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.
Greg Eisele 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.
A December graduate has become the first UT student to receive an outside chef certification while attending UT. Tara Garland, a hospitality, restaurant, and tourism management major in the College of Education, Health, and Human Sciences, received her chef certification through the American Culinary Federation just three days after walking across the stage at the December commencement ceremony.
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.
Thirteen Kids U campers, grades 8-12, attending the Food Truck Mania course on campus this week will be serving lunches they helped plan, prep and cook from 11:30 a.m. to 1:30 p.m. Thursday and Friday, July 9 and 10.
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.