One student carved pieces out of a blood orange, another grated Parmesan cheese, and yet another reviewed the production schedule for capstone week. Grapefruit prep is on Monday. Making curry oil is Wednesday.

In some ways, the structure is designed around food, with a bistro area, espresso bar, and expanded grab-and-go cooler that will have salads, sandwiches, and pastries.

So Mathis and Nygard, who graduate this year with degrees in food service management, said it makes sense for the culinary students to warm up the bright space for the rest of the college.

"We were able to squeeze our way in here to have a debut," Mathis said.

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On the tour, Phillips pointed out some of the culinary features the new facility offers. There's a walk-in freezer at least five times larger than the one in the old place, a walk-in refrigerator probably six times bigger, and place for an outdoor grill and culinary garden.

A food processing kitchen is available for preserving, canning, and meat processing, and the students will collaborate with the Missoula Food Bank. Phillips said the collaboration was a criteria from a family who donated $200,000 to complete the processing kitchen.