|CrystalblueoceanSailing and Diving Around the World|
sailing and diving around the world
A friend of mine suggested that I start putting up pictures of the dishes that I do, and I realized it was a great idea. I'm open to the possibility of taking on a job as a charter Captain, so the photo resume would be a great way to sell the Chef side of a charter Captain. Another Canadian friend of mind is chartering in the British Virgin Islands, with his wife, and they love it, so I've always been open to the idea. I would definitely be a shoe-in, because I'm a formally trained Chef and Sommelier. I should probably try to take better pictures, but I'll start using these, for now.
Here's another neat project, guys. As a former Chef, I was sometimes called on to do fruit carvings for special events, like brunch parties. I used to have a full set of professional carving knives, but I've misplaced them over the years. Haven't been a working Chef for a few years. So, I went and purchased new blades for my exacto knife and used that. Still wasn't sharp enough, though. If you're going to try this, you really need to have a small knife that is about as sharp as a razor blade.
First step is to choose your watermelon. Obviously, it should be the roundest, but not necessarily the most attractive. You're going to be cutting away half of it anyway. Then you shave, down to the white, the area that you're going to carve. Don't leave too much of the white on, though. It's okay to just barely see some of the pink coming through. Then you need to find something that you can force into the centre of the shaved area, to create a circle. Push it in so that you get to the pink of the watermelon. You can also use a mug, and cut around it with the knife. Once you've got your circle cut in, cut another, slightly larger circle around that, and pull that circle of rind out. Now you're ready to start carving. I'm in the process of doing a video to show you how to do it n detail. Stay tuned. For now, here are some photos. Remember, the trick is to have an extremely sharp knife.