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Plymouth Ice Festival Page 15

chairman, with Colman in his first semester teaching after sub-
bing.
Colman's the executive sous chef at the Orchard Lake Country
Club.
“The Country Club slows way down in the winter. That's why I
like to help with the ice carving,” he said.
This year, the OCC plan is for a team school sculpture.
“It is art-based,” said Colman. “A lot of that comes naturally.”
He gives students guidance, “or even how to lay it out on ice, how
to fuse pieces on. Some of that guidance comes from experience.”
Colman agrees that weather matters to ice carvers. “You defi-
nitely want it to be below freezing. Worst days I've been involved
in because it was warm. It's not working out to your advantage.
When it's cold out you show a lot more detail in your sculpture.”
Teams of carvers need more equipment in warm weather, too.
Colman's students look forward to the Plymouth Ice Festival, hav-
ing traveled to learn techniques.
Japanese carver Junichi Nakamura taught the OCC students,
“so they're definitely super-excited for this season,” said Colman.
He likes the Plymouth event.
“It's a lot of families coming out. The family dog, kids. A lot of
good places to eat so you don't have to stay outside all the time, Oakland Community College student carvers Gillian
which is nice,” noted Colman, a Royal Oak resident with family Tappenden and Tica Paraday created this dragon for
there. competition last year.