Lord’s Kitche Creative Challenge – Deconstructed desserts
Lord’s Kitchen got creative today, with the deconstructed dessert challenge. Pupils could work independently, in pairs or tris to produce their take on a classic sweet food and the results were on the whole very impressive with just a couple of mistake that they will learn from. There were takes upon Black forest gateaux, apple pie, lemon meringue pie, but the stand out was Ethan Li and Brita Cheng for the their version of bubble tea, they are this weeks chefs of the week
Chef of the week – Goldie, Wouter, Yue Hang
Well done to these three star chefs who worked independently in Lord’s Kitchen to create professional pasta dishes. They could have be sold at Jamie’s Italian very easily!
Chef’s of the week – Nicole So and Natalie Choy
Well done Natalie and Nicole who were awarded Chefs of the week this week in Lords Kitchen sauce making lesson. They collaborated really well to make the perfect Eggs Benedict and then made a great Bechamel sauce for the creative broccoli and macaroni bake.
Chefs of the Week – jack Dale and Danny Cho
Well done to jack and Danny who showed excellent skill and collaborated well, to be the first joint their chicken in Lord’s Kitchen. they were also creative with their marinades and presented their finished dishes really professionally.
Chefs of the week – Aurora Fenwick and Phoebe Gilbert
Well done to Aurora and Phoebe from the Y12 BTEC hospitality class, who showed excellent skill, creativity and collaboration, in making their Stuffed chicken with salsa
Chefs of the week – Shyla Henderson and Lior Shabat
Well done to Shyla Henderson and Lior Shabat who were this weeks chefs of the week from Lord’s Kitchen, as they showed excellent knife skills in preparing different vegetable cuts and they collaborated really well when making their stir fry.
Lord’s Kitchen Week 1 – Chefs of the Week Ethan Li and Gabriel Lie
Week 1 of Lord’s kitchen if about getting to know the kitchen and building confidence and Ethan and Gabriel shone in both the Omelette Challenge and the vegetable carving. The were creative with their carrots and apples and collaborated really well when making their omelette.
ESF Masterchef Final
Well done to the Island school students who competed at the ESF Masteerchef Final At Sha Tin College and each came third in their respective categories withe the challenging brief of Veg is Edgey, fruit is funk – a main course and desert for a vegetarian in 1 our 45mins. Kaela Mei Townson in the Seniors made raw, vegan zucchini lasagna with basil pesto and macadamia cheese followed by a raw/vegan chocolate and avocado mousse
. 
Chiara Dadamo and Avantika Malhotra working together in the Juniors made Pineapple curry with rice and Avocado chocolate mousse with sweet potato truffles
It was a very tight competition and the judges (ESF Exectutive Officer Belinda Gree, Operation Manager from the HK Culinary Academy, Tony Magnetic the marketing manager for Maximal Concepts and Gregoire Michaud the chef proprietor of Bread Elements) found it very difficult to decide on the overall winners and their was only a point between 1st and 3rd in the senior competition. But well done to The students from Sha Tin College, who for the second year running won both sections.
You can see from the photos below all the food looked delicious
More photos taken by the professionals her
https://drive.google.com/drive/folders/0B2uKFGTU0iyHfnQ2NkF3VldQNjBnSUJGLTVQUmZHSUc1LVNYaDhjWUFGV0xyRVdMTm4taEU
Many thanks to the sponsors Maximal Concepts who donated meal vouchers for Fish and Meat, Blue Butcher and Brickhouse, Chefworks who donated bespoke embroiled aprons and chef jackets and the Island School PTA who made up the kitchen utensil hampers
Chef of the Week – Kylie Tsang
This weeks Chef of the week is Kylie Tsang for her excellent components in her Deconstructed Apple Pie in Lord’s Kitchen
Island School Masterchef Final
On Friday night the Masterchef finals took place at the Spring Cultural fare, with the 4 senior competitors reaching the final and 4 pairs in the Junior section.
The Seniors had an hour and a half to put their “Taste of Asia” on plate and the Juniors had one hour 12 mins to produce their “Taste of Italy”.
The standard of food produced very high and most competitors were extremely well organised, which gave the judges a really hard job. The judges were Simon Hill the manager from HK Culinary Academy and last years star graduate Geraldine and Mr Binge (headteacher) and his wife and they were not only looking at the finished dishes, but also the creativity and working practices.
After much deliberation the results were announced and it was very close between thetop two in both categories, but there can only be one winner .
In the Junior section this was Avantika Malhotra and Chiara Dadamo from 9W, for their Italian Flag on a plate, made up of Two types of homemade pasta, with pesto and ragu, risotto ball, bruchetta and ricotta and coconut dessert.
Really well done also to Ottavia De Rosa and Lucy Acheson, who came clse in 2nd place
Winning the senior was Kaela- Mei Townson (10W), who made an appetiser of Asain Seafood, which stunned teh judges in terms of presentation and flavour.
Specail mention to Katherine Nye who came close in 2nd place with her classic Thai dishes
Well done to all the other competitors, you food was very good though and i hope you enter next year.
