• Fort Sill (Okla.) Culinary Team members Sgt. 1st Class Daniel Martin, Spc. William Fadden and Spc. Raymond Howard attack a block of ice with chisels and chainsaw to further refine its shape.  The three were contestants in the ice carving event of the 36th Culinary Arts Competition that runs through Friday at Fort Lee.

    Icecar1

    Fort Sill (Okla.) Culinary Team members Sgt. 1st Class Daniel Martin, Spc. William Fadden and Spc. Raymond Howard attack a block of ice with chisels and chainsaw to further refine its shape. The three were contestants in the ice carving event of the...

  • The Fort Sill Culinary Team's Sgt. 1st Class Daniel Martin uses a large chiesel to shape a block of ice.

    Icecarv2

    The Fort Sill Culinary Team's Sgt. 1st Class Daniel Martin uses a large chiesel to shape a block of ice.

  • Spc. William Fadden, Fort Sill (Okla.) Culinary Team, is framed through a giant piece of ice as he cuts into it using a chainsaw.

    T. Anthony Bell

    Spc. William Fadden, Fort Sill (Okla.) Culinary Team, is framed through a giant piece of ice as he cuts into it using a chainsaw.

  • Master Sgt. Travis Jones, Fort Bragg (N.C.) Culinary Team, uses a rotating tool to cut grooves into a piece of ice.

    Icecarv4

    Master Sgt. Travis Jones, Fort Bragg (N.C.) Culinary Team, uses a rotating tool to cut grooves into a piece of ice.

  • The Fort Sill Culinary Team's Sgt. 1st Class Daniel Martin uses a chainsaw to cut into a 200-pound block of ice.

    icecarv5

    The Fort Sill Culinary Team's Sgt. 1st Class Daniel Martin uses a chainsaw to cut into a 200-pound block of ice.

  • Tools of the trade:  ice carvers use an assortment of chiesels and saws, normally used for wood, to shape their work.  They also use a variety of power equipment to include chainsaws and rotary tools.

    icecarv6

    Tools of the trade: ice carvers use an assortment of chiesels and saws, normally used for wood, to shape their work. They also use a variety of power equipment to include chainsaws and rotary tools.

Page last updated Tue March 8th, 2011 at 14:31