UT Ready for the World Cafe Makes Last Stop of the Semester: Germany
KNOXVILLE—This semester’s finale for the Ready for the World Café will be held Thursday, April 26, featuring hearty German cooking.
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. Cost is $12, and the faculty-staff discount applies. For ticket information, see Marcia in 110 Jessie Harris Building or call 865-974-6645.
The German luncheon menu is:
Appetizer: Pretzel and German beer cheese
Soup: Cream of asparagus soup (Fresh asparagus blended smooth and creamy with just the right amount of spices needed to cleanse and refresh the palate.)
Entrée: Jagerschnitzel with bacon mushroom cream sauce, handmade spaetzle, and red cabbage sauerkraut (A 3-ounce pork loin pounded to perfection, well-seasoned, and fried. It’s then smothered in a mushroom bacon sauce and paired with an authentic herbed spaetzle and sauerkraut.)
Dessert: Schwarzwälder kirschtorte (Black Forest cake. Layered chocolate that hides a sweet cherry surprise and has a rich whipped topping.)
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—work as general managers, dining room attendants, assistant kitchen managers, dining room managers and dining room service employees. They are 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 Megan Cole Springfield, a senior majoring in food science with a minor in restaurant and food service management. She wants to be a product developer and research chef.
Pellissippi State Community College Culinary Institute students do most of the food preparation. This week’s kitchen managers are Tiffany Bishop and James Lomax.
C O N T A C T :
Amy Blakely (865-771-9127, firstname.lastname@example.org)