About 20 years ago, Culinary Arts chair Stanley Townsend discovered the hidden art of the vegetable. He was at a tradeshow in Chicago, where he met a Filipino wood carver who'd begun applying his skills to food, turning fruits and vegetables into flowers of all shapes, sizes and colours.

"I was surprised by his approach," recalls Townsend, who was inspired to take up the craft himself, which he demonstrates in the video above by producing a complete bouquet. Try it. Here's what you'll need:

• a sharp utensil knife
• a melon baller
• a vegetable peeler
• a package of bamboo skewers
• ice water
• 1 butternut squash
• 1 leek
• 1 - 2 large carrots
• 4 - 6 radishes
• 10 - 12 green onions

The job might take half an hour or more for the novice cutter (Townsend recommends keeping a Band-Aid handy), but expect the work to impress your dinner guests.

"People really love the artistry, the creativity, the transformation," says the veteran chef and instructor. "That's what culinary is all about."

And it's fun, he adds. "That's the most important part."