UT’s Culinary Institute is offering a variety of cooking classes this summer.
Culinary Institute News
The UT Culinary Institute is offering a variety of noncredit culinary courses this spring.
The Culinary Institute is offering chances to improve your cooking expertise.
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 Culinary Institute at UT Knoxville will graduate its fourteenth class of students and commemorate the event with a “cake-off” contest on Friday, March 23. As part of students’ finals, they bake cakes from scratch and decorate them using a theme of their choice. The cakes will be displayed, judged, and eaten at the graduation, which will be at the UT Visitors Center near Neyland Drive and Kingston Pike.
The Ready for the World Café will take diners on a gastronomical journey across the Pacific on Tuesday, February 21. The café will serve up Japanese cuisine.
How about a culinary passport to the cuisines of the Middle East, Asia, Europe, or Africa? The Culinary Institute at UT Knoxville beginning Jan. 21, will offer the community a series of international cooking classes to explore the fare of eight countries. The classes will run through March 10 and are $99 each.
John Antun, associate professor in the Department of Retail, Hospitality, and Tourism Management in the College of Education, Health, and Human Sciences and director of UT’s Culinary Institute, died Monday after a six-month battle with pancreatic cancer. Visitation will be held Thursday and Friday, followed by a service and mass Friday afternoon.
What is it that makes you want to return to a restaurant again and again? The food? The service? Atmosphere? Sure. But according to research spearheaded by John Antun, director of the Culinary Institute at UT Knoxville, and Robert E. Frash Jr., chair of the HRT department at the College of Charleston, there are two more factors that must be added to mix — the social experience and the availability of healthy menu options.
Combine instructors and facilities from the Culinary Institute at UT with 46 students enrolled in the new concentration in Culinary Arts at Pellissippi State Community College…. and voila! The result is what officials believe to be a first-of-its-kind partnership between a UT institution and the Tennessee Board of Regents (TBR) institution.