MUSC Hospital cafeteria patrons recently enjoyed the sensual delights of classical music, fresh flower vases and artful food sculptures as Dietary Services observed “Classical Day.” Wickliffe House chef Curtis Labitue’s recreation of the four-foot French landmark required a 300 pound block of ice, carving tools and one hour’s time in 96 degree weather.

Labitue and catering manager George Chajewski created other carvings of cheese and fruit baskets for this occasion. Since the early 1990s, Dietary Services retail manager Bob Zinko has organized various dining theme events to support holiday, seasonal and other events as “monotony-breakers” from the usual dining routine.

Asked how customers respond to cafeteria theme events, “They love it,” said Zinko. “It’s great to offer something different and special for customers and staffers.”

Dietary’s next scheduled theme event is “Back to the 50s” set to take place in July.