The Register-Herald, Beckley, West Virginia

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February 26, 2007

Chef places 3rd in national ice carving competition

By Bev Davis

Chef Leonard Bailey, director of the National Institute For Culinary Arts at Mountain State University in Beckley, placed third in the nation in an ice-carving championship hosted in Chicago Feb. 10-11 by the National Ice Carving Association.

He came home to Beckley with $550, an impressive commemorative plate, two bronze medals — and a bad cold.

“We were out in 21-degree weather for two days, and we were out there for several hours at a time, so what can you expect,” Bailey said. “After a while, though, you didn’t feel anything.”

On the first day, each contestant was given a 900-pound block of Clinebell ice and had five hours to carve a design. Bailey’s piece, titled “Mythical Ride,” featured a centurion riding a sabertooth tiger. On the second day, he was given 600 pounds to carve in four hours. His work, “Draggin’ the Line” featured a dragon in flight.

Bailey used a combination of power tools and hand tools, following the strict guidelines set up by the association.

“This competition is about the more creative type of stuff. It’s not what you see at buffets and things like that,” he said. “You can’t use any computerized programs. You have to do all the carving yourself.”

He had prepared templates beforehand, which is allowed by the association.

More than 30 ice sculptors from all over the United States vied for the National Championship title and more than $20,000 in cash and prizes.

Taking third place took Bailey by surprise, he said.

“I had competed in 2004, and I placed 26th, so this was a nice surprise for me,” he said. “When I looked at my works, I wasn’t really all that happy with them, but I guess the judges were more impressed with them than I was.”

Bailey started ice carving when he used to work in casinos. He got involved in the National Ice Carving Association and has honed his skills to the level of an instructor.

“I teach ice carving here at MSU, and I will also teach other chefs,” he said.

Now in its 14th year, the National Ice Carving Championship is the most prestigious and one of the largest competitions in the United States. The competition in which Bailey participated kicked off a year-long celebration of the 175th anniversary of the Village of Downers Grove and also the 20th anniversary of the National Ice Carving Association.

Bailey took nine of his students, who also had the opportunity to do some carving with internationally known ice-carving artists such as Steve Bryce of Alaska and Greg Butauski of Ohio.

“I was really pleased that my group got to carve with people of that caliber,” Bailey said.

— E-mail: bdavis@register-herald.com

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