Write an article about Ice sculpting faces talent shortage despite high demand .Organize the content with appropriate headings and subheadings (h1, h2, h3, h4, h5, h6), Retain any existing tags from Ice sculptures add elegance and artistry to banquets, weddings, and other official events. (Pinterest pic)
ALOR GAJAH: Often the highlight of banquets, weddings, and product launches, ice sculptures add a touch of elegance and artistry to an event.
However, industry players are increasingly concerned that, without young talent and formal training to sustain the craft, this visually captivating art form will gradually fade out, despite strong demand from the hospitality sector.
Bukit Beruang Community College culinary lecturer Farid Yusoff said professional ice sculptors are highly sought after by hotels – especially five-star establishments – as well as caterers and event planners seeking unique table centrepieces.
“But there are fewer than 10 professional ice sculptors in Malaysia, and we are making efforts to increase that number.
“The legacy of ice sculpting must be preserved, especially as veteran chefs who used to represent Malaysia globally are no longer active. We really need to find fresh talent to continue their legacy,” he told Bernama recently.
According to Farid, Malaysia still lacks structured platforms for ice sculptors despite promising talent among culinary students. This is unlike places like Japan, South Korea and the United States, which offer formal training and ice-sculpting competitions.
He added that the high cost of equipment and materials, such as ice-cutting machines and industrial-grade refrigerators, makes it difficult for most educational institutions to offer ice-sculpting courses, thus limiting opportunities for young people and new players in the field.
Professional sculptor Farhan Abdul Rahim acknowledges that ice sculpting isn’t an easy field, but it is ultimately rewarding. (Bernama pic)
“Due to these constraints, Bukit Beruang Community College offers short-term certificate-level training in ice carving to give young people a chance to learn and improve their skills,” he said.
“We’re also promoting it as it is part of the technical and vocational education and training (TVET) stream.”
Meanwhile, professional ice sculptor Farhan Abdul Rahim told Bernama that steps must be taken to preserve the art of ice carving and to make it on par with wood and metal carving.
With six years of experience working at a leading hotel in Kuala Lumpur, the 28-year-old suggested that competitions could provide exposure and help inspire more people, especially culinary students, to pursue ice sculpting professionally.
“This isn’t an easy field,” he acknowledged. “It requires a lot of patience, working in freezing conditions, and sometimes the carvings just don’t go as planned.
“Yet, I believe there are many who are interested, but they simply don’t know where to begin or how to learn.”
Ultimately, Farhan and Farid wish for students and those with an interest in ice sculpting to realise that this art form can make lasting impressions and offer a rewarding income.
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