As the end of the spring semester was heating up for the students, one Academy of Culinary Arts faculty member was cooling things down at an ice carving “boot camp.”
Chef Instructor Thomas Barnes recently traveled to Richfield, Ohio to attend a two-day, ice carving training event hosted by Elegant Ice.
Barnes and eight other carvers honed their ice carving skills by completing four different carvings.
On day one, the attendees carved a bottle rack/holder and a koi fish. Carving assignments on the second day of camp included a Doberman Pinscher and a swan.
Each day of carving was progressively harder and more challenging, requiring the precise use of many different techniques. The carvers worked intently, striving for flawless execution of the methods and skills taught in class.
Barnes, an IUP alumnus in Culinary Arts and Hospitality Management, has been a culinary instructor in the Department of Culinary Arts since January of 2016.
Currently teaching Advanced Baking and Pastries for the summer semester, Chef Barnes is also co-advisor of the Academy’s Ice Carving Club. During the regular academic year, in addition to his regular culinary teaching assignment, he teaches carving and supervises the carving work of students in the ice carving club. He plans on sharing the techniques he learned at the boot camp with the club members to enhance their technical skills.
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