Culinary workshop on Art of vegetable and fruit carving at GNDU
Gurjit Singh/ royalpatiala.in/ Amritsar
Food carving, an attractive caricature made out of fruits and vegetables is a sign of attraction for guests. In Japan, it is known as MUKIMONO. The importance of carving is to enhance the eye appeal and thus gaining a lot of importance. In this context, Department of Tourism and Hospitality Guru Nanak Dev University organized culinary workshop today on the theme“Art of vegetable and fruit carving”. Chef Ashish Nikhanj from IHM Bathinda was the resource person who captivated the audience with his carving skills. He emphasised on the single knife, single-piece traditional Thai vegetable and fruit carving.
Various techniques of floral and graphic designs on fruits were also introduced to the students. The students were highly impressed by the practical knowledge imparted by the resource person and had a good interaction with him. Professor Mandeep Kaur thanked the resource person for showcasing his skills in the workshop.
Department of Tourism and Hospitality Guru Nanak Dev University offers four years Bachelor of Hotel Management and Catering Technology (BHMCT) course.
About MUKIMONO- Mukimono is the traditional Japanese art of decorative garnishing. Examples of this include carving traditional images (flowers, cranes, turtles and dragons) into skins of fruit and vegetables, as well as carving vegetables (such as daikon, carrot, eggplant) into attractive shapes such as flowers, twists, and fan shapes. These are commonly served as a garnish on the same plate as the meal, or on a small side plate.
Cutting food in Mukimono style is a way to create a sense of the four seasons. The taste of the four seasons improves the appearance of the cuisine and plays a major role in improving the flavor.
