What started out as a way to make lanterns by the Heilongjiang in the 1600s, has slid into the west as a culinary art.

Third year culinary apprentices at Lethbridge College gathered in the walk-in cooler to watch Pascal Hinni do a sculpting demonstration  to highlight the basics of the art Tuesday morning. Hinni has been sculpting full time for eight years. “In competitions, I would say 90 per cent are chefs,” said Hinni. “Sculpting is a lot bigger in the east and the states.”

Sculpting is part of the culinary curriculum and students were able to try their hand at using the various tools and techniques to make their pieces come alive.

Culinary instructor, chef Rob Sonnenberg says the college is doing a great job of keeping this “amazing and beautiful” art alive. According to the Academy of Ice Sculpting and Design, sculpting was initially done with chisels and brushes made specifically for the art, but in the last 50 years power tools have taken over.

Hinni said about 80 per cent of the work is done with dremel tools and chainsaws, while chisels and wire brushes are used for fine detailing. 

“I injured myself my first year competing, but not since. You just have to have common sense,” said Hinni, who apologized for not being fast enough after carving a four-foot fish in twenty minutes. 

Hinni and Sonnenberg worked one on one with students to help guide and give direction. These sculptures aren’t just for practice: “We will be using the sculptures for upcoming events like our Gala dinner or wine auction. So each one has a different theme to match the event,” says Sonnenberg.

The events will provide a unique opportunity for the culinary students to showcase their work.