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 various types of food on a stick.
Culinary Program News
In early April, culinary program students displayed their new skills while rewarding others with a lunch at Second Harvest Food Bank.
Students enrolled in UT’s Culinary and Catering program are presenting a public luncheon series where they will hone their skills in a restaurant setting.
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.
For an article in the Home Palate series in the Knoxville Mercury, Dennis Perkins attended a UT Culinary Program challenge featuring student chef Brandon Hill.
Chef Greg Eisele, UT’s Culinary Program director, was featured in a segment on WATE about a recent event at the UT Conference Center where students from Austin-East High School learned about making heart-healthy food.
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.
Students in UT’s Culinary Program will be carving ice sculptures, 4:00-6:30 p.m. Friday, March 4, on the Locust Street side of the UT Conference Center at 600 Henley Street.