UT’s Culinary and Catering program has again been recognized by the American Culinary Federation Education Foundation as a quality program.
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
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.
A December graduate has become the first UT student to receive an outside chef certification while attending UT. Tara Garland, a hospitality, restaurant, and tourism management major in the College of Education, Health, and Human Sciences, received her chef certification through the American Culinary Federation just three days after walking across the stage at the
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.
Thirteen Kids U campers, grades 8-12, attending the Food Truck Mania course on campus this week will be serving lunches they helped plan, prep and cook from 11:30 a.m. to 1:30 p.m. Thursday and Friday, July 9 and 10.
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.