One of the techniques that
I acquired at an ACF Convention is Fruit Carving. With an
inexpensive specialty knife manufactured in Asia, these creations were
The class I took from Chef Ray Duey out of California lasted one hour. I purchased one of his CD's
with examples and just kept on doing it. The whole secret to learning this technique is practice once you've been
shown. It isn't hard and each person will develop their own technique after a while.
I have been teaching this technique for over 8 years to
various groups in Community Colleges, New Market Training, Culinary Groups and specialty schools. The only
complaint I've received during these classes is that they look to good to eat.
While on a Cruise to Alaska with my extended family, we
had a talent show and I requested a watermelon from the Sous Chef on the ship after a cooking class they had.
He had one sent to my room and I carved this melon. I afterward gave the melon back to the Sous Chef and from
that gesture, I received a complete tour of the galleys on the entire ship. Met the Executive Chef and was
asked if I would instruct them on fruit carving. The tour lasted over 2 hours and was the highlight of my
trip. All because I could remove chunks of melon to create a pretty display.
These techniques can be learned via the video's that
will be coming in the near future. Tools will also be available on the Internet for
Enjoy the photos and realize that anything is possible
if you can but imagine it.
Most of these carvings took less than an hour and many
were around 1/2 hour in the making.