Last month, Chef Devwrat Jategaonkar from Radisson Blu Alibaug Resort and Spa, became the first Indian chef to win a medal at the Culinary Olympics in Germany — an event that saw participation of over 2,000 chefs from 75 countries.
“I used 20 kg of margarine to depict the dramatic fairy tale scene where Cinderella runs down the steps of the palace, leaving her glass slipper behind, as Prince Charming follows her,” says the chef, who bagged a silver medal in the Culinary Artistry category for the sculpture, titled Oh Cinderella.
When did he develop an interest in food art? “I’ve previously worked on a cruise liner named Olympic Voyager, where a British chef named Terry would make small human sculptures,” recalls the chef. “I would practice on vegetables and thermocol, and then one day I just tried my hand at using butter. It was around nine years ago when I did so for the first time. Since then, I’ve made about 25 sculptures, but I’m still improving and learning new techniques.”
Here’s a step-by-step guide provided by the expert himself for you to try your hand at his craft too.
Ingredients for the Marzipan dough
100 gm almond powder
1 kg icing sugar
20 gm liquid glucose
5 gm gelatin
20 ml sugar syrup
>>After mixing all the ingredients into a dough, make small balls and flatten them using a Palette knife. Roll the first layer inwards and start making the petals. Wrap the layers on each other one by one and you have a Marzipan flower.
>>Hold the carving knife like a pencil and make a circle in the middle of the melon. Make adjacent carvings to pull out excess part of the musk melon and reveal the design. Make incision and designs on the musk melon as per your choice.