Lord’s Kitchen Seafood week (Chefs of the week – Liana, Momoka and Aaliyah)
Lords Kitchen this week was all about Seafood. Students were shown how to fillet fish, Prepare squid, de-vein and shell prawns and chuck a scallop, then they have to demonstrate these skills to make a Spanish Paella. The Chefs of the Week went to Liana, Momoka and Aaliyah, who collaborated really well to make the most delicious and perfectly cooked Paella
Sweet Indulgence – Sponges (Star baker – Natalie, Jisoo and Tatjana)
This week Sweet indulgence made sponge cakes to see which could be sold at a cake stall for the Island 50 festival. Student owned their owned learning by choosing and planning their own cakes. Their were a lot of tasty treats tyo sample at the end, but the star bakers with the best and most suitable cakes were, Natalie with her Devils Brownies, Jisoo for her Honey and rosemary loaf cake and Tatjana for her mini lemon drizzles.
Sweet Indulgence Visits Complete Deelite (Star Bakers Flora and Haruki)
The Sweet Indulgence elements class went to Complete Deelite this week for the advanced piping skills workshop. After a series of demonstrations the students were given a cake and told to be creative with their decorating whilst showing off the different Techniques. You could have cut the tension with a knife during the hour they had to decorate, with Jackie the instructor, deciding on her two favourites at the end. After much deliberation she decided that Haruki, had shown the most patience and skill to master the basket weave technique and Flora had come up with the nicest design, well done to these star bakers and to everyone as there were a lot of high skill on show. Also many thanks to everyone at Complete Deelite for making it such a great experience
Y10 Engineers catapult challenge!
“Year 10 Engineers were tasked with creatively applying the concept of levers to design and build a device that can throw a ping pong ball the furthest. Congratulations to Eugene and Raphael who threw theirs an impressive 9.03 metres!”
Meat and Butchery – Chefs of the Week (Hannah, Ian B, Ben, Tiarnan and Ian W)
This week is always one of the most popular once students get over the initial squeamishness. Students are taught all about the anatomy of different animals and get to try different meats cooked in different way. Then they are shown how to joint a chicken and have to cook it three ways with different flavours. They made deep fried and glazed chicken wings, roast thighs and drumsticks and the breasts are made in chicken nuggets. Some delicious platters were made and the student who produced the best food, but in the most organsied manner were the chefs of the week and it was very hard to decide so it went to two groups, so well done to Hannah, Ian B and Ben and Ian W and Tiarnan.
Week 3 Chocolate – Star Bakers (Viva Sheth, Cheryl Chin and Bakhita Fung)
Chocolate week is always a hub of creative excitement and this time was no different. The range of bars, filled chocolates and chocolate cups was amazing, with marshmallows, biscuits and gummy sweets being used tgo make their product more funky. My favourites were the coconut bar and the strawberry fizzy fileld chocolates, but the star bakers were to Bakhita for attractive packaging and Viva and Cheryl for their Earl Grey syrup filled bar
Hitesh Hemnani wins local cooking competition!
Congratulations to Hitesh who drew confidence from his 2nd place in Island School Senior Masterchef competition last year and entered a local cooking compition with a friend from another school. The completion was part of a talent show organised to promote the fight against crime in Hong Kong and they entered the non-ethnic Chienese category of the competition.
Hitesh says “My friend and I were invited by the district councilor of Yau Tsim Mong district, to join this cooking competition which was organized by the Mong Kok police station with a friend of mine (Dhiresh Buxani). With the theme of crime, we named our dishes accordingly. We first made paneer tikka skewers as our appetizer. Flowing on we made farfalle pasta in tomato sauce to show the color of blood and to finish it off we made a light and refreshing watermelon mojito to balance the strong flavors and the heat from the entree and appetizer. Our main area of focus was presentation and taste. We were fortunate enough to win with the position of champion”
I am sure we have a future star chef in the making here.
Hong Kong Culinary academy visits
This week the Honk Kong Culinary academy hosted three different classes to give them an insight of what it is like to work in a industrial kitchen and with a professional chef. On Monday the new BTEC Y12 Hospitality students were taught the key steps when making risotto and made theirs with 3 types of tomato. Then on Tuesday the Y13 Hospitality students learnt all about pasta making and how to make the perfect sauce to accompany it and then make their version of seafood and tomato linguine. Then on Wednesday the Lord’s Kitchen Elements class really enjoyed learning how to make a felicitous Spanish citrus rice pudding, with tulle biscuit. Thanks to everyone one at the academy and I am sure it will be a great place for higher education for anyone interested in culinary arts and hospitality
A modelling career in engineering…
Y10 engineers have kicked off their first practical challenge of the year by modelling their catapult designs in paper straws before moving on to building wood scale models.
The winning design will be the one that launches a ping pong ball the furthest.
Week 1 – Skill development (omelette and Fruit/Veg carving)
In week 1 of Lord’s Kitchen students were given two challenges to test their skills. Firstly they were asked to make the perfect omelette after watching a demonstration and secondly was to produce a piece of food art by carving a fruits or vegetables. Standards were particularly high for the first lesson, with no omelette disasters and a lot of very good apple swans and turtles. However the first chefs of the week awards go to Tianan Neville for the best omelette and Sarah Khursigara for her intricate fruit carving
