Aspire Summer 2018

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WWI Trenches Year 8 History students studying World War I carry out a class debate (Boys verses Girls), considering whether Field Marshal Douglas Haig was a butcher or a hero at the Battle of the Somme? Many thanks to parents and family for any help given. Sixth Form Sociology Year 12 students presenting summaries of Phenomenology and Ethnomethodology; two approaches to understanding arguments about how society is socially constructed. Year 13 pupils preparing an essay plan examining the impact of new media technologies such as social media, virtual reality and computer games on individual behaviour and societal institutions.
Culinary Experiences This is my fourth year at Coombeshead Academy and I am always looking at ways to move the catering forward. Having come from a mainly hotel background where I achieved AA rosette standard, before moving to the care sector and achieving ‘fame’ as a competition winner, I came to school catering. And I am glad I did, I love this job! It is a great opportunity to educate young people in the vastness of culinary delights. I am always looking at what new culinary experiences I can bring to the students. In the past three years we have tried many different things, from themed days to speciality taster days. These have included: • Chinese New Year week – Chow mein, Duck and Hoi Sin sauce Wraps, Beef in Black Bean sauce • Spanish day – Paella, Artichokes, Chorizo • American day – Jumbalaya, Gumbo, Grits • Mexican day – Fajita, Burritos • Curry weeks – Australian Red Crocodile Curry, Thai Red and Green Curries, Brazilian Chicken and Spinach Curry, Malaysian Rendang and Massaman Curries, Moroccan Lamb and Lentil Curry, Japanese Katsu Curry, Caribbean Goat Curry • International day – Escargot, Sushi, Caviar and Halloumi • Burns night – Haggis (this was piped around the dining-room before being ‘addressed’ and served) What’s next ? It always amazes me what our students will try. When we had the snails I thought a few dozen would be enough…..boy was I wrong! Long after they had all gone I still had students asking me if they could try one. We should have ordered ten dozen! Obviously I cannot do all of this alone and it would only be possible with the fantastic team of catering staff I have. Two of my team are training to become qualified chefs and we have a kitchen culture of learning all the time. How school catering has changed! So, the Coombeshead catering team welcomes new cuisine and what it may bring in terms of culinary excitement. PAUL EVANS E.S.W. CATERING OPERATIONS MANAGER (NORTH HUB) CHEF MANAGER COOMBESHEAD ACADEMY DINING HALL 13
Page 1 and 2: Coombeshead Academy ASPIRE Inspirin
Page 3 and 4: Welcome to the summer edition of th
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Aspire Summer 2018

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