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"Teach a man to fish, the saying goes, and you feed him for life. Give a man 50 pounds of cabbages and carrots, and he&amp;#039;ll make a monument to his wife.   You can watch a man do just that on TLC&amp;#039;s &amp;quot;Extreme Food Sculptors&amp;quot;, a one-hour special that airs tonight at 10 Eastern and Pacific times. Featuring three chefs, the program covers their attempts to create one-of-a-kind sculptures on deadline, using everything from bread to sugar to fruits and vegetables. Did I mention the flaming tire-of-sugar?  Executive Pastry Chef David Blom will attempt not only to produce zillions of individual desserts for 2,500 guests at a car show and auction but to create, as well, a &amp;quot;life-size flaming tire made entirely of sugary goodness. Utilizing six different sugar techniques, the massive centerpiece is roughly four times larger than anything Chef Blom and his team has ever created.&amp;quot; Exactly how many quarter-sized flaming tires-of-sugar has he created before this? Never mind. Another segment highlights another chef&amp;#039;s three-day effort to create a seven-tiered, 18-feet tall sculpture from bread utilizing 1,000 separate components.  Is it art? Is it lunch? You&amp;#039;ll have to watch to find out. Still, I can&amp;#039;t help but be reminded of Julia Child&amp;#039;s observation about artfully arranged food: &amp;quot;It&amp;#039;s so beautifully arranged on the plate \u2013 you just know someone&amp;#039;s fingers have been all over it.&amp;quot; Check out this link for some truly original \u2013 and often very funny \u2013 examples of food-based sculpture and art. "^^<http://www.w3.org/2001/XMLSchema#string>
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