Sesh Pop up Restaurant
Well done to all the Y13BCP Hospitality and Business students who put on a fantastic 6 course tasting menu fort 16 guests on Friday afternoon. This was for the final part of their course, where they had to organise an event for custooer and they decided to0 invite their form tutors, heads of houses and the IBCP teachers and unfortunately due to Covid we had to limit the numbers to 4 tables of 4 guests
The Hospitality students had planned and practiced the dishes over the lastr few weeks and came up with the menu consisting of 6 dishes each from different European counties
- canape- Bacon and Cheese Quiche (France)
- Greek saalad, with tomato Ice cream
- Borscht with lemon sour cream and pink peppercorn cracker
- Spanish Fish with paprika potato and rromesco sauce
- Duck and Mushroom risotto with pesto (Italy)
- Eton Mess (UK)
The guest were blown away by the standard of the food, in both terms presentation dn tast, with many saying it was the best meal they had by Hospitality students at Island School. The guest feedback was crucial tor the student completing their final unit on European food and all the commenst will be used in the students evaluations
The Double Business students were the waiting staff for the event and did a great job laying the and decorating the tabels and serving the food and drink in a processional and efficent way adn they will be using trhis ewxperince in their final custroemr service unit.
Once again well done to all and what a way to finish the course!
IBCP Hospitality students design Impossible Business class meals for Cathay
Todat the IBCP Hospitality students had soem specail visitors come and try their dishes and give them feedback these included Andy Wong (CEO of Cathay Pacific Catering) and gary Tong (Senior sales Manager for Impossible meat HK) were their to sample the food their had designed for business class customers on the airline. the students had been tasked to design sustainable, healthy meals and they had been working with Impossible meat on another project, so linked the two together. The standout dishes , were Mediterranean Skewers with t Tzatziki, Impossible Kofta Curry and Naan, Impossible Joloff , Impossible Jamaican Patties and rice and Impossible Thai Pad See Ew. The students all did a fantastic job and it was amazing for them to get such valuable feedback from the industry professional, so a massive thanks to everyone who came in to work with teh students
Impossible Lasagna by SESH
well done the IBCP hospitality and Business students who served Impossible lasagna and, salad and garlic bred to the Positive School trainers and the teachers who are be being trained. This is part of their SESH business that they have set up to run 5 catering events throughout the year using Impossible meta in different ways
Everyone looved the food and appreciated the efforts of the students and they were really proud of what they had made and served .We look forward to the next SESH event
ESF Chef 2020 – Seniors 1st round
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
Y12 Hospitality Visit to Cathay Catering
Today the Y12 IBCP Hospitality Students had a very privileged visit to the Cathay Catering operations. this was a valuable experience for the students and myself and gave them a great insight into the complexity of ensuring the quality and safety of the airline meals. The students are now designing their own healthy children’s meals and sustainable business class meals for the ongoing project looking into airline meals.
many thanks to CEO Andy Wong (IS Alumni) and Manki Wong who organised such an excellent tour and presentation. 
Y12 BTEC Hospitality @ POP Vegan
As part of Gealthy Eating week, the Y12 BTEC Hospitality students visited POP Vegan on Elgin St, for a 5 course meal of different European dishes, so they could n start their next research project on European Foods. The food was interesting and a great take on some classic dishes from around Europe, beautifully presented and with some interesting innovative flavours and ingredients. It made a lovely change to eat solely plant based food and it was great to see how this style of food has been made so contemporary. thanks to everyone at POP vegan for putting a special menu and for the great service.
Here is the menu that we enjoyed.
Cauliflower cake – France
Fig salad – Greece
Beetroot soup – Poland
Fregula – Italy (Sardinia)
Apple crumble – England
IS ESF Chef Final 2019
This year the final of the IS ESF Chef final was probably the most challenging brief yet, with the students been tasked to make a plant based main and dessert in 1hour 45mins. The atmosphere was friendly but tense as the students worked there way through the different techniques in making their dishes and getting them presented for the judges, but it got much more frantic as the timer ran down. This year we had the following judges The Chef and Manager from POP Vegan restaurant in Elgin Street, Alvin from Magic season Organics, Mr Loggie and Jennifer Frawley (last year senior winner and Viva Sheth (Vegan IB Food Science student), so a great range of experts and food enthusiasts.
ESF Chef Semi Final 2019 – Seniors
The Brief for this years ESF Chef Semi Final 2019 was modernised street food, giving the contestant a vast scope of potential foods they could cook and we got a mix of sweet and savoury from all over the world, corn dogs to faux shark fin soup.
The judges loved the way the students approached the brief and each dish had strengths and weaknesses, but they had to decide on the three finalists for the 3rd April.
In 3rd place was Victoria Van De Pol (N) for her Greek doughnuts
2nd place was Wai Lam Yau (N) for her Lammingtons
and winning again was Charlotte Wong (W) for her Fruit Tacos
Many thanks to Michelle Hughes (Business manager), Doris Chan (trainee food teacher0 and the aMZING y13 BTEC Hospitality students who judged
Barbara Monks visits the Food Department
Many thanks to Barbara Monks from the UK Food Teachers Centre, who came into school to find out about the innovative and diverse food curriculum being taught at Island School. She had the pleasure of coming into one of the Y13 BTEC lessons where they were making souffles. She specialises in food science and was able to give the students excellent technical adice and some really useful feedback.
(https://foodteacherscentre.co.uk/
