Keeping a cool head is part of what makes a skilled ice-carver
RICHMOND, BC – September 16, 2014 – Hiroshi Takahashi produces ice sculptures from his studio/freezer facility in Richmond for weddings, parties, and all manner of special occasions. Now using high-tech CNC technology as well as traditional Japanese hand-carving techniques, Takashi has been producing impermanent masterpieces since 1977.
I was working in the culinary field. I was making cold food, and then we started using ice ware, like shelves for seafood. In those days, there was a lot of Sunday brunch going on. And the people liked things to look fancy, so we carved ice sculptures for the buffet. I started in about 1977.
I apprenticed at a hotel in Japan for a long, long time to become a chef. Mostly, I learned to carve ice by myself. I went to competitions and learned from other people.
We do lots of weddings, corporate functions, ice bars, that kind of stuff. It’s year-round. Some of them we carve in a walk-in freezer. Most of the time we work at room temperature. With gloves, of course.
Everybody can tell if a sculpture is good or not. When you bring it into a banquet room, and everyone says “Wow,” I know that I did a good job. But if you’re doing it every day, sometimes you get tired of it. You get lazy. You’re not really working hard sometimes. I try every time to do the best I can do.
They have to come to me, or someone who is ice-carving professionally. But now you can find a lot of ideas from the Internet. My friend Aaron Costic, he sells products and makes videos on how to use the chisels. You can see them and get lots of ideas.
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