Notre Dame employee shares experience as ice carver

Mike Dugan | Wednesday, December 5, 2018

In a building a little over a mile northwest of LaFortune Hall, Danny Bloss goes to work. Bloss is a 29-year-employee of Notre Dame currently working at the Center for Culinary Excellence. He is responsible for cooking all the pasta, sauces and soups for the campus, though he also performs a unique role at the