Michigan native Paul Ray started his culinary career at the age of 16. He saw his first ice sculpture at a local restaurant and was impressed. At 24 Paul attended the Great Lakes Culinary Academy while working at the Bower’s Harbor Inn in Traverse City, MI. Under the guidance of his mentor, Paul was accepted to the Culinary Institute of America in Hyde Park, NY and received several scholarships and scholastic awards. During his time at the CIA, Paul became heavily involved in the Ice Carving Club on campus and eventually became president. As president, Paul was in charge of conducting demonstrations at school and around town, and also carved and delivered ice sculptures for local businesses. He graduated the CIA in 2007 on the Dean’s list and with an award for perfect attendance.
From there, Paul was accepted into the prestigious ACF culinary apprenticeship at the world-renown Greenbrier Resort in West Virginia. Under the direction of Mark Temple, Paul continued to improve in ice carving, heading up 100+ block displays annually. He moved up to lead carver and then was in charge of all the ice at the Greenbrier, including demonstrations for the culinary apprentices and carving buffet pieces all year long for the hotel. As an apprentice, Paul received 3 ACF Gold Medals in 2008: 2 for food and 1 for ice.
Winter of 2009, Paul spent over a month under the direction of Greg Butauski at Rock on Ice apprenticing and strictly focusing on ice carving. During his apprenticeship, Paul discovered the thrill of competing in ice. Greg mentored Paul in designs and building competition ice pieces. Paul traveled with Greg and his team to Bronson, MO for his first NICA competition where he placed third in the amateur division, winning a bronze medal for his 1-block sculpture and qualifying him for nationals. Paul practiced hard with Greg on the importance of design and structure. At National’s in Downer’s Grove, Paul placed 4th overall, winning a bronze for his 3-block design and silver for his 2-block design.
Unfortunately my current job I have not had the opprotunity to do many sculptures for this resort. I am now concentraing on my style of food.