- April 18, 2024
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Howard Noble, warehouse manager at the Rosen Plaza, took a chainsaw to the block of ice he worked on.
Tony Novoa, executive sous chef at the Rosen Centre, began by roughly carving an outline of a snowman.
Tony Novoa, executive sous chef at the Rosen Centre, sent ice flying as he shaved pieces away from the snowman outline.
Tony Novoa, executive sous chef at the Rosen Centre, used a chainsaw to cut away the rough edges of his creation.
Ricky Lopez, executive sous chef at the Rosen Plaza, used a chainsaw to start his creation off right.
Lazaro Ninu of Nice Work by Laz was all smiles as he worked on his carving.
Ricky Lopez, executive sous chef at the Rosen Plaza, shaved bits of ice away from the block.
Lazaro Ninu of Nice Work by Laz wore goggles as he chipped away at the ice.
Ricky Lopez, executive sous chef at the Rosen Plaza, used a flat chiseling tool for chipping away smaller ice shards.
Howard Noble, warehouse manager at the Rosen Plaza, skillfully used his chainsaw to cut into the ice.
Virgilio Medina, a cook at Rosen Shingle Creek, used a sheet of metal to even out a piece of ice.
Tony Novoa, executive sous chef at the Rosen Centre, chipped away at his snowman’s hat.
Virgilio Medina, a cook at Rosen Shingle Creek, steadied the ice block he had attached to another.
Lazaro Ninu of Nice Work by Laz used dry ice in his performance.
Virgilio Medina, a cook at Rosen Shingle Creek, sliced into the ice to shape what would become an angel.
Ricky Lopez, executive sous chef at the Rosen Plaza, concentrated on carving the right pieces of ice.
Virgilio Medina, a cook at Rosen Shingle Creek, used a chainsaw to roughly shape his angel sculpture.
Lazaro Ninu of Nice Work by Laz got on the same level as his sculpture as he worked.
Lazaro Ninu of Nice Work by Laz sent ice shards flying as he smoothed his creation.
Howard Noble, warehouse manager at the Rosen Plaza, carefully hand-chiseled the delicate details on his sculpture.
Tony Novoa, executive sous chef at the Rosen Centre, worked quickly and nimbly on his snowman.
Ricky Lopez, executive sous chef at the Rosen Plaza, used a cone-shaped power tool to chisel the ice more smoothly.
Virgilio Medina, a cook at Rosen Shingle Creek, carefully packed ice back onto his sculpture.
Virgilio Medina, a cook at Rosen Shingle Creek, added more details to his angel.
Howard Noble, warehouse manager at the Rosen Plaza, hand-chiseled many of the details on his bird sculpture.
Lazaro Ninu of Nice Work by Laz hugged his sculpture — a fish wrapped around coral.
This bird sculpture was the handiwork of Rosen Plaza Warehouse Manager Howard Noble.
Howard Noble, warehouse manager at the Rosen Plaza, smiles proudly in the background beside his bird carving.
Tony Novoa, executive sous chef at the Rosen Centre, high-fived his snowman sculpture.
This carving of a fish and a piece of coral is the handiwork of Lazaro Ninu, of Nice Work by Laz.
Frosty the Snowman high-fives the snowman sculpture.
Tony Novoa, executive sous chef at the Rosen Centre, shakes his snowman sculpture’s hand as Frosty the Snowman waves.
A mishap with this mermaid sculpture’s tail falling off near the end of the competition didn’t deter from the awe-striking detail.
Guests were awestruck at the different creations.
ORLANDO For an hour, guests sitting poolside at the Rosen Plaza hotel watched as blocks of ice were transformed into angels, snowmen and more — right in front of their eyes. It was all part of the hotel’s second annual Iced Out event on Saturday, Dec. 16. The ice-carving competition featured five participants, including hotel staff, chefs and local carving artisans. Each was given a large block of ice to chisel, saw and whittle into a creation of his choice. From chainsaws and hand chisels to dry ice, water, power tools and more, the experts used a multitude of tools to carve sculptures that would wow guests. In the end, a snowman sculpture by Rosen Centre Executive Sous Chef Tony Novoa won the competition.
