Lord’s Kitchen – Week 12 youtube skills video filming
In this weeks class the Y10 students all filmed their videos for the Lord’s kitchen you-tube channel. They spent last week planning their video and now will be editing. The Y11’s will be doing theres next week, once they have finished their mock exams.
Lord’s Kitchen (week 11) – Desserts
In this weeks Lord’s Kitchen we ventured into the world of dessert with pupils either working individually or in pairs to produce a dessert that could be served at a restaurant.
Although varied in success everyone got a dish onto the display table all were edible and some were fantastic. Mt favorites were the Citrus Tiramisu and the Panna Cotta tartlets
Chocolate cake with Almond topping lol
Citrus Tiramisu
Milk Chocolate Fondant with Raspberries , and Mint chocolate chip Ice Cream
vanialla Panna Cotta Tarlets
Vanilla Crepes with Peaches and Cream
Oreo Brownies and Cream
Strawberry and Mint Cheesecake
Salted Caramel Millionaire shortbread
Lemon Walnut Macaroons
White Chocolate Ice Cream and Almond Shortbread
Ginger and Syrup Sponge Pudding
Chef of the Week – Owen Turner (11N)
This week’s chef of the week came from Lord’s Kitchen and was awarded to Owen for his organisation and perfect pancakes in his Crepes with Peaches and cream dish he designed for the dessert buffet.
Lord’s Kitchen/Blue – Charity Butcher Burger Sale (week 10)
In this week’s lesson Blue butchers chefs came into school to help sell purgers for the Masarang Charity. Pupils had been trained how to prepare the fillings and cook the burgers last week, so his week it was all about team work and mass production. One all the salad prep was done and the burger buns were toasted, the class was split into two, a team for the playground and team in the classroom. The classroom team had a to cook 2/3’s of the buns and had a really good production line going on, whilst the playground team was cooking the rest on the outdoor grill and selling all the burgers.
It was a very hectic hour of selling, where 172 burgers were sold, raising $6500 for the the charity and even though there wwere a couple of foreseen hiccups, everyone really pulled together to ensure this was a major success and gave pupils a really valuable experience into the catering industry.
Pupils were then really happy to recieve a gift bag from the Blue butcher (Maximal Concepts), with a T-shirt, certificate and meal voucher- So once again thank-you very much to the whole team involved.
Lord’s Kitchen week 9 – Blue Butcher visit
In this weeks lesson we visited the Blue Butcher to have talks and training ready for next week’s Burger sale. We had tours of the kitchen , whilst the chefs talked to us and then one of the Directors that manage 9 restaurants within The Maximal concepts group, talked us about setting up restaurants and building a brand.
We then prepped all the fillings for the burger and grilled the burgers and buns and filled them in productions lines. Then we got to sample them.
We then returned to school to blog about our experience and research more into the ultimate burger.
Lord’s Kitchen – Week 8
In This weeks Lord’s Kitchen we looked at desserts and pupil made the classic poached pear with chocolate or caramel sauce.
We then got creative by brainstorming firstly all different types of dessert and the doing the same with flavour and ingredients. Pupils then randomly picked one from each brainstorm and then design a recipe for the dessert buffet lesson in a few weeks. The menu looks really good.
Lord’s Kitchen – Dessert Menu
Chocolate and Almond Mousse Pudding
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Citrus and Strawberry Tiramisu
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Milk Chocolate and Raspberry Fondant with Mint Ice Cream
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Blueberry Panna Cotta Mille Feuille
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Vanilla Crepes with Peaches and Cream
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Oreo Brownies and Cream
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Strawberry and Mint Cheesecake
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Salted Caramel Millionaire shortbread
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Lemon Walnut Macaroons
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White Chocolate Ice Cream and Almond Shortbread
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Chef of the week – Joyce Lau
Joyce was given the honour of chef of the week in Lord’s Kitchen, as she really grasped the brief and made a batch of uniform, perfectly cooked mushroom and cheese tartlets. She worked methodically and in a well organised manner and has really made progress in skills and coincidence. We;; done!
Lord’s Kitchen – Pastry Challenge (week 7)
Today in Lord’s Kitchen was a creative challenge, with pupils being told in advance that they would have puff or filo pastrty to make a starter or appetizer.
after a demonstration of how to roll the pastry and work with filo, giving a range of tips, pupils then went away to work on their own idea’s. There were some excellent results, with beef wellington and salmon-en-croute’ being some classics, but probably better suited to main/entree’ courses. We saw some really nice stacks, roll, tartlets, kites, slices and straws. Most of which would fit in well on any western restaurant menu.
The lesson also included a demonstration on how to make classic French pastry cream, creme patisserie. This was then turned in Vanilla slices for pupils to try.
Chefs of the Week
This week’s Chefs of teh Week were chosen by Nathan, a chef lecturer from the HK Culinary Academy, whilst the Lord’s Kitchen pupisl were there at a workshop.
He choose Melodie Karbassian, Amelia King and Chiara Urch, as they had the most hygienic and organsied working practices, whilst making their Chicken Kiev’s. Well done!
He found this a really hard decision, as all pupils were amazing and their food .looked and tasted great.
Lord’s Kitchen – Visit to the HK Culinary Academy (Week 6)
In this week’s Elements lesson we had a vist to Hong Kong Culinary Academy in Kwai Chung. This would put all the would test all the skills that the pupils had learnt in the past weeks, as they would need to be orgabised and hygienic, whilst working in teams of 3.
After getting there and getting full chef’s uniform on, including chef hats, they were given a introductory talk from resident lecturer Nathan, then it was into the kitchen to watch a demonstration, that they would then have to recreate. On the menu was Chicken Kiev, with Broccoli Mash and salad. This involved , butterflying chicken breasts, making galic and parsley butter, peeling/chopping and boiling potato and broccoli, breadbrumbing and frying.
This produced some fantastic dishes that pupils then ate for their lunch. After lunch it was time to clean down and then we time to make some chocolate cookies. We even got to sample some of the excellent work from the pupils in pastry kitchen, with amazing chocolate piping on the plate.
A great trip, thoroughly enjoyed by all. Thanks to everyone at the academy for making it such a great experience.
nce.
http://culinary.com.hk/index.html
