IBCP Hospitality students design Impossible Business class meals for Cathay
Todat the IBCP Hospitality students had soem specail visitors come and try their dishes and give them feedback these included Andy Wong (CEO of Cathay Pacific Catering) and gary Tong (Senior sales Manager for Impossible meat HK) were their to sample the food their had designed for business class customers on the airline. the students had been tasked to design sustainable, healthy meals and they had been working with Impossible meat on another project, so linked the two together. The standout dishes , were Mediterranean Skewers with t Tzatziki, Impossible Kofta Curry and Naan, Impossible Joloff , Impossible Jamaican Patties and rice and Impossible Thai Pad See Ew. The students all did a fantastic job and it was amazing for them to get such valuable feedback from the industry professional, so a massive thanks to everyone who came in to work with teh students
Impossible Lasagna by SESH
well done the IBCP hospitality and Business students who served Impossible lasagna and, salad and garlic bred to the Positive School trainers and the teachers who are be being trained. This is part of their SESH business that they have set up to run 5 catering events throughout the year using Impossible meta in different ways
Everyone looved the food and appreciated the efforts of the students and they were really proud of what they had made and served .We look forward to the next SESH event
Y12 Hospitality Visit to Cathay Catering
Today the Y12 IBCP Hospitality Students had a very privileged visit to the Cathay Catering operations. this was a valuable experience for the students and myself and gave them a great insight into the complexity of ensuring the quality and safety of the airline meals. The students are now designing their own healthy children’s meals and sustainable business class meals for the ongoing project looking into airline meals.
many thanks to CEO Andy Wong (IS Alumni) and Manki Wong who organised such an excellent tour and presentation. 
IS ESF Chef Final 2019
This year the final of the IS ESF Chef final was probably the most challenging brief yet, with the students been tasked to make a plant based main and dessert in 1hour 45mins. The atmosphere was friendly but tense as the students worked there way through the different techniques in making their dishes and getting them presented for the judges, but it got much more frantic as the timer ran down. This year we had the following judges The Chef and Manager from POP Vegan restaurant in Elgin Street, Alvin from Magic season Organics, Mr Loggie and Jennifer Frawley (last year senior winner and Viva Sheth (Vegan IB Food Science student), so a great range of experts and food enthusiasts.
Bradbury students come to meet an expert
Today the food department had the pleasure of working with two small groups of Y6 student from Bradbury school, who were doing work preparing fro their exhibition in two weeks, One group was looking at healthy low sugar products and made their own ChocPro ball, from different dried fruits and seeds and the other group were investigating cultural foods and made mini pavlovas and could tell me all about the origin of the tasty dessert. . They were all; very grateful or their help from their expert, Mr Lord and feel a lot more uprepared fore the exhibition now.
Y6’s cook school lunches.
we had the pleasure of having the Y6 students from different feeder schools come into the food department for the last two days and cook their own lunch and cook for other students and teachers. They made pasta with tomato and spinach sauce, fresh green salad and garlic bread. this was a really enjoyable experience and many thanks to Magic Season Organics, who donated all the salad and spinach
Barbara Monks visits the Food Department
Many thanks to Barbara Monks from the UK Food Teachers Centre, who came into school to find out about the innovative and diverse food curriculum being taught at Island School. She had the pleasure of coming into one of the Y13 BTEC lessons where they were making souffles. She specialises in food science and was able to give the students excellent technical adice and some really useful feedback.
(https://foodteacherscentre.co.uk/
BTEC Starters, judged by Hyatt Chef and Manager
Today the heat was on in the kitchen for the Y12 BTEC hospitality students. The students are in 4 teams and each have designed their own Asian themed restaurant. Today they were making their starters, one of which was meat based, one, seafood and one vegetarian. The aim is to decide which dishes make it onto the final menu for their charity pop up fine dining restuarnat in April, so we invited the head chef and manager of the Hyatt in Sha tin to come and judge alongside Mr Wilkinson and Mr Pawlyn who also teach the hospitality and business BTEC classes.
The standrd of food was very high and studenst plating up some lovely dishes making it very hard to decide, but eventually we decide that going through o the final menu, are the following dishes that guest wll have to coose from.
Kimchi Pancakes,
Mulligatawny soup
Thai Shrimp cakes
California sushi rolls
Many thanks to Mr Wilson Lee and Mr Hongman Cheung, from the Hyatt, for giving up their time to come in and judge the studenst cooking and give them great feedback
BTEC Lunch at the Hyatt Sha Tin
many thanks to Wilson Lee IS parent and Manager of the Hyatt Sha Tin, for arranging a special lunch for the Y12 BTEC hospitality students. The students are researching fine dining menus in preparation for a gala dinner for the NMKM trust that they will planning and running in April and the team at Hyatt designed a special lunch menu for the students to have and then they are writing a review of the meal to help them prepare for their event and start designing their own menus.
