​Virtual Masterchef Competition | King's College Taunton

​Virtual Masterchef Competition

RT @kingshallsport: The pupils had a brilliant time on the #netball courts yesterday with Ms Kemmish, and lots have signed up for the h… https://t.co/TTrnNzsts7 - an hour ago

At this point in the Summer Term we would have seen one of our houses crowned winners of the coveted House Masterchef Competition.

So, as with all things in this lock down period, we utilised our IT resources and created a virtual version instead.

First up were our senior pupils. Each house was represented by three pupils, each one undertaking live, on-screen, the preparation and cooking of one course – the eventual outcome was to produce a three course meal for two people on a budget of £10 per course.

Via Teams, our pupils got to work, all 21 of them cooking the courses simultaneously. At the end of the 60-minute period, the judges were then tasked with marking each course using the following criteria:

10 marks Hygiene:kitchen area, equipment and personal hygiene
10 marks Presentation: colour, shape, neatness, artistic flair
10 marks Cooking skills needed: the range of skills used and their complexity
10 marks Combination of ingredients: taste combinations/new ideas/good old combos that work
10 marks Coping skills: how does the chef behave under pressure? Enjoyment levels?

There were some great looking dishes indeed and our judges were thoroughly impressed. It was just a shame they were unable to try the dishes for themselves!

And the winners? The starter round was won by Carpenter (chef, Liv B); the main course was won by Meynell (chef, Lizzie C); and the dessert round was won by Tuckwell (chef William H).

With only a few points separating the houses, the overall winners, with 134 points were Taylor House. Congratulations to chef Chiara Z, Elise J-R and Jenn C, for the menu of tuna and beef with zucchini on a bed of strawberry salad; Italian herby chicken with mascarpone wrapped in prosciutto ham, served with hasselback potatoes and cooked on the vine tomatoes; and tiramisu pots with an amaretti biscuit.

In our junior event, again, each house put forward three chefs to prepare a course as part of a three-course meal for two. Again, the standard was high and our judges were impressed with the cooking being demonstrated.

This time, boys' house Woodard came top, with 126 points over all. Well done to chefs Johnnie D, Jamie R and Charlie G. They put together a meal of seared scallops with juilenne of sautéed vegetables and ginger dressing; crsipy sea bass with beetroot and cumin puree, served with roasted cauliflower and lightly pickled vegetables and wholewheat crips; followed by a dessert of chocolate tart with a raspberry coulis.

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