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Ready for the WorldKNOXVILLE—The Ready for the World Café will head way down south on Tuesday, February 28, featuring traditional dishes from Brazil.

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 Brazilian luncheon menu includes:

Appetizer: Empanadinhas (Brazilian shrimp pie; stuffed pastries with a kick of cayenne in a warm, flakey crust)

Salad: Brazilian asparagus salad with hearts of palm, grape tomatoes, and red onion slivers marinated in a Brazilian vinaigrette

Entrée: Beef aceolado (caramelized onions over tender London broil beef served on a bed of hot cooked rice and beans with a zest of orange)

Dessert: Docinho de coco (coconut truffles) and coffee

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

  • 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 are 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.

Morgan Combs
Morgan Combs

This week’s student café manager is Morgan Combs of Bristol, Tennessee, who is a junior studying HRT. “I have enjoyed working in five food service operations from quick service to casual dining,” she said, adding that she’s worked as a hostess, server, cashier, and food prep cook. “Although I do love the restaurant and tourism business, I would eventually like to pursue a career in event planning.”

Pellissippi State Community College Culinary Institute students do most of the food preparation. This week’s kitchen managers are Brad Brooks and Summer Bury.

“My love for food started at a young age while cooking with my grandmother,” Brooks said. “My love of spices inspires my dishes while also incorporating my Southern roots into every dish.”

Bury said she, too, has been cooking since she was a child.

“I have been cooking since I was seven years old,” she said. “I specialize in Southern and west coast cuisine. I love cooking for my children and family.”

Other Brazilian events on campus next month include Brazilian Movie Night at 6:30 p.m. on March 12, Brazilian Coffee House at 6:30 p.m. on March 13, and Brazilian Culture Night at 6:00 p.m. on March 14. All of these events are at the International House.

C O N T A C T :

Stephanie Dixon (865-974-2125,

Amy Blakely (865-974-5034,