Baker's Dozen Update

First of all, a big thank you to all the students who rose to the challenge and submitted an entry to the Bakers Dozen Competition, an exclusive lunchtime cooking class which will work to prepare the students to competition level. The standard of applications received was extremely high and after great deliberation the pile of entrants was culled to a mere dozen. It now gives me great pleasure to announce the winners and I whole heartedly congratulate to the following girls on their successful application to join the Baker's Dozen:

Ashley Coleman Cheyenne Mercer Georgia Lawlor
Haley Morris Margo Wright Hannah Pope
Katryna Gallager Kirsten Goodland Leah Saunders
Nicayla Broadfoot Rawinia Tanner Sharneece Joyce
Sharnie Philcox

Their applications were a credit to their maturity and their creativity. Well done girls!!! In response to the question, "What would you create to serve a Master Chef for dinner?”, their mouth-watering replies ranged from Seared Scallops on Cauliflower Puree, Pan roasted Duck Breast with Orange and Balsamic Jus, Herbed Rack of Lamb over Kumara Mash, Grilled Salmon Steak, Lemon Chicken Pasta and Lamb Rump atop Kumara Mash, to name just a few. Dessert suggestions were equally tantalising with suggestions of a Chocolate Brownie Box with Raspberry Coulis, a Raspberry and White Chocolate Tiamisu or a Mountain of Blackforest Crepes drizzled with Vanilla'd Mascapone.

All the suggested dishes oozed decadence and sounded sumptuous. They were all very worthy of meeting the high expectations of a Master Chef judge and I look forward to the day I get to sample dishes like this that they themselves have created.

I certainly appear to have unearthed great depths of untapped creative talent and I now look forward to working with the girls to extend their skills and capitalise on their talent. Ultimately I aim to foster a thriving and flourishing team amongst these girls to enable Whangarei Girls' High to be at the forefront in future culinary competitions.

Once again, well done girls and come prepared to broaden your skills and enrich your knowledge in Room 24 at lunchtimes on day 3.

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