(952)447-7801

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Dare To Cook, Food Carving Artistry, Advanced Techniques with Chef Ray Duey, CEC DVD

Dare To Cook, Food Carving Artistry, Advanced Techniques with Chef Ray Duey, CEC DVD
SKU: BWDVDDTC13
Chef Ray Duey picks up where "The Basics" left off with teaching more advanced carving techniques. He gives in depth instruction on how to create: Apple Turtles, Turkeys, Swans & Butterflies, Garnishes made of Mushrooms, Zucchini & Tomatos, Fennel Cala Lilies, Potato Roses, Thai Honeydew Techniques, Japanese Watermelon Lantern, Honeydew Roses, Thai Praline Leaves all resulting in an impressive centerpiece using most of the items carved in this program.
Format: DVD
Year: 2011
List Price: $24.95
Price: $22.95
You Save: $2.00 (8%)
Product Details
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, 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.�?Chef Ray Duey picks up where "The Basics" left off with teaching more advanced carving techniques. He gives in depth instruction on how to create: Apple Turtles, Turkeys, Swans & Butterflies, Garnishes made of Mushrooms, Zucchini & Tomatos, Fennel Cala Lilies, Potato Roses, Thai Honeydew Techniques, Japanese Watermelon Lantern, Honeydew Roses, Thai Praline Leaves all resulting in an impressive centerpiece using most of the items carved in this program.