UT’s Culinary and Catering program has again been recognized by the American Culinary Federation Education Foundation as a quality program.
Culinary Program News
This fall, students enrolled in UT’s Culinary and Catering program will again present a series of public luncheons where they will hone their skills in a restaurant setting.
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.
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.