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Students in UT’s Culinary Program will be carving ice sculptures for the first time from 4:00 to 8:00 p.m. Thursday, August 18, on the Locust Street side of the UT Conference Center, 600 Henley Street.

Students will join local certified executive chef and Seasons Innovative Bar and Grille owner Deron Little for the students’ first ice-carving experience.

Students will prepare and serve appetizers to attendees. The menu includes goat cheese crisps with mushroom ragout, prosciutto-wrapped melon balls with mozzarella, leek and red pepper mini quiches, and deep-fried wontons with creamy curried chicken.

The event is free and open to the public.

The program is a full-time 12-week certificate course to prepare students for careers in restaurants, hotels, catering and sales. The next session begins September 12.