Placintas, Plachie,Goulash and succulent zagrebacki
Can you name the countries where you would find these dishes ~ Placintas, Plachie, Goulash and zagrebacki?
These are just a few of the dishes we tried this week. Students worked in teams to research cuisines from Eastern/Central Europe. They were also given an ingredient that is mostly used in the cuisine of their given country and asked to translate this into a dish using ingredients available in class. Teams worked hard on their dishes but in the end Rachel, Valerie and Piyas Croatian zagrebacki and waffle cake won the the challenge. Sharon, Barbie and Jordyn were commended for their creative lasagne muffins from Czech Republic
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IB Food students CNY meal
Today the tables were turned on Mr Lord as he was given a lesson in traditional Chinese New year Food, culture and etiquette. The reasons for serving each dish were discussed, as well as some fun poking at Mr Lord’s chopstick ability. I love the turnip cake the best with the steamed fish!
FLG Year 9 and 10 Own Cultural dishe
Today, all students got to make a dish which they believe represents their culture. It was an interesting task because everyone got to work independently to make something they are familiar with.
But the star cook of the day was Jude, who took on the challenge of making an impressive beef wellington.
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IS Masterchef Final
This year’s Master Chef competition at Island school started in January with the first round of Junior and Senior students competing for their House. Junior contestants worked in pairs while seniors worked independently, with each contestant making a dish that they felt would be suitable to be sold in a coffee shop. The top 5 from each category then went through to the semi-finals.
The semi-finals in March saw the juniors creating vegetarian meals (to reduce meat intake). The seniors were asked to design a dish to promote the use of herbs being grown in the school garden.
The judges were made up from a range of teachers and students but they all agreed that the semi-final winners were Jenny Wang and Valerie Lee (Rutherford) in the junior section and Ayesha Shahani (Wilberforce) in the senior section.
The final took place at the Cultural Spring Fair 15th April 2016 and the top three juniors and seniors were tasked to make two different fusion tapas dishes in an hour and a half.
The judges were; Edgar Sanuy, Head Chef from Maximal Concepts,
Mr and Mrs Binge,
Natalie Chan (ex-student studying culinary arts)
Kaela-Mei Townson, who was last year’s winner.
Head of Food and Textiles Technology Chris Binge said; “The standard was very high and the judging was close but there was a unanimous decision on who should win;
Juniors, Yash Anand and Alessandro Lucchani (Wilberforce) with Homemade Curry Ravioli and Aztec Brownies with Mango Shrikhand.
Senior, Claudia Lau (Rutherford) with Tuna Tartare with Red Quinoa and Indian Spiced Churro with Cardamon Syrup.
These three students will now compete in the ESF final on 27th May held Sha Tin College.
Mr Lord; “Many thanks to Maximal Concepts for sponsoring and donating the restaurant voucher prizes for brunch at Fish and Meat, Mercedes Me and Blue Butcher. Also thanks to the PTA and Masterful Ltd for the amazing hampers that they put together as prizes.”
FLG – Indian food
Students today made Indian food. The menu was simple, but the main focus was on individual students
FLG Eastern European food
Today, year 9 and Year 11 students worked together to make Easter European food. The absence of year 10 meant working in smaller groups and with different people. The students were excited to do the work but these tasks tested their skills not just in cooking but also in collaboration. Miss Tirsina, who is originally from Moldova, was our guest speaker. She showed students how to make Moldavian placintes from puff pastry and cream cheese. Students then worked individually to produce their best version of the same dish. After having a tough time judging these dishes, Miss Tirsina finally named Jessica as the cook of the week this week. Well done Jessica.
Jamaican week in FLG
‘Jamaican food’ was the theme for today’s lesson. Students worked in small groups to produce the different dishes that they were assigned. They were given half the lesson to work in these group. The other half of the lesson was used to simulate a production line. All students worked collaboratively to produce 60 mini Jamaican patties and set up for lunch for staff. This proved to be a challenge for some as it was the first time that they have been asked to work collaboratively as a whole class. It was pleasing to see some students show excellent resilience and prove themselves to be great team player. Well done to Yun, Aika, sarah, Isabel and Ann, who truly deserved to be cooks of the week today.
FLG Italian Week
Week four of FLG saw students work in new groups to prepare their first ever lunch for Staff. The theme was Italian food.Each group was assigned a different recipe and it was up to them to create a the best version of that dish. The dish was to be made five times the size of the original recipe, which was quite challenging for some groups. Collaboration was the main focus of this task. The groups worked together really well. There was an overwhelming number of teachers and students who came to taste the food and everyone was full of praise for the young cooks. But at the end of the day, Phoebe and Ria walked away with the title of cooks of the week for their work on the mini pizzas.
FLG Salad Bar
Today, students worked in pairs to created their own salad bar. Although the day is bit chilly, the mood was good as students focused on creating the best dish they could. It was interesting to see so much enthusiasm being displayed by the cooks tried their best to produce and present their best version of salad. Chiara and Nicole were named Cooks of the week in the end.
FLG – fast Food with a twist
Today was week two for FLG. The theme for today’s menu was ‘Healthy fast food”. Students worked in different teams from last week. Each team was to prepare and make their own burgers, coleslaw salad, chicken nuggets and potato wedges with a healthy twist. All dishes were presented just before lunch. Mr Lord and Mr Binge were our guest judges. Ben, Ann, Garrett,Hayley and Amy were crowned Chefs of the week. Well done to everyone for working so hard
