Just to share some of my experience back then (not to boast about it though) I was always chosen to be the school representative in the Napkin Folding category in one of the most prestigious annual event for professionals and students of HRM (Hotel and Restaurant Management), the Chefs On Parade. It is an event organized by the 58 year old Hotel and Restaurant Association of the Philippines. It started in 1970’s and has been an annual event since then. It offers recognition to both professional s and students who have stood out during the three day competition challenge.
I can consider it as one of my greatest achievements when I was in college. The first two years, I joined the Napkin Folding category wherein we have to do the seven basic folds in one minute. WOW! can I do that? I only got a certificate of participation when I first joined but the following year, I poured my heart out onto my sleepless nights of practices and I got back with a vengeance. This time, I got the gold, the highest award given because I was able to finish the seven basic folds in 38 seconds. WOW! I sure did it
To complete our table appointment, I am sharing with you the seven basic napkin folding which we can usually see as part of hotels and restaurants' table setting.
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| Artichoke fold |
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| Banana fold |
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| the Bishop's cap fold |
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| Candle folding |
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| Fan fold |
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| Pyramid fold |
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| Sailboat fold |
As always, below is also one great recipe that is so easy to make. I learned it from one of the cooking shows I have seen and had the instinct of cooking it right away. Fish and Chips is a popular "take away" food in United Kingdom and as they say, it is traditionally wrapped in white paper and newspaper accompanied with white sauce or as others would prefer, white vinaigrette sauce.
With the use of ice cold beer in our batter, we maintain the crispiness of the fish that would last longer than using ordinary batter.
BEER BATTERED FISH AND CHIPS
Ingredients:
1 cup evaporated milk
150 grams fish fillet, cobbler fillet
salt and pepper
** Season fish with salt and pepper and marinate in the evaporated milk for 5 minutes
BATTER
1 1/2 cups all-purpose flour
1/2 cup cornstarch
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
1/8 teaspoon pepper
1 teaspoon salt
1 teaspoon baking powder
1 1/2 cups cold beer
100 grams french fries
Directions:
1. Combine all-purpose flour, cornstarch, cayenne pepper, paprika, pepper, salt, and baking powder in a
mixing bowl. Stir to combine.
2. Add the cold beer gradually and mix using a wire whisk to avoid lumps. Do not over beat.
Mix just until combined.
3. Heat oil to 375 F. When oil is ready,dunk the fish fillet on the beer batter and deep fry the fish
until golden brown.
4. Place on paper towels to drain the oil. Set aside.
5. Meanwhile, deep fry french fries. Drain.
6. To serve, place the fish fillet and french fries on a serving plate. Serve with vinegar and tartar sauce.
