The White Falcon


The White Falcon - 07.10.1983, Blaðsíða 2

The White Falcon - 07.10.1983, Blaðsíða 2
2 THE WHITE FALCON/October 7, 1983 Creating animals from fruits and vegetables can be simple» and has limitless results... ,..LL".\ . - , ,.as demonstrated by Ed's pineapple turtle. Even an ordinary potato can become beautiful. In short timet MSI Ed Arcilla has turned fruits and vegatables into creative works of art. MSI Arcilla on 'culinary adornment' Article by Capt. Roberto G. Frondozo, USAF ________and Photos by PH3 Jeff Wood________ Art is expressed in a variety of ways. Painters use oil, color and canvas to pro- duce an artistic design. Sculptors have wood, stone and marble as materials to cre- ate three-dimensional images. Even bakers fashion bread and cakes into mouth-watering objects of art to add color to a festive occasion. These creative works are common and have gained recognition throughout the ages. But, there is one form of art left with little recognition in spite of its appeal to a great majority of on-lookers. It is called, for lack of a proper name, "culin- ary adornment" -- a special way of trans- forming ordinary vegetables and fruit into shapes of flowers and animals. These uni- que decorations are arranged to present an appetizing look to any dish. The individual possessing such a remark- able talent happens to be assigned to Kef- lavi. He is MSI Eduardo P. Arcilla, per- sonal mess specialist to the Commander Ice- land Defense Force. On several occasions, MSI Arcilla designed marvelous centerpieces adorned with flowers and animal-like repli- cas made of apples, lemons, pineapples, carrots, beets, radishes, potatoes, water- melons, etc. Through his imaginative mind, he can look at these ordinary kitchen dwel- lers and transform them into fine works of art, ready to stand the test of the criti- cal eyes of dignitaries and special guests. At every reception, formal dinner, banquet and wedding, his creations always become the talk of the gathering-- a masterpiece that presents a scenic party atmosphere. Ed, as many of his friends call him, is a native of the Philippines. His artistic inclinations have been influenced by his job as a professional screen actor and sing- er prior to joining the Navy in 1966. More- over cooking gourmet dishes as a hobby provided the impetus to these ingenious decorations on the table. Preparing food for high-ranking offici- als of the government, military and civilian alike, has become an integral part of his job. While assigned to the Joint Chiefs of Staff in the Pentagon, he provided the same quality service to four different chairmen -- General Earle G. Wheeler, U.S. Army; Admiral Thomas H. Moorer, U.S. Navy; Gener- al George S. Brown, U.S. Air Force; and General David C. Jones, U.S. Air Force. There, he also served visiting dignitaries such as Vice Presidents Spiro Agnew and Nelson Rockefeller. Today, more VIPs who come to the "Land of Ice and Fire" add to his list -- Vice President George Bush, Secretary of Defense Caspar Weinberger, General John Pickett; and U.S. Ambassador Marshall Brement. His skill and expertise in food creativ- ity has been the product of his ever-curious mind; he has not had formal training in this area. The veeatable centerpiece nears completion.

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The White Falcon

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