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Sous Chef Turns Fruit Into Edible Art at Oread
Lawrence resident Michael Davis, sous chef at the Oread hotel, demonstrated fruit carving for culinary arts students on March 7. He has carved produce for five and a half years, using melons and other fruits to create flowers, frogs, names, and school emblems. Davis learned from a Burmese carver and YouTube, noting the challenge of precise letters and the advantage that the pieces are edible. He began carving at Kansas University and honed skills at the Eldridge Hotel before joining the Oread banquets team, where production varies from one to ten carvings weekly. He urges aspiring carvers to study online and seek mentors, hoping to teach others.
MENTIONED IN THIS ARTICLE
Michael Davis
Oread Hotel
Davis
The
Oread
Midwest
Lawrence
Kansas University
Eldridge Hotel
Ann Ozorkiewicz
Ozorkiewicz
Richard Gwin
Journal World
Mike Davis
Dread Hotel