Skip to main content

Ready for the WorldKNOXVILLE—After a highly successful fall season as a weekly full-service international luncheon series, the Ready for the World Café is now gearing up for a delicious ten-week spring run.

It will begin on Tuesday, February 14, with cuisine from Ireland.

Input on the menu and food preparation will come from guest chef Garrett Scanlan, an Irish-born and European-trained master chef who owns Garrett’s Downtown Deli in Knoxville and uncovers the area’s culinary treasures on the East Tennessee PBS show “90 Miles With Chef Garrett.”

Also, in honor of Faculty Appreciation Week, faculty members who attend the February 14 luncheon can put their name in a drawing for a free lunch later in the series.

The Ready for the World Café, which is sponsored by US Foods, operates from noon to 1:00 p.m. in the UT Visitors Center, 2712 Neyland Drive. Each luncheon will consist of intermezzo, or small appetizer, salad, entrée and dessert. Advance tickets will be sold for each of the ten luncheons, and capacity is fifty to sixty diners. Cost will be $12, and the faculty-staff discount applies. For tickets, see Marcia in 110 Jessie Harris Building or call 865-974-6645.

The Irish luncheon menu is:

Appetizer: Mussels in cream and herbs

Salad: Egg mayonnaise with petite greens

Entrée: Classic Irish stew with ‘champ’ Brussels sprouts and roasted parsnips

Dessert: Irish creme mousse

Luncheon dates and themes for the remainder of the semester are:

  • Tuesday, February 21—Japan
  • Tuesday, February 28 —Brazil
  • Tuesday, March 6—India
  • Thursday, March 15—Korea
  • Tuesday, March 27—Italy
  • Tuesday, April 3—France
  • Tuesday, April 10—Liberia
  • Tuesday, April 17—Persia
  • Thursday, April 26—Germany

There will be no café during spring break, March 19-23.

The Ready for the World luncheons will be produced through collaboration of HRT 445 (the Advanced Food Production and Service Management class), the UT Culinary Institute, and Pellissippi Culinary Institute.

Students enrolled in hotel, restaurant, and tourism management (HRT) 445—taught by Clinical Assistant Professor Donetta Poisson—will work as general managers, dining room attendants, assistant kitchen managers, dining room managers, and dining room service employees. They will be responsible for the execution of the dining experience, managing staff, help in menu planning, preparation, participate in cooking, quantification, cost analysis, service during meal time, marketing of the event, and customer satisfaction activities.

Culinary Institute students will do most of the food preparation and will assist with dining room responsibilities.

Matthew Robuck

The first week’s student café manager is Matthew Robuck, of Pittsburgh, Pennsylvania. He’s a senior in HRT who wants to manage or own a restaurant.

This semester’s other HRT 445 students are:

  • Marina Calloway, of Roswell, Georgia, a senior in HRT who wants to be an event or meeting planner.
  • Megan Cole, of Springfield, Tennessee, a senior in food science with a minor in restaurant and food service management who wants to be a product developer and research chef.
  • Morgan Combs, of Bristol, Tennessee, a junior in HRT who wants to be an event planner.
  • Kelly Freeman, of Jackson, Tennessee, is a junior in HRT who wants to open a restaurant or catering company.
  • Hailee Korotkin, of Birmingham, Michigan, a senior in management with an entrepreneurship collateral who is minoring in HRT and wants to own a mushroom farm.
  • Aaron Omvig, of Lexington, Kentucky, a senior in HRT who wants to one day own his own restaurant.
  • Christina Persico, of Hurlock, Maryland, a senior in HRT who wants to do festival planning or venue management.
  • Ian Powers, of Miller Place, New York, a senior in HRT who wants to continue working for Bravo! Cucina Italiana, where he’s worked for three years, and also get his master’s degree in human resources.
  • Cheryl Wang, of Memphis, a junior majoring in psychology and minoring in HRT who wants to open a cafe and do food-related research.

C O N T A C T :

Amy Blakely (865-974-5034,