Carol Bradley | May 31, 2018
Danny Bloss, a cook in University Catering, with some of the ice sculptures he carved for Commencement weekend. In all, he carved three Golden Domes for the big day, each featuring Our Lady at the top and the graduation year 2018. “I like to think the ice sculptures enhance the experience of visitors to Notre Dame," he says.
Bloss is one of the top ice carvers in the country. The National Ice Carving Association named him the National Pro Division Champion in 2017. He has been a cook at Notre Dame since 1989, starting in South Dining Hall. In 1997, he moved to the Food Service Support Facility, which is now the Center for Culinary Excellence. On a typical work day, Bloss makes 120-300 gallons of soups and sauces and 300-1,500 pounds of pasta.
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