final At Sha Tin College and each came third in their respective categories withe the challenging brief of Veg is Edgey, fruit is funk – a main course and desert for a vegetarian in 1 our 45mins. Kaela Mei Townson in the Seniors made raw, vegan zucchini lasagna with basil pesto and macadamia cheese followed by a raw/vegan chocolate and avocado mousse



Chiara Dadamo and Avantika Malhotra working together in the Juniors made Pineapple curry with rice and  Avocado chocolate mousse with sweet potato truffles



It was a very tight competition and the judges (ESF Exectutive Officer Belinda Gree, Operation Manager from the HK Culinary Academy, Tony Magnetic the marketing manager for Maximal Concepts and Gregoire Michaud the chef proprietor of Bread Elements)   found it very difficult to decide on the overall winners and their was only a point between 1st and 3rd in the senior competition.   But well done to The students from Sha Tin College, who for the second year running won both sections.


You can see from the photos below all the food looked delicious

IMG_0320 IMG_0319 IMG_0318 (1) IMG_0317      IMG_0326  IMG_0325 IMG_0324 IMG_0323          IMG_0316 IMG_0321 (1)

More photos taken by the professionals her


Many thanks to the sponsors Maximal Concepts who donated meal vouchers for Fish and Meat, Blue Butcher and Brickhouse, Chefworks who donated bespoke embroiled aprons and chef jackets and the Island School PTA who made up the kitchen utensil hampers





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