Food Lover and Lord’s Kitchen Curries
Many thanks and big well doen to all the Food Lovers Guide and Lord’s Kitchen students who helped make all the curries and accompaniments for the Quiz and Curry night yesterday. The Lord’s Kitchen class made 4 different curries, lamb, fish, chicken and vegetable and the Food lovers made samosas, pakoras, bhaji, naan bread and chapatis. They served over 120 quizzers and the feedback was fantastic.
A big thanks goes out to the students that also came to help and especially to Mwenda and Esther from the Y13 BTEC Hospiality class who came to supervise the service
Y12 BTEC Hospitality students produce amazing canapes for the Y13 Graduation
Y13 BTEC Hospiality Final Event – Island Sessions meal
As part of the final module in the BTEC Hospitality course, the student collaborated with some of Mr Travers’s music students to put on an evening of British food and acoustic music. The student were all delegated different roles both in the kitchen and in the organisation of the event, including communication, finance, decoration,etc..
The menu was all deigned and planned by the students and they enlisted the Y12 Hospitality students to wait on the guests. The evening was a huge success with many compliments about the food service and performances. All the students involved should be very proud of themselves, as they have come along way since beginning the cpourse less than two years ago and now are very professional in the kitchen and font of house.
Thanks to all the students and staff involved and to all the guests that supported the event and made it such a success.
Y12 Hospitality students making canapes for the BTEC exhibition
Well done to all the Y12 BTEC Hospitality students who made amazing canapes to end their European food module. These were served at the BTEC exhibition last week and the guests were asked to give feedback, which showed the ork and mustard fritters and the min fruit pavlovas to be the most popular.
BTEC Hospitality trip to MJRVR Thailand
Well done to all the Y12 BTEC Business and Hospitality students, who had a very busy and productive week at Maekok River Village Resort in Northern Thailand. They learnt all about the business and finance of running a luxury resort and education centre, they interview different department heads and how they ensure excellent customer service. They then took part in several practical activities including visiting a local market and cooking lunch for the 100 students staying in the education centre, role pays of dealing with angry customers and giving information about the activities available and learning how to make up a room for guests checking in. As well as this they, took some of the local culture hiking to a local hill tribe and temple and participated in different team building activities.
Hong Kong Culinary academy visits
This week the Honk Kong Culinary academy hosted three different classes to give them an insight of what it is like to work in a industrial kitchen and with a professional chef. On Monday the new BTEC Y12 Hospitality students were taught the key steps when making risotto and made theirs with 3 types of tomato. Then on Tuesday the Y13 Hospitality students learnt all about pasta making and how to make the perfect sauce to accompany it and then make their version of seafood and tomato linguine. Then on Wednesday the Lord’s Kitchen Elements class really enjoyed learning how to make a felicitous Spanish citrus rice pudding, with tulle biscuit. Thanks to everyone one at the academy and I am sure it will be a great place for higher education for anyone interested in culinary arts and hospitality
BTEC Hospitality Lunch @ Orange Tree restauarnt
As a reward for all the hard work at last week Spirit fund meal the student were treated to lunch at the Orange Tree, Dutch restaurant. Chef /Owner Mr Onderwater was aasked to design a challenging menu for the students to sample lots of different dishes from central Europe. This consisted of Steak Tartare, Smoked eel, Veal Liver and Muscles, followed by the most amazing Tiramisu and Pancakes. It was thoroughly enjoyed by all the students and the staff who went. Many thanks to the staff at bthe restaurant for their great service and once again to Mr Onderwater for arranging the delicous food.
Spirit Fund Gourmet Lunch
To celebrate the first six months of the Spirit Fund, Head of Food Technology and Hospitality, Mr. Chris Lord and the BTEC students hosted a three course luxury dining experience. There guests, school council members, senior staff from the ESF and alumni.
The students spent time working on the menu themselves based on skills they have developed throughout their BTEC Hospitality course this year and working in small brigades in the kitchen. They were assisted by professional chef in the making Nitin Hiranandani who is studying at Wales and Johnson University in Rhode Island and Trainee hotel manager at Les Roches University Alvin Koo, both Island School alumni.
Robert Gibson Chairman of the School Council said. “The food was exceptional and students showed some amazing skill.”
Following their lunch time serving students then cooked for teachers after school in a second seating totaling more than 100 covers in the day.
One of teh BTEC students said: “Tuesday was the first time I have spent the whole day cooking. It was fun, we were on our feet all day and there was pressure to get it right but Nitin ran the operation like a professional kitchen shouting times and food order so all the food was perfect and hot. It was a really good experience.”
The menu was
Starter
Broccoli Soup with garlic and cheese crouton
Seared Scallops with Peas and Bacon
Beetroot and Feta Salad
Main
Confit duck leg with flageolet ragoût and celeriac mash
Pan fried salmon with sauce vierge and puffed quinoa
Butternut Squash Risotto with parmesan crisp
Dessert
Earl Grey Panna cotta with shortbread biscuit
Chocolate Orange Profiteroles
Churros with Peach Coulis
The Chefs were
Aurora Fenwick, Cade Weathington,, Phoebe Gilbert,,Victor Martin, Finn Luke, Jacqueline Kim, Sophia Henderson Hall, Sorbie Ku, George Taffs, Justin Dael, Tristan Hannafor, with Claudia Lau (IB student )running the desserts with Raena Lau and Darcy Horne
The Waitresses all volunteered from Mr Lord’s Y10 GCSE class and were very professional, so a big thanks yo them, Natalie Leung, Natasha Wang, Momoka Sugaya, Chiara Dadamo, Jennifer Frawley Alyssa Harries, Chloe Chau, Adeline Tam and Brita Cheng.
Already looking forward to next years!
Well done Kathrine Nye @ the Baking Expo
Well done to Kathrine Nye who was representing Island school at the Baking Expo last week. She was working at the Complete Deelite stall alongside some of the world best cake decorators. Kathrine is doing her extended BTEC project on 7 tier wedding cakes, specializing in royal icing flowers, so this was a great was inspiration for her as well as selling the Sweet Indulgence recipe book
Many thanks to Complete Deelite for giving Kathrine this opportunity
Y13 BTEC Business Winter fare Chocolate stall
Well done to the BTEC Business studies studenst who were set an apprentice style challenge by Mr Lord (AKA Alan Sugar), to runa cake or chocolate stall at the winter fare. The students were in 2 teams and they both collaborated well to make a chocolate mousses and hot chocolate on sticks. Both teams more profit, which was given to the Enlighten epilepsy charity
