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Rebecca Ruiz (left), of Sanford, Brodie Hill, of Seagrove, and other students in the garde manger (cold kitchen) culinary arts class at Central Carolina Community College apply their food carving skills to blocks of ice weighing from 150 to 300 pounds. The class is part of the college's Associate in Applied Science in Culinary Arts program at the Chatham County Campus. The students were at the college's Lee County Campus Student Center May 1 to show off their artistic skills. Instructor Chef David Voelz said the carving skills used in food preparation translate well to ice carving. When not instructing students, he is the executive chef at the Highland Country Club, in Fayetteville. When they finished, the students proudly showed off a three-foot high shooting star, an almost equally large owl, horse's head, duck, two dogs, and other shapes. For more information about culinary arts programs at Central Carolina Community College, visit /www.cccc.edu/culinaryarts/ or call Hospitality & Culinary Arts Department Chair Chef Gregg Hamm at 919-545-8070.

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Lyra Marra, of Chapel Hill, shows her ice-carving skills by creating a three-foot tall shooting star out of a 300-pound block of ice. She and other students in the garde manger (cold kitchen) culinary arts class at Central Carolina Community College's Chatham County Campus were at the college's Lee County Campus May 1 for an ice carving demonstration. The class is part of the college's Associate in Applied Science in Culinary Arts program. Instructor Chef David Voelz said the carving skills used in food preparation translate well to ice carving. When not instructing students, he is the executive chef at the Highland Country Club, in Fayetteville. When they finished, the students proudly showed off a three-foot high shooting star, an almost equally large owl, horse's head, duck, two dogs, and other shapes. For more information about culinary arts programs at Central Carolina Community College, visit /www.cccc.edu/culinaryarts/ or call Hospitality & Culinary Arts Department Chair Chef Gregg Hamm at 919-545-8070.

click to enlarge ⊗

Students in Central Carolina Community College's Associate in Applied Science in Culinary Arts program applied their food carving skills May 1 to blocks of ice weighing from 150 to 300 pounds. The students, from the garde manger (cold kitchen) class at the Chatham County Campus, showed off their artistic skills at the college's Lee County Campus Student Center. Instructor Chef David Voelz (left) said the carving skills used in food preparation translate well to ice carving. When not instructing students, he is the executive chef at the Highland Country Club, in Fayetteville. Pictured with Voelz (from left) are students Nate Jones and Rebecca Ruiz, of Sanford; Lyra Marra, of Chapel Hill, who carved the shooting star sculpture; Lara Vest, of Sanford; Brodie Hill, of Seagrove; Elizabeth Buckle, of Ramseur; and Perri Cuttris, of Durham. Not pictured are class members Alison Springer, of Siler City, Lisa Watson, of Pittsboro, and Michelle Escobedo, of Sanford. For more information about culinary arts programs at Central Carolina Community College, visit /www.cccc.edu/culinaryarts/ or call Hospitality & Culinary Arts Department Chair Chef Gregg Hamm at 919-545-8070.