Culinary Faculty Advance Expertise at Ice Carving Seminar

Posted on 4/14/2016 11:54:40 AM

Chef Rupert carving double hearts.How does a chef instructor learn about new or advanced ice carving techniques? One possibility is to enlist in Ice Carving Boot Camp, like Culinary Arts faculty members Martha Jo Rupert and Thomas Barnes did on April 9 and 10, 2016, at Elegant Ice Creations in Broadview Heights, Ohio.

In addition to training ice and wood sculptors, Elegant Ice Creations is an ice carving company that competes in carving competitions all over the country and sells carvings, ice, and all the necessary tools. 

During the seminar, Rupert and Barnes were each tasked with carving progressively more difficult pieces, including the Double Hearts, a trout, an eagle, and a ram.

All the pieces were carved primarily using power tools with little chisel work. Both chefs learned new techniques using burr grinders, power sanders, end mills, and different v-bits.

Rupert and Barnes are co-advisors for the Academy of Culinary Arts Ice Carving Club. Their Boot Camp experience provided them with a plethora of information that they plan to pass on to Academy of Culinary Arts students through the Ice Carving Club.