Two instructors in UT’s Culinary Program scored high marks in the Knoxville Top Chefs competition in early April. Cityview magazine featured the chefs as part of their reporting on the event in a eighteen-page spread in a recent edition of the magazine.
Chef Deron Little, of Seasons Innovative Bar and Grille, took first place in the dessert category with a cinnamon-poached pear presented on a white chocolate custard tartlet with blueberry syrup. Chef Robert Allen, of Citico’s, placed second in the dessert category for his liquid nitrogen ice cream with sea-salt caramel and raspberry chiffon.
Also featured in the magazine is an interview with Chef Greg Eisele, the culinary program’s director and president of the American Culinary Federation’s Smoky Mountain Chapter.