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.
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
FLG visits Zen Organic farm
Food trends are always changing and organic farming has been one of those trends which has come to stay. Today the class took a trip to Zen organic farm, to learn about organic farming and sustainability. Joey, (who runs the farm with her brother)gave a talk and then took us around to harvest vegetable that were to be used to prepare our lunch. After the tour, it was lunch time and we all had the opportunity to try the freshly pick purple peppers, wasabi flavoured flowers, lettuce all in one salad. We were also treated to a beetroot and carrot soup. Lastly but not least, we got to make and bake our own pizza in a tradition wood oven. Although, we came back beaten by mosquitos and a bit tired, the day overall was a good learning experience for all.
Visit to Nood Food’s Pure Kitchen
Lord’s Kitchen visit ICON Hotel
a Big thank-you to everyone at ICON Hotel that put on a great visit for the Lords Kitchen students this week. Getting to go behind the scenes and follow the flow of food around the different food preparation areas was great and the cooking demonstration was great in the training kitchen – the best lemon and poppy seed muffins ever. This was then topped off by having the fantastic lunch buffet at the market garden, with so many amazing foods to sample.
Sweet Indulgence trip to Complete Deelite.
Sweet Indulgence students took part in a a fantastic workshop, doing advanced cake making and icing today. many thanks to the instructors and everyone at Complete Deelite, for making it such a creative and engaging experience.
As you can see there were some amazingly decorated cakes produced by students
We also got chance to see some of the cake masterpieces that have been made at the shop before
Lord’s Kitchen trip to ICON Hotel
Yesterday the Lord’s Kitchen class was treated to a trip to ICON hotel as a reward for producing such good canapes last week and to learn more about the inner workings of a large hotel. When we arrived we all had to don lovely hairnets so as to be as hygienic as possible whilst on the tour and the seeing the chef demonstrations – this caused much delight to most of the girls, who had done their hair special. After a whistle stop tour of the delivery area and the kitchen we got to see how they made their daily batches of fresh muffins, before we headed to the award winning buffet lunch at teh Market Garden restaurant. This was very enjoyable with the massive range of salads, meats, fish, curry, pizza, sushi and desserts. The highlight of this I think we would all agree was the Durian Cheesecake (Not!)
We had a lovely visit, learnt a lot and walked away very full, thanks to everyone at ICON who helped and I am looking forward to visiting their training restaurant Bistro 1979.
Lord’s Kitchen visits Brickhouse
In today’s lesson we visited Brickhouse Mexican restaurant to learn how to make taco’s and Guacamole in preparation for next weeks charity taco sale.
Pupils were also give a talk about setting up and working in the restaurant trade by Tony Magnetic who works across many of the Maximal concepts restaurants.
A really fun and interesting trip and the pupils are really excited about the taco sale next Wed lunchtime.
There is even a video montage of the event
Lords Kitchen/IB (Food) trip Icon Hotel
Today we finished our Lord’s kitchen course with a trip ICON hotel, with the Y12 IB food students coming along to help them with their research for their Kitchen design project.
The trip consisted of a tour of all kitchens in the hotel, including the huge banquet kitchen, the chinese kitchen, butchery and seafood prep kitchen and the western kitchen as well as the delivery/checking and storage areas. The tour culminate in demonstration in the pastry kitchen by chef Danny and then buffet lunch at the Market Garden restaurant. Pupils loved seeing behind the scenes at this massive establishment and enjoyed getting involved in the pastry kitchen and sampling all the different styles of cuisines available for lunch.
Lord’s Kitchen – Visit to the HK Culinary Academy (Week 6)
In this week’s Elements lesson we had a vist to Hong Kong Culinary Academy in Kwai Chung. This would put all the would test all the skills that the pupils had learnt in the past weeks, as they would need to be orgabised and hygienic, whilst working in teams of 3.
After getting there and getting full chef’s uniform on, including chef hats, they were given a introductory talk from resident lecturer Nathan, then it was into the kitchen to watch a demonstration, that they would then have to recreate. On the menu was Chicken Kiev, with Broccoli Mash and salad. This involved , butterflying chicken breasts, making galic and parsley butter, peeling/chopping and boiling potato and broccoli, breadbrumbing and frying.
This produced some fantastic dishes that pupils then ate for their lunch. After lunch it was time to clean down and then we time to make some chocolate cookies. We even got to sample some of the excellent work from the pupils in pastry kitchen, with amazing chocolate piping on the plate.
A great trip, thoroughly enjoyed by all. Thanks to everyone at the academy for making it such a great experience.
nce.
http://culinary.com.hk/index.html
