For three remarkable decades, a master craftsman has been turning the ordinary into the extraordinary, using fruit and chocolate as his canvas. Alfred Dizon, 53, has dedicated his life to the intricate art of food carving, a skill he honed in his homeland and now showcases at sea.
From Philippine Heritage to the High Seas
Alfred Dizon originally hails from Paete, Laguna, a region in the Philippines celebrated globally as the 'Carving Capital'. He learned his impressive craft from his family, where carving is deeply embedded in the local culture. "My brother and relatives taught me," Alfred shares. "In Paete, carving is part of our culture. It started with wood, but I found my passion in food."
This passion evolved into a full-fledged career. For the past eight years, Alfred has been plying his trade aboard Marella Cruises, specifically on the Marella Explorer. His stunning creations are a centrepiece of the ship's buffet displays and special events, captivating passengers with their beauty and ingenuity.
The Art and Challenge of Edible Canvases
Alfred's artistry extends far beyond simple melon balls. His portfolio includes everything from delicate floral patterns etched into melon skins to grand, elaborate sculptures of dragons, dolphins, and swans carved from ice. He works with a diverse range of materials, each presenting its own unique test.
"Each material has its own challenge," the professional carver explains. "Ice is slippery and chocolate is fragile." Despite these difficulties, he has mastered them all. When it comes to fruit, Alfred is remarkably swift, often completing a carving in about 10 minutes. His preferred fruits are melons—watermelon, honeydew, and cantaloupe—which he praises for their firm texture and the vibrant colours that bring his carvings to life.
Creating Unforgettable Moments for Guests
For Alfred, the true reward of his work is the reaction it elicits. Passengers frequently stop to admire his jaw-dropping creations, often amazed that they are crafted from everyday ingredients found in a kitchen. "It's not just about making food look good," he says. "It's about creating a moment — something memorable that adds to the experience of being onboard."
Among his vast array of works, two items stand out as particularly unusual. "The weirdest thing I've carved? A guitar and a ship — not your usual fruit designs!" he reveals. His largest venture was on a watermelon, which he describes as the perfect canvas due to its ideal size and workable texture.
Alfred Dizon's journey from a carving community in the Philippines to the decks of a British cruise line is a testament to how traditional skills can travel the world and create joy. His edible art continues to be a highlight, proving that sometimes the most memorable parts of a holiday are the unexpected, beautifully crafted details.
