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DENNIS ODA / DODA@STARADVERTISER.COM Chef Paul Rivera's handiwork, demonstrated for Farrington High School cooking students, included a duck made from a yellow squash.
DENNIS ODA / DODA@STARADVERTISER.COM Ronnie Capitle, right, a kitchen supervisor at Duke's Waikiki, talks to students in a Farrington High School culinary arts class about his job handling the duties of garde manger, or cold food platters, which includes creating elaborate garnishes using fruits and vegetables.
DENNIS ODA / DODA@STARADVERTISER.COM Farrington High School students show off the roses they made using thin slices of beets, sweet potatoes and red potatoes. Ian Magaoay, left, Rhan Sell, Marie DeGuzman, Andrei Castillo and Ryan Domingo learned the new skill from a team of chefs from Duke's Waikiki.
DENNIS ODA / DODA@STARADVERTISER.COM A blossom made of carrot slices was part of a centerpiece made by another Duke's kitchen staffer, Ronnie Capitle.
DENNIS ODA / DODA@STARADVERTISER.COM A dolphin cut into a honeydew melon.
DENNIS ODA / DODA@STARADVERTISER.COM A flower carved from a beet.
DENNIS ODA / DODA@STARADVERTISER.COM Paul Rivera, sous chef at Duke's Waikiki, helps Farrington High School student Bill Dela Cruz practice his carving technique on a mushroom. Rivera is part of the Duke's mentoring team that is paired with Farrington's culinary program.