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Chefs wield knives to create frozen artistry

Date Posted: 2005-09-09

The chefs are coming out of the kitchen next week, and stepping into the freezer.

The culinary artisans are preparing for the September Okinapa Wine Festival by using their skills to create ice sculptures. Chef Arakaki Naoto will lead the team in designing and sculpting 26 different ice sculptures for ballroom display during the event.

Chefs Takaesu Tomoaki from the BeachHead, Matayoshi Itsuro from The Palms, Ganeko Masakazu and Luc Linzen from the Butler Officers’ Club, Ueda Isamu from the Globe and Anchor, and MCCS’s Heather Neary will take up the knives, saws, chisels and other delicate instruments to transform the 300-pond blocks of ice into masterpieces. Executive Chef Wolfgang Geckeler says the designs will be in shapes of sea creatures, wine bottles, and even the Okinapa logo. Some, he says, will weigh several hundred pounds and will become sparkling centerpieces for food stations. Geckeler says he’d like to hear from anyone interesting in ice sculpting. His number is 645-5816.

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