There are a few adjustments to the campus dining locations as Volunteer Dining adjusts staffing throughout the campus. The T is up and running. The T live tracking map will reflect any changes to routes throughout the day.
Volunteer Dining News
Watch out, Bobby Flay. Move aside, Paula Deen. UT Knoxville’s Jason Timmons is in the kitchen and he’s cooking up some prize-winning fare. The Volunteer Dining chef took the top prize at last week’s South Regional ARAMARK Culinary Excellence (ACE) Challenge Finals held at Berry College in Georgia.
Students, faculty, and staff who eat at the campus’s Southern Kitchen are taking advantage of “Green Takeout”—a sustainable program with Volunteer Dining. For a one-time fee of $5, patrons can receive a reusable food container every time they eat at Southern Kitchen, located on the ground floor of Volunteer Hall.
With a unique twist on a national favorite dish, UT Chef Jason Timmons brought home gold from the ARAMARK Culinary Excellence Challenge, held last week at the University of South Alabama. Timmons beat out the competition with his entrée, a “Deconstructed Bacon Cheeseburger en Croute,” and his dessert, an “Inside Out Pineapple Upside Down Cake.” At 11:00 a.m. today, UT will host the final South Region ACE Competition at Presidential Court Café. Attendees can sample the food made by competing chefs.
The RecycleMania competition is entering its eighth and final week and the campus is celebrating the milestone by focusing on compostable food waste. At three zero-waste events this week, employees and volunteers from UT Recycling and Volunteer Dining will work together to compost 100 percent of leftover food.
Although construction is now under way on a new Student Union, restaurants and stores are still open for business inside the Carolyn P. Brown University Center. To remind the campus community of all the University Center amenities, a “construction fair” will take place from 3:00 to 5:00 p.m. on March 28, outside the Cumberland Avenue entrance of the UC. Attendees are invited to enjoy free food, drinks, and giveaway items from a variety of entities.
Move over Iron Chef, the regional ARAMARK Culinary Excellence Challenge is coming to campus on March 29. The ACE program allows the opportunity for chefs from colleges, universities, and conference centers around the country to showcase their culinary skills in a competitive environment. Eleven chefs will compete at UT, and one will advance to the finals in Tampa, Fla.
Students and employees across campus are now taking advantage of a new progressive sustainability campaign: the Mug Project. Members of the campus community can bring their own mug of twenty-four ounces or less and receive ninety-nine-cent drip coffee and fountain beverages.
Representatives from UT Knoxville and ARAMARK Higher Education, the university’s food service provider, recently spoke at a national conference focusing on creating sustainable campuses and communities. The 2011 Association for the Advancement of Sustainability in Higher Education Conference, held from October 9-12 in Pittsburgh, Pa., is the largest North American conference focused on sustainability in higher education, drawing more than 2,500 participants.