Taking advantage of the deep freeze at SMCC (Printed Feb. 9, 2007)
By Ward Peck
Editor
The Southern Maine Community College Culinary Arts program whipped up a special treat for members of the community over the weekend, creating and displaying a number of ice sculptures that adorned the entrance to the Culinary Arts building.
Ed Jarrett, President of the Maine Snow and Ice Sculpting Foundation and a member of the SMCC Foundation board assisted the students.
The ice sculptures were created in conjunction with the Culinary Arts expo, intended as a way to get the public on campus to see some of what the program does.
Among the ice artists on hand for the event were ice sculptor Emily White, who created a cherub; Chad Pelletier, a culinary arts student and ice sculpting apprentice, who carved a deer out of his block of ice. Jennifer Feldman, an employee at the school worked with Jarrett on a Valentine Bear, while student Nathan Goudy contributed an abstract piece to the collection and student Brandon Cote carved a swan.
“Ice sculpting has never been more popular than it is today,” Jarrett said.
His organization is sponsoring the “International Snow and Ice Park,” part of Maine WinterFest 2007, being held Feb. 23 through Feb. 25 at Point Sebago Resort in Casco. The snow and ice part is a yearly event featuring snow and ice carving by professional and amateur snow ice carvers from around the world. The event has evolved into the largest snow and ice sculpture event in the Northeast. This year, it is being held in conjunction with the Sebago Derby Fest, the state’s largest fishing derby.
The sculptures are intended to remain in place until they melt.
Editor
The Southern Maine Community College Culinary Arts program whipped up a special treat for members of the community over the weekend, creating and displaying a number of ice sculptures that adorned the entrance to the Culinary Arts building.
Ed Jarrett, President of the Maine Snow and Ice Sculpting Foundation and a member of the SMCC Foundation board assisted the students.
The ice sculptures were created in conjunction with the Culinary Arts expo, intended as a way to get the public on campus to see some of what the program does.
Among the ice artists on hand for the event were ice sculptor Emily White, who created a cherub; Chad Pelletier, a culinary arts student and ice sculpting apprentice, who carved a deer out of his block of ice. Jennifer Feldman, an employee at the school worked with Jarrett on a Valentine Bear, while student Nathan Goudy contributed an abstract piece to the collection and student Brandon Cote carved a swan.
“Ice sculpting has never been more popular than it is today,” Jarrett said.
His organization is sponsoring the “International Snow and Ice Park,” part of Maine WinterFest 2007, being held Feb. 23 through Feb. 25 at Point Sebago Resort in Casco. The snow and ice part is a yearly event featuring snow and ice carving by professional and amateur snow ice carvers from around the world. The event has evolved into the largest snow and ice sculpture event in the Northeast. This year, it is being held in conjunction with the Sebago Derby Fest, the state’s largest fishing derby.
The sculptures are intended to remain in place until they melt.
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