As part of the Creative Enrichment Programme at the College, there has been an opportunity for Middle School Food Technology students to be involved in a week long ‘Art of Food’ unit held in the Jack Paine Centre. This entailed the creation of a Christmas dessert buffet, beginning with a table of empty cake stands and culminating in a full spread of tasty, decorated Christmas fare by the end of the week.

New Food technology teacher, Mrs Susanna Pattison, who also runs the City Cake Company, facilitated the production of sweet cakes and small goods around the Christmas theme, with the help of working professionals in the industry. Kozue Yamanoto, head chef of the City Cake Company, Leighanne Sangiorino, pastry chef and Jocelyn Janon, professional food photographer have all been hands on during the week. This was a superb opportunity for our students to see the work of experts in the food industry.

The students not only watched but also had the chance to follow suit creating their own tasty, iced works of art. They soon discovered that what had looked so simple – using an icing bag – was much trickier than it first appeared requiring a steady hand. Shortbread, meringues, gingerbread, fudge, chocolate decorations and specialty cakes all came to fruition over the week. One of the products to that drew most attention was a gingerbread Saint Kentigern chapel!

Jocelen, the photographer, also spoke to the students about food styling for photography and the associated art of bringing a website together.

At the end of the week, the staff were invited to admire the desserts created during the course of the week – and to dig in and enjoy alongside the students! We give thanks to our special visitors who worked alongside the students to share their knowledge. 

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