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.
Lords Kitchen does the Impossible
Today the Lords Kitchen elements class took part in a groups large scale production task, to cook and sell all the remaining Impossible burgers left over from the fare. They were soon snapped up by staff and students and we raised another $2000 for the PTA/Spirit fund.
Homemade pasta week. (Chefs of the week – Renee and karen
This week in Lord’s kitchen the skills built up to level 100, with homemade pasta week. Students had to make their own dough, roll it out and make a sauce to accompany it. All students did an excellent job, but Renee and Karen were Chefs of the week, as they went one step further ad made a mushroom and cheese filling and shaped ravioli and served it with a garlic and parsley butter.
Eggs Benedict Challenge – Chefs of the week Stephen, Claire, Yanisha and Jennifer
Well done to Stephen, Claire, Yanisha and Jennifer who were awarded chef of the week in Lords Kitchen this week for having the best working practices and the best presentation of their eggs Benedict
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
Week 1 Lord’s Kitchen (Omelette Challenge) – Chefs of the Week Karen, Renee, Jennifer and Yanisha
Week 1 of Lord’s Kitchen is the Omelette Challenge, with students pretending they were at job interview to be a commis chef and this is a test of the their working practices and organisation, whilst demonstrating the hygiene and safety rules of the kitchen. Chefs of the Week were Karen, Renee, Jennifer and Yanisha, who made the best presented omelette and worked the most efficiently.
IS ESF Chef 2019 1st round – Mystery box challenge
It is that tome of year again, where the ERSF Chef starts up at Island school. the Senior section saw the students given a mystery box of chicken and some vegetables and then they could choose from a selection of carbohydrate ingredients and they had acces the herbs and spice and dry store basics. Once they had chosen their ingredient they had 10mins to plan and then 1 hour cooking time, before it was judging time. Ms Leung and Mr Woods judged along side some Y13 students and had the very envious job of deciding who goes through t the enxt round. There was a clear winner, with Charlotte Wong from 12W almost getting full marks form all the judges, for her risotto dish and it was close between the next 5 competitors, making the next round very interesting on 1st March
Well done to all and thanks to the judges
Here arte the top 6 goin g through to the next round
1.
| W | Charlotte Wong |
2.
| N | Wai Lam Yau |
3.
| F | Angelina Wong |
| N | Victoria van de Pol |
5.
| R | Jazmin Sadler |
6.
| E | Priya Brown |
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
Wraps by Lord’s Kitchen
Well done to all the students in the Lord’s kitchen elements who finished of the course in style, by opening up their Pop up[ restaurant yesterday, Wraps by Lord’s Kitchen.
This gave students an insight into all the considerations needed to think about when opening a food business. After a big brainstorm, they decided to go with Mexican wraps as their theme and split into three teams to make, Chicken Fajita.s Beef Burritos and Vegetarian Tacos. They sold around 75 serving of the food in the 20 minute window that the restauarant was open and they left many customer asking when they were going to do it again.
BTEC Community afternoon Tea
A massive congratulations to all the BTEC hospitality and in particular the Y13 students who plan, and managed the entire Afternoon Tea event. The students developed the idea to invite senior citizens from the local community, after some teachers ahd gone on a community walk and met some of the people. the students worked with Raymond Li, the Tai Wai councilor as a client to come up with event proposals and then designed the menu accordingly to ensure theire a good mix of asiain and western flavors. The Y13’s were responsible for the all the sweet products and the Y12 students made all the savourty items.
there were 40 senior citizens and 30 teachers at the event and the food, service and entertainment were all absolutely amazing. All the senior citizens were so appreciative of the thought and effort that had gone into making them feel welcome and it really helped to make Island school feel more part of the local community.
Well done to all involved and thanks to everyone that attended.
