It was a great privilege to conduct my first demonstration to our fellow members at our April’s meeting on the chosen theme.

I chose this theme as it is one of the lessons in our curriculum but I added a twist which was to make Ikebana with fruit and or vegetables that can be consumed afterwards. The idea came about when I was making appetizers and finger foods, and I thought to myself that I can incorporate the concept of Ikebana when making these kind of foods as long as I washed the fruits, cooked my vegetables prior, sanitized the vase that I want to make the arrangement in, and there I made edible Ikebana!