Featured Student Chefs Gallery

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

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)

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

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)

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.    

Y13 BTEC Hospitality students cook the school lunches

Well done to all the Y13 BTEC Hospitality students, who today prepared,m cooked and served their own meals to serve to students and staff in the main at lunch. They have working in small teams for the last few weeks, to plan their meals and make sure it met all nutritional guidelines and fit in with the budgeting constraints of a school meal, as well ensuring it could all be cooking in time. All meals were sold for $25 and they served over 150 people in 30 mins, which is a great achievements. Here is the menu that students   and staff had to choose from. Shredded Roasted Jerk Chicken with Rice and beans and stir fried vegetables or Filipino Seafood or Vegetable Noodle Stir fry with fresh spring roll or Beef and Vegetable Quesadilla with Coleslaw The feedback was all extremely positive and the student worked extremely hard to ensure the quality was the best it could be and that everyone world be happy with the food they were served. Thanks to all the students involved and to everyone that came and supported the event   ...