LK and FLG unite for Futures presentation lunch
This week saw Lord’s Kitchen and Food Lovers Guide class combine talents to produce an amazing buffet lunch for some outsude visitors coming into Island school to learn about the Futures curriculum and particularly Elements
The Lord’s Kitchen class made a selection of delicious salad, to accompany a dressed salmon and honey glazed Ham and Food Lovers are now specailising in Curry and samosas
The feedback was amazing and MR Binge (head) emailed to pass on his thanks.
Food Lovers Guide recipe book out now!!
THE fOOD LOVERS GUIDE RECIPE IS BACK FROM THE PUBLISHERS AND IS AVAILABLE TO BUY FOR $40. THERE IS ONLY A LIMITED NUMBER AVAILABLE SO MAKE SURE YOU GRAB YOUR COPY WHILE STOCKS LAST.
I’M SURE YOU WILL LOVER MAKING THESE RECIPE FROM AROUND THE WORLD
Food Lovers Guide to Culture
Today was the first day of the course. Two weeks ago, students were assigned a partner and given a bread recipe, from a different country, to learn in preparation for a bake off on the first day. The idea was to encourage team work and communication. It was pleasing to see students arriving to class prepared for a bake off. After the initial nerves of working with someone they didn’t know so well, all teams got to work, making the best bread they possibly could. At the end of the task, the bread was presented and tasted. Although this was meant as a team building exercise, the competition among students was very high. In the end, the team making baguettes was announced as the winners
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Students make food from their own Culture 2
This week, again focused on students making a dish that represents their culture. Students who did not cook last week spent today making a dish which they feel represents who they are. Apart from that, we also had our guests Miss Newby and Miss Tirsina cooking their own dishes. The two staff members have previously worked with students in ths class. They both came in to speak to students about their culture and carry out cooking demonstrations of dishes that represent their cultural background.
Students make food from their own Culture 1
Over the course of this semester, we have looked at food from different countries and regions of the world. However, for the final few weeks, students have been asked to prepare a dish which represents their culture. Each individual dish will then be featured in the food lovers guide to culture recipe book. The recipe book will be published during the summer holidays and will be available to buy after the break. Today, half the class made their individual dishes and had professional photographs taken for the recipe book by Samantha Fong.
Eastern European Food
Today was dedicated to cooking Eastern European food. Students worked in groups to cook a variety of dishes. Miss Tirsina, who is originally from Moldova, came along to show students how to make authentic filo cheese pies. It was again,pleasing to see students work collaboratively to produce a good spread. Staff who tried the food gave very positive feedback to the students.
FLG does Jamaican
Today was dedicated to Jamaican cooking and Jamaican food. Miss Newby, gave a talk about her Jamaican heritage and some of her favourite cooking tips. She also worked with some students to make jerk chicken, barbecue wings and the famous Jamaican patties. Other groups made their own twist of johnny cakes, creole salad, salsa and rice and peas. The food was lovely but left a few people disappointed because it disappeared too quickly.
FLG Moroccan cooking demonstration with Seema
Today was a very special day for FLG students because they had cooking demonstrations from Seema Bhatia. (Seema is a highly experienced chef with a passion for foods from Africa (where she was born) to India and other countries from the Asian sub-continent). After her demonstrations, the students were paired up to make a batch of Moroccan tagine and cous cous. The outcome was fantastic because students managed to learn and replicate Seema’s dishes within a short period of time. There was a lot of good feedback from all staff who came down to try the food
FLG Class does Spring rolls and stir fried rice
Today, students worked in teams to create their own interpretation of vegetable spring rolls and fried rice. Each team was asked to produce the most authentic looking batch of spring rolls and a big bowl of either chicken or pork fried rice. They were also given a time limit on the task. All dishes were to be plated and served by 1 pm. Despite all the pressure, the teams produced some good dishes and they got very positive feedback from all the teachers that came down and tried the food.
Indian food Lunch time Buffet
FLG students worked on producing a variety of famous Indian dishes today. Buffet tables were set up outside the food technology rooms. The food was then sold to staff at only$25 a plate. The excitement was enormous as staff queued up to get their portions of this bargain lunch. Queues started early as staff waited patiently outside. This meant pressure on the young cooks. But to everyone’s delight, the food finally arrived and there was plenty to go around. Well done team!
