When Chefs Use Chainsaws....

http://www.tastingtable.com/entry_detail/national/6463

Check out the pics of this Chicago Chef's Thanksgiving Dinner ice sculpture.


Deb

Interesting topic Deb. I used to carve at a Country Club in the Bay Area for 3 years and it is sort of a dying skill (most chefs cheat and use plastic molds and templates for weddings and what not but very few go freestyle). I know Pat Madding (Shrieber Spices) carves routinely but I wonder who else does locally? Maybe we can have an ice sculpture throw down? Any takers??

Well you know I'll get in on some of that, mate, although I'll probably have to find a walk-in freezer somewhere...

Kinda tough to do the detail work, patiently, when your patient is melting!