Students at the Iowa Culinary Institute (ici®) at DMACC (above) carve ice using chain swas and dremels during last year's ice carving demonstration.
WHO:
Master Ice Carver Chef Bill Gordish, arguably one of the top ice carving experts in the Midwest, if not the country, will provide an ice carving demonstration for students at the Iowa Culinary Institute (ici®) at DMACC, on Wed., July 10th, as part of a Garde Manger class (Garde Manger is a French term meaning "to protect to eat"). Following the demonstration, DMACC students will then plan and carve into their own 300-pound blocks of ice using chainsaws, Dremels, grinders, hand chisels and saws.
The participating DMACC students will be entering their second-year of the program following the current summer term.
WHAT:
The Garde Manger class at the Iowa Culinary Institute (ici®) at DMACC focuses on cured and smoked meats, buffet presentations, cold foods, aspics and hors d'oeuvres, as well as decorative showpieces.
WHEN:
10 a.m. to Noon, Wed., July 10th, 2024
WHERE:
ICI Building, DMACC Ankeny Campus
2006 S Ankeny Blvd., Bldg. #7
Ankeny, IA 50023
* Suggested parking in Lot N (view map)
WHY:
Chef Chris Palar, a former professor at the Iowa Culinary Institute (ici®) at DMACC, taught the ice carving for many years prior to his retirement in 2020. Current ICI at DMACC Chefs Austin Bailey and Tim Jensen are continuing this legacy. However, there are some challenges. There are very few professionals left in Central Iowa who still carve ice. Additionally, procuring the 300-pound blocks of clear, frozen ice is becoming more difficult. For 25 years, Arctic Glacier ice has provided the community with carving blocks. They have since been bought out by another company and that company has elected not to provide this service. So, this year, the ICI's lab coordinator will drive to the Twin Cities to procure upwards of 5,000 pounds of ice blocks for the students to use.
Chef John Andres, Director of the Iowa Culinary Institute (ici®) at DMACC, said only the best of the student ice carvings will be saved for future use at ICI gourmet dinners and other upcoming special events.
CONTACTS:
- DMACC, Chef John Andes, Director of the Iowa Culinary Institute (ici®) at DMACC, (515) 964-6624, jrandres@dmacc.edu
- Dan Ivis, Public Relations at DMACC, 515-238-5358, drivis@dmacc.edu