Dare To Cook: Food Carving Artistry The Basics with Chef Ray Duey, CEC

Description

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 & is a certified chef through the American Culinary Federation. Duey, is a certified executive chef and member of ACF California Capital Chefs Association. In 2004, he opened Chef Ray Presents, where he teaches the specialized art form to a wide variety of professionals across the United States. In this program Chef Ray Duey, CEC starts with the basics, from explaining tools & proper tool handling and techniques to create a myriad of fun vegetable & fruit decorative creations, including: Root Flowers, Radish & Peach Flowers, Bell Pepper Poinsettias, Apple Luminary, Leek Chrysanthemums, Layered Cantaloupe, Zucchini Flowers, Cantaloupe Flowers, Squash Whimsey (Bird), Pineapple Rose & Christmas Tree, Banana Dolphin, Butternut Squash Staircase & Pear Porcupine. Create a stunning centerpiece using most of the items carved in this in this program. REVIEW: THE MIDWEST BOOK REVIEW - ... is a hands-on, how-to guide to adding an exceptional level of visual beauty to one's culinary creations. ... All three DVDs are simply beautiful to watch, and highly recommended for the enjoyment of gourmets and connoisseurs as well as amateur and professional food stylists.