Food careers
Great website, if you are interested in a career in the food industry
https://tastycareers.org.uk/?fbclid=IwAR0h5zxBoW7U7wDWAP64LTBYFiY6LVHaoEZSgc8p6Cp0lgT7JQro4pLeEVY
A day out at the Farm
Food lovers guide to culture and sweet indulgence students took a trip to Zen organic farm on Wednesday, to find out about organic ingredients. Farmer Joey took time to explain the benefits of eating organic, how organic farming is different from other types of farming and how her family started their farm some ten years ago. Students then took a tour around the farm and enjoyed feeding goats and rabbits. They then picked their own salad leaves which they used to make their own lunch. They also made their own pizzas and kale chips to go with their fresh salads.
Making salads.
picking greens for the salads.
Feeding rabbits.
If the Choux Fits – Star bakers (Rachael, Sarrah, Prekesh, Emilie, Emisa)
This week in Sweet Indulgence was all about chop. Students had to make a batch of cream puffs using the same recipe and then differentiate by accuracy and presentation techniques. Doris Chan the students teacher made an amazing croque-en-bouche to show how to elevate the product to high class bakery standard
The standard of final results was the best so far form the entire class and Ms Leung found it really difficult to choose her favorite, but went for the students who had put the most detail into the plating. Well done to Rachael, Sarrah, Prekesh, Emilie, Emisa who won the star baker award
Sweet Indulgence – Positive Pastries
This week in sweet Indulgence, the studenst worked in 4 teams in a large scale production challenge to make a batch of tarts or pastry products to sell to teachers and students, to raise money for the Mural club to buy paints to jazz up school environment. There was a selection of large and small bakewell, treacle and coconut tarts and apple galettes and the sales raised $800 to put towards paint for the Mural club.
Homemade pasta week – Chefs of the week Jasmine, Zekie, Shyan
Homemade pasta week is always one of the favorites in Lord’s kitchen, with a great balance of skill, creativity and collaboration. students had to decide whether to p\make, spaghetti, tagliatelle or ravioli and which of the 5 mother sauces they were going to make to accompany the pasta. Rolling the pasta was a bit of work out and the sauces gave students the potential to elvate their dish to another level. jasmine was awarded chef of the week for working independently and making the best quality pasta, presented to the highest standard and Zekie and Shyan got the accolade for great teamwork and being the only studenst try the more challenging ravioli
Halloween Cupcake wars – Star bakers (Barbie, Halle, Sarrah and Rachael)
Sweet indulgence does Cupcake wars for Halloween and the atmosphere could have been cut with a knife, as students worked on their scary creations. All the students had to make 6 cupcakes that showed skills, creativity and consistency and we even goit Y13 BTEC Hospitality and Business students in to judge. The top three cupcakes and thewir maker werte awarded star baker and this went to;
- Rachael for her eyes ball cupcakes, which showed so many skills learnt in previous weeks and great favour ands texture combo.
- Sarrah for her amazing handmade purple flowers and other decorations
- Barbie and Halle for their Candy corn, inspired cupcakes. Candy corn is American confectionery given out for trick or treaters (so I learnt today)
Just Chilling – Star bakers (Halle, Barbie Emilie)
Sweet indulgence today were making chilled desserts and we ahd huger variety of panna cotta’s and cheesecakes. This was a challenge of presentation and styling and the Halle, Barbie Emilie were awarded Star baker for being the creative and innovative with their designs.
Eggs benedict – Chefs of the week Edison, Yi Shyan and Chloe
Lord’s Kitchen this week, was an introduction to the 5 Mother Sauces and a cook off to see who could make the best Hollandaise sauce and poached eggs. The chefs of the week Edison, Yi Shyan and Chloe, who showed the most professional working practices and creative presentation. It was the first time ever that the whole class managed to make the sauce with noone scrambling the eggs .
Sweet Indulgence v Complete Deelitre – Star bakers (Sarrah, Nicole Yash, Emisa, Emilie)
Today Sweet Indulgence Elemenst5 visited Complete Deelite in Central, to partake in the Mochi and Cupcake decorating workshop. This was as fun and challneging as ever an dthe workshop leaders decided that Sarrah, Nicole Yash, Emisa, and Emilie, showed the greatest range of skills, were the most creative and neatest and therefore are this weeks Star Bakers
Lord’s Kitchen, week 4 – Meat. (Chef’s of the Week: Chloe, Melody, Saara, Yi Shyan)
Meat week in Lord’s Kitchen is always challenging, as studenst are reuired ti joint a chicken into the wings, thighs, drumsticks, thighs and caucus. The students then worked in groups to make a different chicken dish, including, Creamy mustard casserole, breaded chicken wing, sweet chili drumsticks, chicken kebabs and chicken stock
Chloe, Melody, Saara, Yi Shyan were awarded chef’s of the week, for their teamwork and organisation wgen making, breading and deep frying the chicken wings
