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.
Students in the Culinary Program will be carving ice sculptures for the first time from 4:00 to 7:00 p.m. Friday, October 30, on the Locust Street side of the UT Conference Center at 600 Henley Street.
Three UT Culinary Program students are the first recipients of an inaugural culinary certification scholarship that will help them continue to hone their skill and perfect their craft. The scholarship was established by the East Tennessee chapter of the American Culinary Federation and presented last month. The recipients: Tara Garland, who is the first Hotel, Restaurant and
The Culinary Program will host an information session Tuesday, December 9, for those interested in sharpening their culinary arts skills or taking them to the next level. The 6:00 p.m. event will be held on the fourth floor of the UT Conference Center, 600 Henley Street. A second information session will be at 6:00 p.m.
UT Culinary Program students catered and served lunch to 120 American Red Cross volunteers last week. WATE-TV Channel 6 featured the students’ efforts in this story.
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 News Sentinel featured a cooking competition between students in the UT Culinary Program and professional chefs. Read the story here.
Students from the university’s culinary program catered a teacher appreciation lunch at West High School on Tuesday as part of their curriculum. They fed 120 staff members free of charge as they learned how to pull off an off-site catering event. They were featured in this News Sentinel story.
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.