“The Great Food Truck Race” returns Southern-style this summer on the Food Network, with seven teams of food truck novices battling from New Orleans to Savannah, Georgia. This high-stakes road trip is full of beautiful scenery, Southern landmarks, and intense food challenges. UT Culinary & Catering Program alumna Shona House of Rogersville, Tennessee, heads up…

UT Culinary & Catering Program’s Chef Robert Allen is a San Antonio, Texas, native who moved to East Tennessee in June 2015 to become corporate chef at Citico’s Restaurant & Club at WindRiver Lakefront Golf Community in Lenoir City. He garnered his first local honor in November 2014 by winning the March of Dimes Signature…

The best indicator of a quality education is how much students retain after graduation. For students pursuing a career in the food industry, retention is especially important. What you learn in culinary school will be the only foundation you have for your first job in the kitchen. Here are seven culinary lessons our graduates remembered…

Kate Johnson joined our culinary and catering program this summer after working for years as a teacher, ready to pursue a different passion: cooking great food. She documented her experience during each of the first four weeks with a video clip and a complementary journal entry. Week One “The support and knowledge from everyone at…

Indonesia-born executive chef Dadang (“DJ”) Djajadiredja (CEC, CFBE, CHE) has acquired three American Culinary Federation certifications throughout a 35-year career. He has led culinary teams at country clubs, cruise ships, hotels, and culinary schools from New York to Texas, and we are very happy to have him as a chef-educator at the UT Culinary &…

“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…