UT’s Ready for the World Café Journeys to Korea March 15
The Ready for the World Café, which is sponsored by US Foods, operates from noon to 1:00 p.m. in the UT Visitors Center, 2712 Neyland Drive. Each luncheon will consist of intermezzo, or small appetizer, salad, entrée, and dessert. Advance tickets will be sold for each of the ten luncheons, and capacity is fifty to sixty diners. Cost will be $12, and the faculty-staff discount applies. For tickets, see Marcia in 110 Jessie Harris Building or call 865-974-6645.
The Korean luncheon menu is:
Appetizer: Japchae (a sweet potato noodle dish served with ribeye, spinach, garlic, onion, soy sauce, sesame oil, shiitake mushrooms, carrot, and green onions)
Soup: Hobakjuk (a light brothy soup made with butternut squash, pine nuts, and small rice balls)
Entrée: Bulgogi (top sirloin in a sweet marinade, green onion, garlic, sesame seeds, mushrooms, and onions), gamjachae bokkeum (a simple potato dish featuring onion, carrots, and olive oil), and gaji namul (steamed Asian eggplant with a sauce made from soy sauce, green onion, garlic, sesame oil, and red pepper flakes)
Dessert: Ginger cookies (a fried wonton-like cookie served with fresh fruit, tangerines, strawberries, and nuts)
Luncheon dates and themes for the remainder of the semester are:
- Tuesday, March 27—Italy
- Tuesday, April 3—France
- Tuesday, April 10—Liberia
- Tuesday, April 17—Persia
- Thursday, April 26—Germany
There will be no café during spring break, March 19-23.
The Ready for the World luncheons are produced through collaboration of HRT 445 (the Advanced Food Production and Service Management class), the UT Culinary Institute, and Pellissippi Culinary Institute.
Students enrolled in HRT 445—taught by Clinical Assistant Professor Donetta Poisson—will work as general managers, dining room attendants, assistant kitchen managers, dining room managers, and dining room service employees. They will be responsible for the execution of the dining experience, managing staff, help in menu planning, preparation, participate in cooking, quantification, cost analysis, service during meal time, marketing of the event, and customer satisfaction activities.
This week’s student café manager is Aaron Omvig of Lexington, Kentucky, a senior in HRT.
“I have worked for Aubrey’s cafe since I was 16 for more than five years, and I am currently interning with the company,” he said. As for his career aspirations, Omvig said he’d like to work his way up in managerial positions in a restaurant until “one day I will hopefully be able to open my own restaurant with the knowledge I have gained through my major and my work experience with Aubrey’s.”
Pellissippi State Community College Culinary Institute students do most of the food preparation. This week’s kitchen managers are Angela Nolan and Maranda Herrell.
C O N T A C T :
Stephanie Dixon (865-974-2125, firstname.lastname@example.org)
Amy Blakely (865-974-5034, email@example.com)