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Students of UT’s Culinary Program will be cooking and serving food from the Gonzo Gourmet food truck from 11:30 a.m. to 1:00 p.m. Tuesday, March 15, outside the UT Conference Center, 600 Henley Street, on the Locust Street side of the building.

Culinary students will join Chef Brandon Wilson, chef-owner of the Gonzo Gourmet food truck and a graduate of the program, to serve lunches they helped plan, prep, and cook in a fast-paced, high-stress environment.

The menu includes Tennessee chicken on brioche—a battered-chicken BLT with spicy garlic aioli—with Sweetwater macaroni and cheese or molasses smoked pork tenderloin with horseradish barbecue sauce, grilled corn, baked beans, and jalapeno corn bread. Dessert is peach crumb cobbler with vanilla cream.

The menu is created by Student Executive Chef Sarah Owning, who won the class menu presentation competition.

Lunch is $5 and includes a bottled water or canned beverage. Credit cards are accepted.

The Culinary Program is a full-time 12-week certificate course to prepare students for careers in restaurants, hotels, catering and sales. The next session begins June 13.

The event is open to the public.


Greg Eisele (865-974-3734,

Karen Dunlap (865-974-8674,