Know you know why its called culinary ART
I thought this was incredibly beautiful, plus
imagine the discipline and PATIENCE it had 2 take.
The artist uses watermelon, daikon radish, mango...
Every chef has their beautiful twist when dressing
the table but Mr.Takashi Itoh..this is definately
inspiration 4 ME 2 up my presentation game!
Normally i'd add a wise crack 2 my own
watermelon post..but this is visually insane.
Since yaw know my moves are aimed @ Japan
I'm studying the culture on a daily.
Thankx 4 joininq me.
Q1:
Which tool do you use, when you carve a watermelon?
A1:
I use a carving knife made in the kingdom of Thailand.
(The following photo)
Check out more views @ --> FRUIT CARVING | also Japanese veg & fruit carving
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