Lord’s Kitchen – Week 5 (Fish and Seafood)
In this week’s Lord’s Kitchen Elements class pupil’s were challenged to prepare a range of seafood and make a delicious Paella. The lesson began with classifying fish and seafood, in to different types and categories and were asked to thing about different ways they can be bought and how they can be cooked. Then a demonstration on how to open an scallop shell’s and remove the scallop, prepare and clean a squid, peel prawns and remove the digestive tract and finally how to gut and fillet a fish. This was followed by a demonstration on making paella. Pupils then had a fish each to filley and prawns to prepare and then turn this into the paella they had seen. Another great lesson, with only a bit of squeamishness!
Lord’s Kitchen – Week 4 (Pasta and Sauces)
In this week of lord’s kitchen we looked at the Italian favourite staple food, pasta. We began by brainstorming the different pasta shapes and the proper names for them, then the different pasta dishes that students knew. This was then followed by demonstrations of how to make homemade spaghetti, tagliatelle, ravioli and fetuccini, which then followed by different sauces. Pupils were shown to make roux and ragu sauces and then were given the chance to make their own pasta a nd sauce dish. There were some really nice tpesto, flavoured pasta ravioli with mushroom and 3 cheese filling and spinach and ricotta raviolli with lemon and olive oil sauce, as well as a lot of cheese sauces and of course some big meatball from the boys.
Overall a very successful lesson with lots of perfect pasta made. This weeks chefs of the week were Amelia King and Chiara Urch for their great organisation and teamwork to make perfect Ragu Fetuccini.
Chef of the Week – Jason Li (11R)
Chef of the Week this week is Jason Li for his excellent butchery skills, when jointing a chicken in Lord’s kitchen. Not only was he first to finish, but he also left the least amount of meat on the circus. 
Lord’s Kitchen – Week 3 (Meat)
In this week’s class we learnt about all things meat. Firstly we brainstormed all the different types of meat and whicj animals they come from. This brought up some interesting examples depending on different countries, such as Guinea pig from Peru and Dog in some parts of Asia.
Pupils where then shown how to fry beef steak, duck breast and pork chop and how to make a lamb casserole.
It was then time to joint a chick! Aftyer being shown how to de-head, and remove the feet, pupils divided the chicken into wings, thighs; drumsticks and breast meat. This created a real excitement and pupils took to the task with gusto. We then had a chicken lunch with Breaded Chicken Goujons, Honey Mustard/Chilli Chicken Wings, Curried Chicken Thighs’s and Mexican Drumstick. All very Delicious. The Chicken Carcuses were also boiled off to make stock to use in next weeks lesson.
This was a lesson that pupil’s will remember for long time to come!
Jason Li was Chef of the week as he was the most efficient pupils when it came to jointing his chicken with, hardly any meat left on the body.
Lord’s Kitchen week 2 – Vegetables
Week 2 of Lord’s kitchen pupils began by learning about different vegetable classifications and realising that a cucumber and tomatoes are actually fruits. Pupils then worked on improving their knife skills further, by learning how to do different vegetable cuts and prepare their Mise-en-Place for a stir fry and soup. This saw some excellent Julienne carrot and Brunoise of onion. delicious dishes were produced and no-one walked away hungry. The soup was even sold to staff and may compliment were received This weeks chef of the week was Ann He, as she worked with accuracy and precision and in a methodical manner at all times. Well done 
Chef of the Week – Jessica Gdowski (10D)
Jessica become this week’s featured chef, after her intricate skills when vegetable carving in Lord’s Kitchen Elements class, making a perfect apple swan and tomato rose. Well done excellent for the first attempt.
Lord’s Kitchen – Week 1
In this first week of the brand new “Elements ” class, Lord Kitchen, pupils began by researching and blogging about their favourite chef. This was followed by a tutorial on knife safety and fruit/vegetable carving, with pupils then being creative doing their own carvings. This produced some great results as you will see from the photo’s below. This was a fantastic introduction to the course and great way for pupils to grow in confidence 
