I've been trying vegetable carving, and it's a lot more difficult than it looks. So I have help today from Chef Punarat of Phuket's Laguna Hotel, (Chef Win for short). I can see what I'm doing wrong, I worked from the outside to the inside as I was instructed, but Win also works from bottom to top too, building up layers of petals. Watch the video closely to see him work.
As he cuts each petal, he cuts away the core above it so the flower has depth. Where I just made my petals shallower and shallower as I reached the middle. My work is the carrot, Chef Win's is the radish next to it.
Win also told me to start on a radish since they're easier to cut than a hard carrot. It's early days, but I'll see what I can do.