Lord’s Kitchen visits Brickhouse
In today’s lesson we visited Brickhouse Mexican restaurant to learn how to make taco’s and Guacamole in preparation for next weeks charity taco sale.
Pupils were also give a talk about setting up and working in the restaurant trade by Tony Magnetic who works across many of the Maximal concepts restaurants.
A really fun and interesting trip and the pupils are really excited about the taco sale next Wed lunchtime.
There is even a video montage of the event
Chef of the Week – Claudia Lau
The Chef of the week this week has come from Lord’s Kitchen (Elements) class during the homemade pasta. there was some excellent pasta made by nearly all the students but Claudia excelled and challenged herself with her dish. She produced Ravioli filled with smoked salmon and an egg yolk in a sage beurre noisette and asparagus, which when cut into the egg enriched the sauce.
Truly a very a special dish from an extremely talented and creative student
Lord’s Kitchen – Star Bakers
In the Lord’s Kitchen Class this week, pupils were set the Puff Pastry Challenge to test their creativity and precision., when using standard component products.
The star baker award went to Cade Weathington for this creative starters and Darcey Jack for her professional approach to the task and the uniformity of her fruit puffs
Lord’s Kitchen – The Mother Sauces
In this week’s Lord’s Kitchen lesson we looked at Escoffier and the Mother Sauces. This all time great in the culinary world coined the mother sauces in the earky 1900’s and they are still the basis of ant commis chefs training.
We started with Hollandaise Sauce and the pupils were shown how to make Eggs Benedct, before the were asked to recreate the dish. Then Pupils were shown how to mate the other 4 sauces, (Tomate, Espangol, Veloute and Bechimal) with pupils then making a range of dishes to accompany the sauce. We had mnany delights on offer, with Macaroni cheese and other pasta dishes to steak with mushroom sauce, Rabbit Leg with mustard Veloute and Herb Crusted Rack of Lamb with Espangol.
Very impressed, proud and full students.
Chef of the week for chicken butchery – Claudia Lau and Raena Lau
This weeks chef’s of the week cam from Lord’s kitchen for their professional and accurate chicken butchery and cooking. Well done Claudia Lau and Raena Lau
Chef of the Week – Jess White (Lord’s Kitchen week2)
Well done to Jess White who was awarded chef of the week in the 2nd week of Lord’s kitchen, where were looking at vegetable classifications, cuts and cooking methods. She was very precise when doing her different vegetable cuts and got the thinnest julienne. She also made the pastry croutons for the soup, which she served with professionalism!
Lord’s Kitchen (2) – Week1, Omelette Challenge and Fruit and Veg carving
Well done to all the new Lord’s Kitchen crew who all made omelettes after a very brief demo. Some better than others, with Cody Cheung and Sorbie Ku who were made chef’s of the week for their excellent omelette and professional working methods.
Then came the Knife safety talk followed buy pupils taking their time to produce some awesome fruit and vegetable carvings, with Raena Lau making to Chef of the week as well, for her technical skill.
Lords Kitchen/IB (Food) trip Icon Hotel
Today we finished our Lord’s kitchen course with a trip ICON hotel, with the Y12 IB food students coming along to help them with their research for their Kitchen design project.
The trip consisted of a tour of all kitchens in the hotel, including the huge banquet kitchen, the chinese kitchen, butchery and seafood prep kitchen and the western kitchen as well as the delivery/checking and storage areas. The tour culminate in demonstration in the pastry kitchen by chef Danny and then buffet lunch at the Market Garden restaurant. Pupils loved seeing behind the scenes at this massive establishment and enjoyed getting involved in the pastry kitchen and sampling all the different styles of cuisines available for lunch.
Week 14 – Lord’s Kitchen does School Lunches
In this week Lord’s Kitchen we had our large scale catering activity to provide a selection of dishes to students and staff for their lunches, as a sit down meal in the main hall. We split the class into 4 groups, with 3 students in charge of front of house and the 3 groups of 5 students making each of the menu options (see below), leaving Jason Lin (last year’s senior Masterchef winner) as head chef , in charge of the rest of the kitchen. We sold about 100 portions and feedback was amazing, with many students asking for this to be a regular event and have the hall available for sit down dining in the future.
LORD’S KITCHEN
SCHOOL LUNCH MENU
SERVED 12:00PM – 1:00PM
– MEAT –
Chicken Schnitzel – served with Coleslaw – Salad
*Contains dairy products
– FISH –
Seafood Paella – Red pepper – Prawns – Scallops –
White fish
*Contains shellfish
– VEGETARIAN –
Tomato Herb Cream Penne – Mushrooms – Red
Pepper – Olives
*Contains dairy products
No Service Charge
