It's a cold part of the curriculum.
They want to expose the students to as many aspects of food service as possible.
Gene Evans, program director of the WVU-P Culinary Academy says they think ice carving is a good way to do it.
It's a thrill because the students get to use chain saws, die grinders and angle grinders. They're a little apprehensive but on Monday they got the chance to be creative.
“Ice carving is a really popular one,” he says. “It can make the chef quite a bit of money and just gives another opportunity for career advancement.”
According to Evans, many of the restaurants and country clubs in the area use ice carvings and charge a pretty penny for them.
So having that skill is a notch on a resume.
Jade Kalinofski always wanted to be a chef.
In her second semester with the school, she's happy ice carving is on the menu.
She says it's something new and a departure from being in the kitchen a lot lately.
Monday was the first time they got their hands on the equipment.
“It's really exciting. I mean, this is our spring break and we get to come in here and do something like this and it's just another thing we get experienced,” Kalinofski says.
She's a little apprehensive using power tools, but they have veteran chefs guiding the way, so she's not worried.
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