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November 15, 2013

Triple layer wedding fruit dish

I have been preoccupied with the devastation that my country is facing following a super typhoon that struck last week. My family are safe but seeing  reports of suffering of my countrymen is too much for me to bear. I keep track of the rescue operations  in Philippines as often as I can. It's been a few days since my last post. A lot has happened at work in that period of time but given my curiosity of what is going on back home, I spend more hours on the internet to get answers than write emails and update my blog. I am eager to know what measures have been done to help those who survived this calamity.

Now that I have  time to spare, let me share with you this wedding fruit tray prepared by the cold kitchen staff for a wedding.  A friend of mine painstakingly carved roses out of  papaya and cantaloupe. Both were used as  topper of the wedding fruit dish. Other fruits were peeled and sliced for guests' ease and comfort.

My interest in fruit carving started when I did my three-month training at a hotel in Bangkok. One of the ladies who taught me easy carving lessons brought me to a school somewhere in the middle of Bangkok. There I met a Thai guy who is famous in the country because of his intricate fruit designs. He teaches at the school. I  discussed with him my possibility of enrolling in his class.One hundred baht for the whole 25 sessions is the cost. Students can even record sessions. The downside is all lessons are in Thai. How disappointing! I need to polish up my Thai. I wonder if I could squeeze it in my hectic schedule.


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