Wednesday, September 5th - It was Polar cold in Chef Ward Morgan's class today when Garde Manger students cut ice under the artistic guidance of Chef Morgan and Brian Connors of Ice Age Sculptures. A former instructor in the culinary department at TTC and a leader in his field, Connors' work can be seen in the video at the top of the blog.
'' 'Physically and aesthetically, ice brings out the food, while holding it at the optimal temperature,''' ice artist Shintaro Okamoto said in an August 27th New York Times article on the fashionable status of ice carvings. "'The restaurateur David Bouley, an early adopter of Okamoto's creations, has shipped fresh ice vessels packed in dry ice to Barcelona for an event with Ferran Adrià, the chef at El Bulli. Recently, Bouley had the studio carve 200 serving bowls for a seven-part riff on cherry tomatoes. Okamoto also cuts ice into sleek trays for Olivier Cheng, the caterer, who uses them for passing delicate canapés. But probably Okamoto's most recognizable work was the ice Buddha that was fe
atured in the dining room at Megu in Manhattan.'
"With his ice sculptures, Okamoto has turned a mundane necessity -- keeping food cold -- into an art. And he has given top chefs, who can do only so much with their Bernardaud china, a new medium for impressing diners. For an event at the New York Public Library, the studio sculptured replicas of the lions that flank the library's entrance and set a caviar service between their shoulder blades."
Aspiring ice artists, take these words to heart. You just took the first steps to becoming an official "Chill Seeker."
'' 'Physically and aesthetically, ice brings out the food, while holding it at the optimal temperature,''' ice artist Shintaro Okamoto said in an August 27th New York Times article on the fashionable status of ice carvings. "'The restaurateur David Bouley, an early adopter of Okamoto's creations, has shipped fresh ice vessels packed in dry ice to Barcelona for an event with Ferran Adrià, the chef at El Bulli. Recently, Bouley had the studio carve 200 serving bowls for a seven-part riff on cherry tomatoes. Okamoto also cuts ice into sleek trays for Olivier Cheng, the caterer, who uses them for passing delicate canapés. But probably Okamoto's most recognizable work was the ice Buddha that was fe
atured in the dining room at Megu in Manhattan.'"With his ice sculptures, Okamoto has turned a mundane necessity -- keeping food cold -- into an art. And he has given top chefs, who can do only so much with their Bernardaud china, a new medium for impressing diners. For an event at the New York Public Library, the studio sculptured replicas of the lions that flank the library's entrance and set a caviar service between their shoulder blades."
Aspiring ice artists, take these words to heart. You just took the first steps to becoming an official "Chill Seeker."
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