Ice Carving

[Chef David Simpson]

Does anyone know new ways to carve ice sculpures for free standing or table centres?

[cape chef]

david, I don't know new ways, i have always used a chain saw to remove the outer mass of the ice after a two hour temper. Then I attach my template that I make from my pastry chefs parchment and use my trusty Japanese carving tools. (fyi) I protect these tools with my life. big bucks
cc

Freeze David Blaine!

[shroomgirl]

WHO?

[mudbug]

That was funny!

shroomgirl, David Blaine is a young contemporary illusionist who takes illusions to a higher level in craftsmanship, but in a young, hip, dark sort of manner.

Just last week he literally froze himself in a block of ice in NYC for three days. (last year it was a glass coffin). I believe it was Good Morning America or one of those morning shows that checked in on him for 3 days straight.

I saw him interviewed while he was in the hospital. He'll never try that one again.

Just do a search on his name in any major search engine. You'll find info.

As far as new ways to sculpt ice, are you looking for anything inparticular? Do you mean form, or method?

[This message has been edited by cchiu (edited 12-07-2000).]

[Nick.Shu]

it depends on the size - if your after something a little smaller, you could use silicon molds to save some time, but im not real sure about where to source them.

Hehe, this reminds me of a story a friend told me about a ice carving gig - he had just finished a charity gig using something rediculous like 25x6mtr by 4 mtr blocks and after, they just dumped the sculptures into the harbour. Apparently this freaked out the sydney ferries and the police came a looking for the source of these exquistely carved "ice bergs", needless to say, he wont be doing that again.

We should name this thread "Chefs on Ice!"

A couple of years ago, a group of musicians had the instruments for a string quartet made from ice for a special outdoor performance. Honest. I couldn't make this up. They played part of it on NPR and it wasn't pretty. I can't remember what they played (selections from Alexander Nevsky? the winter movement from Vivaldi's Four Seasons?).

This was a very good example of just being able to do something doesn't really make it worth doing. This was like the Kronos Quartet from the colder reaches of ****!

B-r-r-r-r-r.



I'm not bouncing, I'm jumping up and down trying to keep warm. I'm going to go find a toastier topic.

[momoreg]

Man, I've always wanted to learn ice carving. I've always envied those who can do it.

I erased my alter ego!

[This message has been edited by chrose (edited 12-09-2000).]

When I lived in Alaska my 2 partners in "Glacial Reflections" (the catering company we founded) both did Ice Carving which left me in charge of the kitchen so I never got a chance to learn either. Instead I took up Sugar Sculpture, a much warmer process.
Anyway one of the things I loved about Alaska was the annual "Fur Rondy" (fur rendezvouz) a festival dating back umpteen years from fur traders. Each year they have a snow carving competition with snow that the dig up from a lake. Apparently they have also added Ice Carving also (that used to be a separate competition) I am posting a couple of links for those that would like to see them. The pictures aren't as good as what I wish they were, but when you all come to my house I'll show you mine! http://www.cybersunset.com/icesculptures/index.html
also see: http://www.surfalaska.com/iceone.html

[momoreg]

Cool link, chrose. I really like the dragon, and the elephant! How do they do it?

[momoreg]

This may be something you've already seen, but I never have. My husband just told me about it when I showed him the pictures of the ice carvings.

Check it out:
http://www.scantours.com/ice%20hotel.htm

[Chef David Simpson]

Why I ask this question is because I have a party of 3000 people and they wanted 12 ice angels statues about 4 feet high. And there is only 7 of us who know anything about this kind of work.
But, we have decided to order them instead of trying do it ourselves. We have limited space in the walk-in and the wrong transport.
Next year we will do them ourselves.

[Chef David Simpson]

Thanks for the suggestions anyway.

[momoreg]

I guess you're not fortunate enough to live in Sweden, where you wouldn't need a walk-in.