Culinary carving, an artistic fruit and vegetable threading appeared in Asian countries. There was no wide choice of food, products were mainly of vegetable origin, and tricky fruit and vegetable carving ennobled appreciably scant table. There was no such demand in this technology in Europe due to a wide range products that countered game and domestic animals meat, mushrooms, berries and cereals. That's why carving became known in European countries and Russia only in the middle of the 20th century. Today special decoration of dish is paid as much attention to as to its taste, and carving has become popular worldwide. Presenter Maria Mumicheva visited Culinary School No.1 in Saint-Petersburg where she learnt this wonderful skill.