Y9 Cake decorating competition winner – Natalie Choy (9D)
Congratulations to Natalie who won the cake decorating competition, with take on “what summer means to me.” Her “Ooopps I dropped my ice cream” was decided by Mr lord, Ms Chisulo and the other students to be the most creative and professional this year and she wins the hamper of utensils donated by teh PTA and a $500 vouchjer for Blue Butcher donated by maximal Concepts.
BTEC Hospitality Lunch @ Orange Tree restauarnt
As a reward for all the hard work at last week Spirit fund meal the student were treated to lunch at the Orange Tree, Dutch restaurant. Chef /Owner Mr Onderwater was aasked to design a challenging menu for the students to sample lots of different dishes from central Europe. This consisted of Steak Tartare, Smoked eel, Veal Liver and Muscles, followed by the most amazing Tiramisu and Pancakes. It was thoroughly enjoyed by all the students and the staff who went. Many thanks to the staff at bthe restaurant for their great service and once again to Mr Onderwater for arranging the delicous food.
Spirit Fund Gourmet Lunch
To celebrate the first six months of the Spirit Fund, Head of Food Technology and Hospitality, Mr. Chris Lord and the BTEC students hosted a three course luxury dining experience. There guests, school council members, senior staff from the ESF and alumni.
The students spent time working on the menu themselves based on skills they have developed throughout their BTEC Hospitality course this year and working in small brigades in the kitchen. They were assisted by professional chef in the making Nitin Hiranandani who is studying at Wales and Johnson University in Rhode Island and Trainee hotel manager at Les Roches University Alvin Koo, both Island School alumni.
Robert Gibson Chairman of the School Council said. “The food was exceptional and students showed some amazing skill.”
Following their lunch time serving students then cooked for teachers after school in a second seating totaling more than 100 covers in the day.
One of teh BTEC students said: “Tuesday was the first time I have spent the whole day cooking. It was fun, we were on our feet all day and there was pressure to get it right but Nitin ran the operation like a professional kitchen shouting times and food order so all the food was perfect and hot. It was a really good experience.”
The menu was
Starter
Broccoli Soup with garlic and cheese crouton
Seared Scallops with Peas and Bacon
Beetroot and Feta Salad
Main
Confit duck leg with flageolet ragoût and celeriac mash
Pan fried salmon with sauce vierge and puffed quinoa
Butternut Squash Risotto with parmesan crisp
Dessert
Earl Grey Panna cotta with shortbread biscuit
Chocolate Orange Profiteroles
Churros with Peach Coulis
The Chefs were
Aurora Fenwick, Cade Weathington,, Phoebe Gilbert,,Victor Martin, Finn Luke, Jacqueline Kim, Sophia Henderson Hall, Sorbie Ku, George Taffs, Justin Dael, Tristan Hannafor, with Claudia Lau (IB student )running the desserts with Raena Lau and Darcy Horne
The Waitresses all volunteered from Mr Lord’s Y10 GCSE class and were very professional, so a big thanks yo them, Natalie Leung, Natasha Wang, Momoka Sugaya, Chiara Dadamo, Jennifer Frawley Alyssa Harries, Chloe Chau, Adeline Tam and Brita Cheng.
Already looking forward to next years!
Mercedes Me comes to Island School
Today Fernando from Mercedes me came to Island school to work alongside the Lords Kitchen students whilst they made their own Cechive following on from last weeks visit to the restaurant. The students loved the experience and now know the secret behind the perfect tuna and sea bass Cerviche. One student said “it was an awesome lesson and so generous of them to give up their time and provide us with such great ingredients.”
Once again thanks to everyone at Mercedes Me and Maximal Concepts group, their on going support to the Food Tech department si greatly appreciated
Lord’s Kitchen visits Mercedes Me
Today the lord’s Kitchen class was rewarded for their hard work making canapes for the Y13 graduation, b y being taken to Mercedes Me. Upon arriving they were given breakfast and talk about the restaurants concept of teaming up with Mercedes. Then they were given a demonstration and masterclass in Ceviche making from Edgar the executive chef for all of the Maximal Concepts group. This was then followed by a tasting of all the different types that were made. the students loved them and many commented about how suprised they were as they didn’t think it would be to their taste, but the balance of flavours and textures were perfect. Next eek one of the chefs will becoming to Island School to work with the studenst and get them to design and make their own Ceviche dish and maybe even put the best ones on their menu.
Thanks to everyone involved at Mercedes Me and Maximal Concepts
Lords Kitcehn – Y13 Graduation Canapes
Well done to this class who were amazing on 1st June. They all designed and made 100 capes each, making sure we had 200 to serve the 500 guests at the Y13 graduation.
The feedback from the guest was amazing. Possibly the best range of canapes that has come from one of Mr Lord’s classes
ESF Chef of the year – Junior Winners
Alessandro and Yash Year 8 triumphed in the junior section of ESF Chefs’ Competition against all the other ESF secondary schools on Friday 27th May 2016.
Working in a pair, their brief was to make street food classics into fine dining dishes – with 2 hours to make and present a main course and dessert.
Alessandro took charge of the main course, making Arancini Alla Siciliana, risotto balls stuffed with ham and cheese, served with a traditional tomato sauce. He said: “I chose this [dish] because it is traditional Italian street food which I think I can make restaurant level by adding a few small touches and plating it cleanly.
Yash made the dessert, Mango Kulfi with Cardamom Biscuit and Falooda, drawing on his Indian heritage. He said: “I chose to make this dessert because it brings together very traditional dishes and flavours. I am really pleased I can represent my school by making this amazing dish.”
The panel of chef judges all loved their modernised food from their own cultures and were really impressed with the presentation and balance of flavours and textures.
Claudia Lau Year 12 represented Island School in the senior section. She impressed the judges with her dishes of: Potato Galette with Ham, Poached Eggs and Truffle Oil and her dessert of Pandan Pancakes with Peanut-butter.
As well as bringing the trophy back to Island School, they also won a hamper of utensils donated by Masterful Ltd, restaurant vouchers donated by Maximal Concepts and a chef’s jacket donated by Chefworks.
Head of Hospitality and Food Technology Mr Lord said: “Many thanks to all the judges and sponsors and a big congratulations to all the competitors – well done to the boys, who put a lot of time and effort into practicing.”
Panna Cotta presentation challenge – Star bakers: Nelly, Emma and Elena
In this weeks Sweet Indulgence I made panna cotta and a selection of coulis and other item that the students could then be creative with in designing a stylish plate to present their dessert.
The Star bakers had a eye for detail and were all very different. So well done Nelly, Emma and Elena
Year 8 Technology Challenge Day 1
In a challenge of communication, collaboration, creativity and critical thinking, Year 8 Da Vinci team one, were voted the winners on the first of the two Year 8 Technology Challenge Days 10 May 2016.In teams of 15 students worked together to make a marketable product. The brief asked teams to produce a cooked product, promotional and branding materials and a uniform. The teams then appoint a project manager who assigns roles to the group of 15. With teams in different places (food tech, textiles and DT rooms) groups are encouraged to use social media to stay in contact.
The start of the creative problem solving comes from a food brief that the students are presented with prior to the day. Each brief outlines the market and general creative direction the students need to look to – Da Vinci team one were given the Crazee Cupcakes brief which requires them to develop a range of cupcakes around that theme. All the ideas and final products were judged and scored by Principal Chris Binge and Vice Principal Matt Rappel, together with teacher judging as well as each group scoring another. All the points are added up and Da Vinci team one was a clear winner with 178 points.
The top three teams were (1) DaVinci 1, (2) Einstein 2 and (3) Einstein 1.
Mark Roper Head of Technology said: “The team worked really well to produce a solid range of coherent outcomes in a very short space of time. THey were well prepared and came to the day already knowing what they intended to do as they had researched well. At the end of the day the project managers feedback on what went well and areas they need to improve on. They learnt a lot in the day beyond technical skills and have a lot of fun in the process of learning.”
Complete Deelitee Piping Skills class- Star bakers Olivia Gough and Paige Willis
This week Sweet Indulgence visited Complete Deelite’s workshop in Central to take part in their Modern Piping Skills class. This involved learning how to make the perfectly flat cake and then how to do a crumb coating. then they were shown many different piping techniques which they then practiced before designing their own cake.
The finished cakes were fabulous and a sea colour showing a multitude of skill. The Workshop leaders were then asked to choose their favourite and they choose Olivia and Paige as the ones that had shown the most techniques whilst still keeping in professional looking.
Well done to all though as they were all great . I just hope they made it home safe.
