Golden beet butterflies sit on an intricate watermelon flower by Mr. Zhang.In the hands of James Parker, another of the leading talents in fruit and vegetable carving, a Meridol papaya turns into a flower.
Ordinary carrots become parrots in a sculpture by Jimmy Zhang, a chef and produce artist in San Francisco.
… and into a stallion. Jicama, daikon, rutabaga and taro are favored for carving three-dimensional figures because they are firm and don’t brown.
Mr. Parker creates centerpieces that cost thousands of dollars for restaurants, resorts, caterers and individual clients.
Many chefs, bored by the precisely defined tasks that often characterize their work at restaurants or catering operations, carve fruits and vegetables as a creative release. A work by Jimmy Zhang.
And again Mr. Zhang, who is regarded as a master of this kind of art, transformed taro root into rats.
