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Food Art; Garnishing Made Easy

Culinary Art Classes

A  Systematic approach to decorate all Food.

Food Art (1)   Knife Handling       

                     2 - 1 hr Sessions

Professional Knife Handling Techniques

Knives: French Knife, P{aring Knife, Vegetable peeler

 

Perfect for the beginning professional or the home cook that wants to Dazzle people with their knife skills and prepare food quick and effortlessly.  If you don’t use both hands to guide the knife, you need this course. You will save time in the kitchen, work safe and confident with the  systematic method specially developed for the Food Art course

 

 

 

 

 

 

 

 

 

 

 

 

Choosing The right knife for the job.  

Various Knife sharpening methods and Knife care

Correct worktable  height for safety and comfort.  

How to grip a knife for control and safety.  

Correct stance to assure consistent rhythm in cutting. Cutting methods and repetitive skills to assure uniformity and safety. Slicing, dicing, fine dice/brunoise, chiffonier/fine shred, bias cutting, Julienne, wedge and stick/batonette, triangle and diamond cutting.

 

Food Art (3)   Fruit Art  

            2-90 min.Sessions

Common food becomes uncommon art. 

Knives: Paring knife, French Knife, Apple corer

Seminar on Selecting Fruits for Carving and Eating.

Edible Centerpiece Displays for the Platter or the Table. 

Pineapple Sailboat to serve your favorite salad or berries.

Sectioned Pineapple Appetizer. Melon Ball Daisy Appetizer.

Carved Mushrooms in 10 Seconds Apple Lovebird

Easy Method Apple lovebird’s Melon Bird Cage.

Carved Fruit Basket Design Techniques.

Students Keep all Food Products.    

Knives: French Knife, Paring Knife, lg. and sm. Platter, 1 wine glass.

Fruit Art Tricks of the Trade.

How to Peel and Turn a melon.

How to Slice and Fan Fruit Slices for Display.

Pattern Templates found in every kitchen.

Fruit Borders to hold condiments or more Fruit.

A Systematic approach to creating fruit displays.

Creating Fruit Displays for 1 to 1000

Choosing Quality Produce for Centerpiece Garnishing.

Melon Flower/ Candelabra with many Variations

Create templates to carve personalized watermelons.

How to extend the Shelf life of a Fruit Centerpiece.        

          

Food Art (5)    Masterpiece in Cheese

                         1 – 90 minute session

A  Systematic approach to cut and display cheese.

Knives: French Knife, Paring Knife

Easy as dealing a deck of cards.

Selecting Cheese for your guest’s pallet and for display. Cutting techniques, how to get the local deli to do most of the work! Creating a focal point for your edible arrangement. Incorporating Fruit Centerpieces. Design and layout Methods for 1 to 1000 Color Contrasting for Maximum Appeal. Cutting and Displaying Soft Cheeses. Garnishing Soft and Hard Cheese Displays.

 

Students take home all food displays and garnishes.

Food Art (2)  Vegetables Apeeling

                         2-90 min.Sessions

A Systematic approach to decorate all edibles.

Tired of decorating platters with leaves?

 

 

 

 

 

 

Knives: French knife, Paring Knife, peeler, Apple Core.

Professional Knife Handling Demonstration and Seminar

Seminar on the art of Food Decorating.

Choosing a platter to display and serve food. 

Plate Garnishing, Confetti, dragon claw, Vegetable peel designs…

 

Create Vegettable Flower Bouquets 

Salad presentation methods for appetizers,

Salad border garnishing techniques and Salad Recipes.

EZ Garnishes; Crowns, Flowers, Tulips with many variations.

Potato mushroom, tomato rose, red onion chrysanthemum.

 

2nd Session

Knives: French knife, Paring Knife, Peeler

Easily create an edible daisy and tulip bouquet centerpiece.

Red onion crown cups to hold condiments.

Cucumber crown flowers and more… 

A systematic approach to design vegetable platters 

Create Vegetable displays for 1 to 1000.

Pattern design and color contrasting methods

Border garnishing and building condiment holders.

How to create buffet table centerpiece displays.

How to select produce for garnishing and eating.

Vegetables Apeeling Tricks of the Trade

 

 

Food Art (4) Deli Art

      1 – 90  minute Session

A Systematic approach to display deli Meats.

No more rolling deli meat.

Knives: French Knife, Paring Knife

Plate and Platter Displays. 1 to 1000 Elegant Presentations from common cold cuts High Quality Mass-Production Techniques. How to build Domes and Saddles Tricks of the Trade for Deli Art’s Presentations. Creative Vegetable Garnishing Methods. Students Take Home all Food Displays.

 

Classes are designed for the Novice Cook and the Professional Chef. Easy systematic methods for everyday use. Single plate presentations to mass-production methods for the foodservice industry. Demonstrations are availble for large and small events. On site Classes are also availble

Food Arts Advanced Classes

 

Advanced Fruit and Vegetable Carving.

Hors d oeuvres Unique cold and hot canapés

Sculpting Bread and Butter, Sugar and Salt

Easy Ice Sculpting, A unique approach.

  The Art of Mousse, Pate, Galantines and Choid Froids

For locations, scheduales and priceing contact Chef John at 760-342-8486 or e-mail John Gargone

 

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Vegetables Apeeling class includes a How to easily carve vegetable flowers and create Centerpieces.

 Click on photo to enlarge.
Classes are designed for the Novice Cook and the Professional

 

Classe are also availble for public and private schools.