Devwrat Jategaonkar, executive chef at Travel Food Services, created a margarine sculpture of Trimurti, which has made an entry into the Guinness Book of World Records as the biggest free-standing sculpture made entirely of margarine. A base for many bakery products, margarine is slightly denser than normal butter when frozen. The sculpture was on display for a month at Mumbai’s domestic airport where it drew a lot of attention from travelers, who could not resist taking a selfie with it.
Chef Jategaonkar took 10 days to make this sculpture, spending an average of 14 hours daily working on it. Since margarine melts easily at room temperature, the sculpting was done in an air-conditioned glass walled room where the temperature was kept around 18 to 20° Celsius.
Whilst sculpting, the figurine developed cracks thrice and at one stage almost collapsed. So Chef Jategaonkar re-worked its dynamics to complete it and it was finally displayed on 24th February 2017, which was also Mahashivratri. This Trimurti sculpture was created using 1506.8 kg of margarine and stood 6.5 ft tall and was 8.5 ft wide. Most importantly, it did not have any supporting beams, wires or rods, one of the main criteria for the record.
Chef Jategaonkar has been practicing the art of carving food for 21 years. He was the Silver medallist for the International Culinary Olympics held in Germany in 2012(a first silver medal for India) for his margarine sculpture ‘O Cinderella’, depicting the immortal fairy tale at the point of the midnight hour. The competition had more than 1800 chefs participating from all over the world.
