Food Carving Artistry, The Basics With Chef Ray Duey, CEC

Food Carving Artistry, The Basics With Chef Ray Duey, CECForget what they say about not playing with food or knives. Certified Executive Chef Ray Duey does both, and the results are unexpected. A turnip turns into a daisy, an eggplant into a leaf, a cantaloupe into a star and a tomato into a rose. This Far Eastern culinary art is spreading from cruise ships to hotels, country clubs, restaurants and homes. "Why should you pay for a florist when your food can speak for itself?" Ray Duey, the high profile, in

Forget what they say about not playing with food -- or knives. Certified Executive Chef Ray Duey does both, and the results are unexpected. A turnip turns into a daisy, an eggplant into a leaf, a cantaloupe into a star and a tomato into a rose. This Far Eastern culinary art is spreading from cruise ships to hotels, country clubs, restaurants and homes. "Why should you pay for a florist when your food can speak for itself?" Ray Duey, the high-profile, in-demand culinary artist is always on the move.

Despite never having artistic inclinations as a child, Duey has risen to become one of the premier culinary artists in the US. He has been featured on the Food Network, invited to create a piece for the White House and is a certified chef through the American Culinary Federation. Duey, a certified executive chef and member of ACF California Capital Chefs Association, has spent the last two decades developing his skill and creating fruit-and-vegetable carvings for weddings, events, classes and seminars. In 2004, he opened Chef Ray Presents, where he teaches the specialized art form to a wide variety of professionals across the United States. Duey has received numerous awards in national and international competitions.

In addition, he is also corporate executive chef at Buffet Euro, San Francisco, CA. ?In this program Chef Ray Duey, CEC starts with the basics, from explaining tools and proper tool handling and techniques to create a myriad of fun vegetable and fruit decorative creations, including:

• Root Flowers
• Radish and Peach Flowers
• Bell Pepper Poinsettias
• Apple Luminary
• Leek Chrysanthemums
• Layered Cantaloupe
• Zucchini Flowers
• Cantaloupe Flowers
• Squash Whimsy (Bird)
• Pineapple Rose and Christmas Tree
• Banana Dolphin
• Butternut Squash Staircase and Pear Porcupine

REVIEW: The Midwest Book Review
The Dare to Cook: Food Carving Artistry series is a hands-on, how-to guide to adding an exceptional level of visual beauty to one's culinary creations. Chef Ray Duey hosts all three of these informative volumes packed with tips, tricks, and techniques that food artists of all backgrounds will find invaluable, whether creating a simple, symmetrical layout or an elaborate carving. All three programs are simply beautiful to watch, and highly recommended for the enjoyment of gourmets and connoisseurs as well as amateur and professional food stylists.

The series consists of "The Basics" covering standard tools and how to handle them as well as vegetable and fruit creations like Banana Dolphin or Pear Porcupine; "Advanced Techniques" with more in-depth instructions and sample creations such as Potato Roses and Japanese Watermelon Lantern; and "Ultimate Creations" packed with nimble-fingered expertise in crafting beautiful items such as Papya Vase, Layered Turnip, and Reversed Watermelon. All three programs of this exceptional series are also available in Blu-Ray and a downloaded version!