Volunteer Dining News

Dining Discount Moving to VolCard

Volunteer Dining has begun using VolCards to validate the faculty and staff dining discount program. The VolCard will be swiped at the register to apply the discount to transactions.

Campus Updates

The campus closed at noon today due to inclement weather, but some campus services are open to students and staff.

Volunteer Dining Schedules and T Bus Service for Today

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.

UT Chef Wins Regional Prize with ‘Mystery Ingredients’ Meal

Jason Timmons

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.

UT Diners Can Get Reusable To-Go Containers at Southern Kitchen

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.

UT Chef Wins Gold With ‘Deconstructed Bacon Cheeseburger’

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.

Final Week of RecycleMania Wraps Up With Zero-waste Lunches

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.

‘Construction Party’ to Remind Campus that UC Eateries, Stores Are Still Open

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.

UT to Host the National Aramark Culinary Excellence Challenge

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.

Spotlight on Sustainability: The UT Mug Project

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.