New to this site

[Lyde Buchtenkirch-Biscard]

My name is Lyde, I am from Hyde Park, New York. I got into metal working with help from my brother John Buchtenkirch (forum member).
I was making special molds and cutters used in the culinary profession, this branched out into artistic projects that still relate to food service ie: display racks, signs and decorative pieces for restaurants. I am now working on a 16' kinetic sculpture. The reason for joining is the information and tips that can be found from other metal workers and to see what projects they are working on.

[Steve Hamilton]

Welcome Lyde

Hope you find what you are looking for.

Steve

[cliffrod]

Welcome aboard. Very cool to hear about the culinary connection- the Hyde Park caught my attention before I even read your full post.....

Before transitioning into sculpture work, I spent many years as a fully apprenticed Exec Chef plus more with culinary academics in TN and SC even though it wasn't with CIA. I'm curious about what you've done and are doing now. would love to hear or talk more about it when you have a minute.

[Lyde Buchtenkirch-Biscard]

As to another person who understands and has worked in the culinary profession. I worked teaching at the C.I.A. for 20 years (various kitchens, ie: Sausage making, Skill Development, Fish cookery, Meat cutting and so on.
I also did a lot of culinary competition and got into making special molds and cutters that you could not buy. Also designed and made a lot of pate en croute molds out of S.S. so that the product browned on the sides during the baking process.
My brother was a big help in the process as he has a lot more experience than I do. Now that I am retired I enjoy making items out of metal as they last a lot longer that something made of ice or sugar. On some pieces I incorporate wood decoration, such as an apple theme with everything metal except the apples. I will post some pictures soon. LYDE

PS Check out Majesty on the Hudson (on youtube.com) for a birds eye view of the school

[cliffrod]

Very, very cool. In many ways the media and the schedule are the most significant differences between the professional kitchen and the professional sculpture studio. Lots of reciprocity. I love them both.

Making equipment to better control/direct browning and carmelization, not just form, escapes many people. I have a number of tools in my kitchen that I made just as you mention. A full set of copper cookware and mineral pans are projects I keep contemplating but other priorities are winning right now...

I've seen that video and will be watching for your posts.

[Peter Tommasini]

Hi Lyde welcome to the forum
Peter