“Today, high-level performers are required to consistently perform at their maximum in high stress arenas for not just days or weeks, but for years. Therefore, high performance not only depends on how well we manage our work but also how well we manage our lives.” – Dr. Bill Moore Pursuing a career in the culinary…

From specialty luncheons to charity dinners to surprise food truck appearances, our live catering events are always a big hit with both students and the public. But what you might not know is that some of the most exciting things we do here at the UT Culinary & Catering Program happen behind-the-scenes. In order for…

In April, seven outstanding chefs graduated from our spring culinary and catering certification course. We would like to celebrate them and wish them well on their future endeavors. During their 12 weeks with us, these students learned the fundamentals of cooking and kitchen management from some of the best chefs and food business owners in…

Wouldn’t it be great if there was some way to prepare for a mystery basket cooking competition? Well, let us tell you a little secret: There is! Using his many years of experience as an executive chef, culinary educator, and president of the American Culinary Federation’s Smoky Mountain Chapter, Chef Greg Eisele has created a…

Whether you’re working diligently toward your chef certification or celebrating 30 years as a certified chef, you never stop bettering yourself or your dishes. Mystery basket competitions are a great way to get out of your comfort zone and stretch yourself because, as every good chef knows, the learning never stops. Mystery Basket Competitions Challenge…

Sometimes one of the most frustrating parts of being in culinary school is knowing what you want to do after graduation but having to wait and learn the skills you need to get there. Well, take a deep breath and keep reading. While culinary school is a means of learning how to cook and run…

On Wednesday, May 10th, Chef Greg and Carol Costello from the UT Culinary & Catering Program demonstrated several delicious new Sous Vide recipes during an Instant Pot Facebook Live Event and we’re sharing those recipes with you!   Garlic and Pepper Marinated Flank Steak Serves: 4 Ingredients: 1 pound flank steak ¼ cup soy sauce…

UT Culinary & Catering graduate Tara Garland recently shared her experience with our 12-week culinary certification program. 1. What was the most challenging part of the UT Culinary & Catering Program? How did you get through it? Balancing the UT Culinary & Catering Program while continuing my studies as a full-time student meant long days…

We’ve found that students who are aware of what the UT Culinary & Catering Program entails before enrolling get the most out of their experience and perform better overall. So, before making that final commitment, here are three things you should know: 1. How Much Time Should I Expect to Invest in the Program? At…

Students from the UT Culinary & Catering Program cooked up a mouth-watering feast on April 5 to show appreciation for supporters of Second Harvest Food Bank and first responders in Blount County. Hosted at Second Harvest headquarters in Maryville, this event served as a part of the students’ final exam before their graduation on April…