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Greg Eisele, UT Culinary Program director, and a team of students from the program competed against fifteen other chef teams in the March of Dimes’ Signature Chefs Auction event and placed first in the buffet presentation category and third in the plated sampling category.

The plated sampling category top honor went to Mark McKinny, lead chef at UT Medical Center and Healthy Living Kitchen, and Jeffrey DeAlejandro of the Crown and Goose placed second.

The event, held Sunday, Nov. 8, at the Knoxville Convention Center, gathered sixteen chefs from the area to compete during a fundraising event and auction. The March of Dimes funds research, education, advocacy, and programs to help mothers have full-term pregnancies and healthy babies.