CAPITOLA — Petcharee Tamawong-Benjamin is used to the reactions she gets when people see her work for the first time — astonishment.
For the past 13 years, Tamawong-Benjamin, who grew up in Chiang Mai in northern Thailand, has worked to perfect kae sa luk, the centuries-old art of fruit and vegetable carving. Some 700 years ago, these carvings were set afloat on small rafts in a ritual that paid respect to the water spirits. Today, she says, these elaborate carvings can be seen in fancy hotels, banks and other public places in Thailand.
Floral designs are etched into the skin of fresh fruits, with melons considered the easiest to do and pumpkins and avocados the most difficult. Tamawong-Benjamin carves 500 to 1,000 pieces a year, with smaller works taking as little as 10 minutes and more extravagant pieces taking three hours or more. She carves centerpieces for weddings and other celebrations, and teaches monthly carving classes at Santa Cruz’s Pacific Thai restaurant, where her work is regularly displayed. The three-hour classes typically include a tomato, an apple, an acorn radish and a watermelon.
“They have to have patience and a steady hand,” Tamawong-Benjamin says. “It’s been fun. Everybody’s likes it. It’s something unique.”
Contact Petcharee Tamawong-Benjamin by email at pretty_art@hotmail.com or by phone at 831-359-5789.
