In early April, culinary program students displayed their new skills while rewarding others with a lunch at Second Harvest Food Bank.
Culinary program News
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.
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.