I’m done with all the major cuts. It’s all the way through. Now it’s kind of add feature to the snowflake and know that I only have two feet that it’s standing on. This is going to be the tricky part to get all the detail in. We’ll finish the pedestal and we’ll call it a night. ARE YOU WORKING FROM A PATTERN? I am. All my templates I start with a paper pattern. That’s only one-dimensional. You get into the three-dimensional when you start cutting. HOW DID YOU GET INTO IT? I’m a chef by trade so this is part of my education. You practice with every piece. Every one is very different. They all have their own kind of temperament, their own characteristics. WHAT’S THE TEMPERAMENT OF THIS ONE? This one is a little tougher, it is getting a little colder so it’s a little bit more of a fight than the “2012.” The “2012” cut like butter, it was a little earlier in the evening, this one’s a little tougher which is Okay.
Chef Tim Harris, First Night celebration, Carlisle, PA. [BYSTANDERS: What’s the best thing about ice cutting? Chainsaw!]