Retour à l'accueil du site...
FR - DE - EN


> Pas d'actualité
pour le moment

© The art of Food Carving 2008

Learning fruit or vegetable carving

The art of carving fruit or vegetable is within reach of everyone. From mere initiation to advanced improvement, attending a training session enables you to acquire then to master the skills needed to translate your ideas into sophisticated forms.

Or to offer this know-how to others, to your students, for example.

An attractive training concept : fro groups, on site, flexible

Training sessions for professionals, schools and individuals

Your training objectives, tailored

The levels

A group oriented training concept, on the spot, flexible and attractive

  • Limited traveling : training takes place at your home, in your premises or in your kitchen.
    No need to organize - and pay – travel expenses of the trainees, the trainer comes to you;
  • Flexible hours : training sessions will adapt to your schedule (for example : two hours in the morning, two hours in the afternoon);
  • For the groups : you benefit from training by groups (max. 8 to 10 participants per session). This is much more attractive for your budget.

Training sessions for professionals, schools and individuals

  • Restaurateurs and caterers : upgrade your meals with an original decorative touch, lay your tables with creativity;
  • Schools : provide your hotel or culinary students with an additional benefit;
  • Individuals : add a new facet to your host or cordon bleu skills.

Your training objectives, tailored

A successful training starts with clear objectives.
Together with your trainer, François Goffinet, you define the scope of the training session according to the experience of the trainees, the duration of the session and your budget.

The objectives of a training session

  • Carve fruits and vegetables : learn basic gestures and technique or technique improvement
  • Improve your artistic expression and develop your creativity by giving free expression to your imagination
  • Bring elegance to your meals and to your table
  • Combine beauty, finesse and taste
  • Learn how to flatter the eye of your guests or customers by combining decoration and gastronomy
  • Create a balanced setting based on carved fruits and vegetables
  • Marry the colors in a composition
  • Present and value a product on a dish
  • Make the decoration profitable by always considering the costs and time constraints
  • Use of techniques to preserve your carvings

The technical elements considered during a training session

  • Selection criteria for the fruits and vegetables intended for carving
  • The carver’s tools
  • Basic gestures for cutting and carving the fruits and vegetables
  • Preservation methods for the various objects, from 1 day to 5 years
  • Techniques used for carving the watermelon and for creating animal objects (duck, fishes, birds …)
  • Building settings of all sizes (marine bottom…)
  • Combination of colors : the right choices, the mistakes to avoid
  • Create roses with butter (German technique)

The levels

The basic courses - levels I and II - are absolutely necessary to access the upper levels.
The content of a training session will be adapted to the level of the candidates and will depend on the variety of the fruits or vegetables available in the region.

Level I :

  • Presentation of the tools specific for the carving of fruits and vegetables
  • Quality criteria for fruits and vegetables intended for carving
  • Basic techniques for vegetables carving
  • Creation of various flowers and leaves from turnip, Kohl Rabi, zucchini, carrot, beetroot, radish, eggplant, leek…
  • Creation of small floral compositions from carved vegetables
  • Combination of colors
  • Carvings preservation techniques, working methods…

Level II :

  • The more advanced techniques for carving on fruits and vegetables
  • Creation of various flowers and leaves (dahlia, guzmania flower, tulip…) from turnip, Kohl Rabi, zucchini, carrot, beetroot, radish, eggplant, leek…
  • Creation of floral compositions from carved vegetables
  • Carving and composition preservation techniques
  • Organizing of the decoration work in the kitchen.

Levels III et IV :

  • Carving on pumpkins
  • Carving on fruits (apples, melons, pawpaws, mangos…)
  • Carving on watermelons
  • The animals (birds, fishes…)
  • Creation of big settings (marine bottom…)
  • Butter roses
  • Techniques for setting the products on dishes
  • Lay out of the product and of the setting on a catering dish
  • ……