Log
The Northmen’s
Friday, January 28, 2011
Pommies prepare for regionals page 2
Oak Park High School
Issue 6, Volume 46
Freeze frame
Senior Derrius Ivy uses a six-prong pick to carve her Kansas City tradition-themed ice sculpture. This was Seniors Derrius Ivy and Jose Marroquin compete at was held at the Country Club Plaza Ivy’s first time participating in an ice-sculpting contest. Her partner was a fellow classmate in her NCC culi- on Saturday, Jan 22. They both attend the Northland Career Center. The team was comnary arts class, senior Jose Marroquin. Photo by Kim Green, Photo Editor peting against eight other student participants. Photo by Kim Green, Photo Editor
By: Aggie Rieger Editoral Editor It’s seniors Derrius Ivy and Jose Marroquin versus a 300-pound block of ice. The temperature is roughly 34 degrees, and judges and ice carvers say it is not cold enough. There are 10 student entries, but only three will place. It is a freezing challenge; it is the Eighth Annual Ice Fest at the Country Club Plaza. “Oh no, we got a crack,” said Ivy, of the Northland Career Center. The crack she referred to was on her ice sculpture, which she and partner Marroquin had two hours to create before judging started. “We have a little one here. If I were to keep going, this entire piece would snap off,” Ivy said.
Not so simple
Ice sculpting is no simple task. “Ice sculpting is trial and error, watching someone else doing it and gaining their trust,” said Paul Santaularia, Ivy’s culinary arts instructor at the NCC. “It’s not something you can walk up to and say ‘do it’.” Spectators were clearly impressed with how students handled the high level of difficulty. “You can really see the design coming through,” said spectator Pam Pirkle, as she watched Ivy and Marroquin chip away at their ice with 20 minuets left to carve. “It’s hard to believe this was just a big block before.” Competitors re-
ceived one, and one only, block of ice, measuring 48x12x20 inches. “[We’re looking for] technique, cleanliness, work, uniformity, perfection, professionalism,” said Jean Guypruneau, a master chef in the Kansas City area and judge in the professional division. “The professionals have a lot more experience, that’s why they’re not in the same class,” said fellow judge Gerold Janzen. Talent was apparent in both divisions and in all entries, but as Janzen said, experience proved to be a gap between students and professionals. “Most, if not all [of the students] have carved once or twice. I’m impressed with the raw talent. They’re diamonds in the rough,” said Jeff Addison of Cool Carvings in Grandview.
Learning the craft
Cool Carvings gave lessons prior to competition and provided ice blocks to the Ice Fest at discounted prices. A lesson from Cool Carvings was the only experience most students received prior to competition. “Technically they’re free styling,” said Ivy’s mother Lakecia Holloway, watching from the sidelines. The lesson, lasting roughly four hours, provided interested students with basic information on carving. “We taught a lot of technique, showed them
how to use tools, and safety was another topic,” Addison said. NCC students and Johnson County Community College students, competed in the Ice Fest. “I offered this to all students as an opportunity; 29 students chose not to take it,” Santaularia said. “These five students did.” Spectators and judges were proud of the student entries. “I think the apprentices are doing better than the professionals. They’ve got more heart, more hard work,” Guypruneau said. Ice carving was an extra activity for the NCC students. Ice carving has a history in the culinary arts. Pieces are often also used in hotels for banquets and other events - the fate of the Ice Fest’s winning ice sculptures. “It’s simply another part of culinary arts. It’s expression and another way to do the craft. It’s all about the craft,” said Jim Long, chef and parent of student competitor Dan Long. Long coached his son from the sidelines, hollering instructions within the last 15 minutes of competition. A few carving stations to the left, Ivy and Marroquin were finishing up as well. “I’m not really feeling the pressure,” Ivy said. Her partner Marroquin agreed. “I think we’ll have most of what we wanted when the time comes,” said Marroquin.
Freezing to win
While they did not feel panicked, they sure felt the cold. “It’s intense because it’s so cold and there’s so much ice and I can’t feel my fingers,” Ivy said. Later, she reflected on the temperature again. “My entire body was cold because I was literally lying in the ice trying to get under the sculpture.” The cold may have caused several numb toes and fingers, but helped the competitors. “It’s not too cold and the sun’s not shining. When the sun shines, the ice cracks,” Janzen said. Still, many argued the weather could have been colder. The original ice blocks were crystal clear, but when 2 p.m. approached and judging began, many blocks were cloudy despite pouring water over the finished sculptures. “The reason the ice is cracking and cloudy is because of the temperature and wind, the ice is deteriorating quickly,” Addison said. Ideal ice carving conditions are below freezing, around 26 or 28 degrees, according to Janzen.
Some like it hot
While the cold might not have been enough for competitors, for some spectators it was too much. Starbucks Coffee warmed them up with free coffee. “It’s part of our community relations,” said café ambassador Jim
Brown, who handed out the coffee. “We just love to support the community and what we do. We love the Plaza.” Soon, time was up and competitors had to step away from their pieces. “Some did pretty well, some didn’t do so well, but that’s just how ice sculpting is,” Smith said. He commented on Ivy and Marroquin’s creation. “I like the fact that they incorporated a lot of different things. They might have been better doing something simpler. But with as ambitious as they are, they did very well,” he said. “With the amount of time, they didn’t have enough time to do this elaborate of a design. But that’s how chefs are; they’re too ambitious.” Their design fit the theme - Kansas City tradition. “We sat down during class one day and put it together and thought it looked really cool,” said Marroquin.
After the carving
Both Marroquin and Ivy were proud. “I had a lot of fun, I really enjoyed myself. I don’t care about the results. I never thought I could be carving ice,” Ivy said, before the awards were presented. In the student division, third place was awarded to James McCausland of JCCC. Second place went to Erica
Tatham and Tony Crane of the NCC, and first place to Matt Baker. “I think for the first time, not getting anything, we’ll be good. It was fun. It was fun being here,” Marroquin said. Winning pieces were transported to the Muehlebach Hotel for an inaugural ball of the Greater Kansas City Restaurant Association. Other pieces were at first meant to be destroyed. “We have to get the street open,” Addison said. Starbucks intervened in the plans of destruction. “They spent so much time working on them. I’d hate to see them destroyed immediately just to clear the street,” said Starbucks employee Kelly McDonald. Instead, sculptures were brought onto the café deck to be displayed for as long as they last. “We’re rescuing them, like dogs,” said manager Kevin Marshal. With the ice sculpture rescue, the Ice Fest was over. Still, spirits remained high. “[Ivy is] always cheerful, very colorful. She’s very interested, very motivated, an asset to herself and doing what it takes to be successful,” Santaularia said. Both Ivy and Marroquin plan to continue carving and competing in the future. “How many times do you get to carve ice in your life,” Ivy said at the end of competition with a laugh.
Staff members shave heads in support of student fighting cancer By: Courtney Kelley Editor In Chief Oak Park came through when students were in need of help. Whether there was a death and money was raised for the family, or a house fire where the family was left with only the clothes on their backs. In this case a student, junior Ray Saari was diagnosed with testicular and lung cancer. “I feel really good, it helps to have support it makes things much better,” Saari said. Saari’s family has received donations to his fund, along with money, gifts and gift cards. “My family and friends are very supportive and encouraging, they
always try and stay positive,” Saari said. Many students took matters into their own hands. Students made t – shirts with Saari’s name on the back and a Superman sign on the front. Almost all of the soccer players shaved their heads for Saari. “I shaved my head to show support and that I will be with him through the start and end of this,” said senior Mustafa Salihbegovic. “People with love and passion can survive anything.” At the winter assembly on Friday, Dec. 17, students and staff shaved their heads to support the cause. Many barely knew Saari, or had not even met him. “It was a good cause,
I had not even met Ray until the other day,” said drivers’ education teacher Tom Stout. Others had different reasons, including Kim Wohlford, whose grandson, Xander, has cancer and he shaved his head not only to support Saari, but his grandson also. Others just shaved their head because they thought it was the right thing to do. “The soccer guys are all nice guys, other teachers signed up and I thought it was the right thing to do,” said technology specialist Todd Beeck. “Thank you everyone who has helped or who have shown how much they care, it means a lot,” Saari said.
Smiling proudly Kim Wohlford gets his head shaved by his grandson, who has fought brain cancer, in support of junior Ray Saari. Photo by: Dylan Kinder, photographer
Sitting tall, substitute teacher Joel Pabon has his head shaved in support of junior Ray Saari, during the winter assembly on Friday, Dec 17. Photo by: Dylan Kinder, photographer