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Sunday, October 25, 2009

2nd Original Chinese Vegetable Carving Competition at GÄSTE


2nd Original Chinese Vegetable Carving Competition at GÄSTE

Around 50 contestants are expected to take part in the 2nd Original Chinese Vegetable Carving Competition at GÄSTE.
The task is to create lifelike and properly detailed figures, flowers and other objects from fruit and vegetables.

Prizes: 1st Prize: EUR 2,000.00 and a Cup 2nd Prize: EUR 1,000.00 3rd Prize: EUR 500.00

Among others, the jury is represented by:
    • Mr. Xiang Wang, double world champion and author of books
    • Ms. Konstanze Töpel, Olympic Gold Medal D1 2004, Consulting and Training/Food
Compulsory task
    • Carving three different Chinese flowers from radish, kohlrabi and beetroot – within a set time
    • The vegetables will be provided
    • Starting time will be from 11 a.m. at each full hour on trade fair days (starting in groups)
    • External co-workers (jury) will record the time of each participant

Voluntary presentation
    • The carving artist may freely select the show piece as well as the types of fruit or vegetable
    • For the voluntary task the equipment must be provided personally
    • Cutters or sharpeners may not be used
    • This presentation starts on the day following the compulsory task
    • The artist structures his/her presentation, which should represent a theme, him-/herself
    • The variety of carving techniques determines the degree of difficulty and the total score
    • You are allocated a maximum of 5 hours, including breaks, for your show piece


Participation fee: EUR 50.00 EUR (gross) This includes a pass for the duration of the GÄSTE 2009 as well as a participation certificate. Application deadline: 31.08.2009
For Participants
For more information (participation requirements and guidelines) please see the downloads on the right side.

Contact:

Please address your technical or other relevant questions to
Ms. Konstanze Töpel
E-mail: k.t.beratung (at) t-online.de
Internet: www.kt-beratung.de

For the Professional Programme link go to Professional programme


Vegetables and Vegetable Carving Links


Vegetables and Vegetable Carving Links
The scope of Vegetable and fruit carving is so large, that I thought of helping the readers by picking out potential Keywords and specific search items that fall under the preview of this great Art of Vegetable and Fruit Carving. I have listed out those specific words or terms that a Vegetable and Fruit Carving enthusiast would be often looking out for, and created a list of those words for you on this post. Under each Keyword I have tried to give you as many links as I could find of potential sites related to that key word. More links will be duly updated as and when found on the same post, so do keep a look out for new additions. Better still subscribe to a feed of this page. This post is purely dedicated to Vegetable s and Vegetable Carvings only. Separate posts for Fruits and Fruit Carvings, Tools & Kits, Books & DVDs, Courses and Classes, Vegetable and Fruit Carving Videos, Images, Glossary, etc will be posted separately.
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Simple Keywords.

Vegetable carving:
Asparagus, Broccoli, Potatoes, Cabbages, Beetroot, Leeks, Lettuce, Mesclun, Mushrooms, Okra, Carrot, tomato, cucumber, Chinese radish, eggplant, Onions, Parsnips, Peas, Peppers, Spinach, Turnips, Cauliflower, Corn, Yam Bean Tubers, Taro, Shallots, Spur Chillies, Artichokes, spring onion, chilles, radish, and more.

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I have given in an individual list with potential links against each keyword given below. All probable keyword possibilities were checked to get these results. Where ever direct links to Carvings do not exist, I have given you good information about the vegetable or fruit respectively. Also you will find numbers 1, 2, 3,4,5,6, besides each specific word which implies there are more than one links available from different sites available for the reader. You may click on that numeric and it will take you to a new site or post regarding the subject topic.
Vegetable carving:
Asparagus
Potato, Potato Carvings -----1, 2, 3, 4, 5, 6,
Carrots,Carrot carving Videos, Carrot Carvings

And more..... A Separate post for Videos related to above Vegetables and Vegetable carvings is coming up, so keep a watch.Further new links will be added to this same post and updated as and when we keep finding great new information for you all, so keep a watch friends!

Tuesday, October 20, 2009

FrutArt Online Store


Here is a great online Store for Fruit Carving Course CD's, Tools, Kits, Knives, Carving sets, and Other Materials and books related to Vegetable and Fruit Carving.

This comes from a site FrutArt where Judit comes from. A family of artists and craftsmen. With 15 years, she learnt in Ondara Arts school and Lluïsa Serrando arts academy, where she developed its aptitudes in design and graphical arts, sculpture, painting and ceramics.Today the site offers a lot of things from Services, Stores, Gallery, and she is well known all over the world.





2 DVD Course Pack Fruit Carving











2 DVD Course Pack Carving + Gouges Kit







2 DVD Course PACK CARVING + THAI KNIFE











2 DVD COURSE PACK CARVING+
GOUGES KIT + THAI KNIFE











Carving Tools Pack Fruit and Vegetables
- 3 normal gouges + 4waes thai knife
- Sharpener and fruit






Other materials, Tools, Books, etc...Click the arrow and you will be taken to the page!

Monday, October 19, 2009

Superb Kitchen Gadgets and Tools for Veg and Fruit Carving

Here are some great Kitchen gadgets and tools available for Fruit and vegetable Carving. Check out the images and go to the site to buty them online right away! I am sure you will go for them!

Listed below you will find some of the most popular easy-to-use kitchen gadgets that come handy in food decoration. Click on the picture to get more information and recipes for each gadget.

Twin Curl Cutter

This garnish tool will cut a thick spiral out of any hard fruit or vegetable. Two curls will twine together to make a fantastic presentation. Beets and jicamas or potatoes and sweet potatoes make interesting combinations.









Spiral Slicer - Spiral slicer is an easy to use garnishing tool to make large spirals from giant radishes or ordinary zucchini.








Crinkle Cutter
- With this tool you can make decorative crinkle and waffle cuts from fruits and vegetable within seconds.









Pineapple Slicer - Pineapple slicer will peel, core, and slice a fresh pineapple in 30 seconds. Removes perfectly formed rings while leaving the core in the shell.








V-Shaped Fruit Cutter - Create v-shaped edges along the halves of melons or other fruits and vegetables within few seconds.








Melon Baller - A melon ball cutter is used to make balls as well as to scoop out a melon, which is to be filled. Using a melon ball cutter, you can scoop out melon balls from rip cantaloupe, watermelon and honeydew. These scooped melon balls are then used to garnish soups and other melon preparations. The cutter scoops out the perfect balls out of melon. The cutter can scoop out a variety of sizes depending on the size of the cutter. Melon ball cutter can also make balls from fruits, soft vegetables, ice creams, cheese and butter.





Egg Topper - Egg topper is used to remove the top from egg shells. It is a simple, effective way to create a sharp, clean cut when opening a hard boiled or soft boiled egg. It comprises of a handle and a ring of teeth. Squeeze the handle to pierce a ring of teeth and separate the top of the egg as you twist and lift to remove. The handle resembles that of a scissor and it almost functions similar to the scissor.






Apple Divider - Apple divider is an efficient tool used to core and cut apple into uniform segments. It is used for applesauce, salads, and every apple recipe. It also works for pears and potatoes.









Corn Stripper - Removing corn kernels from cobs has never been easier. The OXO Good Grips Corn Stripper features a container that catches the kernels as they are stripped from the cob. Read more at the site....






Apple Corer - Round, perfect apple rings are simple with this corer by Oxo. With itsdurable stainless-steel head, it slices swiftly through fruit; just shake it to get the core out of the tool. Use it to make pristine baked apples and apple rings, or try it with pears. A soft, oversized, nonslip rubber handle absorbs the pressure the work puts on your hands. With a large hole for hanging, storage is easy. Cleanup is easy, as well--like all Oxo Good Grips tools, this is dishwasher-safe.





Mango Splitter - There's nothing as luscious as a ripe mango. Growing in popularity, mangoes are now available in many stores year-round and can be eaten fresh, cubed into salads, or sliced and baked on top of chicken breasts.....







Lemon Reamer - With lemon reamer it will be an easy work for you to juice lemons, limes, or oranges. Very sturdy, with a comfy, non-slip handle, it will allow you to exert maximum force while also giving you great control.








Lemon Zester - The Good Grips Lemon Zester is two tools in one. The sharp holes in its stainless steel head remove the zest from the pith of lemons and other citrus fruits easily, and a channel knife feature makes it easy to decorate for garnish. Its soft handle nestles comfortably in your palm and is designed to prevent it from spinning in your hand.







Swivel Peeler - Whether peeling a Granny Smith apple or a fruit with an even tougher skin, the swivel peeler by Oxo is an essential tool in any kitchen. Its flexible, rotating stainless-steel blades make peeling simple by contouring to almost any surface shape. The built-in potato eye remover is durable and can easily carve out blemishes without digging.





Cherry Pitter - The Cherry Pitter features a removable splatter shield that directs juices downward and prevents them from soiling your work area. When not in use, the splatter shield fits inside the front chamber and a lock holds the Cherry Pitter closed for convenient storage.




A Great Site.- How to Garnish

How to Garnish

Food Decoration

Seldom do you come across such fantastic sites, and here is one which I recommend you read and join up right now. I have .

This site was brought to life to offer both professional and amateur chefs a place to share their garnishing recipes and food decoration ideas. It intends to be bit different than typical recipes web sites. Here we put accent on food presentation, all posted garnishing tips has to be submitted with at least one picture to illustrate the described idea. Here you should always find inspiration on how to prepare food nice for eyes, what to serve at your next party or how to garnish dishes for your little kid who doesn't accept your healthy but boring food and pushes it away.

So why not start browsing our garnishing recipes and food decoration ideas? You can..

Most recent food art photos







Latest garnishing tips

Pumpkin Lights

Apple Vase

I liked this site so much so thought of posting its details on the blog. I am sure you too are going to like it. Take a look at

How to Garnish

Sunday, October 18, 2009

Vegetables used in Vegetable Carvings

Vegetables used in Carvings

The Art of Fruit and Vegetable Carving is very interesting and challenging, and the choice right Vegetables and Fruits will effect the decoration. Also important is the way the vegetables and fruits are prepared , stored and used before and after carving. This will effect the proper presentation and decoration of the art. In this post we will deal with the vegetables used for carving.

Here are some useful tips and suggestions on selection of Fruits and vegetables for carving, and also special tips about preparation of these fruits and vegetables before carving to get optimum results.

Each kind of fruit and vegetable has its own unique characteristics, so keep these pointers in mind when choosing fruits and vegetables to carve. A brief description of each Vegetable and is given besides an Image provided for the benefit of those who are not aware of certain fruits and vegetables used for such carving.



Asparagus: A perennial, asparagus are spear-like shoots that come in three main varieties: green, the most common; white, for which the green variety is field blanched; and purple, an extra sweet and tender variety that turns green when cooked. These can be used in various ways to decorate the presentation.





Broccoli: Broccoli grows in thick green stalks topped with umbrella-shaped clusters of dark green florets. These compete against Cauliflower in uses in decoration due to the variety of colors available, and the great color effect they have on the decoration.











Potatoes: These tubers come in three main types: baking potatoes, the most starchy, which become dry and fluffy when cooked; boiling potatoes, the least starchy; and all-purpose potatoes. Any variety harvested before it develops its full amount of starch is considered a new potato. Sweet Potatoes are also used in a very nice way to create great shapes as will be seen above.











Cabbages: Cabbage’s tightly layered leaves form a compact head surrounded by darker outer leaves. Common varieties are green, red, crinkly Savoy, Chinese, bok choy, and Napa. Cabbages are generally interchangeable in recipes, although Chinese cabbages cook in less time. Some of the variety of cabbages are shown above in the images. They add color to the presentation.



Beetroot:
Beets are a root crop with round red or gold flesh. Beet leaves are also edible. The beet and the leaves both contribute to the presentation.












Carrots:
Carrots come in orange (by far the most common), purple and red varieties. They vary from long tapers to small round balls. Some of the variety are shown above. Purple as well.


Cucumbers: Slicing cucumbers usually have smooth skins and are long, round cylinders with a sweet flavor. Long, slender English cucumbers (also called Dutch or Japanese) have thin skins and contain few seeds. Cucumbers are best used in various presentations of Fruit and Vegetable carvings.





Eggplants: Eggplant is a tear-shaped, usually purple-black vegetable. Its fleshy and substantive texture makes it a good replacement for meat. Asian eggplant, a more slender variety, is typically sweeter. Due to the various colors available these vegetables make excellent material for carvings .



Leeks: This sweet, subtly-flavored onion relative is often used for seasoning but can also be served as a vegetable on its own. Ramps are a wild variety of leek. A good use of these can be made for decoration and even shaping various works. Simple thins slices can add to the beauty!















Lettuce: Lettuce varieties abound. Most head lettuces and looseleaf lettuces have relatively mild flavors, and vary in appearance, color, and texture. Other leafy greens used for salad include romaine, arugula, curly endive, frisee, chicory, and watercress; these are more intensely-flavored. Each of these varieties can be used for a different purpose and shape of decoration.



Mesclun: is a blend of lettuces, herbs and tender young greens usually used for salads. The flavor can vary from mild, if it’s mostly lettuces, to peppery, if more arugula, chicory, cresses, frisee, radicchio, and mustard greens are included. The variation in colors and shapes makes for an attractive presentation.





Mushrooms: Edible varieties of this fungus include button, cremini, portobello, shiitake, oyster, and chanterelle. Dried mushrooms are available year round. How to use the mushroom, whether whole or cut is an art the Chef can master during his work.





Okra: or sometimes also called as Ladies Finger - Okra is a green, fuzzy, deeply ridged pod. Most common in warmer climates, it can also be grown in cooler areas if the proper variety and cultivation techniques are used. This vegetable can be used in may ways to decorate a presentation.




Onions: Besides being a major ingredient in cooking, Onions play a big role in Vegetable and fruit carving presentations. Varieties of this bulb vegetable include yellow, red (milder and sweeter), white, pearl, Spanish (very mild), and sweet onions. Other members of the onion family include green onions, leeks, shallots, garlic, and garlic scapes.







Parsnips: Parsnips, a root vegetable, look like creamy white carrots. They have a sweet, nutty flavor. Though not much seen in conventional Vegetable carvings, they could add a different dimension to the presentation if used.








Peas: Three main types are available. Shell peas need to be removed from a pod before eating. Sugarsnap peas have sweet, edible pods and peas. Snow peas are an edible young flat pod with immature peas inside. These can be used as whole, shelled or even the outer pods for decoration and presentation.



Peppers: One of the most vibrant colors and useful vegetables, both in cooking and decoration or carving. Peppers fall into two basic categories: sweet and hot. Sweet peppers can be green, red, orange, yellow, or purple. Green ones are actually unripe and have a stronger flavor. Hot peppers (chilies) range from relatively mild poblanos to astoundingly hot habañeros.



Pumpkins: They are the most versatile vegetables that can be used for vegetable carving. Pumpkins come in various sizes (traditionally round) and colors (traditionally orange). Some have been especially developed for pie making and seed roasting. Smaller pumpkins are generally better for cooking.




Spinach: Though this leaf could not be used much for carving, it can add a dash of color and spice to the presentation. Spinach is a leafy green. Curly spinach requires cooking. Flat-leaf spinach is sweeter and more tender, so it can be used for cooking or salads. Tatsoi, an Asian vegetable, may substitute for spinach in cooking. Baby spinach is very tender and is ideal for salads.











Tomatoes:
The most colorful vegetable in a decoration this adds a lot of getup to the presentation. Tomatoes come in several colors (red, orange, yellow, and green) and shapes (round, plum, and cherry). Yellow and orange ones are often lower in acid content than the more common red. They can be found in a lot of shapes and colors and hence used in various forms.


Turnips: Though sparingly used in vegetable carving this can add color of a different kind to the decoration as they come in various hues and colors. When young and fresh, these half-white, half-purple root vegetables range in flavor from very sweet to a little peppery; older ones can be hot and bitter.











Cauliflower:
Cauliflower though white mostly can be used for wonderful centrepiece decorations if the Chef knows how to use it. Cauliflower grows in a compact head shielded from sunlight by its outer leaves, so it doesn’t develop chlorophyll and thus remains white. Broccoflower, a cauliflower-broccoli hybrid, grows in a head like cauliflower but is green like broccoli. It cooks more quickly and has a milder flavor than white cauliflower. Cauliflower is also available in various colors.










Corn: Available in a variety of colors Corn can be use not for carving but for decoration either with its pods or with the cob itself. Sweet corn (as opposed to field corn) may be white, yellow, or bicolor, with a sweetness level of regular, sugar enhanced, or super sweet. A sample of the normal yellow sweet corn and the Bi-color Corn is seen above.









Yam Bean Tubers Taro
The above are also used for vegetable fruit caring in some presentations.




Shallots:
Shallots, both dry as well as spring shallots are used for a variety of decorations.















Spur Chillies: Spur Chillies can be used a a great decoration vegetable especially as they come in varies colors, and be carved as is seen above in the image.




Artichokes:
Artichokes could be a wonderful vegetable for decoration, and both be used as a while as well as cut in half.







Various other vegetables such a bitter gourd, snake gourd, and others can be used for vegetable decoration, but it takes a lot of study, in preparation, presentation, and storage of these vegetables to be able to use them for decoration. We will try and present you more such vegetables as and when we collect the desired information about the. Till then, continue with your art and develop the best of the presentations.
Happy Carving!