Sweet Indulgence Visits Complete Deelite (Star Bakers Flora and Haruki)
The Sweet Indulgence elements class went to Complete Deelite this week for the advanced piping skills workshop. After a series of demonstrations the students were given a cake and told to be creative with their decorating whilst showing off the different Techniques. You could have cut the tension with a knife during the hour they had to decorate, with Jackie the instructor, deciding on her two favourites at the end. After much deliberation she decided that Haruki, had shown the most patience and skill to master the basket weave technique and Flora had come up with the nicest design, well done to these star bakers and to everyone as there were a lot of high skill on show. Also many thanks to everyone at Complete Deelite for making it such a great experience
Character Animation Workshop week 2
Some further images from the second week of character animation. The students were given a starting brief of a character waking up, sitting up, standing, stretching, waving and then sitting down again. From then on they have more creative freedom with what their characters will do. Hopefully we will have some video soon. For now enjoy the pictures.
Character animation workshop 1
This week the elements stop motion animators are starting with some character animation using silhouette paper cut outs. Emily Ng our animator in residence came in to lead the workshop and get the students thinking started. First the characters were discussed and sketched then cut out of card. As we progress we will be looking at bringing these characters to life in simple action sequences exploring how posture and gesture co
mmunicate emotion. 
Stop Motion Animation
The stop motion elements students work on individual abstract ink and paper animations for their first stop motion project. We put these together in a quick show real as a whole sequence to extend the piece. Enjoy!!
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.
Week 3 Chocolate – Star Bakers (Viva Sheth, Cheryl Chin and Bakhita Fung)
Chocolate week is always a hub of creative excitement and this time was no different. The range of bars, filled chocolates and chocolate cups was amazing, with marshmallows, biscuits and gummy sweets being used tgo make their product more funky. My favourites were the coconut bar and the strawberry fizzy fileld chocolates, but the star bakers were to Bakhita for attractive packaging and Viva and Cheryl for their Earl Grey syrup filled bar
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
Confectionary Own Design – Star bakers (Jisoo Myung and Tatjana Foong)
Well done to Jisoo and Tatjana who became the 2nd set of star bakers this week for their double layered mocha fudge, that they designed. It was a very tough decisiion with pretzel fudge and cookie monster fudge also being very creative.
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.
Sugar and Sweets
Week one in Sweet Indulgence and students were given a recipe to follow to that showed different methods of making confectionery. The results were great and gave the example of how sweets can be of all different textures and levels of sweetness. Star baker went to Natasha Want and Flora Chen who made lovely, light and fluffy Marshmallow
