“Practice makes perfect. Technique is a huge component to ice sculpting—knowing how to weld ice together and what you can do with the ice to show it off best. The one thing that always travels with me is bubble gum remover—it’s refrigerant in a can (for repairs).”
Born and raised in Bradenton, Rimer graduated from culinary school in 1985. He worked as an executive chef at The Memphis Country Club, where he found a cache of ice-carving tools. Soon, Rimer was creating ice sculptures for the club’s Sunday brunch, then he began entering competitions and moved on to bigger things. “All of a sudden, I found myself doing ice sculptures for the casinos in Mississippi.”
Kirsten Harrington 