Culinary Institute Offers Summer Community Cooking Class
This summer, UT’s Culinary Institute will offer a variety of hands-on cooking classes led by professional chefs where attendees can improve their culinary skills while expanding their palate.
Culinary Institute Offers Spring Community Cooking Classes
This spring, UT’s Culinary Institute will offer a variety of hands-on cooking classes. The classes will expand attendees’ palates while cultivating their culinary skills.
Culinary Institute Offers Summer Community Cooking Classes
This summer, UT’s Culinary Institute will offer a variety of hands-on cooking classes.
Culinary Institute Offers Spring Community Cooking Classes
This spring, the Culinary Institute will offer a variety of cooking classes that focus on techniques and skills that are easily duplicated at home.
Culinary Institute to Host Great Smoky Mountain Food Days
UT’s Culinary Institute is partnering with Cowgirl Creamery to host the inaugural Great Smoky Mountain Food Days event October 6–7 at UT’s Visitors Center. “This event celebrates the food of the Smokies, which has been shaped by the people and climate of our region,” said Ann Fairhurst, department head of retail, hospitality, and tourism management.
Culinary Institute Offers Fall Community Cooking Classes
This fall, UT’s Culinary Institute will offer a variety of hands-on cooking classes. Professional chefs will lead courses for all skill levels
Culinary Institute Offers Summer Community Classes
UT’s Culinary Institute is offering a variety of cooking classes this summer.
Culinary Institute Offers Community Cooking Classes
The UT Culinary Institute is offering a variety of noncredit culinary courses this spring.
Expand Skills, Explore Cuisines in ‘Become Your Own Chef’ Courses
The Culinary Institute is offering chances to improve your cooking expertise.
Ready for the World Cafe Features Italian Fare October 10
UT’s Ready for the World Cafe continues its culinary journey with a taste of Italy on Thursday, October 10. The lunch consists of bruschetta, porcini mushroom polenta cake, pork osso bucco, and panna cotta. Cost is $12 and the faculty-staff discount does not apply. Advance tickets are required.
Knoxville News Sentinel: Bella Luna: New career, venture sparked by beloved instructor
The Knoxville News Sentinel spoke with the chefs and owners of Bella Luna Restaurant, Donna Parang and Christin Love, about the UT professor who inspired them to pursue their dreams, the late John Antun. Before his death in July 2011 Antun served as associate professor for the university’s Department of Retail, Hospitality, and Tourism Management
UT Culinary Institute Launches Series of Baking Classes on Tuesday
Those with a sweet tooth and a “hunger” for knowledge are invited to register for night classes at UT’s Culinary Institute. The fall 2012 baking series, which begins September 18, will include courses on breakfast pastries, cookies, pies, and tarts. The series will be led by Chef Heather Pennypacker, who formerly worked at Deerpark Restaurant