Culinary students at the F. Donald Myers Center learned what it takes to be an ice sculptor in a demonstration from instructor Chef Tom Lynch.
Students watched as Chef Lynch transformed a 300-pound ice block into a beautiful three-dimensional angelfish, using only an electric saw. He walked the students through the process of what it takes to create an ice sculpture, from creating the first cut to ensure a level bottom to the importance of depth to accentuate the characters of the subject being carved.
Chef Lynch often brought students back to the kitchen during his demonstration, comparing the importance of taking care of the block ice to dropping a piece of chicken in the kitchen.
“If you crack the ice or drop chicken on the floor, you are not losing the cost of that ice or chicken, you are losing the money you could be making sculpting the ice or transforming the chicken into a restaurant quality dish. It’s the value-added finished product that is lost if you are not mindful of what you are doing,” said Chef Lynch.
Not only did he impress upon the students the importance of safety, he also discussed other qualities that make him successful as a businessman, and would help the students succeed in their careers as well. Those qualities included reliability, timeliness, budgeting, and planning.
He also explained to the students, that if they really want to go after a career in the culinary arts, its important to focus on learning how to do something really well. He also emphasized that learning how to do something really well, will take time.