Lord’s Kitchen Christmas Lunch
True Collaboration today, as the class worked together to make the traditional roast turkey and all the trimmings, with a choice of two dessert and fake wine. A real end of term treat enjoyed by all.
Creative Dessert Challenge
This week, Lord’s Kitchen students were put in random groups with random sweet ingredients and were given 2 hours to make a fine ding dessert. We saw a selection of ice-creams, mousses, crumble, waffles, cheesecakes, doughnuts, purees and garnishes being made after the student had spend 15mins brainstorming. It all then started to come together for the individual plating and presentation. Mr Rappel came top judge the work and decided on the best group, being Alex, Justie and Alicia and the best overall presentation to Momoka and Chiara P. well done to these Chefs of the Week
Lord’s Kitchen Week 6 Pasta week – Chefs of the week Chiara, Natasha, Ian and hannah
Pasta week in Lords Kitchen saw some serious skill, with many students challenging themselves with ravioli making and complex sauces, on top of making and rolling their own dough. Chefs of the week went to Hannah for researching an innovate way of making ravioli, using a chocolate mould, Ian for making the best tagliatelle i have tasted in years and Chiara and Natasha for their professionally made ravioli using homemade ricotta and homegrown basil
Lord’Kitchen Eggs Benedict – Chef of the Week Alex Kwan
Well done to Alex who was awarded Chef of the week this week after making the Perfect Hollandaise Sauce and poached egg in Eggs Benedict challenge.
Meat and Butchery – Chefs of the Week (Hannah, Ian B, Ben, Tiarnan and Ian W)
This week is always one of the most popular once students get over the initial squeamishness. Students are taught all about the anatomy of different animals and get to try different meats cooked in different way. Then they are shown how to joint a chicken and have to cook it three ways with different flavours. They made deep fried and glazed chicken wings, roast thighs and drumsticks and the breasts are made in chicken nuggets. Some delicious platters were made and the student who produced the best food, but in the most organsied manner were the chefs of the week and it was very hard to decide so it went to two groups, so well done to Hannah, Ian B and Ben and Ian W and Tiarnan.
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
Veg Cuts – Chef of the week (Chiara Postacchini)
Well done to Chiara who was awarded chef of the week for her efficient and accurate vegetable cuts in to today lesson. Students were asked to demonstrate all the key cuts from brunnoise to julienne and then we made to soup and stir fry to sell to staff, as an example to large scale production.
Week 1 – Skill development (omelette and Fruit/Veg carving)
In week 1 of Lord’s Kitchen students were given two challenges to test their skills. Firstly they were asked to make the perfect omelette after watching a demonstration and secondly was to produce a piece of food art by carving a fruits or vegetables. Standards were particularly high for the first lesson, with no omelette disasters and a lot of very good apple swans and turtles. However the first chefs of the week awards go to Tianan Neville for the best omelette and Sarah Khursigara for her intricate fruit carving
Mercedes Me comes to Island School
Today Fernando from Mercedes me came to Island school to work alongside the Lords Kitchen students whilst they made their own Cechive following on from last weeks visit to the restaurant. The students loved the experience and now know the secret behind the perfect tuna and sea bass Cerviche. One student said “it was an awesome lesson and so generous of them to give up their time and provide us with such great ingredients.”
Once again thanks to everyone at Mercedes Me and Maximal Concepts group, their on going support to the Food Tech department si greatly appreciated
