culinary students serving a guest
Oct 27, 2023
Daily Inter Lake

FVCC’s Culinary Institute of Montana Presents Holiday Offerings

Flathead Valley Community College’s Culinary Institute of Montana is offering opportunities to learn new skills, taste delicious dishes and support student scholarships this holiday season. 

Learn how to tackle turkey carving the right way from the professionals at FVCC’s Culinary Institute of Montana with a free turkey carving demonstration on Monday, Nov. 20 at 5:30 p.m. in the Arts & Technology Building Instructional Kitchen. Held in the state-of-the-art instructional kitchen, attendees will learn the most optimal carving techniques and useful tips that will help them prepare for Thanksgiving and the upcoming holiday season. This free session includes a turkey carving demonstration followed by a question and answer opportunity with Executive Chef Howard Karp and Program Director Chef Manda Hudak. 

Back by popular demand, let FVCC’s Culinary Institute of Montana take care of baking pies this Thanksgiving. Choose from pumpkin, apple, and pecan pie — or all three — with tasty pies handmade by the culinary program’s students and staff. All proceeds support student scholarships at FVCC. Starting Wednesday, Nov.1, visit to place orders for $35 each or get the trio for $95. Pick up on Tuesday, Nov. 21 from noon to 5:30 p.m. or Wednesday, Nov. 22 from 9 a.m. to noon or noon to 4 p.m. in the Arts & Technology Building lobby on campus in Kalispell. 

On Dec. 15, FVCC’s award-winning Executive Chef Howard Karp is serving up his popular five-course traditional holiday meal. Enjoy delicious classical French cuisine including lobster thermidor, beef Wellington with foie gras, and French cheeses, with a bouche noël. Specialty wine pairings will also be served. Seats are limited for this intimate and unforgettable dining experience in the state-of-the-art instructional kitchen. Tickets are $250 per person and go on sale Wednesday, Nov. 1. To purchase, contact the FVCC Foundation at or 406-756-3632.