Sesh Pop up Restaurant
Well done to all the Y13BCP Hospitality and Business students who put on a fantastic 6 course tasting menu fort 16 guests on Friday afternoon. This was for the final part of their course, where they had to organise an event for custooer and they decided to0 invite their form tutors, heads of houses and the IBCP teachers and unfortunately due to Covid we had to limit the numbers to 4 tables of 4 guests
The Hospitality students had planned and practiced the dishes over the lastr few weeks and came up with the menu consisting of 6 dishes each from different European counties
- canape- Bacon and Cheese Quiche (France)
- Greek saalad, with tomato Ice cream
- Borscht with lemon sour cream and pink peppercorn cracker
- Spanish Fish with paprika potato and rromesco sauce
- Duck and Mushroom risotto with pesto (Italy)
- Eton Mess (UK)
The guest were blown away by the standard of the food, in both terms presentation dn tast, with many saying it was the best meal they had by Hospitality students at Island School. The guest feedback was crucial tor the student completing their final unit on European food and all the commenst will be used in the students evaluations
The Double Business students were the waiting staff for the event and did a great job laying the and decorating the tabels and serving the food and drink in a processional and efficent way adn they will be using trhis ewxperince in their final custroemr service unit.
Once again well done to all and what a way to finish the course!
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
Doughnut decorating at Complete Deelite
Thanks to everyone at Complete Deelite who put on a fantastic doughnut decorating session for the students as part of the Mind, Body and Soul quest week trip. It was a very mindful and enjoyable activity
Feeding the homeless at IMPACTHK
as part of the Mind, Body and Soul Quest Week, Ms Jolly and Mr Lord made soup and Foccacia with the students and then took it to feed the homeless at IMPACTHK in Mong Kok. the student commented on what a rewarding activity it was
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. 
Dress Fruit Friday fro Healthy Eating Week
Many thanks to all the students and staff who dressed fruity or colourful and vibrant for Healthy Eating Week and donated towards teh World Food Program School Feeding Program https://www1.wfp.org/school-feeding.
We raised a total of $3162.60
The students were also rewarded with free fruit as they came into school
Fleming win the Y7/8 STEM week food challenge
Well done to the students from Fleming, who won the STEM week food challenge making flaring islands. Each house had two y7 and two y8 students and they had to collaborate to make Creme anglaise and steamed meringue to show the aeration snd coagulation of eggs.
Community Cooking with students from NYSS
Yesterday after school Hannah and Ida arranged a Mexican celebration feast as a community event to bring together island school and students from the neighboring NYSS. They decided on a Mexican celebration feast as it has recently been the Cinco de Mayo festival and they decided it is important to bring people together and recognize other cultures.
The students were put into small groups and each had a different aspect of the feast to make, there was pork fajita, salsa, guacamole, nachos and cheese sauce. It was a really lovely experience giving these students opportunity to use the amazing food facilities at Island school and they really appreciated it and loved the food.
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.
ESF Chef Semi Final 2019 – Seniors
The Brief for this years ESF Chef Semi Final 2019 was modernised street food, giving the contestant a vast scope of potential foods they could cook and we got a mix of sweet and savoury from all over the world, corn dogs to faux shark fin soup.
The judges loved the way the students approached the brief and each dish had strengths and weaknesses, but they had to decide on the three finalists for the 3rd April.
In 3rd place was Victoria Van De Pol (N) for her Greek doughnuts
2nd place was Wai Lam Yau (N) for her Lammingtons
and winning again was Charlotte Wong (W) for her Fruit Tacos
Many thanks to Michelle Hughes (Business manager), Doris Chan (trainee food teacher0 and the aMZING y13 BTEC Hospitality students who judged
