ICE sculptures have long been a staple at upscale events worldwide. Now, thanks to Don Rojas, Trinidad and Tobago boasts its own high-end ice sculpting service—uniquely crafted for the tropical climate.
This spirit of innovation and passion doesn’t stop there. Together with his wife, Reshma Advani Rojas, they are redefining the local scene through two distinctive ventures: Don with his ice sculpting business, and Reshma leading The Forge, a culinary innovation hub reshaping Trinidad and Tobago’s food landscape.
An ice sculptures created
by Don Rojas
Born from curiosity and a keen eye for opportunity, their ventures blend precision, creativity, and bold ambition to carve out a unique space in the market.
Ice sculptures in T&T?
In an interview with Express Business, Rojas explained how the business began: “I got started through curiosity and necessity. I saw a gap in the event space—no one was really offering high-quality ice work locally. I taught myself, built from scratch, and started doing small jobs that turned into bigger ones.”
Beyond recognising the market gap, Rojas also noted that there was a clear demand—and more importantly, that he could deliver a higher standard than what was available at the time.
“Once the work started to speak for itself, it was natural to take it full-time,” he shared.
Since then, Rojas has worked with a wide range of clients, including corporate brands, hotels, private clients, and event planners—all seeking custom creations ranging from logos and centrepieces to full bar setups and themed designs.
He said demand remains steady year-round, with notable spikes during Christmas, Carnival, and wedding season.
Given T&T’s tropical climate, Express Business asked how such a business was feasible. Rojas acknowledged the challenge but said it’s manageable with the right infrastructure.
“It’s not ideal, but I’ve built a setup that works here. It’s all about controlling the environment as best as you can,” he explained, noting the importance of cold storage, freezers, and a consistent carving space.
Logistics are another key component of the business. Rojas emphasised the importance of precise planning.
“Everything is timed tight. Pieces are stored, packed, and moved in insulated containers. I’ve trained a few installers to help with setup so it all runs smooth on-site,” he said.
As for challenges, he pointed to the obvious: “The obvious—heat and humidity.” But other issues include power outages, sourcing specialised tools and materials, and tight delivery windows.
“But you learn how to work around it. It just takes more discipline,” he added.
Pricing, he said, depends on size, design complexity, and logistics.
“Electricity, imported blades, and maintenance all add up. Set up and transport are major parts of the cost too, especially for bigger pieces.”
To keep things fresh and appealing, Rojas has also diversified his offerings.
“Ice bars, bottle displays, sushi stations, even interactive pieces,” he listed. “I’ve done 3D sculptures for Christmas parties, and themed builds like a Kraken that served dinner. Custom work is what keeps it interesting.”
Looking ahead, Rojas said he plans to expand—but with care.
“Expansion, but carefully. I’m open to regional work and collaborations with the right people. The goal is to grow without dropping the standard. Everything still has to be precise.”
The Forge
Advani Rojas shared that her love for food and her vision of what was possible led to the creation of The Forge.
“Honestly, it started with a love for food, a dash of ambition, and a pinch of ‘Why not?’ Our vision was simple: create an epicentre where Trinidad’s culinary scene could flex its creativity, learn something new, and celebrate delicious innovation. We imagined chefs and foodies alike feeling inspired, engaged, and, of course, well-fed,” she said in an interview with Express Business.
Looking back at its early beginnings, she recalled that the establishment opened with “big dreams”.
“We opened with big dreams and quickly discovered bigger opportunities. What began as a straightforward cooking demo space rapidly blossomed into a culinary playground—complete with interactive classes, exciting corporate events, hands-on educational experiences, and even glamorous filming projects. Turns out, we’re quite photogenic!” she joked.
Asked about The Forge’s operating model and how it generates revenue, Advani Rojas said the business earns through a mix of private and corporate events, among other services.
“We earn through private and corporate events, cooking workshops, professional kitchen rentals, specialised training programmes, and yes, even film production. Let’s just say we’re not putting all our eggs in one basket.”
Describing The Forge’s offerings, she said: “Think professional kitchen meets interactive culinary school, mixed with a dash of Hollywood set glamour.”
Its core services include corporate team-building cook-offs, immersive workshops, kitchen rentals, and full-scale film production support.
“We even sprinkle in STEM (Science, Technology, Engineering, and Mathematics) learning—because cooking is science,” she added.
Advani Rojas highlighted the importance of her team, which she proudly noted is entirely Trinidadian.
“They’re the secret sauce behind our success. Local staffing means investing in our community and showcasing local talent—plus, the commute isn’t bad either.”
The Forge recently hosted the Trinidad and Tobago Chamber of Industry and Commerce’s Business-to-Business Matchmaking and Networking Cocktail on May 28.
On the challenges of operating in T&T, she admitted that logistics and regulations can be daunting.
“Let’s just say, importing kitchen equipment has involved enough red tape to gift-wrap Port of Spain. Navigating regulations, currency fluctuations, and tricky logistics keeps us on our toes. But if cooking has taught us anything, it’s those good things come with patience and a pinch of sass.”
As for the future, she said there are big plans both locally and beyond.
“Locally, we’re dreaming big—expanding educational programmes and partnering with schools, plus collaborating with the government to whip up a micro-learning facility for aspiring hospitality entrepreneurs. Regionally, we’re planning culinary collaborations across the Caribbean (a tasty takeover, if you will). Internationally, watch out—we’re ready to host global culinary celebs and brands. World, meet The Forge.”
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