Mr P’s wild Woodshop
Elements 3D designers were busy bees today, stepping back in time to develop some traditional woodworking and joinery skills. Haruka has produced a fantastic hardwood desk tidy, whilst the boys got to grips with drills and screws to put the final structural touches on previous semester’ 50th anniversary Picnic table!
Principles cocktail party reception refreshments – Chefs of the week (Natalie and Chloe)
Big thanks and well done to Natalie and Chloe, who came in last Friday, on their day off to make a selection of sweet and savoury finger food for the Mr Binge and all the other returning principle and their guests, ahead of the 50th anniversary block party. They made a large selection of different canapes and tarts nd they looked fantastic and tasted even better.
Y12 BTEC Hospitality students produce amazing canapes for the Y13 Graduation
ESF Chef final
On Friday 26th May at West Island School the annual ESF Final was held and the brief was set for all contestants to produce a two course meal (main and dessert) that would be suitable to be served at ESF’s 50th Anniversary gala meal.
In the Junior section from Island school were Jordyn and Anya who made Salmon en Croute with mango Salsa and Medley of Mango for dessert. The competition was very close in the Juniors. with only a few points perpetrating first and last place, and Jordyn and Anya were just shy of being in the the top three. Well done to Discovery College who won the Junior round this year
Ethan represented Island school in the seniors and decided to make an Asian style Beef wellington with wasabi Mash and then a Croque en Bouche (profiterole tower) for dessert. He received special mention for how good his choux pastry work was and was 3rd place. Well done to South Island whoi won the Seniors this year and will be hosting next year.
Y10 GCSE Food Students cater for the 1st ever Sports awards
Mrs Chisulo’s Y10 GCSE Food class today excelled themselves in the large scale production challenge that they had been set. They were asked to work in pairs to make 2 different finger food buffet items and eighty of each. The food they produced was of the highest standard, both in terms of appearance and flavours and they collaborated amazingly in their pairs and then as a larger group at the end when they helped each other to finish off and clean up. Yasmine in 10F said “I am very proud of my partner and I, as we have never produced so much food in such a short space of time. We really enjoyed the experience.”. Mr martin (Sports director) was really happy with everything that was produced for guests of the 1st ever sports awards.
There are certainly some chefs in the making in this group of students!
Choux Pastry Star Bakers – Richelle, Raphael Natasha and Tara
Well done to Richelle, Raphael Natasha and Tara, who were awarded Star baker award this week, for collaborating to make a giant mountain of profit oles in Sweet Indulgence .They worked really well together to work out the most efficient system for preparing and shaping the batter, baking and filling and building the profiteroles and they were very pleased with their achievement. Many members of staff were also very pleased as they got to sample the delights after school.
Island School ESF Chef Final
This years Island School ESF Chef competition, culminated yesterday in a very close final, with students cooking dishes that represents their cultural background. there was a a large panel of judges for the final including Mr Binge, 5 members of staff from the technology department and ex-student Nitin Hiranandani who is current doing an apprenticeship at a 3 star Michelin restaurant. The judges were very impressed with the high standard for food being served and unanimously agreed on the senior results, but the juniors split the decision and we had to go to the accumulative points score. Below are the results and photos of the food
Senior
1st Place – Charlotte Wong (10W) – Fried rice cake with seafood and Tropical Mille Feuille
2nd place – Ethan Li (12R) – Sweet and Sour Pork and Mango with Sweet Coconut noodles
3rd Place – Heather Lothian – Salmon Scotch egg and Philippine Mango Float
Junior
1st Place – Anya Broad and Jordyn Dubinsky (D) – Lebanese Lamb and CousCous and Moroccan Orange Cake
2nd – Bridgette Kim and Krisha Sheth (R) – Kofta several ways with accompaniments and Mango Delight
3rd – Rachael Adams and Nicole (W) – Traditional Broth and rice dumplings and Mango pancakes and Egg Tarts
Once again, congratulations to all competitors and a big thanks to all the judges and the PTA for giving the prizes of hampers of kitchen kitchen utensils .
The winners will now compete against all the other ESF school winners at West island on 29th May
Y13 BTEC Hospiality Final Event – Island Sessions meal
As part of the final module in the BTEC Hospitality course, the student collaborated with some of Mr Travers’s music students to put on an evening of British food and acoustic music. The student were all delegated different roles both in the kitchen and in the organisation of the event, including communication, finance, decoration,etc..
The menu was all deigned and planned by the students and they enlisted the Y12 Hospitality students to wait on the guests. The evening was a huge success with many compliments about the food service and performances. All the students involved should be very proud of themselves, as they have come along way since beginning the cpourse less than two years ago and now are very professional in the kitchen and font of house.
Thanks to all the students and staff involved and to all the guests that supported the event and made it such a success.
Complete Deelite Advanced Piping Skills class – Star Baker Chris and Natalie
This week the Sweet Indulgence class visited Complete Deelite to do the Advanced Piping skills workshop. This involved being shown how to make professional standard cakes and do a crumb coasting, before being shown lots of different piping techniques, before being let loose with their own cakes and an array of colours of butter cream and piping tips. The student then had 1 hour to create their on decorated cake masterpiece .
As you can see the student were in the zone and the results were fantastic
c
Well done to Chris and Chris and Natalie who were awarded the star bakers by the the two instructors, for the best designed cakes with the highest level of skill
Creative Dessert – Chefs of the week, Viva, Natalie and Chloe
Well done to Viva, Natalie and Chloe, who were voted chef of the week, in the Lords Kitchen Dessert Challenge, for their amazing plating skill. This was firstly a collaboration task, as students brought in one sweet ingredient each and then were put in random groups. The groups were given 2 hours to prepare the different components using their ingredients alongside the store cupboard basics, to make their restaurant standard dessert. Once the groups had made the diffident components it was then an individual plating task. The standard was immense and i’m sure you will agree that the winning desserts could be served at any fine dining restaurant
