Sweet Indulgence and Through the eye of a lens Collaboration
Today was a great way to get back into, life at Island school after the recent disruption, with two Elements classes collaborating on a new project, to produce a Island School recipe book. The Sweet Indulgence and Through the eye of a lens worked together with each students chef paired up with a student photographer. The photographer took action shots throughout the making of the deserts and sweet treats and then they worked together on the styling and final photography of the dishes. The Through the eye of a lens students will then repeat this in January with teh food lovers guide students making the savory dishes for the recipe book, with the hope of getting the book editted and published ready for sale at the spring Fair.
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Well done to all the students involved, it was a fantastic team effort!
Doughnut decorating at Complete Deelite
Thanks to everyone at Complete Deelite who put on a fantastic doughnut decorating session for the students as part of the Mind, Body and Soul quest week trip. It was a very mindful and enjoyable activity
Feeding the homeless at IMPACTHK
as part of the Mind, Body and Soul Quest Week, Ms Jolly and Mr Lord made soup and Foccacia with the students and then took it to feed the homeless at IMPACTHK in Mong Kok. the student commented on what a rewarding activity it was
hospitality studenst design Impossible meals for Cathay
Today the IBCP Hospitality students had there first trail of the airline meals meals they are designing for Cathay Pacific. They meal were all very good and they got valuable feedback ahead of making it again for Andy Wong (CEO of Cathay Catering) in a few weeks time
Choux pastry week – Star baker s(Carina, Neha, Anna and Sophie)
The challenging choux pastry was this weeks task in Sweet Indulgence and it did prove a little tricky, but the students all managed to make lovely profiteroles, cream puffs, eclairs and churros in the end. the star baker awards went to Carina, Neha, Anna and Sophie who followed the recipe closely and worked efficiently to produce restaurant standard desserts
Homemade Pasta – Chefs of the Week (Henry and Ethan)
the students in Lords Kitchen this week in making homemade pasta, getting a real workout in process mixing and rolling the dough. Henry and Ethan were awarded the Chef of the week accolade this week for going the extra mile and making their own filled tortellini and showing great deal of precision and skill in doing this, Henry has not got this award three weeks in a row, so massive congratulations to him!
Fruity Fridays
The IB Food Science students launched their Healthy food CAS project where gave out free fruit to studenst as they come into school
Y12 Hospitality Visit to Cathay Catering
Today the Y12 IBCP Hospitality Students had a very privileged visit to the Cathay Catering operations. this was a valuable experience for the students and myself and gave them a great insight into the complexity of ensuring the quality and safety of the airline meals. The students are now designing their own healthy children’s meals and sustainable business class meals for the ongoing project looking into airline meals.
many thanks to CEO Andy Wong (IS Alumni) and Manki Wong who organised such an excellent tour and presentation. 
Sponge cake week
Sponge cake week in Sweet Indulgence saw a massive range of batters, mixes and icings taking ove rthe food, to produce swissm rolls, carrot cakes, brownies and chocolate surprise cakes. The winning team though produced their take on a Battenberg, Blueberry and Vanilla flavour. Well doen to team Sweetingz, follow them on Instagram @ sweetingzhk
Biscuit/Cookie week – Star bakers (Karen, Renee and Kimberly)
Biscuit/Cookie week was a test of consistency and uniformity in Sweet Indulgence and there was a loots of lovely treats on show. However the star bakers, for the second week running, went to to Karen, Renee and Kimberly who nailed the very tricky Brandy snap.
