Ice and Fruit Carvings - Jacques Tokar

Jacques Tokar - culinary artist

Jacques has been carving ice for 35 years and fruit, cheese and vegetables for 38 years. In regards to wood, 30 years, stone 10 years and painting for 30 years. Considered by many great chefs as the most creative Garde - Manger on the West Coast.

Some of Jacques' most famous clients are: the Oscars, the American Film institute, The Golden Globe awards, The Emmy awards and many after-premiere parties such as for Grease, Sergent Pepper Lonely Heart Club, the movie Sextet ( He made an exact reproduction of Mae West with 120 pounds of pastry shortening) and Disneyland for their V.I.P parties.

Every year for Halloween and Christmas, Jacques makes an elaborate display of carved pumpkins (not one is the same) and ice carvings such as a sleigh or an angel or a Santa, or a deer in front of Jacques' house. Consequently, every year he has more than 300 kids and also adults coming, some for several years to see Jacques' latest creations. Demonstrations are given at neighboring schools and performed for the Children's hospital in Los Angeles going from room to room.

CURRICULUM VITAE:
1958 - 1960  Apprentice in hotel / restaurant Bellevue
Corbeil - Essonnes, Yvelines, France.

1962 - 1963  Entremetier in Grand Veneur restaurant.
Barbizon, Seine-et-Marne, France.

1964 - 1985  Chef Garde - Manger and culinary artist, Beverly Hilton.
Beverly Hills, CA.

1986 - 1992  Chef Garde - Manger and culinary artist, Biltmore Hotel.
Los Angeles, CA.

1992 - 1994  Chef / Supervisor, Ogden Aviation Services.
Los Angeles, CA.

1995 - 1999  Featured as the Chef and Host of the Food section segment of a French program called "Dimanche Soir", on cable T.V.every Sunday night at 8:00 P.M.

1993 - Present Self - Employed. Freelance ice and food sculptures for many established caterers and hotels in the Los Angeles and Orange county areas, Palm Springs, San Francisco, Vail in Colorado, San Diego, Alaska, Boston and Canada.

CULINARY AWARDS:
Received numerous awards during his career. Among the most prestigious are:

First place 1993 World Ice Carving competition. Worked with 40,000 lbs. of ice to produce the winning entry in Fairbanks, Alaska.

First place Ice Carving competition in 12 different events.

First & Second In Culinary Shows (Hot and Cold Food Competitions).

President's Trophy for most original sculpture.

Most Creative trophy & Most Beautiful trophy (Los Angeles Ice Carving Competition).

Judges Trophy for best of show.

1997 Chef of the Year - Los Angeles chapter.

In the Hall of Fame - 2003 French Culinary Club of Southern California.

Winner of 69 trophies (current total as of 2008).

PUBLIC APPEARANCES:
Appeared on many Television News programs, Television shows, T.V. commercials and have been written about in various newspapers and publications.

2002  Largest ice cream carving of a pirate ship for Dryers ice cream company - 3000 pounds - Set a Guinness World Record.

1992  Present Annual World Ice Carving competition in Fairbanks, Alaska.

1998  17 ice carvings for Bill Gates' birthday on the Crystal Harmony Cruise ship.

October 1996  Featured on cover page of "Family Press", San Diego, CA. Created an exclusive pumpkin sculpture design.

1996  Carved President Clinton and Bob Dole out of 150 pounds of white chocolate for the "opening" of Williams and Sonoma's new store in Beverly Hills, CA.

1995  Created an ice carving: "The Gold Mine" that was on the cover of "Alaska Magazine".

1992 - 2001  First year of participation in the World Ice Carving competition, held in Fairbanks, Alaska. Created "Midnight Warrior ", was created with 30,000 lbs. of lake ice and stood 25 feet tall.

1992  Featured in two Nickelodeon shows.

1990  Participated in the World Ice Carving competition held in Asahikawa, Japan.

1990  Created the world's largest Ice Cream Carving for Baskin-Robbins Ice Cream Corporation, representing the Soviet President at the time, Mikael Gorbachev with 1,250 pounds of their new flavor, "Gorbachok".

AFFILIATIONS
Chefs de Cuisine Association of California
Le Club Culinaire Francais de Californie (current)
Les Toques Blanches
National Ice Carvers Association

OTHER AREAS OF EXPERTISE
Tallow sculptures
Fruit Carvings
Shortening sculptures
Chocolate sculptures
Cheese carvings
Wood carvings: One of Jacques' wood carvings is at the Firemen Museum (to honor the fallen firemen from September 11, 2001) and another is at The Museum of Tolerance in Los Angeles (in memory of the Holocaust).

PRICES
Prices vary from $250 to $300 per block of ice. The price also depends on the location of the display. It includes the ice block, the carving and the delivery.

For fruit and vegetables: six centerpieces minimum: $450. That includes labor and fruit/vegetables. Based on the customer's wish, Jacques can come up with practically any design.