Beenleigh State High chalks up formal first using school caterers

In a year of firsts, Beenleigh State High School stands out as being bold enough to host and cater its own year 12 formal.

School captain Katerina Lealali and Jackson Brooking; catering students worked through the evening to get 172 meals on the tables; Beenleigh State High School principal Matt O’Hanlon addresses the formal crowd.

In a year of firsts, Beenleigh State High School stands out as being bold enough to host and cater its own year 12 formal.

School principal Matt O’Hanlon decided in March he would do whatever it would take to have a year 12 formal, despite all the COVID restrictions.

Timothy ikiua and Naomi Te Tai; School captain Katerina Lealali and Jackson Brooking; School captain Mitch Squires and Kasey Sayer.

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And on Thursday night, the plans all came to fruition when 172 students sat down to a gourmet three-course meal served up by some of the best caterers in the state — the school’s year 11 students.

The sports hall was decorated to look like a swanky restaurant with a black and gold theme, a DJ, lighting effects, photography and a few special surprises along the way.

The hall was decorated in black and gold.

Mr O’Hanlon said hosting the formal at the school was the best decision and helped to iron out some of the unpredictability of venues during the pandemic.

“Planning an event of this capacity with 172 students and staff takes a large team of dedicated people who will ensure it is an unforgettable event,” he said.

“While this is no big deal, the fact that the meal for the evening will be both prepared by and served by the students is enormous.

“Students were very happy that the formal was going ahead given the extent of circumstances a few months ago and this has provided a unique opportunity for Year 11 Certificate II Hospitality and Certificate II Kitchen Operations students to be able to put their skills to work to create a memorable function for the seniors.”

Year 11 catering students prepare the meals.

Hospitality Head of Department Chanelle Cuell said the event was a good opportunity for the school to prove its top-class standards.

Community members are already well aware of the school’s ability to run a first-class function with students developing skills under Master Chef Matt Golinski.

The menu was designed by school chefs Jack and Jordan using school and local produce.

The three-course menu consisted of an alternate entree of crispy skin pork belly with Sicilian basil caponata and orange jus or seared potato gnocchi and Beenleigh High lamb ragu.

The main course featured a Teys beef sirloin with celeriac puree, baby Dutch carrots, caramelised eschalots, chimichurri and jus alternated with crispy chicken breast, corn puree, kipfler potatoes, charred corn and crispy kale and jus.

The dessert was a surprise but was a special favourite of Mr O’Hanlon.