Food careers
Great website, if you are interested in a career in the food industry
https://tastycareers.org.uk/?fbclid=IwAR0h5zxBoW7U7wDWAP64LTBYFiY6LVHaoEZSgc8p6Cp0lgT7JQro4pLeEVY
A day out at the Farm
Food lovers guide to culture and sweet indulgence students took a trip to Zen organic farm on Wednesday, to find out about organic ingredients. Farmer Joey took time to explain the benefits of eating organic, how organic farming is different from other types of farming and how her family started their farm some ten years ago. Students then took a tour around the farm and enjoyed feeding goats and rabbits. They then picked their own salad leaves which they used to make their own lunch. They also made their own pizzas and kale chips to go with their fresh salads.
Making salads.
picking greens for the salads.
Feeding rabbits.
Food lovers Guide to Culture World Food Fest
30th May was a big day on the calendar for the elements course Food lovers Guide to Culture. It was the first time the class run a world food festival, to celebrate all the different world cultures they had been learning about. Students worked in teams to prepare one dish from one region and all these dishes were later added to the buffet which served teachers and students at lunch time on the Tai Wai campus. Mr Burrough’s photography class came down to take photographs of the teams at work and also their final dishes. The festival was a great success and students received very positive feedback from visiting officials from ESF and Mr Loggie.
Well done to all students in Food lovers Guide to Culture and Mr Burrough and his Photography class who all helped to make this event a success.
For more photos of the event, please see Mr Burrough’s website on the link here
Thai green Curry with Chef Ris
Today we had a visiting Chef teach students how to make authentic Thai green curry. Students were shown how to make the curry paste from the scratch and them use the paste to make their individual curries using their favourite meat. At the end of the session Chef Ris, with the help of Mr Clarke test/tasted all the curries to find out who had made the most authentic dish. This proved to be a tall order, because everyone had done their best to follow the process, despite the length. In the end, it was unanimously decided that for this week, everyone was a winner.
My Hong Kong
This weeks challenge was to use wet market ingredients, to make a dish which showed individual interpretation of Hong Kong cuisine.
Custard tarts, noddle soup, dumplings, steamed and pineapple buns, siu mai and stir fry are just a few of the fantastic dishes that were produced. But in the end Brianne, Jaimie and Chloe took cooks of the week title for the most authentic char siu, custard tarts and milk tea. Priya and Jordyn were commended for sourcing the best wet market ingredients. 
Placintas, Plachie,Goulash and succulent zagrebacki
Can you name the countries where you would find these dishes ~ Placintas, Plachie, Goulash and zagrebacki?
These are just a few of the dishes we tried this week. Students worked in teams to research cuisines from Eastern/Central Europe. They were also given an ingredient that is mostly used in the cuisine of their given country and asked to translate this into a dish using ingredients available in class. Teams worked hard on their dishes but in the end Rachel, Valerie and Piyas Croatian zagrebacki and waffle cake won the the challenge. Sharon, Barbie and Jordyn were commended for their creative lasagne muffins from Czech Republic
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FLG Italian menu challenge
Fantastic menus from different regions of Italy. All teams produced very good dishes which showcased their interpretation of Italian food. But in the end there could only be one winning team. Priya, Adelaide, Rachel and Jacklyn were crowned cooks of the week!
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
Vietnamese cookery
Vietnamese bo bun (beef and Vermicelli) and mango flan were on the menu today in FLG. Molinna was our guest speaker this week and she showed students how to make these delicious traditional dishes. She spoke about different ways of cooking in Vietnamese culture and showed the class how to prepare attractive garnishes for their dishes. She also showed the class how to use up left over ingredients in a creative way
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