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Wielding a roaring chain saw,
sculptor Bill Covitz bites into a 300-pound slab of
ice, sending chunks flying and chips spraying as
he roughs out the shape of a winged dragon inside
his Waterbury, Conn., workplace, a walk-in freez
er chilled to 15 degrees.
As Covitz works, his breath fogs the air, and
within minutes ice shavings coat his clothes and
pile around him on the slick wooden floor. With
painstaking precision, he slices details into the
dragon’s snout and back, one scale at a time, using
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An Artist
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by MARTI
ATTOUN
chisels, drills and grinders. When he’s finished
three hours later, Covitz uses a gas torch to clean
off the shavings and give the dragon a glassy pol
ished finish before he delivers it to a 40th birthday
party celebration.
“I love the presentation and to see people’s reac
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28,543).
Covitz is no ice-sculpting amateur. In fra, he’s
among the nation’s elite. He won the 2004
National Ice Carving Association Championship
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Bid Covitz, 35, uses power tools to carve slabs of ice into shimmering sculptures.
(NICA) last February in Bensenville, 111. (pop. 20,703), and he’ll try to
retain the title during this year’s competition Feb. 12-13.
“Bill is always very creative and has a talent for making his carvings
look like they're actually moving," says Alice Connelly, NICA’s execu
tive director.
While he’s talented, Covitz’s abilities are recently discovered. He
trained with chef knives, not chain saws, as a 1991 graduate of the
Culinary Institute of America in Hyde Park, N.Y (pop. 20,857). While
working as a chef at high-end restaurants, including Cordillera Lodge
near Vail, Colo. (pop. 4,531), he became fascinated with ice sculpting.
Five years ago, he followed his heart and swapped chopping boards for
chopping blocks and launched Ice Matters, a company that supplies ice
sculptures for weddings, bar mitzvahs, corporate parties, business open
houses and winter festivals.
“At first everyone doubted that I could make a living,” Covitz says.
Fortunately, demand for Covitz’s ice art has snowballed, and now his
wife, Jennifer, handles office duties while he creates sculptures in the
shapes of castles, company logos, swans, fire engines, flying monkeys
and even frozen 8-foot-long serving tables and bars.
In his studio, Covitz dresses for work in ski pants, stocking cap, insu
lated boots and gloves before turning giant slabs of ice into elegant
works of art with noisy power tools.
“The job is very physical, very backbreaking,” he says. His assistant,
Dan Martin, 35, of Southbury, Conn. (pop. 18,567), helps wrestle and
shrinkwrap the finished carvings and transport them, bundled in mov
ing blankets and sometimes a refrigerated truck, to locations through
out Connecticut and New York.
To avoid meltdowns during the nine-hour-long outdoor national
contest, contestants work under tents as they carve individual pieces and
pack them away in dry ice. When the sun goes down, they assemble the
sculptures and perform the finishing touches before a crowd of awe
struck spectators.
Judges award points for attention to detail, proportion, technical
skill, creativity and the overall impression of the sculpture. Last year,
Connelly watched throughout the day as Covitz chiseled parts, not
knowing exactly what he was creating until the 13-foot-tall statue of the
Cat in the Hat—with a tipsy fishbowl on one finger, a birthday cake
crowning his hat and a platter teetering on his toe —came to life.
“It was amazing—all those details and even birthday candles on the
cake," she says. “That’s why he won."
As for the fact that his masterpiece melted into a puddle six hours
later, Covitz wasn’t disheartened. He just started dreaming up a new
idea, maybe one even cooler than the whimsical cat that he carved dur
ing last year’s competition.
“I try to outdo myself and see how far I can push it,” he says. “I com
pete for the love of it, the artist end of it.”
Marti Attoun is a frequent American Profile contributor.
For more information, log on to www.kematters.com.
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