| The ancient art of carving fruits and vegetables into a | | | | like something. Have you ever been in a restaurant |
| variety of shapes and objects, originated in Thailand in | | | | and been served an 'ungarnished' plate? It looks |
| 1364. Today this custom delights and entertains people | | | | terrible!" |
| around the globe. | | | | I asked him if carving was something that could be |
| Chef Ning Crook, of Las Vegas believes, "People eat | | | | self-taught. "Yes, you can actually teach yourself and |
| with their eyes. Food should always please the eye as | | | | perfect and challenge your skill with practice. There |
| well as the palate. It's fascinating to watch ordinary | | | | are several books and videotapes on the subject. The |
| fruits and vegetables like watermelon, carrots, red | | | | thing to remember is not to let the art intimidate you. |
| peppers, cucumbers and even pumpkins change | | | | Have fun with it. Although you need a good eye for |
| character and form. A turnip, or a radish, even an | | | | what you want to design. Take a picture of a rose |
| onion, can be carved into a beautiful flower or a whole | | | | and deconstruct it; imagine how it's made and then try |
| bouquet. These creations enhance the visual effects | | | | to reconstruct it onto the vegetable. It's like taking an |
| of the food and add a 'wow' factor". | | | | engine apart: you have all the pieces, now you have to |
| Pam Maneeratana, world-renowned Kaesaluk Master, | | | | figure out how to put it back together. Practice is the |
| originally from Bangkok, Thailand has been teaching | | | | best advice I can give. Buy a bag of carrots and |
| and giving demonstrations on Kae-sa-luk in the United | | | | potatoes and practice, practice, practice. Carving is a |
| States for the past 20 years. As the host of Pam | | | | skill you can use for the rest of your life. It's a piece of |
| believes vegetable carving is not difficult. One must | | | | you on the plate; a form of expression." As he picked |
| first understand the concept behind the basic forms of | | | | up a button head mushroom and carved a design onto |
| carving and understand how to use the knife correctly. | | | | it, he said, "Look how good that looks! Your guests will |
| While there are a variety of tools used for this art, the | | | | appreciate the extra time you take. No matter how |
| knife is the most important. "I use only a good pairing | | | | you display these carvings, you can be sure they will |
| knife. Good means sharp, sturdy and thin. A good knife | | | | be conversation pieces". |
| is the answer to all good cuts. Learning how to hold | | | | The relationship between the food and the garnish is |
| your knife in your hand and feeling comfortable with it | | | | as important as their placement. The items selected |
| is just like when you learned how to hold a pencil when | | | | and the pattern carved should be artistically and |
| you learned to write. My students are told to ruin their | | | | strategically arranged, balanced according to size and |
| first projects. If the students try to make the perfect | | | | shape, color, texture and flavor, and appropriate in |
| piece on their first try, they will become frustrated and | | | | design for the meal presentation. Whether these |
| it will be hard to get to the point of perfection." I asked | | | | intricate works of art are used to add drama and flair |
| Pam about painting and dyeing the carvings. "I never | | | | to a buffet as an exotic eye-catching centerpiece or a |
| color or dye my carved vegetables. It is more | | | | simple garnish to accent a plate display, Kae-sa-luk |
| fascinating and more challenging to transform them | | | | adds elegance, style and personality to the occasion. |
| from their original formation." | | | | These artistic culinary creations, with their unique |
| Chef Jason Brandin of the Las Vegas | | | | designs, will enchant the dinner, reflect the talent and |
| Harley-Davidson Café learned the art of | | | | passion of the carver, and pay homage to the rich |
| carving from his grandmother. She taught him the "idea | | | | cultural heritage of Thailand where this beautiful art |
| of making food look nice" and sat him down with a | | | | originated. |
| pumpkin and a carving kit. He later refined his skill at Le | | | | FEW HELPFUL POINTERS: |
| Cordon Bleu in Las Vegas, which ultimately led to his | | | | Fruits and vegetables must be cleaned and |
| 3rd Place Award in the vegetable carving competition | | | | unblemished before carving. |
| at the 2004 American Culinary Federation food show | | | | Use a knife made of stainless steel or bronze; any |
| at Mandalay Bay Resort in Las Vegas. "Fruit and | | | | other type of metal will cause oxidation and result in |
| vegetable carving is the marriage between art and the | | | | bruising. |
| love of food," said Chef Jason. "This started as my | | | | Proper storage is critical if the carvings are expected |
| hobby and then I learned the importance of it. These | | | | to last up to 2-3 days. Chef Jason suggests putting the |
| elegant garnishes improve your plate presentation by | | | | finished product in ice water in the refrigerator. "Ice |
| making the food on the plate more appealing, and it | | | | water will keep the carvings fresh and crisp, and it will |
| also adds value to your plate. An entrée that | | | | also help some of them bloom. It's also a good idea to |
| may normally sell for $15.00 can sell for $25.00 when | | | | keep them separate". |
| you take an ordinary piece of food and make it look | | | | |