Since 2013, over 86 students have come through the UT Culinary & Catering Program, each with a unique story and all from different walks of life.   We enjoy getting to know these students and watching them grow in knowledge, skills, and confidence; and we invite you to get to know them as well with…

Since 2013, over 86 students have come through the UT Culinary & Catering Program, each with a unique story and all from different walks of life.   We enjoy getting to know these students and watching them grow in knowledge, skills, and confidence; and we invite you to get to know them as well with…

You don’t have to be a chef to know that you eat first with your eyes and nose before the tasting ever begins. If something doesn’t look appetizing or smell good, what are the odds it will even make it to your mouth? It is for this very reason that my love affair with cooked…

Since 2013, over 86 students have come through the UT Culinary & Catering Program, each with a unique story and all from different walks of life.   We enjoy getting to know these students and watching them grow in knowledge, skills, and confidence; and we invite you to get to know them as well with…

Since 2013, over 86 students have come through the UT Culinary & Catering Program, each with a unique story and all from different walks of life.   We enjoy getting to know these students and watching them grow in knowledge, skills, and confidence; and we invite you to get to know them as well with…

Since 2013, over 86 students have come through the UT Culinary & Catering Program, each with a unique story and all from different walks of life.   We enjoy getting to know these students and watching them grow in knowledge, skills, and confidence; and we invite you to get to know them as well with…

Since 2013, over 86 students have come through the UT Culinary & Catering Program, each with a unique story and all from different walks of life.   We enjoy getting to know these students and watching them grow in knowledge, skills, and confidence; and we invite you to get to know them as well with…

  Call me food obsessed, it won’t hurt my feelings.   Think about it…   We live in a world where we can get amazing grub delivered to our homes any time of the day or night. We can walk into a grocery store in East Tennessee in the afternoon and get a live Maine…

Watching the newest culinary students as they wrap up their third week of class makes me think back with fondness, and a few other emotions, to my own culinary experience.   This group is already blossoming like an Outback Bloomin’ Onion and is several steps ahead of where I feel I was at that time….

Think about your favorite cooking shows.   Go ahead.   I’ll wait.   Every chef, celebrity or otherwise—from Julia Child to Bobby Flay, from Escoffier to Morimoto—practices or practiced the art of mise en place. The French term quite simply means “to put in place” or “everything in its place.” That, however, is where the…