As stated before, HowToGarnish.com plans to publish interviews with respected people in the industry. In our very first interview, let us proudly introduce chef Ray Duey!
Ray Duey, a certified executive chef and member of ACF California Capital Chefs Association, has spent the last two decades developing his skill and creating fruit-and-vegetable carvings for weddings, events, classes and seminars. In 2004, he opened Chef Ray Presents, where he teaches the specialized art form to a wide variety of professionals across the United States. Ray Duey has received numerous awards in national and international competitions. In addition, he is also corporate executive chef at Buffet Euro, San Francisco.
Source: http://www.chefgarnish.com Ray, when did you first become interested in fruit and vegetable carving? How did that happen?
I was asked by a chef if I could do this kind of work and if not, I would be fired!!
Where have you studied, or how did you develop your extraordinary skills?
Mostly self taught, however when my industry buddies and I get together we pick up little “tricks” here and there.
What about your later career?
You have gotta do what you gotta do!!
Can you estimate how many melons have you carved so far?
Melons I would have to say approximately 18,000. Overall carvings from simple to complex about 75,000.
Wow! I expected a large number, but this is amazing! And what is the most unusual fruit or vegetable you have turned into sculpture with your knife?
Grape butterflies, blueberry flies, The Last Supper out of watermelons.
Where and when can we see your creations live? And online?
I will be in Las Vegas at Tha Catersource Conference trade show Feb 24-25, the AIFD conference in Kansas City July 14, the Sysco food show in Sacramento, California March 4th. I have an online subscription that can be purchased at
www.chefgarnish.com. It contains videos, patterns and photos and is updated quarterly. You can also find the latest tools, DVD’s and books there.
Do you travel a lot with your seminars and classes?
Yes!! My carryon is my best friend!!
You have won many awards, which means most to you and why?
Each one has special meaning. The critique of the judges is what I listen for the most. Some of my best personal awards have been the kind words I have received when I did not medal!!
What are your favorite kitchen gadgets?
Vegetable net cutter, my Thai knife, my deba knife
Could you teach us one simple food garnish everyone can try at home?
Yes!!
Is there anything else you could tell our readers, that would be interesting or helpful to those trying to succeed in the field of culinary arts?
"Students, please do not compare your work to me or other carvers. Use us as inspiration in your quest to develop your skills to the limit of YOUR ABILITIES!!"
-- Dave