In the semi-final of the Island School senior round, ESF Chef Competition, competitors were given the brief of using fruit in three different ways to create a dessert. Head of Food Technology and Hospitality Mr. Chris Lord said, “The standard, skills and level of creativity was probably the best ever at this stage of the competition, with some students putting their Food Science knowledge to the test, using molecular gastronomy techniques.”
“The judges* were blown away with the presentation and found it really hard to decide on the winner – going through to the IS final.” Scoring equal points and all tied at second place were,
Natalie Wong, strawberry cheesecake, strawberry sponge and strawberry spheres.
Natasha Wang, mango zero gravity creation.
Natalie Leung, deconstructed mango passion fruit cheesecake.
Jennifer Frawley was a clear winner though, with her raspberry cheesecake, with raspberry coulis and sorbet.
*The Judges were, Mr Reed, Ms Chan, Ms Law and Mrs Craig, visiting from West Island School.
Create a classic dessert with a twist, was the challenge given to the junior students entering the ESF junior chef semi-final on the Friday 9 March 2018.
Food Technology Teacher Ms Chileshe Chisulo said, “The six competing teams came up with some creative ideas that impressed the judges. After serious deliberation, Megan and Gemma took first place with their deconstructed chocolate and marshmallow brownies with homemade ice cream. Audrey and Jillian took second place while Yu and Andrea came third. The three teams will now go through to the next round to be held at Sha Tin Wai campus on 20th April.”