Cooking with Worms
For this years Y8 tech days we decided to see how squeamish the students were and cook with works as an alternative protein souce. Livinfarms https://www.livinfarms.com/the-hive-en a Hong kong start up company supplied teh worms and the studenst really embraced the idea that ion the future we may all be eating insects to get enough protein to feed a growing population, and ver a billion people on the planet eat them regularly
This was part of a technology project with students design uniform, window displays, app and graphic designs for a restaurants concept, with students working in groups of 16. The winning teams made Japanese Mealworm fried rice and Rice burger with Meal work and chickpea patties. The other really tasty product was Meal worm banan bread and i will be sending all these recipes to LivinFarms.
The students excelled themselves and had no issues in trying the worms and it was really successful couple of days that demonstrated creativity, communication and collaboration
Dress Fruit Friday fro Healthy Eating Week
Many thanks to all the students and staff who dressed fruity or colourful and vibrant for Healthy Eating Week and donated towards teh World Food Program School Feeding Program https://www1.wfp.org/school-feeding.
We raised a total of $3162.60
The students were also rewarded with free fruit as they came into school
Y12 BTEC Hospitality @ POP Vegan
As part of Gealthy Eating week, the Y12 BTEC Hospitality students visited POP Vegan on Elgin St, for a 5 course meal of different European dishes, so they could n start their next research project on European Foods. The food was interesting and a great take on some classic dishes from around Europe, beautifully presented and with some interesting innovative flavours and ingredients. It made a lovely change to eat solely plant based food and it was great to see how this style of food has been made so contemporary. thanks to everyone at POP vegan for putting a special menu and for the great service.
Here is the menu that we enjoyed.
Cauliflower cake – France
Fig salad – Greece
Beetroot soup – Poland
Fregula – Italy (Sardinia)
Apple crumble – England
Healthy Eating Week – Fruit Salad and Smoothies
As part of Healthy Eating Week one of the challenges is eating 5 a day, so support this the Y7 A-team class prepared lots of fruit salads and smoothies to sell. They did a fantastic job and loved eating the fruit as reward for their hard work
Lords Kitchen Impossible Challenge
Healthy Eating Week was kicked off with the Lords Kitchen class taking on the Impossible challenge. Last week the class was split into teams and given the challenge to design a dish using impossible meat to serve to staff at lunch today, with the aim of making them want to convert to the plant based alternative rather than minced beef. The Boys team went for Spicy Koftas and salad and the girls Quesadillas,, the staff tried both and had to vote for which they would like again in the future. It was very close between the two dishes, but the quesadillas just pipped it by one vote. The huge take away from the challenge was how many people said “I can’t believe it is not meat” and “I will definitely be choosing Impossible in the future.”
7F Salad project winners – Seasons Salads
Well done to all the team members from the Seasons salad company, who won the best business idea and product from 7F. Their summer salad concepot was both delicious and healthy, as well as having brilliant branding, packaging and marketing materials, including a really nice promo video
Community Cooking with students from NYSS
Yesterday after school Hannah and Ida arranged a Mexican celebration feast as a community event to bring together island school and students from the neighboring NYSS. They decided on a Mexican celebration feast as it has recently been the Cinco de Mayo festival and they decided it is important to bring people together and recognize other cultures.
The students were put into small groups and each had a different aspect of the feast to make, there was pork fajita, salsa, guacamole, nachos and cheese sauce. It was a really lovely experience giving these students opportunity to use the amazing food facilities at Island school and they really appreciated it and loved the food.
8R Salad project Winners – Lewi, Howard, Sophie Chi Hoe, Austin Deevesh Bo Yun
Well done to to Lewi, Howard, Sophie Chi Hoe, Austin Deevesh Bo Yun from 8R, who won the the salad business project today. T^heir company designed a rainbow fruit salad and branded it as “The way of Life’ Salad company, had the nutrition analysis, marketing and packaging.
IS ESF Chef Final 2019
This year the final of the IS ESF Chef final was probably the most challenging brief yet, with the students been tasked to make a plant based main and dessert in 1hour 45mins. The atmosphere was friendly but tense as the students worked there way through the different techniques in making their dishes and getting them presented for the judges, but it got much more frantic as the timer ran down. This year we had the following judges The Chef and Manager from POP Vegan restaurant in Elgin Street, Alvin from Magic season Organics, Mr Loggie and Jennifer Frawley (last year senior winner and Viva Sheth (Vegan IB Food Science student), so a great range of experts and food enthusiasts.
Lords Kitchen does the Impossible
Today the Lords Kitchen elements class took part in a groups large scale production task, to cook and sell all the remaining Impossible burgers left over from the fare. They were soon snapped up by staff and students and we raised another $2000 for the PTA/Spirit fund.
