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NHCTC and Balsam's Grand Resort Win National Collegiate Ice Carving Championship

In early February, Ben Rand and Shawn Grenier traveled to Frankenmuth, Michigan and won the National Collegiate Ice Carving Championships. Both competitors are chef apprentices at the Balsam's Grand Resort Hotel, as well as full time students in culinary arts at New Hampshire Community College - Berlin. The two teamed up to compete against 13 other teams in a 3 day event that tested their skills in compulsory, freestyle, and team ice sculpture. Other teams came from as far away as Mexico. This was the first year that NHCTC and the Balsams have entered such a competition, and it was a great learning experience for Rand and Grenier as well as their coaches: Tim Pierce, Chef Garde Manager at the Balsams, and Steve Griffiths, Assistant Professor of Culinary Arts at CCSNH - Berlin. Although the coaches played an important role in getting the team to Michigan, they both agreed that what should really be recognized is the hard work, dedication, and overall passion for ice sculpture that it took for Rand and Grenier to win the overall title. Many hours were spent practicing their different pieces, in addition to working and going to school full time. "Our responsibility was to take care of the funding and travel arrangements for the team, as well as advising and critiquing Ben and Shawn during their practice sessions. Once we got to Michigan, it was up to them to carve the ice and execute the big decisions in the heat of competition. We were there to give them advice from the sidelines, along with cheering them on." said Griffiths.

Rand and Grenier sculpted a variety of pieces over the three days that included eagles, a swan in flight, a butterfly, and a mythical goddess. They used 300 pound blocks of ice for each stage of the competition. Rand and Grenier were first introduced to ice sculpture at the hotel when they began their three-year apprenticeship. Both are scheduled to graduate this fall. Rand is from Portland, Maine, and Grenier grew up in Littleton, NH and Miami, Florida.

As winners of the event, both teammates won a 7-day trip to Jamaica, college scholarships, knife sets, as well as medals and trophies. The entire event is part of Zehnder's Snowfest, and the team wished to express their thanks to John Zehnder and the Nat ional Ice Carving Association for organizing the event. Zehnder, owner of Zehnder's Restaurant, supplied the hotel rooms and meals to the competitors at no charge. The team also wishes to thank New Hampshire Community Technical College - Berlin, NH Chefs Inc., Sysco Foodservice of Northern New England, and their Corporate Chef Gary Sheldon, for assistance with travel and equipment expenses. They would also like to thank the Balsams Grand Resort for all of their help and support. A new team will represent New Hampshire in 2003, in hopes of defending the title.
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