Featured Student Chefs Gallery

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

    February 3, 2018 Chris Lord

    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.    

  • Lord’s Kitchen (Textures of ………. Week) – Cherf of the Week Agastya

    January 22, 2018 Chris Lord

    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!  

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

    October 30, 2017 Chris Lord

    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

    October 27, 2017 Chris Lord

    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)

    October 23, 2017 Chris Lord

    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.    

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