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.
Culinary program News
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.
Greg Eisele, UT Culinary Program director, and a team of students from the program competed against fifteen other chef teams in the March of Dimes’ Signature Chefs Auction event and placed first in the buffet presentation category and third in the plated sampling category.
Students in the Culinary Program will be carving ice sculptures for the first time from 4:00 to 7:00 p.m. Friday, October 30, on the Locust Street side of the UT Conference Center at 600 Henley Street.
The Culinary Program will host an information session Tuesday, December 9, for those interested in sharpening their culinary arts skills or taking them to the next level. The 6:00 p.m. event will be held on the fourth floor of the UT Conference Center, 600 Henley Street. A second information session will be at 6:00 p.m. on Tuesday, January 6.
UT Culinary Program students catered and served lunch to 120 American Red Cross volunteers last week. WATE-TV Channel 6 featured the students’ efforts in this story.
The News Sentinel featured a cooking competition between students in the UT Culinary Program and professional chefs. Read the story here.
Students from the university’s culinary program catered a teacher appreciation lunch at West High School on Tuesday as part of their curriculum. They fed 120 staff members free of charge as they learned how to pull off an off-site catering event. They were featured in this News Sentinel story.