John Antun News

Effort Under way to Establish Endowment in Memory of Culinary Institute Founder

An effort is under way to establish an endowment scholarship fund in memory of John M. Antun, founder of the UT Culinary Institute. Wanda Costen, an associate professor in the Department of Retail, Hospitality, and Tourism Management, made the first contribution to the fund this summer. She presented a $1,000 check to Antun’s widow, Lola Antun.

UT Professor Helps Develop DinEX Scale to Measure Restaurant Appeal

What is it that makes you want to return to a restaurant again and again? The food? The service? Atmosphere? Sure. But according to research spearheaded by John Antun, director of the Culinary Institute at UT Knoxville, and Robert E. Frash Jr., chair of the HRT department at the College of Charleston, there are two more factors that must be added to mix — the social experience and the availability of healthy menu options.

UT-Pellissippi State Culinary Arts Partnership is Recipe for Success

Combine instructors and facilities from the Culinary Institute at UT with 46 students enrolled in the new concentration in Culinary Arts at Pellissippi State Community College…. and voila! The result is what officials believe to be a first-of-its-kind partnership between a UT institution and the Tennessee Board of Regents (TBR) institution.

Hot! Hot! Hot! UT Culinary Institute Adds Hot Peppers to its Kitchen Garden

UT Knoxville’s Culinary Institute this summer added a new crop to its kitchen garden: bhut jolokia, a Thai pepper that is the hottest pepper in the world. The bhut jolokia was planted in a section of the Culinary Institute’s kitchen garden dubbed the “Five Alarm Garden” because it also contains jalapeños, habaneros and various other types of hot peppers.

UT’s Ready for the World Café Prepares for its Final Week of Semester

“Goodbye, School. Hello, Summer” is the theme of the final week of this semester’s Ready for the World Café. The menu for April 12-16 includes citrus grilled chicken with fruit salsa; chili-lime marinated beef fajitas; salmon ceviche with pita chips; vegan baked ziti with roasted vegetables; corn and sweet potato pudding; pineapple herbed rice; and balsamic mushroom salad with candied walnuts.

Appalachian Spring: Tasty Way to Help UT Retail & Hospitality Students

Tickets are now on sale for this year’s Appalachian Spring, the eighth annual fundraiser that helps provide UT Knoxville retail and hospitality students with an enriched education experience. The event will be held at 6 p.m. on March 27 at the Crowne Plaza Hotel in Knoxville. A variety of pricing packages are available.

Ready for the World Café Features Food and Photos Feb. 15-18

Food and photos are on the menu at the Ready for the World Café the week of Feb. 15.The café will be open from 11:30 a.m. to 1:30 p.m. each Monday through Thursday in the Hermitage Room on the third floor of the University Center. Diners pay $11 for the all-you-can-eat buffet or $9 for a plate of food to carry out.

Ready for the World Café Offers Tastes of Italy, France, Southwest

The Ready for the World Café will offer a world of flavors this week, with dishes from Italy, France and the American southwest. This week, the Ready for the World Café will be open from 11:30 a.m. to 1:30 p.m. Monday through Wednesday in the Hermitage Room on the third floor of the University Center. The café will be closed Thursday so students involved can attend a career fair.