This summer, UT’s Culinary Institute will offer a variety of hands-on 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.
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.
This fall, UT’s Culinary Institute will offer a variety of hands-on cooking classes. Professional chefs will lead courses for all skill levels
UT’s Culinary Institute is offering a variety of cooking classes this summer.
The UT Culinary Institute is offering a variety of noncredit culinary courses this spring.
The Culinary Institute is offering chances to improve your cooking expertise.
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.
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
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
The Ready for the World Café will take a culinary journey to the Dark Continent Tuesday, April 10, with a Liberian menu boasting of rich tradition and culture as old as Africa itself. The lunch will consist of intermezzo, or small appetizer, salad, entrée, and dessert. Advance tickets are available in the Jessie Harris Building
The Ready for the World Café will venture to France on Tuesday, April 3. The lunch will consist of intermezzo, or small appetizer, salad, entrée, and dessert. Advance tickets are available in the Jessie Harris Building or at 974-6645. The cost is $12, and the faculty–staff discount applies.