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 around the globe.
Chef Ning Crook, of Las Vegas believes, "People eat with their eyes. Food should always please the eye as well as the palate. It's fascinating to watch ordinary fruits and vegetables like watermelon, carrots, red peppers, cucumbers and even pumpkins change character and form. 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 food and add a 'wow' factor".
LE CORDON
Pam Maneeratana, world-renowned Kaesaluk Master, originally from Bangkok, Thailand has been teaching and giving demonstrations on Kae-sa-luk in the United States for the past 20 years. As the host of fruitcarving.com. Pam believes vegetable carving is not difficult. One must first understand the concept behind the basic forms of carving 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 use only a good pairing knife. Good means sharp, sturdy and thin. A good knife is the answer to all good cuts. Learning how to hold your knife in your hand and feeling comfortable with it is just like when you learned how to hold a pencil when you learned to write. My students are told to ruin their first projects. If the students try to make the perfect piece on their first try, they will become frustrated and it will be hard to get to the point of perfection." I asked Pam about painting and dyeing the carvings. "I never color or dye my carved vegetables. It is more fascinating and more challenging to transform them from their original formation."
Chef Jason Brandin of the Las Vegas Harley-Davidson Café learned the art of carving from his grandmother. She taught him the "idea of making food look nice" and sat him down with a pumpkin and a carving kit. He later refined his skill at Le Cordon Bleu in Las Vegas, which ultimately led to his 3rd Place Award in the vegetable carving competition at the 2004 American Culinary Federation food show at Mandalay Bay Resort in Las Vegas. "Fruit and vegetable carving is the marriage between art and the love of food," said Chef Jason. "This started as my hobby and then I learned the importance of it. These elegant garnishes improve your plate presentation by making the food on the plate more appealing, and it also adds value to your plate. An entrée that may normally sell for .00 can sell for .00 when you take an ordinary piece of food and make it look like something. Have you ever been in a restaurant and been served an 'ungarnished' plate? It looks terrible!"
I asked him if carving was something that could be self-taught. "Yes, you can actually teach yourself and perfect 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. Although you need a good eye for what you want to design. Take a picture of a rose and deconstruct it; imagine how it's made and then try to reconstruct it onto the vegetable. It's like taking an engine apart: you have all the pieces, 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 piece of you on the plate; a form of expression." As he picked up a button head mushroom and carved a design onto it, he said, "Look how good that looks! Your guests will appreciate the extra time you take. No matter how you display these carvings, you can be sure they will be conversation pieces".
The relationship between the food and the garnish is as important as their placement. The items selected and the pattern carved should be artistically and strategically arranged, balanced according to size and shape, color, texture and flavor, and appropriate in design for the meal presentation. Whether these intricate works of art are used to add drama and flair to a buffet as an exotic eye-catching centerpiece or 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 the dinner, reflect the talent and passion of the carver, and pay homage to the rich cultural heritage of Thailand where this beautiful art originated.
FEW HELPFUL POINTERS:
Fruits and vegetables must be cleaned and unblemished before carving.
Use a knife made of stainless steel or bronze; any other type of metal will cause oxidation and result in bruising.
Proper storage is critical if the 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 it 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.
KAE-SU-LUK - The Ancient Art of Carving
Kate Mazzarella-Minshall
Director of Events
Harley-Davidson Cafe / Thunderbolt Associates, LLC, (NYC)
3725 Las Vegas Boulevard South
Las Vegas, NV 89113
katemazzarellaminshall@gmail.com
http://www.harley-davidsoncafe.com
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