Chef Greg Eisele, director of UT’s Culinary and Catering Program, and the Smoky Mountain Chapter of the American Culinary Federation are launching a temporary kitchen staffing service, the Fundamental Cooks Program.
UT’s Culinary and Catering program has again been recognized by the American Culinary Federation Education Foundation as a quality program.
This fall, students enrolled in UT’s Culinary and Catering program will again present a series of public luncheons where they will hone their skills in a restaurant setting.
The Great Food Truck Race returns on the Food Network this weekend with seven teams of food truck novices—including a family of UT alumni—battling from New Orleans to Savannah, Georgia. Culinary and Catering program alumna Shona House of Rogersville, Tennessee, along with her two sons, heads up a team called Stick ’Em Up that serves
In early April, culinary program students displayed their new skills while rewarding others with a lunch at Second Harvest Food Bank.
Students enrolled in UT’s Culinary and Catering program are presenting a public luncheon series where they will hone their skills in a restaurant setting.
A group of students in the Culinary Program will be chopping, crushing, and stirring end-of-season tomatoes into gallons of tomato sauce.
Students in UT’s Culinary Program will be carving ice sculptures for the first time from 4:00 to 8:00 p.m. Thursday at the UT Conference Center.
Chefs Deron Little and Robert Allen, instructors in UT’s Culinary Program, scored high marks in the Knoxville Top Chefs competition in early April.
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.
Students in UT’s Culinary Program will be carving ice sculptures, 4:00-6:30 p.m. Friday, March 4, on the Locust Street side of the UT Conference Center at 600 Henley Street.
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.