University of Akron holds annual Ice Fest
Ice sculpting and vegetable carving were the main events at the 2016 Ice Fest, hosted by the University of Akron (UA), which took basketball as its theme.
The ice sculptors faced two rounds of competition: a 20-minute first round in which they had to complete their works using only two tools, one of which was a chain saw; and a 10-minute speed carving round.
A carving of a fish beat out one of Olaf (from the Disney film ‘Frozen’) to win the 20-minute round, while a carving of Zippy, the university's mascot, won the 10-minute contest.
Other larger works were also on display, including an eight-foot-tall silhouette of LeBron James's head that weighed over 2,100lb.
Inside, other carvings were made, only this time culinary students were carving vegetables. Undergraduates from the university's culinary arts program carved carrots, radishes, melons, and other vegetables and fruits into colorful decorations.
Sara Johnson, a second year student in the program, said she enjoys the relaxation and fun of carving, but the activity gives her another skill she can add to her résumé.
Chef Richard Alford, who founded Ice Fest, notes that carved ice and vegetables add a “wow” factor to culinary experiences that employers value and diners are coming to expect.
UA officials might consider creating brochures with photos from this and other Ice Fests to use in recruiting students to the culinary arts program.
The ice sculptors faced two rounds of competition: a 20-minute first round in which they had to complete their works using only two tools, one of which was a chain saw; and a 10-minute speed carving round.
A carving of a fish beat out one of Olaf (from the Disney film ‘Frozen’) to win the 20-minute round, while a carving of Zippy, the university's mascot, won the 10-minute contest.
Other larger works were also on display, including an eight-foot-tall silhouette of LeBron James's head that weighed over 2,100lb.
Inside, other carvings were made, only this time culinary students were carving vegetables. Undergraduates from the university's culinary arts program carved carrots, radishes, melons, and other vegetables and fruits into colorful decorations.
Sara Johnson, a second year student in the program, said she enjoys the relaxation and fun of carving, but the activity gives her another skill she can add to her résumé.
Chef Richard Alford, who founded Ice Fest, notes that carved ice and vegetables add a “wow” factor to culinary experiences that employers value and diners are coming to expect.
UA officials might consider creating brochures with photos from this and other Ice Fests to use in recruiting students to the culinary arts program.