Every school term, SHRIM holds this event called Young Hoteliers' Exposition. It is a showcase of skills amongst the enrolled students of the program through a variety of competitions. It is a formal event -- complete with opening and closing ceremonies, intermission numbers, live telecast of each competition, an awarding ceremony and even a dinner to acknowledge the hard work of all the student staff in preparation for this event.
Competitive in nature, I joined three events:
1. Best Christmas Ham
2. Create Your Own Dessert Competition
3. Cake Decoration Competition
It was just a random and sudden decision that I have made one afternoon with two of my closest friends who also like to experiment with food. We know in our minds an pockets that this is going to be painful [especially for the pocket]. But without thinking twice, we registered ourselves as a group. We were the oldest among all the others who have joined.
We were given almost a month to prepare everything. We have come up with very good recipes but so little time, specifically for the CYODC. We were not able to pass the concept paper on time. I was so upset and disappointed with myself because among the three competitions, I like this competition the most. It's all about Fusion. The challenge was to use indigenous Filipino ingredients and infuse it with international desserts. I AM VERY MUCH FRUSTRATED. REALLY.
Here's a line-up of our [supposed-to-be] desserts:
1. Barakong Damulag - Our version of Italy's Tiramisu. We will be using Kapeng Barako ("Barako Coffee") from Batangas for the coffee component and Gatas ng Kalabaw (Carabao's milk) for the milk component. Then
2. Alatiris Sorbet - A fruit from a tree that is very common here in most of the provincial homes' front and back yards. It is sweet and grainy when eaten on its own. But offers a twist when boiled with simple syrup, frozen and scraped. Here is an image of Alatiris fruits:
3. Saba Napoleons - We will be using Cardava or Dwarf Cavendish bananas instead of Cavendish bananas or berries (usually used for the standard Napoleons) to give it a Pinoy distinction. Just so you know, here's how Napoleons look like:
We have five recipes but I'm kinda running out of time already.
Well for our ham competition, we chose to stick with the traditional taste of Christmas Ham then used Peaches for the glaze. Our ham was really good. We were the only group who took home a bone because the audience had a taste test and boy, they liked our ham! The other groups took home meat. But we lost. Oh well.
We also lost the cake competition and I don't want to talk about it anymore. Ha ha ha! :))
(Buttermilk Pound Cake) CAKE BASE: BABY STEPS
INJECTING BRINE INTO THE HAM
UNTIL NEXT YHE! I'LL MAKE SURE WE WILL WIN. ;)
BTW, We spent PHP12,000 for this. Another ha ha ha for me! :)) Laugh it off, laugh it off. :P
BTW, We spent PHP12,000 for this. Another ha ha ha for me! :)) Laugh it off, laugh it off. :P
