Featured Student Chefs Gallery

Sesh Pop up Restaurant

Well done to all the Y13BCP Hospitality and Business students who put on a fantastic 6 course tasting menu fort 16 guests on Friday afternoon. This was for the final part of their course, where they had to organise an event for custooer and they decided to0 invite their form tutors, heads of houses and the IBCP teachers and unfortunately due to Covid we had to limit the numbers to 4 tables of 4 guests The Hospitality students had planned and practiced the dishes over the lastr few weeks and came up with the menu consisting of 6 dishes each from different European counties canape- Bacon and Cheese Quiche (France) Greek saalad, with tomato Ice cream Borscht with lemon sour cream and pink peppercorn cracker Spanish Fish with paprika potato and rromesco sauce Duck and Mushroom risotto with pesto (Italy) Eton Mess (UK) The guest were blown away by the standard of the food, in both terms presentation dn tast, with many saying it was the best meal they had by Hospitality students at Island School. The guest feedback was crucial tor the student completing their final unit on European food and all the commenst will be used in the students evaluations The Double Business ...

IBCP Hospitality students design Impossible Business class meals for Cathay

Todat the IBCP Hospitality students  had soem specail visitors come and try their dishes and give them feedback these included Andy Wong (CEO of Cathay Pacific Catering) and gary Tong (Senior sales Manager for Impossible meat HK) were their to sample the food their had designed for business class customers on the airline. the students had been tasked to design sustainable, healthy meals and they had been working with Impossible meat on another project, so linked the two  together. The standout dishes , were Mediterranean Skewers with t Tzatziki, Impossible Kofta Curry and Naan, Impossible Joloff , Impossible Jamaican Patties and rice and Impossible Thai Pad See Ew. The students all did a fantastic job and it was amazing for them to get such valuable feedback  from the industry professional, so a massive thanks to everyone who came in to work with teh students  

Impossible Lasagna by SESH

well done the IBCP hospitality and Business students who served Impossible lasagna and, salad and garlic bred to the Positive School trainers and the teachers who are be being trained. This is part of their SESH business that they have set up to run 5 catering events throughout the year using Impossible meta in different ways Everyone looved the food and appreciated the efforts of the students and they were really proud of what they had made and served .We look forward to the next SESH event

ESF Chef 2020 – Seniors 1st round

This years ESF chef competition got of to an amazing start with senior competitors in y12 producing some superb dishes from the mystery box challenge. The competitors were all give, chicken breast onion, garlic and potato , then had a choice a limited other vegetables and sgtire cupboard ingredients, then had one hour to create a dish. From the 12 competitors the 7 going the next round are Winner – Yash Anand(W) 2nd – Rachel Zhou(N) 3rd – Natalie Yee (N) J4th – Jamie Wong(R)/Valerie Cheng(F) J6th – Osbourne Ma(D)/Alessandro Lucchini(W)   Well done to Yash, whose Chicken kebab with spice mash potato was the stand out dish We are all looking forward to the next round on Friday 6th March

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. a Well done to all the students involved, it was a fantastic team effort!