|By Flattop (Flattop) on Friday, February 06, 2004 - 04:43 am: Edit|
First attempt at ice carving
this being me
|By Chefspike (Chefspike) on Saturday, February 07, 2004 - 07:21 pm: Edit|
now all ya need is a hockey mask and a old farm house full of screaming chicks........
who do you work for ?
|By Flattop (Flattop) on Saturday, February 07, 2004 - 11:59 pm: Edit|
I'm still doing my security gig until the end of the semseter. I am cooking part time for a caterer I know, when I can. Summer time brings better things.
|By Chefmatt (Chefmatt) on Tuesday, September 07, 2004 - 02:09 am: Edit|
I thought you might enjoy some these pics from my site. http://www.chefmatts.com/forums/viewthread.php?tid=53
|By Snuffaluff (Snuffaluff) on Tuesday, September 07, 2004 - 10:18 am: Edit|
those are great! I've always thought Ice sculpting was cool, though I'm not artist for sure.
|By George (George) on Tuesday, September 07, 2004 - 02:04 pm: Edit|
I think the Shrimp Cocktail Slide is pure genious.
|By Chefmatt (Chefmatt) on Tuesday, September 07, 2004 - 07:09 pm: Edit|
I saw flattops ice and thought it was very good. Whom ever is training him has all the tools. The standard of the industry (5012 b) and all the usual Makita power tools. I thought I even saw a pre-historic chiesel in 1 photo.(that was a joke) Its great to start out using good tools. Its the difference between Cutco and Henkles if you know what I mean. If you know of anyone that wants to use the shrimp slide design be my guest, I don't own the rights to it. LOL Thanks for the compliments. Its why we do what we do. -MATT-
|By Chefgibz0 (Chefgibz0) on Wednesday, September 08, 2004 - 08:18 am: Edit|
Man, I thought the dry ice in the Dragon was cool, then I saw the shrimp slide! Do any of you guys do internet lessons. I started to learn from a Chef up north, then I moved south and am in search of someone else to learn from.
|By Chefmatt (Chefmatt) on Thursday, September 09, 2004 - 12:18 am: Edit|
I learned alot by watching other people "do" ice, But really got creative after working with wood. I've done thousands of single piece ice over 20 years and got burned out. Making Bars and incorporating fire and lights and stuff really does it for me now. Most Hotels will have a Chef Garde Manger that does ice. You could always check there to start up again. Good Luck. -MATT-
|By Ladycake (Ladycake) on Monday, September 13, 2004 - 02:47 pm: Edit|
I loved you pics! I've always wanted to venture into ice but never had the opportunity.
|By Chefmatt (Chefmatt) on Monday, September 13, 2004 - 11:57 pm: Edit|
The hardest part about ice is picking them up and laying them down. The art is already in the ice. You just have to remove the excess in order to see it. ;) -MATT-
|By Chefgibz0 (Chefgibz0) on Wednesday, September 29, 2004 - 08:59 am: Edit|
Matt, any companies you know of to get templates for the ice??
|By Chefmatt (Chefmatt) on Wednesday, September 29, 2004 - 08:37 pm: Edit|
I literally have 1,000s that I have saved over the years. Anything you need I will scan and send to you if you would like. Give me til next week though I'm in California cooking Nascar and Indy Cars this week. -MATT-
|By Ladycake (Ladycake) on Monday, October 04, 2004 - 02:45 pm: Edit|
What's medium rare on an Indy Car?