It is difficult to find somebody that doesn’t have a love of food. Even if you have a variety of hobbies, eating is likely to be one that you appreciate. It’s more than something that keeps us alive, it’s something that makes life enjoyable.
The eating experience is more than simply having something in front of you that tastes good and leaves you with a full stomach. It’s the entire experience that really makes things worthwhile. Nobody understands this more than 32-year-old Daniele Barresi. He is a food chef that creates such a beautiful experience with food that he has grown his followers on Instagram to close to 100,000.
Although he was trained as a chef in Italy, he is now living in Sydney and he is responsible for carving some of the most delicate food sculptures that we have ever seen. He does it for the love of it, but he also creates custom carvings on commission. Some of his favorite choices include flowers, birds, and intricate patterns.
This love of carving food is something that started about 11 years ago. He was at a wedding and there were some pumpkins that were carved beautifully so he decided to try the same when he went home. At first, he worked on pumpkins and carved more than 1000 in the first year. He also has his wife by his side, although he admits that she is his harshest critic.
Watermelons are the preferred food carving choice for Barresi, although he has also been known to carve a strawberry into something very intricate as well. Smaller foods may take about 30 minutes and larger fruit can take up to eight hours or more.
In speaking with Mercury Press, he said: “Watermelons will always be my favorite things to carve because they are bigger, so they offer you more room to work with. But they are also the fruit of my home nation — with the colors red, white and green.”
Avocados are one of the newer pieces that he uses for his creation. He uses them to create intricate birds and patterns, including skulls.
He has also been recognized for the beauty of the work that he does. In 2013 and 2014, he won the World Association of Chefs’ Societies honor. He was also teaching about 300 students annually when he opened a culinary school in Italy.
Along with carving using fresh fruit, he also sometimes uses vegetables and he even carves a bar of soap on occasion. Regardless of what he uses, the pictures show that he has a lot of skill.SKM: below-content placeholder