In 2008, Winslow traveled to Harbin, China, with fellow chef and carver Mark Davis. While some carvings are centered around a competitor’s theme, that doesn’t mean there isn’t meaning or metaphor behind the art. In Lubeck, Germany, he and a team of other California carvers crafted a 17-foot-tall elephant and grand piano. In the relatively small community of ice sculptors, Winslow quickly rose to the top, traveling to Asia, Europe, Canada and across the United States for competitions. He passed it onto the chefs he worked with.”Īt the time, Winslow was carving mostly buffets out of ice for seafood or brunch, but when he moved to Harrah’s Lake Tahoe - where he worked for over 20 years - the budding sculptor started entering competitions. “The chef that I worked with was a Swiss chef who was known for ice carving. “I was a garde manger chef at the time, which entailed all of the fruit carvings, the nice cheese boards and ice carving as well,” explained Winslow.
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