ACF CASCO BAY CULINARY ASSOCIATION

President’s Message

What could be better on a January night than chain saws,chisels, jello paint and don’t forget the power tools, flamethrower and blowtorch. Quite an evening at the Marriott at Sable Oaks with Executive Chef/Food&Beverage Manager, Chris Merriam, CEC and Jessie Bouchard Executive Chef atPiper Shores. Ice carving techniques were the focus of the evening and Jessiebraved the elements showing the process of fusing ice together and creating abutterfly in flight, while Chris explained the process of creating colored snowand backfilling the ice for dramatic detail. Our special thanks to both for thepresentation and to all for attending the meeting.

Patrick Britten, CEC AAC

President ACF Casco Bay Culinary Association