A World Class Ice Sculptor in Connecticut
Bill Covitz, originally of Ridgefield, Connecticut, started out in life as a chef after graduating from the Culinary Institute of America in Hyde Park, New York. Bill did that for ten years in restaurants in the U.S. and in France and even on a yacht in Belgium where he cooked for the Prince of Bahrain. Along with whipping up his fine french cuisine, he saw his share of ice sculptures as centerpieces at weddings and corporate functions and fundraisers.
For Bill: cool, and pardon the pun. You must really love what you do. Ann: I like this story a lot because it is about someone/something I might never have heard about otherwise. Thank you.
Pam, that’s what I’m trying to do here, write about all the cool people, places and things that are flying under the radar.
Thanks for looking in.
It’s just great, Ann. Keep it up. You need to syndicate this stuff! The stories are terrific. Truly.
Ice is beautiful but demandingly delicate to carve, compared to wood that I usually work with that has its own idiosyncrasies. The temporary nature of ice makes it all the more intriguing.
It’s hard to make good clear ice, free of bubbles.