Fruit and Vegetable Artistry Carving Class Hosted by Dining Services

On Friday, January 10, Grinnell College Dining Services welcomed renowned fruit and vegetable carving expert Chef Ray Duey for an all-day workshop. Chief Culinary Officer Scott Turley organized the event, giving 15 staff members the opportunity to spend eight hours refining their skills in food artistry. 

Chef Duey, a certified executive chef and member of the American Culinary Federation, has gained international recognition for his intricate fruit and vegetable carvings. With experience spanning weddings, events, and even a feature on the Food Network, Duey brings a unique blend of culinary skill and artistic expression to his craft. His impressive resume includes an invitation to create a piece for the White House and numerous awards from national and international competitions. 

During the workshop, participants learned essential techniques, proper tool handling, and creative methods to transform simple produce into extraordinary works of art. From delicate root flowers to intricate apple luminaries and pineapple roses, the class explored a variety of decorative creations. The immersive experience was not only a creative challenge but also an educational opportunity, as some culinary staff earned American Culinary Federation continuing education credits. 

The event also welcomed special guests Janae Keenan and Mrs. Skouson from Grinnell High School, who joined the Dining Services team in honing their skills. Throughout the day, attendees crafted stunning fruit and vegetable designs, discovering new ways to elevate culinary presentation. 

Grinnell College Dining Services continues to seek innovative ways to enhance the dining experience, and this workshop was a testament to their commitment to creativity and excellence. Chef Ray Duey’s visit left a lasting impression, inspiring participants to bring artistic flair to their culinary creations.