Festive Chocolate Truffles by Sweet Indulgence
The Y10 Sweet Indulgence students were getting festive today, making a variety of different flavours chocolate truffles to sell to staff and give out as gifts to family and friends. They did a fantastic job and made the moist having a smaller class with the Y11’s being on study leave
Lords Kitchen Pop up restaurant -Festive sandwiches
Well done to the Y10 Lords kitchen students who collocated excellently to sell over 50 festive sandwiches, consisting of Turkey, bacon, stuffing and cranberry sauce. with roast potatoes and sprouts on the side. The pop up restaurant helped to get all the staff in the festive spirit and was a great authentic leaning experience for the students whilst the Y11’s were on exam leave
Shortcrust pastry week – Star bakers (Vivian, Sam, Anna and Sophie)
Shortcrust pastry is probably the trickiest of the skill weeks in Sweet indulgence Elements and this time it has produced some of the best results. there was a great range of pies and tart displayed with the star baker award going o Vivian, Sam, Anna and Sophie, who made very high quality and perfectly presented lemon meringue pie and chocolate tart
Sweet Indulgence and Through the eye of a lens Collaboration
Today was a great way to get back into, life at Island school after the recent disruption, with two Elements classes collaborating on a new project, to produce a Island School recipe book. The Sweet Indulgence and Through the eye of a lens worked together with each students chef paired up with a student photographer. The photographer took action shots throughout the making of the deserts and sweet treats and then they worked together on the styling and final photography of the dishes. The Through the eye of a lens students will then repeat this in January with teh food lovers guide students making the savory dishes for the recipe book, with the hope of getting the book editted and published ready for sale at the spring Fair.
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Well done to all the students involved, it was a fantastic team effort!
Doughnut decorating at Complete Deelite
Thanks to everyone at Complete Deelite who put on a fantastic doughnut decorating session for the students as part of the Mind, Body and Soul quest week trip. It was a very mindful and enjoyable activity
Feeding the homeless at IMPACTHK
as part of the Mind, Body and Soul Quest Week, Ms Jolly and Mr Lord made soup and Foccacia with the students and then took it to feed the homeless at IMPACTHK in Mong Kok. the student commented on what a rewarding activity it was
hospitality studenst design Impossible meals for Cathay
Today the IBCP Hospitality students had there first trail of the airline meals meals they are designing for Cathay Pacific. They meal were all very good and they got valuable feedback ahead of making it again for Andy Wong (CEO of Cathay Catering) in a few weeks time
Choux pastry week – Star baker s(Carina, Neha, Anna and Sophie)
The challenging choux pastry was this weeks task in Sweet Indulgence and it did prove a little tricky, but the students all managed to make lovely profiteroles, cream puffs, eclairs and churros in the end. the star baker awards went to Carina, Neha, Anna and Sophie who followed the recipe closely and worked efficiently to produce restaurant standard desserts
Homemade Pasta – Chefs of the Week (Henry and Ethan)
the students in Lords Kitchen this week in making homemade pasta, getting a real workout in process mixing and rolling the dough. Henry and Ethan were awarded the Chef of the week accolade this week for going the extra mile and making their own filled tortellini and showing great deal of precision and skill in doing this, Henry has not got this award three weeks in a row, so massive congratulations to him!
Puff pastrty week – Sweetingz wins again
Well done to Team Sweetingz, who won the Star baker award for the second challenge in row in Puff pastry week. Their Palmier biscuits and Cream Cheese and raspberry plait narrowly pipped some of the amazing products made by the the reams, such as Apple roses, cinnamon roles, vanilla slices, cannoli, danish pastries , egg tarts and croissants.
