The ancient art of carving fruits and vegetables into a variety of shapes and objects originated in Thailand in 1364. Today, this custom delights and entertains people all over the world.
Chef Ning Crook of Las Vegas believes, “People eat with their eyes. Food should always please both the eye and the palate. It’s fascinating to see ordinary fruits and vegetables like watermelon, carrots, red bell peppers, Cucumbers and even pumpkins change character and shape. A turnip, or a radish, even an onion, can be carved into a beautiful flower or a whole bouquet. These creations enhance the visual effects of the meal and add a special factor. ‘wow'”.
World-renowned Kaesaluk teacher Pam Maneeratana, originally from Bangkok, Thailand, has been teaching and demonstrating Kae-sa-luk in the United States for the past 20 years. As a host of fruitcarving.com. Pam believes that carving vegetables is not difficult. You must first understand the concept behind the basic carving shapes and understand how to use the knife correctly. While there are a variety of tools used for this art, the knife is the most important. “I only use a good paring knife. Good means sharp, strong and thin. A good knife is the answer to all good cuts. Learning to hold the knife in your hand and feel comfortable with it is like learning to hold a pencil when you learned to write. My students are told to screw up their first projects. If students try to make the perfect piece on their first try, they will get frustrated and it will be hard to get to the point of perfection.” I asked Pam about painting and staining the sizes. “I never color or dye my carved vegetables. It’s more fascinating and more challenging to transform them from their original form.”
Chef Jason Brandin of Cafe Harley-Davidson in Las Vegas learned the art of carving from his grandmother. She taught him the “idea of making food look good” and sat him down with a pumpkin and carving kit. He later honed his skill at Le Cordon Bleu in Las Vegas, ultimately leading to 3rd place in the vegetable carving competition at the 2004 American Culinary Federation Food Showcase at the Mandalay Bay Resort in Las Vegas. “Fruit and vegetable carving is the marriage of art and love of food,” said Chef Jason. “This started as my hobby and then I learned its importance. These fancy garnishes enhance the presentation of your plate by making the food on the plate more attractive and also add value to your plate. An entree that can normally sell for $ 15.00 can sell it for $25.00 when you take a piece of ordinary food and make it look like something. Have you ever been to a restaurant and been served a dish ‘no garnish’? It looks terrible!”
I asked him if carving was something that could be taught on his own. “Yes, you can teach yourself and hone and challenge your skill with practice. There are several books and videotapes on the subject. The thing to remember is not to let the art intimidate you. Have fun with it. You do need a good Be careful what you want to design. Take a picture of a rose and deconstruct it; imagine how it’s made and then try to rebuild it into the plant. It’s like taking apart an engine: you have all the parts, now you have to figure out how to put it back together. Practice is the best advice I can give. Buy a bag of carrots and potatoes and practice, practice, practice. Carving is a skill you can use for the rest of your life. It’s a part of you on the plate; a way of expression”. As he picked up a button head mushroom and carved a design into it, he said, “Look how great it looks! Your guests will appreciate the extra time you put in. No matter how you display these carvings, you can be sure they’ll be delighted.” “. conversation pieces”.
The relationship between the food and the garnish is just as important as its placement. The selected items and the carved pattern should be artistically and strategically arranged, balanced according to size and shape, color, texture and taste, and appropriately designed for food presentation. Whether these intricate works of art are used to add drama and style to a sideboard, as an exotic and eye-catching centerpiece, or as a simple garnish to accent a plate display, Kae-sa-luk adds elegance, style and personality to the occasion. These artistic culinary creations, with their unique designs, will enchant your dinner, reflecting the talent and passion of the carver and paying homage to the rich cultural heritage of Thailand, where this beautiful art originated.
SOME USEFUL TIPS:
Fruits and vegetables must be clean and free of stains before cutting.
Use a stainless steel or bronze knife; any other type of metal will rust and cause bruising.
Proper storage is critical if carvings are expected to last up to 2-3 days. Chef Jason suggests putting the finished product in ice water in the refrigerator. “Ice water will keep the carvings fresh and crisp, and will also help some of them bloom. It’s also a good idea to keep them separate.”
Pam Maneeratana wraps her creations in “resealable plastic” before storing them in the refrigerator.