Think you're handy with a knife? Fiercely competitive? Sounds like you'd fit right in with this crowd of entrants in the Salon of Culinary Art, an annual fruit and vegetable carving competition held in New York. It's sort of like the Olympics...but with lots of produce and sharp cutting implements. And less exposure of gleaming, muscular flesh.
Saxton Freymann's books, especially Play with your Food, helped popularize this hobby/art-form. Freymann is known particularly for his fetching broccoli poodles and Brussels sprouts pigs. That's the kind of cutesie stuff that even I could probably master.
Leaders in the field, however, don't play around with such whimsies. Check out this New York Times slideshow to view the most intricately carved entries in this year's competition. Golden beet butterflies and rearing taro root stallions, anyone?